DirtyFLRestaurant Inspection Data

BAYOU ON THE BEACH CAFE

11115 HUTCHISON BLVD

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10861656

  • N/A:No Violations Were Observed

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10859521

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in: shucked oysters for baking 55/59F, per manager oysters transported from walk-in cooler less than 30 minutes prior. Oysters down to 47F, after 1 hour. Oyster trough: raw in shell oysters ambient temp 52F, employee added ice to oysters. Fry station: raw shrimp 45F, per employee shrimp in cooler approximately 2 hours. All out of temp shrimp used during inspection, in less than 4 hours **Corrective Action Taken** Warning - From follow-up inspection 2025-06-17: Fry station: raw shrimp 41F, raw chicken 41F, raw mahi 40F, Cook line: Shucked oysters 42F, Oyster trough: raw in shell oyster ambient temp 59F, internal 46F, per manager oyster out approximately 30 minutes **Time Extended**

Inspection Date: 6/13/2025

Inspection #: Visit ID: 10858598

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near dish area.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handle area of storage reach in freezer.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In fry station.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cole slaw scoop handle in product in expo reach in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled trash can lid near expo reach in freezer.
  • 29-49-6:Basic - Standing water in bottom of reach-in-coolers at oyster bar.
  • 29-15-4:Basic - Waste line from soda gun passing through ice bin at oyster bar. Drain line removed at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach in: shucked oysters for baking 55/59F, per manager oysters transported from walk-in cooler less than 30 minutes prior. Oysters down to 47F, after 1 hour. Oyster trough: raw in shell oysters ambient temp 52F, employee added ice to oysters. Fry station: raw shrimp 45F, per employee shrimp in cooler approximately 2 hours. All out of temp shrimp used during inspection, in less than 4 hours **Corrective Action Taken** Warning
  • 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. Fry station: egg wash 56F at 11:57, cooling since approximately 10:30 per employee, down to 54F, in 1 hour. Employee added ice to ice bath underneath and ice in egg wash. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bucket of quaternary sanitizer on walk-in cooler shelf over shrimp. Employee removed bucket of sanitizer during inspection. Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Manager on duty Stephanie Bishop unable to produce proof of food manager certification.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer in wiping cloth bucket. Establishment requires quaternary sanitizer test strips.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager on duty unable to produce food handler certifications. Warning
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in fry station is overcharged.

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10757744

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Dust build up on shelf over steam table.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling over cook line and fry room.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in walk-in cooler in vacuum sealed package.
  • 14-11-5:Basic - Equipment in poor repair. Splash guard broken between sink and steam table.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took out trash, returned to line and began putting on gloves. Discussed with employee, employee washed hands. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in vacuum sealed bag.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Back side of slicer blade guard soiled. Manager cleaned slicer at time of inspection. Corrected On-Site
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. K class in fly room overcharged.

Inspection Date: 1/10/2025

Inspection #: Visit ID: 8783540

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with mold like substance inside and on inside of door. Repeat Violation
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed open drink cup in kitchen on prep table near grill. Employee threw cup away. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and employee drink stored on slicer.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans on back rack and drinking cups next to tea urn stacked while still wet.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between pipe and wall. Employee removed knife and took to dish area. **Corrective Action Taken**
  • 08B-56-4:High Priority - Bottle stored in ice used for drinks. See stop sale. Observed bottle of wine stored in drink ice at bar.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bottle of wine stored in drink ice at bar.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available 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: 3/12/2024

Inspection #: Visit ID: 8572988

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed still in package with instruction to remove before thawing on package.
  • 08B-38-4:Basic - Food stored on floor. Observed fryer oil stored on floor in dry storage.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw trigger fish. ( establishment has a consumer advisory) Manager moved ground beef to bottom shelf. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine with mold like substance.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed glass stored in hand wash sink behind bar. Bartender removed glass. Corrected On-Site

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8390616

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros and pitchers not fully dried before stacking. Manager had dishwasher run through dish again. **Corrective Action Taken**
  • 12A-13-4:High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher going from clean to dirty dishes with no gloves or hand washing as needed while changing tasks.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grab green onion soup topping with their bare hands and add to soup. Employee added spoon in green onions. **Corrective Action Taken**
  • 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Observed opened beer stored in drink ice at bar. Bartender removed beer and melted ice. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburger meat stored over raw shrimp in walk in cooler. Employee moved hamburger meat to bottom shelf. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed fish thawed in refrigerator after freezing without new date mark to show date pulled from freezer.