Bahama Breeze #3060
Last inspected: Apr 7, 2026
55
Score
The health department has logged eight inspections at Bahama Breeze #3060, the earliest from 2022. The most recent visit was on Apr 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 10 violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
That's lower than the typical Lutz restaurant, which scores around 79. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fryer station make line: pico de gallo (48F - Cold Holding); shredded cheddar jack (49F - Cold Holding); sour cream (50F - Cold Holding); sour cream and diced tomato sauce (51F - Cold Holding); shredded cheddar (52F - Cold Holding). Unit was turned off. Manager turned top unit on and placed product in walk in cooler. All product was voluntarily discarded, and ambient temperature of rail went down to 43f. **Corrected On-Site**
03A-02-5
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Training not available for several employees on training roster. Showing overdue in system, manager stated some employees are still active in system but rarely work in store
11-26-1
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. Training not available for several employees on training roster. Showing overdue in system, manager stated some employees are still active in system but rarely work in store
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser on cook line hand sink. Manager adjusted placement of soap and it started dispensing properly **Corrected On-Site**
31B-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked plastic Camaros in dish area with water
24-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm, manager remade and tested at 200ppm **Corrected On-Site**
21-08-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator had packs of ROP tuna, salmon, snapper and mahi in process of thawing in walk-in cooler in reduce oxygen environment. Manager got all packs of fish removed from packages **Corrected On-Site**
06-09-1
55
Dec 5, 2025
Routine - Food
No violations found.
100
Mar 4, 2025
Routine - Food
2 critical violations.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
74
Sep 3, 2024
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
41-18-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then grabbed clean plate for customer service order. Management discussed with employee washed hands.
12A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade employee cleaned at time of inspection **Corrected On-Site**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand washing sink by meat slicer back kitchen tested at 73 f ran over two minutes
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. White board on service expo line management removed **Corrected On-Site**
14-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Small amounts black soil in woman's bathroom.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Employee double bucketed **Corrected On-Site** **Repeat Violation**
21-38-4
52
Apr 19, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning brush in prep sink 2 Manager removed brush **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink 4 Manager replaced paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream base sauce in walk-in cooler. manager had product date marked. **Corrected On-Site**
02C-02-5
Basic - Single-service articles improperly stored. Tin foil Catering pans on stock shelf. manager inverted pans **Corrected On-Site**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cookline. Employee pull it a 2 bucket system **Corrected On-Site**
21-38-4
Basic - Food-contact surface not smooth and easily cleanable. White cutting board. manager discarded **Corrected On-Site**
14-13-4
58
Dec 13, 2023
Complaint Full
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly observed near ice machine on cook line. Not landing on any food contact surfaces
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line soiled with food debris **Repeat Violation**
22-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Accumulation of 30 dead and trapped flies in 3 light controlled fly catching devices in kitchen. Manager removed dead and trapped flies. **Corrected On-Site**
35A-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Vent on ceiling above dish area soiled with dust Manager on duty wiped vent clean **Corrected On-Site**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -Tuna thawing in walk-in cooler not removed from vacuum sealed packaging. Employee scored packaging. **Corrected On-Site**
06-09-1
Basic - Cutting boards on reach-in coolers on cook line have cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee beverage stored next to clean plates on cook line. Manager on duty removed and properly stored beverage **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -Cook on line preparing food with no beard guard
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. -Cook on line preparing food with no hair restraint Cook put on a hat **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -Plastic hotel pans above three compartment sink behind cook line stacked while still wet
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line. Cook removed tongs and properly stored **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Scoop used for rice handle resting in food Manager on duty properly stored scoop **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. -Old labels present on plastic hotel pans on drying rack behind cook line next to three compartment sink. Employee removed labels. **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. -Togo boxes above cook line not inverted for protection. Manager inverted. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. -Coconut flakes on dry storage behind cook line not cover for protection Manager on duty covered items **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -Container of salt and pepper not labeled Manager on duty labeled container **Corrected On-Site** **Repeat Violation**
02D-01-5
39
Jun 15, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Dec 19, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black bean burger 46F on cook line. Manager moved to different cooler to chill. Recheck 43F. **Corrected On-Site**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 73F in bathrooms.
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle above prep table. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Floor drains soiled/has accumulation of debris.
36-73-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
67
Frequently Asked Questions
When was Bahama Breeze #3060 last inspected?
The most recent health inspection at Bahama Breeze #3060 on file is from Apr 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Bahama Breeze #3060?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Bahama Breeze #3060.
How does Bahama Breeze #3060 compare to other restaurants in Lutz?
Bahama Breeze #3060 most recently scored 55 out of 100, which is lower than the Lutz average of 79.
Has Bahama Breeze #3060's inspection record improved over time?
Yes. Recent inspections at Bahama Breeze #3060 have averaged around three violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Bahama Breeze #3060 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 #3060 inspected?
Based on the inspection history on file, Bahama Breeze #3060 is inspected around two times per year on average.
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