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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
04/21/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
4
10
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on top of prep table.
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink located in the new prep area. Hand sink located in the kitchen area by the stove.
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed at room temperature in the 3 compartment sink located in the fish prep area, operator placed food in the walk in cooler.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked fish (108F - Hot Holding) stored in the steam table as per operator less than 1 hour, operator reheated food at 170F. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils stored in the hand sink located in the fish prep area. **Corrected On-Site**
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 60 days. Observed operator added a new prep area located between restrooms and storage area showed on plan approved on 06/12/20. Observed in this area 1 walk in cooler, 1 walk in freezer, a 3 compartment sink, 1 hand sink, 2 prep tables and a dry storage area.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ceviche with no date marked in the walk in cooler as per operator held more than 24 hours.
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.
