BAVARO'S CLEARWATER

High Priority - 2 Live, small flying insects found in pizza make area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vodka sauce 47f, cooked meatballs 45f, found at inspection cooling overnight from4/29/2026. Missed cooling window, items discarded.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Vodka sauce 47f, cooked meatballs 45f, found at inspection cooling overnight from4/29/2026. Missed cooling window, items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 65f, next to saute area. Items moved to reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bleach bottled stored over bags of flour at pizza station. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Pasta baskets stored in hand sink on cooks line. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area hand sink.

Intermediate - No soap provided at handwash sink. Dish area hand sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast menu has no consumer advisory. Printer for operator and displayed. Operator to add to breakfast menu. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored over clean utensils. Speaker stored on clean utensils. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Dish area hand sink. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. One sani bucket stored on floor. Corrected On-Site

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 - Clam/oyster tags not marked with last date served. Repeat Violation

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.

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.

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

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-29: Time Extended - From follow-up inspection 2024-10-25: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand wash sink. Dish hand sink. - From follow-up inspection 2024-08-29: Dish hand sink not dispensing soap. Time Extended - From follow-up inspection 2024-10-25: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. All hand sinks in kitchen and restrooms. Repeat Violation - From follow-up inspection 2024-08-29: Time Extended - From follow-up inspection 2024-10-25: Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar hand wash sink. Dish hand sink. - From follow-up inspection 2024-08-29: Dish hand sink not dispensing soap. Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. All hand sinks in kitchen and restrooms. Repeat Violation - From follow-up inspection 2024-08-29: Time Extended

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

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

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

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

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.

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

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

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

Basic - Wiping cloth sanitizing solution stored on the floor.