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
07/24/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
3
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 - Equipment in poor repair. The door gasket on the center door of the three door make table cooler is not attached properly and prevents the door from closing. **Warning**
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** **Warning**
Basic - Smoking or vaping in an enclosed indoor workplace. There is a ashtray filled with ashes on top of a cooler in the kitchen by the back door. Operator removed the ash tray from the kitchen. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken is stored over cooked noodles. Operator moved the noodles. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the three door make table cooler by the entrance to the kitchen, cooked shrimp (49F - Cold Holding); Poultry (49F - Cold Holding); Pork (48F - Cold Holding); pooled eggs (48F - Cold Holding). Per operator items have been in the cooler less than four hours, moved contents to another cooler. **Corrective Action Taken** **Warning**
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator able to provide proof of food manager certification. **Warning**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chemical test kit for chlorine sanitizer. **Warning**
Intermediate - No soap provided at handwash sink. There is no soap in the men's restroom, at the hand washing sink at the front counter, at the hand washing sink at the entrance to the kitchen. **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.
