POOL BAR, ROOM SERVICE & RESTAURANT

Name: POOL BAR, ROOM SERVICE & RESTAURANT
Address: 9703 COLLINS AVE, BAL HARBOUR, FL, 33154, US
Rating: 48.5

9703 COLLINS AVE, BAL HARBOUR, FL 33154

License #2333316

🍺 Bar/Pub ℹ️

48.5 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 8 findings · 3 critical

Routine - Food

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Quick take

POOL BAR, ROOM SERVICE & RESTAURANT in BAL HARBOUR currently holds an InspectFL Health Score of 48.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 47 total violations — 13 critical, 9 major, 25 minor.

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The latest inspection on September 29, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

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Inspector notes

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POOL BAR, ROOM SERVICE & RESTAURANT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on stove door handle between uses. Chef removed.
[14-74-7] Observed various Cold holding units not maintained in good repair to include reach in coolers and walk in cooler throughout establishment. Currently food is held on ice to ensure cold holding and cooling. Coolers must be repaired and maintained in working conditions to eliminate any potential contamination. Advised manager Do not store time/temperature control for safety food in this unit until the unit is repaired.
[08A-05-6] Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in reach in cooler. Advised manager and he rearranged.
[08B-01-4] Observed Self-service breakfast buffet lacking adequate sneezeguards or other proper protection from contamination. Advised manager that sneeze guards needs to be added over all food in buffet area.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31A-09-4] Handwash sink not accessible for employee use at all times due to utensils being stored inside.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-86-1] Non-food grade paper/paper towel used as liner for containers of cut vegetables.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed tanks not properly secured located near beverage station.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed serving plates not inverted at employee buffet line. Chef was informed and inverted plates.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license printed from October 1, 2023. Manager printed and posted new license.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in reach in freezer next to soda machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand sign near cold room. Chef was able to provide a new sign.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment using a reduced oxygen method for various cooked and raw food items, production time not labeled on packaging, observed inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced chicken (46 F - Cold Holding); cheese (46 F - Cold Holding); lettuce (64 F - Cold Holding) located at top portion of prep cooler, across from cookline due to double panning of food containers, less than 4 hours. Chef added ice to pans to submerge containers to properly maintain temperatures at +or- 41F and below.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet potatoes (129 F - Hot Holding) located at employee buffet line and ribs (103F - Hot Holding) located inside hotbox used to store food served to employees, less than 4 hours. Advised to chef to reheat.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breaker on hose located in dish machine area.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed some sushi containing raw product not identified on menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels located at hand wash sink at the bar.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Chef was provided with the employee food reporting agreement to print.