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 - Ceiling/ceiling tile shows damage or is in disrepair.
Observed multiple missing ceiling tiles and ceiling tiles in disrepair due to water leak.
Observed ceiling tiles soiled.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Observed in walk in cooler Commercially processed reduced oxygen packaged Mahi and Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen . See stop sale
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink on prep table on cook line.
Employee removed and stored properly. **Corrected On-Site**
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
Observed House made ranch dressing dated 7-27-2025. See stop sale **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Observed High temperature dish machine at 140F.
Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Admin Complaint**
High Priority - Live, small flying insects found
Observed total of 35 flying insects.
24 flying insects in bar area next to 2 open ice bins used for drinks.
8 flying insects in kitchen.
3 flying insects in ware washing area near clean racks. **Warning**
High Priority - Roach activity present as evidenced by live roaches found.
Observed 1 live roach in ware washing (High temperature dish machine)area. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Observed in walk in cooler Commercially processed reduced oxygen packaged Mahi and Salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen . See stop sale **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.
