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 - Equipment in poor repair.
Observed ice machine not working at kitchen.
Observed reach in cooler door gaskets torn next to cook line. **Repeat Violation**
High Priority - Nonfood-grade bags used in direct contact with food.
Observed ground beef stored inside non food grade bags next to walk in cooler. **Repeat Violation**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Observed establishment operating to the public with an expired license. License expired on 10/1/25.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw fish stored over sauces inside reach in cooler at cook line.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee washed hands with gloves on. Coached operator and employee on proper hand washing procedures. Employee proceeded to take of gloves, wash hands and put on new gloves. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed shrimp (50F - Cold Holding); spaguetti (48F - Cold Holding) inside reach cooler next to cook line. Operator discarded the product.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Observed shrimp (50F - Cold Holding); spaguetti (48F - Cold Holding) inside reach cooler next to cook line. Operator discarded the product.
Intermediate - Handwash sink used for purposes other than handwashing.
Observed utensils stored inside hand sink at kitchen operator removed the items. **Corrected On-Site** **Repeat Violation**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Observed hand sink water 80 at cook line. **Repeat Violation**
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.
