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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several coffee cups on top of preparation tables. The cook removed them. **Corrected On-Site**
Basic - In-use ice scoop stored on soiled surface between uses. OB the ice scoops on top of the ice machine. The manager put them on a clean tray. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a prep cook change tasks took off gloves and put on new gloves without washing her hands.
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the license expired on 10-01-2025. The owner paid the license during the inspection. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice melting in the hand washing sink at the front counter. The manager turned on the water and melted the ice. **Corrective Action Taken**
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the triple sink uses quaternary sanitizer and the establishment only has chlorine test kit.
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed by the walk in cooler. The manager brought towels. **Corrected On-Site**
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.
