Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in all walk in coolers in main kitchen area with rust. **Warning** - From follow-up inspection 2025-02-01: Observed in all walk in coolers in main kitchen area with rust **Time Extended** - From follow-up inspection 2025-02-03: Observed in all walk in coolers in main kitchen area with rust **Time Extended** - From follow-up inspection 2025-02-07: Observed in walk in coolers. **Time Extended**
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed sugar container with no label in dry food storage. Observed flour in dry food storage area. Observed sugar at bar with no label. **Warning** - From follow-up inspection 2025-02-01: Observed sugar container with no label in dry food storage. Observed flour in dry food storage area. Observed sugar at bar with no label. **Time Extended** - From follow-up inspection 2025-02-03: Observed sugar container with no label in dry food storage. Observed flour in dry food storage area. Observed sugar at bar with no label. **Time Extended** - From follow-up inspection 2025-02-07: Observed sugar container with no label in dry food storage. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves in back where dry goods are stored. **Warning** - From follow-up inspection 2025-02-01: Observed soiled shelves in back where dry goods are stored. **Time Extended** - From follow-up inspection 2025-02-03: Observed soiled shelves in back where dry goods are stored **Time Extended** - From follow-up inspection 2025-02-07: Observed soiled shelves in dry food storage **Time Extended**
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed on shelves where dry goods are stored. **Warning** - From follow-up inspection 2025-02-01: Observed on shelves where dry goods are stored. **Time Extended** - From follow-up inspection 2025-02-03: Observed on shelves where dry goods are stored. **Time Extended** - From follow-up inspection 2025-02-07: Observed rusted food contact shelves **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
