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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
08/20/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
7
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 - Equipment in poor repair. The door gasket on the reach in cooler is severely damaged, the interior wall of the walk in cooler is damaged, the walk in cooler door has no way of opening from the inside because the handle is missing, the door frame of the walk in cooler has exposed wooden frame work, the door to the walk in freezer is heavily damages at the bottom.
Basic - Food stored on floor. In the produce walk in cooler there is a case of potatoes, case of limes, peeled potatoes, cut red onions and peeled sweet potatoes stored on the floor. **Repeat Violation**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 121F standing water on the cook line. **Repeat Violation**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. There is an unshielded lightbulb hanging from a wire in the walk in cooler.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner. There is fish thawing in a pan, at room temperature on the expeditor's table. **Repeat Violation**
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee sneezed into their hand then handled clean pans without washing their hands. Educated the employee on proper hand washing procedures. **Corrective Action Taken**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. An employee loaded the dishwasher with dirty equipment then unloaded clean equipment without washing their hands. Educated the employee regarding proper hand washing. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler by the dry storage area raw beef is stored above cooked potatoes. Operator moved items to proper storage order. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in the cold food area Fish (54F - Cold Holding). Per operator the fish was cut 2 hours prior. Operator iced the fish for rapid cooling. Corrective action taken.
In the walk in cooler Chicken (47F - Cold Holding); Beef (47F - Cold Holding); cooked rice (48F - Cold Holding). Operator blocked open the freezer door. Corrective action taken.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the bar.
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 approved by the Division of Hotels and Restaurants. Operator is doing reduced oxygen packaging, the operator's HACCP plan was withdrawn. There are multiple reduced oxygen packages of cooked beans in the walk in cooler and walk in freezer.
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.
