FIRE ON THE BAYOU NSB Inspection – September 18, 2025

High Priority 1

#7High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked celery and tomatoes 9/9 Gumbo 9/11 Cream 9/11 Gumbo chip? 9/11

Stop Sale

Intermediate 1

#8Intermediate53B-02-5

Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tara

Basic 6

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup front bottom baffle

#2Basic06-09-1

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and catfish

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to pans **Corrected On-Site**

Corrected On-Site

#4Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic cups at the front counter

#5Basic14-11-5

Basic – Equipment in poor repair. Lightly rusted colander used flouring, paint chipped off

#6Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs **Corrected On-Site**

Corrected On-Site

Florida Food Watch