Bahama Breeze #3001
Last inspected: Dec 1, 2025
61
Score
Bahama Breeze #3001 has been inspected eight times since 2022. The most recent visit was on Dec 1, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Orlando average 79, so Bahama Breeze #3001 trails the local norm. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut leafy greens cold holding at 54F for less than 4 hours/moved to other cooler/rechecked 41F/ **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin./side service station.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable./white cutting board on cook line prep table.
14-09-4
Basic - Equipment in poor repair./fry station lowboy reach in cold drawer gasket torn.
14-11-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./salad reach in cooler/wait station.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Light shield soiled with grease build up/cook line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./wall soiled behind dish machine.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle./dish machine area hand sink leaking.
29-11-4
61
May 6, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored./chemical spray bottle facing single service items, salad station/removed immediately/ **Corrected On-Site**
41-10-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quar 0ppm, bar 3 compartment sink/rechecked 200ppm/ **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./jerk butter holding at 72F on cook line/less than 4 hours/moved to walk in freezer/rechecked 41F/ **Corrected On-Site**
03A-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./some employee's training expired. **Repeat Violation**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled./pink liquid bottle/outside garbage area.
41-17-4
Basic - Water leaking from pipe and/or faucet/handle./front line hand sink.
29-11-4
Basic - Unnecessary items/unused equipment on the premises./unused equipments.
33-31-5
Basic - Ceiling tile missing./back prep area.
36-36-4
Basic - Trash receptacles not provided where needed in establishment./back kitchen hand sink.
33-06-4
Basic - Stored food not covered./cut fruit outside bar area facing customer walkway.
08B-12-5
Basic - Raw fruits/vegetables not washed prior to preparation./purple onions/prep area.
08B-39-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Floor area(s) covered with standing water./outside garbage area.
36-22-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks. **Repeat Violation**
13-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./dish machine is under repaired, technician on site.
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting./cleaned dish room.
24-08-4
30
Dec 6, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
Jun 19, 2024
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm, bar sanitizing bucket/rechecked 400ppm/ **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 52F, raw shrimp 55F, cooked lobster meat 47F, cooked chicken 48F, cooked pasta 48F, cut leafy greens 58F/all cold holding under 4 hours per manager/moved to walk in cooler immediately with ice bag/rechecked raw fish 40F, raw shrimp 38F, cooked lobster meat 41F, cooked chicken 38F, , cooked pasta 32F, cut leafy greens 40F **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Ice buildup in reach-in freezer/end of cook line freezer.
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board./kitchen prep area.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cold drawers gaskets soiled. **Repeat Violation**
23-03-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues./end of cook line reach in freezer. **Repeat Violation**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, cook line and kitchen prep area.
21-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line/ **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation./cooks on cook line.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation./one cook.
13-03-4
50
Aug 24, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
Jul 21, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter at 90F, less than 4 hours/put on grill to reheat to 165F or above. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times./dish washing area hand sink blocked by a cart with cleaned plates/ **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink./dish washing area hand sink.
31B-03-4
Basic - Wiping cloth sanitizing solution stored on the floor./bar/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name./flour container in storage room. **Corrected On-Site**
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles./cook line equipments.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags and personal items on top of single service utensils/dry storage room.
40-06-5
Basic - Floor soiled/has accumulation of debris./throughout the kitchen. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoops in 101F water.
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up./back ice machine room.
24-18-4
Basic - Stored food not covered./flour, dry storage room/ **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle./dish washing area hand sink pipe leaking.
29-11-4
45
Jan 3, 2023
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 20, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was Bahama Breeze #3001 last inspected?
The most recent health inspection at Bahama Breeze #3001 on file is from Dec 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Bahama Breeze #3001?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bahama Breeze #3001.
How does Bahama Breeze #3001 compare to other restaurants in Orlando?
Bahama Breeze #3001 most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Bahama Breeze #3001's inspection record improved over time?
Results have been roughly steady. Inspections at Bahama Breeze #3001 have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bahama Breeze #3001 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bahama Breeze #3001 inspected?
Based on the inspection history on file, Bahama Breeze #3001 is inspected around three times per year on average.
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