Bimini Seafood House Deep Blue
14651 Chelonia Pkwy, Orlando, FL 32821 · Permanent Food Service · License 5812749
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority (1 fixed by the Jul 27 follow-up, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Checked gnocchi 49f, spinach 50f, sugo sauce 50f stored inside reach in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature gnocchi 49°F, spinach 50f sugu sauce 50 f stored inside reach in cooler overnight. Labeled 7/21 issued stop sale notice Chef notify engineering technician to check the reach in cooler.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed yellow stains on the white cutting board in the prep kitchen recommend to replace or resurface.
Basic1
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed standing water on the bottom of reach in cooler.(sauté)
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.