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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
07/16/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
1
8
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 - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the drawer cooler there are three 6 ounce portions of commercially packaged reduced oxygen packaged salmon fully thawed while still in the package marked to be removed before thawing. See stop sale. **Warning**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on the edge of a prep sink over ground beef. Employee removed the cellphone. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink across from the flat top grill. **Warning**
Basic - Silverware/utensils stored upright with the food-contact surface up. Operator returned the silverware to the dishwasher. **Corrected On-Site** **Repeat Violation** **Warning**
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. There is a buildup of ice inside the chest freezer in front of the walk in freezer. Operator emptied the freezer, turned off the power and opened the lid to thaw. **Corrective Action Taken** **Warning**
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up the triple sink to sanitize. Operator changed the sanitizer container, chlorine 50ppm. **Corrected On-Site** **Repeat Violation** **Warning**
High Priority - Raw animal food stored in same container as ready-to-eat food. In a pan in the top of a make table cooler a raw shell egg is stored with processed cheese food. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the drawer cooler there are three 6 ounce portions of commercially packaged reduced oxygen packaged salmon fully thawed while still in the package marked to be removed before thawing. See stop sale. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler next to the steam table, pico De Gallo (48F - Cold Holding); sour cream (48F - Cold Holding); cut cabbage (49F - Cold Holding). Operator iced the items in the cooler. **Corrective Action Taken** **Warning**
High Priority - Toxic substance/chemical improperly stored. There is a bottle of bleach stored next to clean utensils. Operator removed the bleach. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Training expired for Alondra and Irasema. **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.
