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.
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
08/13/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
0
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.
High Priority - Live, small flying insects found. In the bar area 5 flying insects were observed near far left corner by entrance. 4 flying insects were observed behind bar area near dishwashing machine, left side drain. **Warning**
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) sanitizer not at correct strength. Sanitizer not properly dispensing through tube. Operator fixed for proper sanitation. End reading:
Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Warning**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On dinner menu, tuna tartare served raw per operator. Not marked or description to indicate raw foods. Operator began marking undercooked foods on menu. **Corrective Action Taken** **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strip provided at time of inspection. Operator received new test strips at time of inspection. **Corrected On-Site** **Warning**
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or process waiver approved by the Division of Hotels and Restaurants. Establishment has process waiver approved only for reduced oxygen packaging of raw fish in 10k bags. Observed cooked chicken, beef meatballs, also raw beef in reduced oxygen packaging in walk-in cooler stored more than 48 hours. Establishment needs approval prior to engaging in reduced oxygen packaging of proteins outside of raw fish in 10k bags. **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.
