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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
12/12/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
3
10
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone and jacket stored on prep area near cook line.
**Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Interior of the hood soiled with grease.
Interior of mop sink soiled with mold like substance. **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use thawing in walk-in cooler without removing from package, still frozen.
Discussed operator removing raw frozen salmon from package before thawing. **Corrective Action Taken** **Warning**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handle raw shrimp and failed to wash hands before putting gloves to start sandwich preparation.
Discussed operator about proper handwashing procedures and employee washed his hand. **Corrected On-Site** **Warning**
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Employee touching sandwich bread with his bare hand.
Discussed operator about proper food handling procures, recommended to have an approved AOP or using gloves for ready eat food. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In reach-in cooler at cook line; raw burger patties stored over raw shrimp.
Operator removed raw burger patties to bottom shelf. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Handwashing sink used as dump sink with container in it at bar area. Operator removed the container. **Corrected On-Site** **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
5 employees working for the establishment, no certified food manager present at time of inspection. **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.
