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
12/11/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
6
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 cup with no handle inside a container of tomato salsa in the top of the make table cooler. **Warning**
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. The grease receptacle is on a gravel and dirt surface. **Repeat Violation** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the interior of the hood and on the hood filters. **Warning**
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. There are puddles of used mop water on the ground next to a empty mop bucket at the back gate. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk i. Cooler raw beef is stored above cooked chicken snd cooked carrots. **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. There are three rodent droppings in a corner of the storage room next to the office. There is an opening in the wall at the cove base where pvc lines come out of the wall and insulation on the floor in the corner. Operator swept and mopped the storage room. **Corrective Action Taken** **Warning**
Intermediate - Clam/mussel/oyster tags not marked with last date served. There are multiple oyster tags that are not marked with the last date sold. **Repeat Violation** **Warning**
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink in the kitchen. operator provided soap. **Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with a copy of the raw oyster advisory. **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.
