BAHAMA FISH MARKET

Name: BAHAMA FISH MARKET
Address: 7202 SW 8 ST, MIAMI, FL, 33172, US
Rating: 44.6

7202 SW 8 ST, MIAMI, FL 33172

License #2318370

🦞 Seafood ℹ️

44.6 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 14 findings · 3 critical

Routine - Food

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Minor

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Quick take

BAHAMA FISH MARKET in MIAMI currently holds an InspectFL Health Score of 44.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 31 total violations — 6 critical, 8 major, 17 minor.

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The latest inspection on October 5, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspector notes

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BAHAMA FISH MARKET has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[14-74-7] 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.
[14-11-5] Equipment in poor repair. Observed 4 doors reach in cooler gaskets torn.
[36-24-5] Hole in or other damage to wall. By the ice machine, located at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees, located at cooking line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface, located at preparation table.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish fillets thawing at room temperature.
[22-16-4] Walk in cooler interior/shelves have accumulation of soil residues.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed restaurant operating with expired license.
[08A-05-6] 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.
[01B-02-5] 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 degrees Fahrenheit. Observed cooked pork (50F - Cold Holding); cooked rice (48F - Cold Holding); cooked pasta (48F cold holding). As per operator food was prepared 2 days before inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled.
[02C-02-5] 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] 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.
[02A-01-5] 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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit 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 .
[08A-05-6] 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.
[22-02-4] 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.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[43-10-4] Customers enter/ exit the establishment through kitchen. Observed a customer getting out of the establishment through the kitchen. Owner was advised.
[55-01-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a plastic container inside hand sink at the prep area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed through out the property.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[36-17-5] Floor tiles missing and/or in disrepair.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops inside standing water on the top of the steam table.
[14-01-5] Bowl or other container with no handle used to dispense food.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet towel under cutting board in the kitchen area.