FATHOMS RESTAURANT & BAR Inspection – September 17, 2025

High Priority 1

#3High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach in cooler on cooks line. Operatpr moved foods to proper storage. **Corrected On-Site**

Corrected On-Site

Intermediate 4

#4Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna items not designated as raw on menu.

#5Intermediate53B-01-5

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

#6Intermediate03G-50-1

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided operator with DBPR Form HR 5030-050 Special Process Guidance

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. On counter behind bar.

Basic 2

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. No hand washing sing in bathroom closest to patio door.

Florida Food Watch