Bayshore Club
3391 Pan American Drive, Miami, FL 33133 · Permanent Food Service · License 2337318
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot)-17
- Safety score83
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 visitOct 23, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at cook line, snapper (48°F - Cold Holding); tuna (46°F - Cold Holding). As per operator for less than 1 hour from walk in cooler. Operator placed ice onto items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed at reach in cooler raw calamari stored over cooked chicken wings. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed server placed soiled dishes at dish area then proceed to grab and plated new order. Coached operator on proper hand washing procedures.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Observed at front line corner hand sink with drain hose and splitter added. Observed missing at mop sink.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed Dishwasher (Temperature 0); Operator reset machine new temp Dishwasher (Temperature 180);
Fixed on the spot
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Observed at front line corner hand sink.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.