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 - Ambient air thermometer not located in the coolest part of the hot holding unit.
Ambient thermometer by top shelf in front counter glassfront cooler blocked by bottles and canned beverages. Temperature showing 45F. Temperature critical food items at proper temperature 41F. Manager moved thermometer to lower middle of unit. **Corrected On-Site**
Basic - Dead roaches on premises.
1) Observed 7 dead roaches under kitchen triple sink and around wall under prep sink.
2) Observed 2 dead roaches on floor behind kitchen fliptop unit.
3) Observed 1 dead roach on wall between kitchen triple sink and prep sink
4) Observed 2 dead roaches on floor to right of ice machine at back of kitchen.
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Bags of raw beef in prep sink slacking at room temperature. Surface temperature 36F.
Basic - Uncovered food stored near sink exposed to splash.
Open top vinegar and oil bottles beside front counter hand sink and directly below paper towel dispenser. Manager moved bottles away from sink. **Corrected On-Site**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In kitchen fliptop lower cooler, contained raw shrimp above cooked chicken and beef. Managed rearranged to properly separate. **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found.
1) Observed 1 live roach in kitchen hand sink.
2) Observed 1 live roach on wall above clean pans at shelf above triple sink.
3) Observed 2 live roaches behind kitchen fliptop unit.
4) Observed 1 live roach on wall by ice machine at back of kitchen.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Expired Sept. 18, 2025 Prometric Amanda Rivas
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cream based beverage in front glassfront cooler missing date mark. Per manager prepared on 12-6. Manager added date mark. **Corrected On-Site**
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
National Registry of Food Service Professionals
all expired Sept. 2025. **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.
