Pool Bar, Room Service & Restaurant
Last inspected: Feb 25, 2026
55
Score
The health department has logged seven inspections at Pool Bar, Room Service & Restaurant, the earliest from 2022. The most recent report on file is from Feb 25, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited three times.
Pool Bar, Room Service & Restaurant's latest score of 55 falls below the Bal Harbour average of 77. The inspection history reads as standard for a restaurant of this size.
7
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 17 packs of commercially processed reduced oxygen packaged tuna completely thawed and not completely removed from original packaging.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties over cooked salmon inside of reach in cooler at cook line. Chef placed items in correct storage order. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice dumped into hand wash sink in kitchen near walk in cooler.
31A-11-4
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. Observed 17 packs of commercially processed reduced oxygen packaged tuna completely thawed and not completely removed from original packaging.
06-09-1
Basic - Floor area(s) covered with standing water. Observed standing water inside of walk in coolers.
36-22-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle at bar in contact with ice. Chef removed ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen. Chef removed tongs. **Corrected On-Site**
10-20-4
55
Nov 10, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw bacon inside of walk in cooler. Employee placed items in correct storage order. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored over ready to eat hot dogs in speed rack in walk in cooler. Employee placed items in correct storage order. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at bar.
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Employee removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under yellow cutting board on prep table. Chef removed towel. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed hand wash sink near walk in cooler missing sign. Chef provided sign. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan guards in walk in cooler soiled with dust debris.
23-03-4
55
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
70
Nov 6, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over raw bacon inside of walk in number 2.
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose bibb at dish station missing backflow preventer.
29-34-4
Intermediate - No soap provided at handwash sink. Observed no soap at outside bar area. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in contact with ice at bar area. Employee removed scoop handle from ice bin. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Chef removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils in standing water of 112 F at cook line. Employee placed items on flat top stove to heat water. **Corrective Action Taken**
10-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed lights above sautée station missing light shield.
38-07-4
55
Jan 23, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled
23-03-4
95
Dec 7, 2023
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced chicken (46 F - Cold Holding); cheese (46 F - Cold Holding); lettuce (64 F - Cold Holding) located at top portion of prep cooler, across from cookline due to double panning of food containers, less than 4 hours. Chef added ice to pans to submerge containers to properly maintain temperatures at +or- 41F and below. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potatoes (129 F - Hot Holding) located at employee buffet line and ribs (103F - Hot Holding) located inside hotbox used to store food served to employees, less than 4 hours. Advised to chef to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker on hose located in dish machine area.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.
01C-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some sushi containing raw product not identified on menu.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels located at hand wash sink at the bar.
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Chef was provided with the employee food reporting agreement to print. **Corrective Action Taken**
11-26-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment using a reduced oxygen method for various cooked and raw food items, production time not labeled on packaging, observed inside walk in cooler.
03G-53-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates not inverted at employee buffet line. Chef was informed and inverted plates. **Corrected On-Site**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand sign near cold room. Chef was able to provide a new sign. **Corrected On-Site**
31B-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed tanks not properly secured located near beverage station.
51-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer next to soda machine.
14-69-4
Basic - Current Hotel and Restaurant license not displayed. Observed old license printed from October 1, 2023. Manager printed and posted new license. **Corrected On-Site**
50-09-4
32
Dec 20, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven
22-08-4
95
Frequently Asked Questions
When was Pool Bar, Room Service & Restaurant last inspected?
The most recent health inspection at Pool Bar, Room Service & Restaurant on file is from Feb 25, 2026. The public record contains seven inspections in total.
What is the most common violation at Pool Bar, Room Service & Restaurant?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Pool Bar, Room Service & Restaurant.
How does Pool Bar, Room Service & Restaurant compare to other restaurants in Bal Harbour?
Pool Bar, Room Service & Restaurant most recently scored 55 out of 100, which is lower than the Bal Harbour average of 77.
Has Pool Bar, Room Service & Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pool Bar, Room Service & Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pool Bar, Room Service & Restaurant 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 Pool Bar, Room Service & Restaurant inspected?
Based on the inspection history on file, Pool Bar, Room Service & Restaurant is inspected around two times per year on average.
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