BAHAMA BREEZE #3001
8849 INTERNATIONAL DR, Orlando FL 32819 · 407-248-2499
Last inspected Jun 5, 2026 · 8 visits since July 2023
JUN 24
DEC 24
MAY 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed server pick up cut lemon with bare hands/advised.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
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./some employee's training completed more than 3 years.
Floor soiled/has accumulation of debris./under cook line cooking equipment.
No handwashing sign provided at a hand sink used by food employees./dish room hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in freezer gasket soiled.
Show the remaining 1 finding ▾
Reach-in freezer interior/shelves have accumulation of soil residues./end of cook line.
Jun 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./observed server pick up cut lemon with bare hands/advised.
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.
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./some employee's training completed more than 3 years.
Floor soiled/has accumulation of debris./under cook line cooking equipment.
No handwashing sign provided at a hand sink used by food employees./dish room hand sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in freezer gasket soiled.
Reach-in freezer interior/shelves have accumulation of soil residues./end of cook line.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cut leafy greens cold holding at 54F for less than 4 hours/moved to other cooler/rechecked 41F/
Accumulation of black/green mold-like substance in the interior of the ice bin./side service station.
Cutting board has cut marks and is no longer cleanable./white cutting board on cook line prep table.
Equipment in poor repair./fry station lowboy reach in cold drawer gasket torn.
No conspicuously located ambient air temperature thermometer in holding unit./salad reach in cooler/wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Light shield soiled with grease build up/cook line.
Wall soiled with accumulated grease, food debris, and/or dust./wall soiled behind dish machine.
Water leaking from pipe and/or faucet/handle./dish machine area hand sink leaking.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized./quar 0ppm, bar 3 compartment sink/rechecked 200ppm/
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./jerk butter holding at 72F on cook line/less than 4 hours/moved to walk in freezer/rechecked 41F/
Toxic substance/chemical improperly stored./chemical spray bottle facing single service items, salad station/removed immediately/
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./some employee's training expired.
Spray bottle containing toxic substance not labeled./pink liquid bottle/outside garbage area.
Ceiling tile missing./back prep area.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./dish machine is under repaired, technician on site.
Employee with no beard guard/restraint while engaging in food preparation./two cooks.
Equipment and utensils not properly air-dried - wet nesting./cleaned dish room.
Floor area(s) covered with standing water./outside garbage area.
Grease on the ground and/or pad around grease receptacle.
Raw fruits/vegetables not washed prior to preparation./purple onions/prep area.
Stored food not covered./cut fruit outside bar area facing customer walkway.
Trash receptacles not provided where needed in establishment./back kitchen hand sink.
Unnecessary items/unused equipment on the premises./unused equipments.
Water leaking from pipe and/or faucet/handle./front line hand sink.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime./one small cutting board ad salad station soiled.
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.
Employee with no beard guard/restraint while engaging in food preparation./cook/
Light not functioning./one light bulb out, back kitchen cooking area.
No handwashing sign provided at a hand sink used by food employees./cook line hand sink near salad station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line light shield exterior soiled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/cook line.
Jun 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw fish 52F, raw shrimp 55F, cooked lobster meat 47F, cooked chicken 48F, cooked pasta 48F, cut leafy greens 58F/all cold holding under 4 hours per manager/moved to walk in cooler immediately with ice bag/rechecked raw fish 40F, raw shrimp 38F, cooked lobster meat 41F, cooked chicken 38F,, cooked pasta 32F, cut leafy greens 40F
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./quat over 500ppm, bar sanitizing bucket/rechecked 400ppm/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils./cook line/
Employee with no beard guard/restraint while engaging in food preparation./cooks on cook line.
Employee with no hair restraint while engaging in food preparation./one cook.
Ice buildup in reach-in freezer/end of cook line freezer.
In-use wet wiping cloth/towel used under cutting board./kitchen prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./cook line reach in cold drawers gaskets soiled.
Reach-in freezer interior/shelves have accumulation of soil residues./end of cook line reach in freezer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, cook line and kitchen prep area.
Aug 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked chicken 47F and cooked ribs 47F cold holding overnight in cook line cold drawers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./cooked chicken 47F and cooked ribs 47F overnight in cook line cold drawers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yellow rice 109F, white rice 121F/both hot holding for 1 hour/reheating to 165F before serving.
Handwash sink used for purposes other than handwashing./spoon inside kitchen entrance hand sink/
Equipment in poor repair./cook line cold drawer gaskets completely torn.
Food stored on floor./oil carton/by pizza station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in coolers gaskets soiled. Back kitchen hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues./end of cook line reach in cooler interior soiled.
Single-service articles improperly stored./a case of single service lids on storage room floor/
Stored food not covered./bar area cut fruit not covered or protected/on the side of the bar wi5 customers walked by.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed mushrooms stored over cut lettuce, walk in cooler/
Water leaking from pipe and/or faucet/handle./dish room hand sink pipe still leaking.
Working containers of food removed from original container not identified by common name./flour bin in storage room/
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter at 90F, less than 4 hours/put on grill to reheat to 165F or above.
Handwash sink not accessible for employee use at all times./dish washing area hand sink blocked by a cart with cleaned plates/
No soap provided at handwash sink./dish washing area hand sink.
Buildup of food debris/soil residue on equipment door handles./cook line equipments.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags and personal items on top of single service utensils/dry storage room.
Floor soiled/has accumulation of debris./throughout the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./scoops in 101F water.
Silverware/utensils stored upright with the food-contact surface up./back ice machine room.
Stored food not covered./flour, dry storage room/
Water leaking from pipe and/or faucet/handle./dish washing area hand sink pipe leaking.
Wiping cloth sanitizing solution stored on the floor./bar/
Working containers of food removed from original container not identified by common name./flour container in storage room.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.