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Licensee
Name: RUMBA ISLAND BAR & GRILL License Number: SEA6216773
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 3687 TAMPA RD #208
OLDSMAR, FL 34677

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/11/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 11 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Bulk container of rice , storage area **Corrected On-Site** **Repeat Violation**
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lids of bulk containers in dry storage area **Corrected On-Site**
23-04-4    Basic - Build-up of mold-like substance on nonfood-contact surface. Under side of soda dispenser at wait station
36-36-4    Basic - Ceiling tile missing. Employee restroom
12B-02-4    Basic - Employee eating in a food preparation or other restricted area. -discussed proper location for eating **Corrective Action Taken** **Repeat Violation**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Employee bag next to rice snacks on top of shelf in salad prep area **Corrected On-Site**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans stacked in dishwashing area **Repeat Violation**
36-73-4    Basic - Floor soiled/has accumulation of debris. Kitchen , under cooing equipment
08B-12-4    Basic - Food stored in holding unit not covered. Bulk container of sugar , storage room **Corrected On-Site**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Opposite grill **Corrected On-Site**
05-16-4    Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Near fryer
23-05-4    Basic - Soil residue build-up on nonfood-contact surface. Changing table in women's restroom
08B-13-4    Basic - Stored food not covered in walk-in cooler/freezer -trays fries walk in cooler and sauce in freezer **Corrected On-Site**
08B-54-4    Basic - Uncovered food stored near sink exposed to splash. Wait station **Corrected On-Site**
12A-07-4    High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Front kitchen -discussed proper hand washing prior at changing of gloves **Corrective Action Taken** **Repeat Violation**
10-05-4    High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Knives in bucket of water 88° on shelf opposite grill **Corrected On-Site** **Repeat Violation**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 78° butter on counter - moved to freezer for quick chill, ribs (47°F - Cold Holding, Fish (46°F - Cold Holding); Fish (53°F - Cold Holding); Beef (52°F - Cold Holding); Poultry (46°F - Cold Holding) ;shrimp coconut (54°F - Cold Holding -foods moved to freezer for quick chill down **Corrective Action Taken** **Repeat Violation**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went outside to dispose garbage and then engaged in food prep -employee removed gloves, washed hands put clean gloves on -discussed proper hand washing and change of gloves **Corrective Action Taken** **Repeat Violation**
41-02-4    High Priority - Toxic substance/chemical stored by or with food. Cleaner stored next to container of breading in back kitchen **Corrected On-Site**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Dish washing area and employee restroom
22-02-4    Intermediate - Accumulation of food debris/grease on food-contact surface. Stove burners
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Containers of cream in walk in cooler **Corrected On-Site**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by soda holster at end of bar
16-35-4    Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom and men's restroom **Corrected On-Site**
05-10-4    Intermediate - Probe thermometer not used to ensure proper food temperatures.
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.
14-77-5    Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Drawers under grill and reach in on end of cookline near prep sink
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stuffing, cooked greens, Mac/cheese in walk in cooler **Repeat Violation**
31B-06-4    Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline near dry storage area **Corrected On-Site**
22-60-4    Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. By office **Repeat Violation**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395