RUMBA ISLAND BAR & GRILL
6445 4 ST N
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/3/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Hinges of walk on cooler broken. Repair guys on site during inspection. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gray backpack on cook line. Employee moved **Corrected On-Site** **Warning**
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris at cook line. **Warning**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At left bar under hand wash sink. Employee moved **Corrected On-Site** **Warning**
- 35A-02-7:High Priority - Live, small flying insects found 1 live flying insect at cook line. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler steak (46F - Cold Holding); raw chicken (46F - Cold Holding); Cole slaw (46F - Cold Holding); raw chicken (46F - Cold Holding) **Warning**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at cook line. Cook put time stamp on during inspection **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large floor mixer **Warning**
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels at cook line. Tag no inside container **Corrected On-Site** **Warning**
Food safety inspection conducted on 2/26/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 12/18/2024
High Priority
4
Intermediate
9
Basic
3
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on top of hot holding bin on cook line. Employee moved to bottom shelf of prep table next to hot holding box. **Corrected On-Site**
- 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. Stored on black reach in cooler cutting board on cook line across from fryers. Employee removed drink. **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Six burner stovetop/oven interior soiled with food debris on prep area. **Repeat Violation**
- 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. Dish machine chlorine sanitizer testing at 10 PPM. Employee and manager ran dish machine a few times and inspector re-tested chlorine and it is now testing at 50 PPM. **Corrected On-Site**
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed two live flies flying next to mixer near office area. **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. In hot holding box at end of cook line: cooked chicken wings (125F - Hot Holding); pork ribs (125F - Hot Holding) Hot holding box in prep area: cooked chicken wings (117F - Hot Holding); mashed potatoes (125F - Cold Holding) Employees on cook line and prep area turned up hot holding boxes in both areas to raise temperatures. Discussed with Manager that items can either be hot held at 135 F or higher, or lower or they can use Time as a Public Health Control. **pProvide manager Time as a public health control written procedures. Corrective Action Taken** **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of sanitizer stored on shelf above reach in cooler. Manager removed bottle and stored in designated area. **Corrected On-Site** **Repeat Violation**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags out of order. Discussed with manager.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags missing dates. Discussed with manager. **Repeat Violation**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Clean-Up of Vomiting and Diarrheal Events form. Manager printed form and posted it in office. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cook line stained. Food dicer stored next to clean cutting boards, counter top mixer, and robot coupe soiled with food debris in prep area. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in bar area hand sink across from expo window. Discussed with manager hand sinks should only be used for hand washing purposes. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels soaked in dispenser in bar area hand sink across from expo window. Discussed with manager.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink next to dish machine. Manager stored bottle of soap at hand sink. **Corrected On-Site**
- 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. Observed employee training certificate for Sandra T. 08/01/2023 through FLRA SafeStaff.
- 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. Observed employee training certificate for Alan K. 8/21/2021 through FLRA SafeStaff.
Food safety inspection conducted on 12/18/2024 revealed 16 total violations (4 high priority, 9 intermediate, 3 basic).