PAMPLEMOUSSE ON THE BAY Inspection – April 15, 2026

High Priority 1

#10High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate 3

#11Intermediate01C-03-4

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

Repeat Violation

#12Intermediate53B-16-4

Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook unaware of minimum hot holding temperature.

#13Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken, and baked potatoes inside reach in cooler no date marked, as per operator for more than 24 hours prior. **Repeat Violation**

Repeat Violation

Basic 9

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

#2Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation**

Repeat Violation

#3Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#4Basic13-03-4

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

#5Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Observed at cook line.

#6Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knives between reach in coolers.

#7Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line. **Repeat Violation**

Repeat Violation

#8Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed WIC fan soiled.

#9Basic21-12-4

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

Repeat Violation

Florida Food Watch