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 - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food.
In salt container. Operator immediately removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Server wearing watch. Immediately removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor.
Cases of soda and drinks **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
Basic - - From initial inspection : Basic - Single-service articles improperly stored.
Case of lids on floor at bar. Operator immediately removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
Forks in lobby. Operator immediately inverted **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.
Salt container **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw smash burgers over cheese sauce in back cooler. Operator immediately removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Top part of Bean patties, 41-53F cold holding. Less than 4hrs per operator. Advised to keep item covered in cooler for proper cooling. Recheck at 2:38pm temperature range 40F-46F cooling **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.
Hand sink on line blocked by food debris and cart. Operator immediately removed **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-22: **Time Extended**
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.
