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Licensee
Name:
BAHAMIAN REEF SEAFOOD RESTAURANT
License Number:
SEA1612326
Rank:
Seating
License Expiration Date:
12/01/2022
Primary Status:
Voluntary Relinquishment
Secondary Status:
Change Owner Pending
Location Address:
7836 NW 44 ST SUNRISE, FL 33351
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
09/19/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
6
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage on prep table in kitchen area **Warning**
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop of handle directly touching sugar in container. **Warning**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed non food grade bags used to store raw products in reach in standing freezer. **Warning**
High Priority - Observed Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator corrected to 50ppm.
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw snapper in the reach in freezer.
Observed raw chicken stored over shrimp in reach in standing freezer **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can blade opener with built up food residue. **Warning**
Intermediate - Handwash sink not accessible for employee use at all times.
Observed hand wash sink not accessible for employee use with bucket in sink. **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed TCS foods prepared more than 24 hours not labeled in walk in cooler, grits, rice and peas, wing sauce i **Warning**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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.
