Bahama Breeze#3004
Last inspected: Apr 6, 2026
100
Score
Bahama Breeze#3004 has been inspected nine times since 2022. The latest inspection on file is from Apr 6, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Among Tampa restaurants, the typical score is 79; Bahama Breeze#3004 is comfortably above that bar. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
No violations found.
100
Apr 2, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer coolers under stove top at pasta station Cold Holding: cooked chicken 46 F, sliced American cheese 47 F, cooked spaghetti 50 F, raw mahi 47 F, raw shrimp 47 F. Operator moved some items to walk-in cooler and placed ice bags on some food items at time of inspection. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Container of raw pre-shucked oysters does not have a proper label. Operator able to determined time, then labeled and placed tag on container at time of inspection. **Corrected On-Site** **Warning**
01C-04-4
Basic - Floor soiled/has accumulation of debris. In walk-in freezer. **Warning**
36-73-4
74
Oct 27, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3 small bags of cooked lobster meat (45F - Cold Holding) stored in drawer cooler at cook line. Operator moved items to walk-in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the sandwich press soiled with accumulation of grease and burned food debris at salad station.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink at indoor bar. Operator melt ice with water. **Corrective Action Taken**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 1 sanitizer bucket tested 0ppm at back kitchen prep area. Employee remade solution and tested 200ppm. **Corrected On-Site**
21-08-4
58
Apr 18, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of cooked lobster meat 44-51 F. Operator moved to reach-in freezer rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. three-compartments sink at bar tested 500+ppm Quat sanitizer. Operator reset sanitizer at time of inspection. **Corrected On-Site**
41-18-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At main bar.
16-33-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station. Provided. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Alcoholic drinks walk-in cooler door disrepair.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple scoops stored in standing water temped 121F in dipper well. Operator turned on running water. **Corrected On-Site**
10-07-4
55
Sep 4, 2024
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for jerk butter, mango glaze, guava bbq, tequila bbq TCS sauces. Observed manager place time marks on products **Corrected On-Site**
03F-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowl and plates not inverted on storage shelf in dish area
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected observed employee remove **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers wet nesting on storage shelf **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Observed on floor in back kitchen Corrected observed employee dry mop floor **Corrected On-Site**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside ice cream chest freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of bread warmer Corrected -observed employee remove **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. Observed scoop handle stored in sauce on service line Corrected observed employee remove and place in dish area **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Observed garnish at outside bar not covered Corrected -observed employee covered **Corrected On-Site**
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor. On cookline Corrected observed employee place on shelf **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed spray bottle filled with oil not labeled on cookline Corrected observed employee label **Corrected On-Site**
02D-01-5
52
Nov 28, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placing gloves on after changing duties with no prior hand washing, corrected action, inspector discussed with employee proper hand washing. **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Bar stool blocking employee hand wash sink in back kitchen area, corrected, manager removed chair during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed Chipped plastic container lids for food storage . **Repeat Violation**
14-10-4
Basic - Single-service articles not stored inverted or protected from contamination. Large tins over cooks line not inverted. Corrected, manager inverted tins during inspection. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Pans in dish wash area stored wet . **Repeat Violation**
24-08-4
64
Aug 23, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
64
Jan 30, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. One can of mandarin oranges with dent on side of can . **Repeat Violation**
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees placing gloves on with no hand washing. Corrected action taken inspector discussed with operator proper hand washing procedures when changing gloves. **Corrective Action Taken** **Repeat Violation**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw oysters 50°, Chef stated they have just been shucked , corrected action taken, inspector discussed with Chef about keeping foods in temperature while prep , ice was placed on oysters during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut fruits held over 24 hr no date , in bar walk in cooler . **Repeat Violation**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at front prep cooks line , corrected, employee removed drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Garbage enclosure not constructed of durable/cleanable materials. Dumpster lid in disrepair.
33-04-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled in back kitchen prep area .
02D-01-5
47
Jul 22, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp dishwasher at 166°, corrected , breaker tripped , final rinse 185°. **Corrected On-Site**
22-49-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands when changing gloves, corrected action taken, inspector discussed with employee proper hand washing procedures when changing gloves. **Corrected On-Site** **Repeat Violation**
12A-07-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep table, corrected, employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed pans stacked wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Chipped container lids . **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on floor in dishwasher area .
36-22-4
58
Frequently Asked Questions
When was Bahama Breeze#3004 last inspected?
The most recent health inspection at Bahama Breeze#3004 on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Bahama Breeze#3004?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bahama Breeze#3004.
How does Bahama Breeze#3004 compare to other restaurants in Tampa?
Bahama Breeze#3004 most recently scored 100 out of 100, which is higher than the Tampa average of 79.
Has Bahama Breeze#3004's inspection record improved over time?
Yes. Recent inspections at Bahama Breeze#3004 have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Bahama Breeze#3004 means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bahama Breeze#3004 inspected?
Based on the inspection history on file, Bahama Breeze#3004 is inspected around two times per year on average.
Nearby Restaurants