BAVARO’S CLEARWATER Inspection – August 27, 2024

High Priority 1

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings 60f, raw sausage 60f, cooked mushrooms 61f, sliced turkey 50f, cooked garlic 61f, all items put in reach in cooler at 11:00am, moved to walk in cooler for quick chill. Time left to cool is 1.5 hours. **Corrective Action Taken**

Corrective Action Taken

Intermediate 5

#8Intermediate01C-05-4

Intermediate – Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

#9Intermediate01C-03-4

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

#10Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Bar Hand wash sink.

#11Intermediate53B-01-5

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

#12Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. Bar hand wash sink. Dish hand sink.

Basic 6

#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.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. All hand sinks in kitchen and restrooms. **Repeat Violation**

Repeat Violation

#5Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. Under three compartment sink.

#6Basic21-38-4

Basic – Wiping cloth sanitizing solution stored on the floor.

Florida Food Watch