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 - Bowl or other container with no handle used to dispense food.
To go pints and quarts used as scoops in bulk dry goods. Person in charge began removing. **Corrected On-Site** **Repeat Violation**
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Several employee items on shelving above/ with food to be served to the customer in kitchen. Person in charge began removing. **Corrective Action Taken**
Basic - Floor soiled/has accumulation of debris.
Floors at cook line with debris and standing water accumulated. Grate at prep table in kitchen on floor with debris accumulation.
Wall at right side of dishmachine with black substance buildup.
Basic - In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between make table and prep tables in kitchen. Person in charge removed. **Corrected On-Site**
Basic - Reuse of single-service or single-use articles.
Observed egg shell carton liners in use in kitchen and in walk in cooler. Also, reused cardboard box used in direct contact with cooked chicken to absorb oil. Person in charge removed. **Corrected On-Site**
Basic - Wood food-contact surface not properly sealed.
Paint on wood shelving at dish pit has been rubbed off, causing wood to deteriorate. Also, wood used at knife block sharpener deteriorating. Wood used to line food shelving in back kitchen unsealed.
High Priority - Container of medicine improperly stored.
Observed container of medicine stored on shelf above prep table.
Also observed WD40 stored on shelf with chili peppers. Person in charge moved to appropriate location. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In walk in freezer and reach in cooler raw chicken on sheet trays no longer commercially packaged stored over raw ground pork and raw beef no longer commercially packaged.
Also raw ground pork stored over sauces in walk in cooler. Person in charge began rearranging. **Corrective Action Taken**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Soup cooling in kitchen at 99, 107F. 1 hour later, soup is 85, 95F. Person in charge moved to walk in freezer to rapidly chill.
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/
Only CFM on duty with manager certification that expired 12.2025. No CFM on site with more than 4 food handling employees present. Manager arrived by end of inspection. **Corrective Action Taken**
Intermediate - Handwash sink not accessible for employee use at all times.
Items stored in back hand wash sink by back door, buckets stored on hand wash sink on far right cook line. Person in charge removed items. **Corrected On-Site**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Paper towels missing from back hand wash sink. Person in charge provided. **Corrected On-Site**
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Hot water shut off at hand wash sink on far right side of cook line. Person in charge states needs to order new handle as it is stripped.
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.
