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
03/04/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
2
2
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 - Food stored on floor. In the main food prep area, observed bags of onions, box of tomatoes, box of avocados stored on the floor. In the dish storage area observed cans of tomatoes stored on the floor. In the closet near the food prep area, bags of rice are stored on the floor. Operator began to remove foods off the floor. **Corrective Action Taken** **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, observed raw beef stored above ready to eat house made sauces. In the stand alone cooler across from cook top, observed raw chicken above raw beef. Operator rearranged foods for proper storage. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler across from cook top, observed raw shrimp (46F - Cold Holding); cut tomato (50F - Cold Holding); cut ham (51F - Cold Holding); cooked rice and beans (46F - Cold Holding); cooked white rice (46F - Cold Holding). Operator stated foods were moved to reach in cooler less than an hour prior to beginning of inspection. Operator moved foods to walk in cooler. Provided operator with time as a public health control form. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing located in the bar area. Handwashing sink is being used as a dump sink. Discussed with operator handwashing sink is to be used only for handwashing to prevent and reduce cross contamination. **Warning**
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two servers handling food are missing food handler training. Employees have been working at establishment for more than 60 days. **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.
