Neighbourhood
Capitiva33924
Restaurants25
Spotless inspections24%
Ordered shut0
Fines$11k
A 11B 6C 4F 4
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with operator the need for proper hand washing.
High priorityOASIS POOL BAR THE →Aug 19, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooks counter chicken tenders (101 F - Hot Holding); cooked chicken breast (102 F - Hot Holding) per operator for less than one hour. Discussed with operator the importance of proper hot holding and time as public health control. This is a repeat violation from the previous inspection dated 12-018-25
High priorityOASIS POOL BAR THE →Aug 19, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler lobster bisque (63 F - Cooling); crab chowder (62 F - Cooling); prepared rice (51 F - Cooling), per operator food was taken from cooks,line jot well after yesterdays sinner service and was placed in walk in cooler 13 hours prior.
High priorityTWEEN WATERS INN (MAIN KITCHEN) →Aug 19, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); operator replaced chlorine jug to achieve: Dishwasher (Chlorine 100ppm)
High priorityTWEEN WATERS INN (MAIN KITCHEN) →Aug 19, 2026
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs (81 F ambient - Cold Holding)
High priorityTWEEN WATERS INN (MAIN KITCHEN) →Aug 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooks line cut out cooler: pooled eggs (73 F - Cold Holding); ham (74 F - Cold Holding); pancake batter (71 F - Cold Holding); caramelized onions (76 F - Cold Holding); egg whites (72 F - Cold Holding); Canadian bacon (73 F - Cold Holding); shelled eggs (81 F ambient - Cold Holding) per operator all food items were taken out of walk in cooler three and a half hour prior. In walk in cooler lobster bisque (63 F - Cooling); crab chowder (62 F - Cooling); prepared rice (51 F - Cooling), per operator food was taken from cooks,line jot well after yesterdays sinner service and was placed in walk in cooler 13 hours prior.
High priorityTWEEN WATERS INN (MAIN KITCHEN) →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooks line cut out cooler: pooled eggs (73 F - Cold Holding); ham (74 F - Cold Holding); pancake batter (71 F - Cold Holding); caramelized onions (76 F - Cold Holding); egg whites (72 F - Cold Holding); Canadian bacon (73 F - Cold Holding); shelled eggs (81 F ambient - Cold Holding) per operator all food items were taken out of walk in cooler three and a half hour prior.
High priorityTWEEN WATERS INN (MAIN KITCHEN) →Aug 19, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish filets stored directly over ready to eat broccoli and rolls. Smoked salmon and raw shelled eggs stored directly over lettuce in pantry make table. Observed operator correct violations in order to meet inspection standards.
High priorityKEYLIME BISTRO →Jul 16, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Four 8oz packages of Mahi Mahi and four 8oz packages of tuna that bear a label stating to remove from packaging prior to thawing under refrigeration, were thawed and still under reduced oxygen packaging. This is a repeat violation from the previous inspection dated 12-05-2025
High priorityKEYLIME BISTRO →Jul 16, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces and prepped vegetables. Observed operator correct violations in order to meet inspection standards.
High priorityBUBBLE ROOM RESTAURANT →Jul 16, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. One quart of piccata sauce dated 06-29-26 and 2 quarts of Po Boy sauce dated 06-30-29; exceeding 7 day shelf life.
High priorityBUBBLE ROOM RESTAURANT →Jul 16, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. One quart of piccata sauce dated 06-29-26 exceeding 7 day shelf life.
High priorityBUBBLE ROOM RESTAURANT →Jul 16, 2026