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
08/13/2025
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
0
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 - - From initial inspection : Basic - Floor soiled/has accumulation of debris. There is a buildup of grease on the floor behind the deck oven, under the table with the deep fryer on it. - From follow-up inspection 2025-08-13: There is a buildup of grease on the floor under the table holding the deep fryers. **Time Extended**
Basic - - From initial inspection : Basic - Food stored on floor. There us a case of cabbage and frying oil stored on the floor in the kitchen. - From follow-up inspection 2025-08-13: There is a container of fryer oil stored on the floor under the table holding the deep fryers. **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw shell eggs are stored above cooked goat. - From follow-up inspection 2025-08-13: Raw shell eggs are stored above cooked goat in the reach in cooler next to dry storage. **Admin Complaint**
- From initial inspection : Portable fire extinguisher missing from its designated location. For reporting purposes only. The fire extinguisher that is supposed to by by the back door is under the table with the deep fryer behind the deck oven. - From follow-up inspection 2025-08-13: The fire extinguisher that is supposed to be located by the back door is laying on the floor behind the deck oven. **Time Extended**
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. There is a deep dryer set up behind the deck oven without a hood system. - From follow-up inspection 2025-08-13: There are deep fryers in use with no hood or fire suppression system on a table behind the deck oven. **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.
