Bahama Fish Market

7202 SW 8 St, Miami, FL 33172 · Permanent Food Service · License 2318370

High-priority violations on 3+ inspections

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 30, 2026 (9 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 complaint inspection
1 high priority (no follow-up needed), 4 intermediate, 13 basic; basic violations cost 12 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

3 inspections · 4 visits

Latest inspection

Oct302026

Complaint inspection

18 violations found

First visitOct 30, 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.
18 violations found:
- 1 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs over milk, soup container and cooked pasta at reach in cooler.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed container with cooked pasta not date marked , at reach in cooling unit kitchen area.
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed at employee bath in the back.
  No soap provided at handwash sink.
  Observed at employee bath in the back.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed several food containers not labeled stored under prep table kitchen area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed several cases of food items stored on the floor at walk in freezer unit.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed several auxiliary cutting boards with marks not longer cleanable.
  Equipment in poor repair.
  Observed reach in freezer unit at cook line in poor repair.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed at reach in freezer unit at cook line area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed fan cover dusted at kitchen table.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed cooking pot stored not in at kitchen area.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed bat bathroom use by food handling employees, also at one at kitchen line.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at both rear door exits.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed above 3 compartment sink area.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed at different spot at kitchen and warewashing area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed at cooking and prep area.
Official report, on the Florida DBPR website

Earlier inspections 2

Oct52026C74Routine inspection14 violations, 3 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface, located at preparation table.
  More time given
  Cold holding equipment not maintained in good repair.
  During the callback inspection observed 4 doors reach in cooler in not working.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees, located at cooking line.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed cooked pork (50°F - Cold Holding); cooked rice (48°F - Cold Holding); cooked pasta (48°F cold holding). As per operator food was prepared 2 days before inspection.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw fish fillets stored over sweet plantains in reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Observed restaurant operating with expired license.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked fish escabeche, cooked rice, stored in walk in cooler. As per operator food was prepared 2 days before the inspection. During the inspection employee labeled.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled.
  Repeat violation
Basic9
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw fish fillets thawing at room temperature.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed 4 doors reach in cooler gaskets torn.
  Reach-in cooler shelves with rust that has pitted the surface, located at preparation table.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 4 doors reach in cooler running at 58°F.
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Buildup of food debris/soil residue on equipment door handles.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees, located at cooking line.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  By the ice machine, located at front counter.
  Repeat violation
Official report, on the Florida DBPR website

Jul92026D66Complaint inspection17 violations, 3 high priority No follow-up needed

First visitJul 9, 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.
17 violations found:
- 3 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken above sauce inside reach in cooler. Person in charge moved the raw chicken to the bottom.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 employee touching fried fish stick with his bare hands. Employee discarded it immediately.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
  Raw animal foods must be fully cooked prior to service. Owner posted it immediately.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked pork, cooked spaghettis, cooked rice inside reach in cooler from 7/6, as per manager, without date marking. Manager marked the food immediately.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of old debris on can opener blade. Employee washed it immediately.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed 1 hand sink located in the kitchen area with not water, water temperature was 79°F. Person in charge turned on the hot water .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a plastic container inside hand sink at the prep area.
- Code 43, Separation from living quarters: Customers enter/ exit the establishment through kitchen.
  Observed a customer getting out of the establishment through the kitchen. Owner was advised.
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoops inside standing water on the top of the steam table.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet towel under cutting board in the kitchen area.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Repeat violation
  Ceiling/ceiling tile shows damage or is in disrepair.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed through out the property.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity/ credit card charge/ take out charge without properly disclosing the information on the menu and the bill.
  Observed credit card and take out charges not specified on the menus, website and bill.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.