DirtyFLRestaurant Inspection Data

COOLA FISHBAR

11340 LEGACY AVE STE E-100

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/11/2024

Inspection #: Visit ID: 10739522

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2024-12-11: **Time Extended**
  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2024-12-11: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.- inside microwave at cook line Warning - From follow-up inspection 2024-12-11: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line Warning - From follow-up inspection 2024-12-11: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler- at cooler #1 Warning - From follow-up inspection 2024-12-11: Water observed in bottom of RIC cooler 1 **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over sauce and chips in cooler #1 at cook line; Raw seafood over cans of crab meat in coolers at prep area; Reversed Corrected On-Site Warning - From follow-up inspection 2024-12-11: In RIC in dry storage area Raw seafood over cans of crab meat in coolers at prep area Admin Complaint Corrected On-Site
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Warning - From follow-up inspection 2024-12-11: **Time Extended**

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8837485

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning
  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.- inside microwave at cook line Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all at cook line Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler- at cooler #1 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari and shrimp over sauce and chips in cooler #1 at cook line; Raw seafood over cans of crab meat in coolers at prep area; Reversed Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (49F - Cold Holding); chicken broth (49F - Cold Holding); butter wine sauce ( 49- F- Cold Holding ) seared tuna (49F - Cold Holding); mahi Mahi (50F - Cold Holding); corvina (52F - Cold Holding); in cooler #6 at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked tomato sauce (49F - Cold Holding); chicken broth (49F - Cold Holding); butter wine sauce ( 49- F- Cold Holding ) seared tuna (49F - Cold Holding); mahi Mahi (50F - Cold Holding); corvina (52F - Cold Holding); in cooler #6 at cook line; as per operator food not portioned or prepared today; food out of temperature for more than four hours; See Stop Sale scallops (49F - Cold Holding); fish (44F - Cold Holding); shrimp (44F - Cold Holding); in cooler #6 at cook line; as per operator food not prepared or portioned today; foods moved from different cooler at 12 pm; food out of temperature for less than four hours( 2 hours) ; foods moved to cooler #7 and ice bags placed on top; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. fish (46-48F - Cooling) at 2:25 to 50 F at 3:05 since 12:00;in cooler #1at cook line ; at this rate food will not reach 41 F or below ; food moved to cooler #7 **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (117F - Hot Holding) at cook line; as per operator food out of temperature for approximately 1 hour; food moved to stove to be reheated to 165 F **Corrective Action Taken** Warning
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- chlorine at bucket and dishwasher Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Liquid eggs opened more than 24 hours in cooler at prep area; advised to date mark Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Warning

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8836914

  • N/A:No Violations Were Observed

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8725241

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One 16oz Can of Hearts of Palm dented.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator unable to fix Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler at cook line raw salmon (42-45F - Cold Holding); raw salmon (41F - Cold Holding); raw shrimp (42-44F) ; food not prepared or portioned today. Not all gaps covered in the cooler Per Operator item out of temperature for forty minutes. Operator iced item **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At Reach in Cooler; Opened carton of milk unlabeled As per Operator item been open since two days.

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8543264

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8346766

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling above the cook line dusty 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. butter (122F - Hot Holding) at steam table; as per operator food out of temperature for approximately 20 minutes; operator returned food to be reheated to 165 F Corrected On-Site