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Licensee
Name:
BAHAMA FISH
License Number:
SEA2318370
Rank:
Seating
License Expiration Date:
10/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
7202 SW 8 ST MIAMI, FL 33144
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
02/01/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
5
6
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.
Basic - Cove molding at floor/wall juncture broken/missing. Observed wall tiles missing at the warewashing area located inside the kitchen. **Repeat Violation**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plates stored wet underneath the steam table located inside the kitchen.
Basic - In-use tongs stored on equipment door handle between uses. Located inside the kitchen. Operator stored properly during the inspection. **Corrected On-Site**
Basic - Time/temperature control for safety food thawed in an improper manner. Observed cook fish being thawed at room temperature, inside the kitchen over a preparation table. Discussed with operator proper thawing methods. Operator placed cooked fish inside the reach-in cooler during the inspection.
**Corrected On-Site** **Repeat Violation**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching dirty plates and surfaces then handling clean plates without proper hand washing. Operator coached employee. Employee washed his hands before to continue handling clean plates. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above ceviche. Operator stored raw eggs at the bottom of the shelf during the inspection. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed above the stove located at the cook line: fish soup (117 - Hot Holding, reheated to 178°F); cooked fish (117 - Hot Holding, reheated at 197°F). Operator reheated fish soup and cooked fish at the time of the inspection. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Observed metal strainer stored inside the hand washing sink located behind the display case reach-in cooler. Operator removed the strainer during the inspection. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Julian Vieda, David Padilla. As per operator employees Julian Vieda, and David Padilla has been working at the establishment more than 2 months ago.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked fish "escabeche" without date marked. As per operator fish was cooked 2 days ago. Operator properly date marked during the inspection. **Corrected On-Site**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
