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 - No handwashing sign provided at a hand sink used by food employees.
Restroom **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef and chicken over cooked octopus in bottom of cold table
Operator switched **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
cooked oxtail (123F - Hot Holding); white rice (123F - Hot Holding); cooked pork (111F - Hot Holding); chicken soup (113F - Hot Holding)
Per operator 3 hours.
Operator turned up steam table to bring up temperature **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Bag of shredded cheese in bottom of make table
**Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products.
No batteries **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Cuban met portions removed from freezer day before **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Nothing is date marked in establishment **Repeat Violation** **Warning** - From follow-up inspection 2025-06-06: **Time Extended** - From follow-up inspection 2025-07-16: **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.
