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
09/17/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
4
5
1
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.
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (124F - Cooling) at 2:10pm cooked chicken (74F - Cooling) at 4:12pm.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes without sanitizer.
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially cooked and packaged yuca (76F - Cold Holding)see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken (124F - Cooling) at 2:10pm cooked chicken (74F - Cooling) at 4:12pm.
In buffet area dairy based sauce (57F- Cold holding)
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Commercially cooked and packaged yuca (76F - Cold Holding)see stop sale.
In buffet area dairy based sauce (57F- Cold holding) **Repeat Violation** **Admin Complaint**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen area, near employee restroom, and front counter.
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 and printed person in charge with a copy of employee reporting agreement. **Corrective Action Taken** **Repeat Violation**
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. area, near employee restroom, in second seating area, and front counter.
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.
