BAHAMA BREEZE#3004
3045 N ROCKY POINTE DR E, Tampa FL 33607 · 813-289-7922
Last inspected Apr 6, 2026 · 7 visits since August 2023
NOV 23
SEP 24
APR 25
OCT 25
APR 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2019041664 | Jun 7, 2019 | Sep 6, 2019 | $200 |
Inspection history
7 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Floor soiled/has accumulation of debris. In walk-in freezer.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
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.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Handwash sink used for purposes other than handwashing. Observed ice cubes in handwash sink at indoor bar. Operator melt ice with water.
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.
Apr 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
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.
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.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. At main bar.
No paper towels or mechanical hand drying device provided at handwash sink. At pizza station. Provided.
Equipment in poor repair. Alcoholic drinks walk-in cooler door disrepair.
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.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
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
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
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
Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers wet nesting on storage shelf
Floor area(s) covered with standing water. Observed on floor in back kitchen Corrected observed employee dry mop floor
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up inside ice cream chest freezer
In-use tongs stored on equipment door handle between uses. Observed tongs stored on handle of bread warmer Corrected -observed employee remove
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
Stored food not covered. Observed garnish at outside bar not covered Corrected -observed employee covered
Wiping cloth sanitizing solution stored on the floor. On cookline Corrected observed employee place on shelf
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
Nov 28, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Clean Pans in dish wash area stored wet.
Equipment or utensils not designed or constructed in a durable manner. Observed Chipped plastic container lids for food storage.
Single-service articles not stored inverted or protected from contamination. Large tins over cooks line not inverted. Corrected, manager inverted tins during inspection.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee in back food prep placing gloves on with no hand washing, corrected action taken, inspector discussed with management proper hand washing procedures.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine with rust buildup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored over food prep, corrected, manager removed drinks during inspection.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of clean pans in dish wash area.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up around door to freezer.
Old labels stuck to food containers after cleaning. Old labels stuck on clean equipment.
Wet wiping cloth not stored in sanitizing solution between uses.
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.