BAHIA BAR AND KITCHEN AT FOUR SEASONS HOTEL MIAMI

Name: BAHIA BAR AND KITCHEN AT FOUR SEASONS HOTEL MIAMI
Address: 1435 BRICKELL AVE, MIAMI, FL, 33131, US

1435 BRICKELL AVE, MIAMI, FL 33131

License #2330345

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

B 86/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

2 points from a C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on kitchen shelves, dish washing area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellular phones on kitchen shelves, dish washing area.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Inspection Completed - No Further Action
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty top surfaces on kitchen work shelves.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line.
[16-03-4] Accumulation of debris inside warewashing machine.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching body part then engaging in food preparation. **Corrected On-Site**
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty top surfaces on kitchen work shelves.
[16-03-4] Accumulation of debris inside warewashing machine.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Cook line.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching body part then engaging in food preparation. **Corrected On-Site**
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Repeat Violation**