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Licensee
Name:
License Number:
Rank:
License Expiration Date:
Primary Status:
Secondary Status:
Location Address:
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
07/02/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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4
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Violations:
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal handbag was stored directly on top of sandwich wraps on wire shelving. Another purse and a cosmetic bag were stored commingled with bread on wire shelving in the kitchen. Operator removed personal items from the food area.
Personal lunch in a plastic container was stored on a shelf with single-service paper goods used for food. Manager removed container. **Warning**
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee working around exposed food with a beard and no beard guard. **Warning**
Basic - Utensils in poor condition. White metal baskets used for breading and stored as clean in the dish area are severely damaged, rusted/pitted with peeling paint. These should not be used for food preparation. **Repeat Violation** **Warning**
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored on wire shelving commingled with single-service paper goods used for food service.
Jugs of soap were stored above and an aerosol can of grill cleaner was stored adjacent to food handler (food contact) gloves on the chemical shelf in the dish area. Recommended to Operator to store food handler gloves for food handling along with other single-use wraps and containers. **Repeat Violation** **Admin Complaint**
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed whole beef roast held at 104F in a holding oven. Whole beef roast in a warming drawer was held at 108F. Operator stated heating/cooking and holding equipment is preset and they do not take cooking or holding temperatures. Explained proper cooking and holding temperatures for whole roasts. Per Operator, roasts were finished cooking less than four hours prior. Recommended reheated back to 130F for holding for the remainder of four hours. whole beef roast (104F - Hot Holding); whole beef roast (108F - Hot Holding) **Warning**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed more than four metal and plastic insert pans, stored as clean, with old food debris and labels on the pans. Recommended Operator cull through remaining clean pans for cleanliness and re-wash and sanitize pans. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. One prep person, one cook, one drive-thru person, a fry person and a Manager were all on duty with no one present with proof of Certified Food Protection Manager certification. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the walk-in freezer. **Repeat Violation** **Warning**
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles containing clear liquid, one stored under expediting table and one under the roast holding drawer. Explained to Operator that all spray bottles should be labeled as to their contents, to help prevent food or food contact surface contamination from accidental misuse of chemicals. **Repeat Violation** **Warning**
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.
