Pool Bar, Room Service & Restaurant
9703 Collins Ave, Bal Harbour, FL 33154 · Permanent Food Service · License 2333316
What drove the grade
Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in reach in cooler.
Advised manager and he rearranged.
Fixed on the spot
Observed Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from contamination.
Advised manager that sneeze guards needs to be added over all food in buffet area.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for containers of cut vegetables.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times due to utensils being stored inside.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on stove door handle between uses.
Chef removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed various Cold holding units not maintained in good repair to include reach in coolers and walk in cooler throughout establishment.
Currently food is held on ice to ensure cold holding and cooling. Coolers must be repaired and maintained in working conditions to eliminate any potential contamination. Advised manager Do not store time/temperature control for safety food in this unit until the unit is repaired.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.