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
09/29/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
1
7
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 - Bowl or other container with no handle used to dispense food. There is a handle less container inside a bag of flour by the upright freezer and a container of sugar next to the wok station.
Basic - Cutting board has cut marks and is no longer cleanable. The cutting board on the front of the make table is deeply stained and grooved. **Repeat Violation**
Basic - Employee personal food not properly identified and segregated from food to be served to the public inside the reach in cooler by the triple sink. **Repeat Violation**
Basic - Food stored on floor. There are bags of corn starch, rice and flour stored on the floor by the reach in freezer, there is a case of chicken, bags of onions and carrots stored on the floor in the walk in cooler.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of food debris on the door handle of the freezer by the back door and the door handles of the make table cooler.
There is a buildup of grease on the hood filters.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. The walls in the kitchen are soiled with food debris and grease behind the wok station, in front of the reach in freezer next to the oven.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler raw shell eggs are stored above ready to eat sauces and ketchup. **Repeat Violation** **Admin Complaint**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. The interior of the microwave oven in the kitchen is heavily soiled with food debris. **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.
