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
12/02/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
3
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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In ware washing area and above front prep area. This is a repeat violation from the previous inspection dated 12-30-2024 **Repeat Violation** **Admin Complaint**
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Per operator beef on cooks line was observed at shaved beef (81 F - Cold Holding) was thawed at ambient temperature at three compartment sink.
High Priority - In-use utensil stored in unclean water. Knifes stored in food grade sanitizer dipper well, water spins soiled with food debris. Observed operator correct violations in order to meet inspection standards.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front cooks line shaved beef (81 F - Cold Holding), per operator beef was thawed at ambient temperature at three compartment sink less than two hours prior. Operator moved foods to walk in freezer to rapidly chill. This is a repeat violation from the previous inspection dated 12-30-2024 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit available for quaternary sanitizer
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.
