BAHAMA BREEZE #3016
8735 VINELAND AVE, Orlando FL 32821 · 407-938-9010
Last inspected Mar 25, 2026 · 6 visits since July 2023
FEB 24
SEP 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 19 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. shredded cheese (48F - Cold Holding) double pan top of make table on cookline, less then 2 hours
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked conch meat in walk in cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Chicken in cooler drawers
Waste line missing at soda gun holster. Outside bar
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (48F - Cold Holding) double pan top of make table on cookline, less then 2 hours
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pineapple in cookline drawer, tongs in slaw on cookline
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook on cookline handle raw fish then cooked chicken. Operator coached employee on proper glove change and hand washing
Handwash sink not accessible for employee use at all times. Pans infront of sink on near sauté station
floor drain clogged at inside bar handsink, at outside bar
Standing water in bottom of reach-in-cooler. Low boy on cookline next to low boy freezer at fry station
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm at bar. Refilled and retested at 200 ppm
Sep 16, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over pasteurized liquid eggs, raw ahi tuna over cooked lobster meat in walk-in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. parm cream sauce (43-50F - Cold Holding); blanched asparagus (44-49F - Cold Holding)cold holding unit above cook,one. In unit less then 2 hours, operator replaced with cold product
Handwash sink not accessible for employee use at all times. One cook line, multiple items infrint of hws
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. In walk-in cooler
Single-service articles not stored inverted or protected from contamination. To go cup lids at server station
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
Floor area(s) covered with standing water. In prep area and walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of hood very dusty in prep area. Handwash sink in server area. Hood light shields dusty in kitchen.
Reach-in cooler interior/shelves have accumulation of standing water in kitchen.
Time/temperature control for safety food thawed in an improper manner. Chicken in sink not under cold running water.
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (45F - Cold Holding)at salad station. Operator states in unit less then 2 hours, instructed employee to not overfill container
No paper towels or mechanical hand drying device provided at handwash sink. At outdoor bar
No soap provided at handwash sink. At outdoor bsr
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sent form via email
Spray bottle containing toxic substance not labeled. At mop sink. Operator discarded
Standing water in bottom of reach-in-cooler. Under cookline
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handsink at server station
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.