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Licensee
Name: BAHAMA FISH License Number: SEA2318370
Rank: Seating License Expiration Date: 10/01/2021
Primary Status: Current Secondary Status: Active
Location Address: 7202 SW 8 ST
MIAMI, FL 33144-4654

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/25/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
8 10 29
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
16-21-4    Basic - Accumulation of debris on exterior of warewashing machine.
36-75-4    Basic - Build-up of soil/debris on the floor under shelving. Dry storage area.
36-06-4    Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Kitchen.
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
24-05-4    Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable.
35A-03-4    Basic - Dead roaches and flies on premises. 1 dead roach on the floor tin the prep area by the walk in cooler. Walk in cooler. 1 dead fly on a shelf nearby block ham and block cheese. Operator cleaned during the inspection. **Corrected On-Site**
14-71-4    Basic - Duct tape used to repair nonfood-contact surface. Fish display case front counter.
14-11-4    Basic - Equipment in poor repair. Stand up reach cooler in the kitchen: ambient temperature 60-63°F. Fish spares, front counter: refrigerated glass display case, ambient temperature 53°F -63°F. Operator discarded food that was not at proper temperature and moved food that was within proper temperature to the walk in cooler. Operator called for service. **Corrected On-Site**
36-41-4    Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.
36-22-4    Basic - Floor area(s) covered with standing water. Walk in cooler.
36-71-4    Basic - Floor drains/drain covers heavily soiled.
36-11-4    Basic - Floors not maintained smooth and durable. Walk in cooler and walk in freezer.
08B-38-4    Basic - Food stored on floor. Walk in freezer: cases of fish. Dry storage area: cases of plantains. Operator moved items to shelf.
36-24-5    Basic - Hole in or other damage to wall. Located behind fish display.
14-69-4    Basic - Ice buildup in reach-in freezer. Kitchen.
14-70-4    Basic - Ice buildup in walk-in freezer floor.
21-04-4    Basic - In-use wet wiping cloth/towel used under cutting board.
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
14-40-4    Basic - Nonfood-contact equipment in poor repair. Walk in cooler door.
33-16-4    Basic - Open dumpster lid.
06-01-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Fish area: corvina inside the prep sink . Operator placed inside reach in cooler.
14-33-4    Basic - Reach-in cooler shelves with rust that has pitted the surface. Kitchen.
23-09-4    Basic - Soiled reach-in cooler gaskets. All coolers.
08B-13-4    Basic - Stored food not covered in walk-in cooler. Plantains, ham, and cut onion.
33-31-5    Basic - Unnecessary items/unused equipment on the premises. Dry storage area area and on top of the walk in cooler.
36-72-4    Basic - Walk-in cooler/walk-in freezer floor soiled.
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation**
29-11-4    Basic - Water leaking from pipe in the walk in cooler underneath unit.
12A-18-4    High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Cook washed hands and dried wet hands on pants. Employee washed hands and did not dry hands.
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. 20+ live flies in the storage/ preparation area around dicers and slicer machines near walk in freezer. No contamination observed at this time. **Repeat Violation** **Admin Complaint**
14-15-4    High Priority - Nonfood-grade containers used for food storage - direct contact with food.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Front counter display case: mahi-mahi (56°F - Cold Holding); mahi-mahi tenders (56°F - Cold Holding); corvina (60°F - Cold Holding); shrimp (43°F - Cold Holding); salmon (51°F - Cold Holding); king fish (53°F - Cold Holding); scallops (51°F - Cold Holding); sardines (53°F - Cold Holding). kitchen reach in cooler: pasta (50°F - Cold Holding); ham (47°F - Cold Holding); Swai (51°F - Cooling); milk (49°F - Cold Holding); cooked rice (54°F - Cold Holding); croquettes (50°F - Cold Holding); cooked plantains (63°F - Cold Holding); salsa blanco (63°F - Cold Holding); crab (47°F - Cold Holding); diced ham (52°F - Cold Holding); cooked fish (49°F - Cold Holding); crap meat (53°F - Cold Holding); shrimp (53°F - Cold Holding); evaporated milk (57°F - Cold Holding); cooked root vegetables(54°F - Cold Holding); concentrated milk (44°F - Cold Holding); squid (53°F - Cold Holding); raw chicken (53°F - Cold Holding); cod (56°F - Cold Holding). As per operator, all food stored in units overnight.
03B-01-5    High Priority - Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. Kitchen: soup (112-127°F - Hot Holding). Operator reheated to 177°F. **Corrected On-Site**
35A-09-4    High Priority - Presence of insects, rodents, or other pests. 7 live flies in the prep area on the meat cutting machine . 2 live flies on a wet soiled towel on a prep table in the prep area. **Admin Complaint**
08A-09-4    High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs stored above above cut lettuce.
01B-02-4    High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Front counter display case: mahi-mahi (56°F - Cold Holding); mahi-mahi tenders (56°F - Cold Holding); corvina (60°F - Cold Holding); shrimp (43°F - Cold Holding); salmon (51°F - Cold Holding); king fish (53°F - Cold Holding); scallops (51°F - Cold Holding); sardines (53°F - Cold Holding). kitchen reach in cooler: pasta (50°F - Cold Holding); ham (47°F - Cold Holding); Swai (51°F - Cooling); milk (49°F - Cold Holding); cooked rice (54°F - Cold Holding); croquettes (50°F - Cold Holding); cooked plantains (63°F - Cold Holding); salsa blanco (63°F - Cold Holding); crab (47°F - Cold Holding); diced ham (52°F - Cold Holding); cooked fish (49°F - Cold Holding); crap meat (53°F - Cold Holding); shrimp (53°F - Cold Holding); evaporated milk (57°F - Cold Holding); root veg (54°F - Cold Holding); concentrated milk (44°F - Cold Holding); squid (53°F - Cold Holding); raw chicken (53°F - Cold Holding ng); cod (56°F - Cold Holding). As per operator, all food stored in units overnight.
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in fish market area, ware wash area, and dry storage area.
51-16-7    Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 30 days. Observed establishment has dry storage area in the same complex ( building 7224) with paper goods, canned food, and bottled drinks, prep area, prep sink, two walk in freezers, walk in cooler and hand washing sink. **Repeat Violation**
31B-03-4    Intermediate - No soap provided at handwash sink. Located in dry storage area.
31B-05-4    Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Ware wash area.
22-16-4    Intermediate - Reach-in cooler shelves soiled with food debris.
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. Kitchen reach in cooler: cooked fish, as per operator cooked three days ago.
22-07-4    Intermediate - Slicer blade guard soiled with old food debris. Dry storage area l
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. Kitchen: bottle of degreaser. **Corrected On-Site**
22-60-4    Intermediate - Vegetable chopper/dicer/shredder/peeler soiled with old food debris. Front counter: ice slicer.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395