BAVARO’S CLEARWATER Inspection – September 16, 2025

High Priority 1

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56f, on cooks line. Fresh mozzarella 51f, in pizza area. Fresh garlic in oil 56f, in pizza area.

Intermediate 5

#6Intermediate01C-03-4

Intermediate – Clam/oyster tags not marked with last date served. **Repeat Violation**

Repeat Violation

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand sink in dish area has a fan and take out bag in sink.

#8Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink as evident by ice and metal cup in sink.

#9Intermediate31B-06-4

Intermediate – Soap dispenser at handwash sink not working/unable to dispense soap. Next to kettle. **Repeat Violation**

Repeat Violation

#10Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Next to kettle.

Basic 4

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic13-03-4

Basic – Employee with no hair restraint while engaging in food preparation. One employee.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and tongs in standing water on cooks line.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. Both bathrooms.

Florida Food Watch