BUBBLE ROOM RESTAURANT Inspection – July 11, 2025

High Priority 3

#4High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler tequila cream sauce (59 F – Cooling); Boursin sauce (50 F – Cooling) per operator sauces were prepared the night prior and placed in walk in cooler. It can be determined that sauces did not cool properly.

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler tequila cream sauce (59 F – Cooling); Boursin sauce (50 F – Cooling) per operator sauces were prepared the night prior and placed in walk in cooler. It can be determined that sauces did not cool properly.

Stop Sale

#6High Priority29-34-4

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibbs at outdoor mop sink have no vacuum breakers.

Intermediate 1

#7Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in server station.

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Ramekin used as scoop in cinnamon and baking powder. Operatpr removed. **Corrected On-Site**

Corrected On-Site

#2Basic08B-20-4

Basic – Damaged/spoiled/recalled food not properly segregated. Four (4) cans of Jade Mountain Hoisin Sauce on dry storage shelf with dented rims. Operator moved to be returned to vendor.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink behind bar.

Florida Food Watch