Bahama Breeze #3045
Last inspected: Apr 23, 2026
55
Score
Public records show 10 inspections at Bahama Breeze #3045 stretching back to 2022. The latest inspection on file is from Apr 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Required employee training expired for some employees” accounts for the largest share of issues, appearing four times across the record.
By comparison, the average Florida facility scores 72, putting Bahama Breeze #3045 on the weaker side. On the whole, the file is mixed but not concerning.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Quaternary ammonium sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quat over 400++ at the bar 3 compartment sink Operator added water second ppm 200 . **Corrected On-Site**
22-43-4
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. Ryan-Justina-Suzanna. **Repeat Violation**
53B-14-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator via email .
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored at 87f water operator empty the water . **Corrected On-Site**
10-07-4
Basic - Light not functioning. One out by the hood at the prep area . **Repeat Violation**
36-62-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado not washed before cutting. Operator washed it . **Corrected On-Site**
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping observed in prep table operator moved it to the sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of drink stored bottom of make table the cook line . Operator moved it . **Corrected On-Site**
12B-13-4
55
Oct 29, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above of cut cabbage at the cooler the one under the grill . **Corrected On-Site** - From follow-up inspection 2025-10-29: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : 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. Ryan-Justina-Ashlee. - From follow-up inspection 2025-10-29: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven . - From follow-up inspection 2025-10-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Light not functioning. 2 out by the hood at the prep area . - From follow-up inspection 2025-10-29: **Time Extended**
36-62-4
70
Oct 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 135f. **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above of cut cabbage at the cooler the one under the grill . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mexican rice (100F - Hot Holding) Operator stated it's only been at the hot hold for less than 30 minutes and she did reheat it to 177 f. **Corrected On-Site**
03B-01-6
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. Ryan-Justina-Ashlee.
53B-14-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven .
22-08-4
Basic - Light not functioning. 2 out by the hood at the prep area .
36-62-4
52
May 22, 2025
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cheyenna-Paola-Lyxander-Emily . **Repeat Violation**
53B-13-5
Basic - Floor soiled/has accumulation of debris. Kitchen area . **Repeat Violation**
36-73-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans not inverted at the storage area . **Corrected On-Site**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear bucket at the storage area .
24-08-4
Basic - Food storage container/container lid cracked or broken. Clear container cracked at the prep table back of the house.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored at the grill handle . Operator removed it . **Corrected On-Site**
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer shelves. **Repeat Violation**
22-16-4
67
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
61
Oct 4, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (44.2F - Cold Holding); rice (49F - Cold Holding); bone in wings (49F - Cold Holding) Only the wings operator stated that last temperature was 40 less than 4 hours ago and they correct it on side second temp was 38f . Pasta and rice stop sale because no temperature taken in the morning . **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (44.2F - Cold Holding); rice (49F - Cold Holding).
01B-02-5
Basic - Bowl or other container with no handle used to dispense food. At the chips .
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage racks at the dishwasher area .
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup of water stored at clean dishes racks at the dish area . **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 127f . Second temperature 169f. **Corrected On-Site**
10-07-4
Basic - Light not functioning. One out by the hoods .
36-62-4
58
Apr 26, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese shredded (47F - Cold Holding); pico (45F - Cold Holding). Operator stated the last time he did check the temperature was less than 2 hours ago.advice to move it back to the freezer second temperature pico 38f-cheese 38f. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spinach cheese dip 114. Operator stated that they just add it to the table they reheat it to 189f . **Corrected On-Site**
03B-01-6
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. Delia-Michael.
53B-14-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the the drawer under make table . Walk-in cooler door from inside-operater stated that there's a work order for that door to be replace. **Repeat Violation**
14-36-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. The drawer under the make table at the cook line .
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator change the water second check was 200ppm **Corrected On-Site**
21-08-4
58
Dec 8, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice temperature range 100F-134F in walk in cooler cooling for 1hr and 45 min. Advised operator to reduce to smaller portions, put on ice and store in freezer. In addition to stir every 15 minutes and monitor temperature. Temperature recheck 1hr later. Temp range 70F-100F. **Corrective Action Taken**
03D-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents in the walk in cooler
36-34-5
Basic - Equipment in poor repair. Walk in cooler door metal panel is hanging off. Operator is aware and already has maintenance scheduled
14-11-5
74
Jan 9, 2023
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 11, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (45F - Cold Holding). Manager added ice to cool. **Corrective Action Taken**
03A-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting., manager turned dishes onside to dry. **Corrective Action Taken**
24-08-4
82
Frequently Asked Questions
When was Bahama Breeze #3045 last inspected?
The most recent health inspection at Bahama Breeze #3045 on file is from Apr 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bahama Breeze #3045?
Across the inspection record, “required employee training expired for some employees” has been cited four times, more than any other issue at Bahama Breeze #3045.
Has Bahama Breeze #3045's inspection record improved over time?
Results have been roughly steady. Inspections at Bahama Breeze #3045 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bahama Breeze #3045 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 #3045 inspected?
Based on the inspection history on file, Bahama Breeze #3045 is inspected around three times per year on average.
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