BAHIA BAR AND KITCHEN AT FOUR SEASONS HOTEL MIAMI Inspection – July 21, 2025

High Priority 1

#7High Priority12A-10-4

High Priority – 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**

Corrected On-Site

Intermediate 2

#8Intermediate11-27-4

Intermediate – 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.

#9Intermediate11-26-1

Intermediate – 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**

Repeat Violation

Basic 6

#1Basic16-03-4

Basic – Accumulation of debris inside warewashing machine.

#2Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**

Repeat Violation

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Cook line.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dusty top surfaces on kitchen work shelves.

#5Basic14-33-4

Basic – Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.

#6Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**

Repeat Violation

Florida Food Watch