DirtyFLRestaurant Inspection Data

BAHAMA BREEZE #3001

8849 INTERNATIONAL DR

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/6/2025

Inspection #: Visit ID: 10737023

  • 36-36-4:Basic - Ceiling tile missing./back prep area.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./dish machine is under repaired, technician on site.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish room.
  • 36-22-4:Basic - Floor area(s) covered with standing water./outside garbage area.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./purple onions/prep area.
  • 08B-12-5:Basic - Stored food not covered./cut fruit outside bar area facing customer walkway.
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment./back kitchen hand sink.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises./unused equipments.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./front line hand sink.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quar 0ppm, bar 3 compartment sink/rechecked 200ppm/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./jerk butter holding at 72F on cook line/less than 4 hours/moved to walk in freezer/rechecked 41F/ Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical spray bottle facing single service items, salad station/removed immediately/ Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some employee's training expired. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./pink liquid bottle/outside garbage area.

Inspection Date: 12/6/2024

Inspection #: Visit ID: 8769577

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./cook/ Repeat Violation
  • 36-62-4:Basic - Light not functioning./one light bulb out, back kitchen cooking area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./cook line hand sink near salad station. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line light shield exterior soiled.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/cook line. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./one small cutting board ad salad station soiled.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 6/19/2024

Inspection #: Visit ID: 8451631

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line/ Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./cooks on cook line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./one cook.
  • 14-69-4:Basic - Ice buildup in reach-in freezer/end of cook line freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board./kitchen prep area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cold drawers gaskets soiled. Repeat Violation
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues./end of cook line reach in freezer. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, cook line and kitchen prep area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 52F, raw shrimp 55F, cooked lobster meat 47F, cooked chicken 48F, cooked pasta 48F, cut leafy greens 58F/all cold holding under 4 hours per manager/moved to walk in cooler immediately with ice bag/rechecked raw fish 40F, raw shrimp 38F, cooked lobster meat 41F, cooked chicken 38F, , cooked pasta 32F, cut leafy greens 40F Corrected On-Site Repeat Violation
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm, bar sanitizing bucket/rechecked 400ppm/ Corrected On-Site

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8478421

  • 14-11-5:Basic - Equipment in poor repair./cook line cold drawer gaskets completely torn.
  • 08B-38-4:Basic - Food stored on floor./oil carton/by pizza station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in coolers gaskets soiled. Back kitchen hood filters soiled.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./end of cook line reach in cooler interior soiled.
  • 25-05-4:Basic - Single-service articles improperly stored./a case of single service lids on storage room floor/ Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered./bar area cut fruit not covered or protected/on the side of the bar wi5 customers walked by.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed mushrooms stored over cut lettuce, walk in cooler/ Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink pipe still leaking. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour bin in storage room/ Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked chicken 47F and cooked ribs 47F cold holding overnight in cook line cold drawers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken 47F and cooked ribs 47F overnight in cook line cold drawers. Repeat Violation
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 109F, white rice 121F/both hot holding for 1 hour/reheating to 165F before serving. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing./spoon inside kitchen entrance hand sink/ Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8370832

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles./cook line equipments.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags and personal items on top of single service utensils/dry storage room.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris./throughout the kitchen. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoops in 101F water.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./back ice machine room.
  • 08B-12-5:Basic - Stored food not covered./flour, dry storage room/ Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./dish washing area hand sink pipe leaking.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./bar/ Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./flour container in storage room. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter at 90F, less than 4 hours/put on grill to reheat to 165F or above. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./dish washing area hand sink blocked by a cart with cleaned plates/ Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink./dish washing area hand sink.