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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
07/17/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the interior walls and the ice chute in the ice machine.
Basic - Bowl or other container with no handle used to dispense food. There is a container with no handle being used to scoop ice as evidenced by the container being stored inside the ice machine.
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. In the reach in cooler in the grill area there are 16 six ounce portions of salmon fully thawed while still in the reduced oxygen packaging which is marked to be removed from packaging before thawing. See stop sale.
Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Not provided on the cook line and grill area.
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The hand washing sink by the ice machine is extremely slow draining.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler raw shell eggs are stored over washed lettuce. Operator moved the eggs. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the glass door reach in cooler in front of the triple sink raw sausage, raw ground beef and raw poultry are stored above raw whole muscle beef. Operator moved items to proper storage order. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the reach in cooler in the grill area there are 16 six ounce portions of salmon fully thawed while still in the reduced oxygen packaging which is marked to be removed from packaging before thawing. See stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler closest to the grill, cut tomato (49F - Cold Holding); ; cut lettuce (49F - Cold Holding). **Repeat Violation** **Admin Complaint**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table cooked vegetables (124F - Hot Holding). Operator increased the heat. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times. There is a trash can in front of and bucket of water inside of the hand washing sink by the ice machine. Operator cleared the hand washing sink.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. There is no consumer advisory on the lunch menu. Provided operator with a copy of the consumer advisory. **Corrected On-Site**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of food safety training for any employees.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with the employee health reporting agreement, employees began reading and signing the agreement. **Corrective Action Taken**
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.
