TAVERNA ON THE BAY Inspection – April 29, 2026

High Priority 1

#11High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to steam table on cook line – fresh garlic in oil (78F – Cold Holding), moves to cooler **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#12Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line Can opener blade soiled Soda gun holsters behind bar soiled

Basic 10

#1Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floor soiled behind equipment on cook line

#3Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer.

#4Basic10-13-5

Basic – In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice scoop stored on top of outside ice machine

#5Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Between equipment on cook line

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

#7Basic08B-39-4

Basic – Raw fruits/vegetables not washed prior to preparation. Cut avocados in deli cooler with the stickers still attached

#8Basic14-20-4

Basic – Ripped/worn tin foil used as shelf cover. In prep area across from walk in cooler

#9Basic08B-63-4

Basic – Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Outdoor walk in cooler in customer accessible area not secured when not in use

#10Basic21-07-4

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at service counter 200ppm, diluted to 100ppm **Corrected On-Site**

Corrected On-Site

Florida Food Watch