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
01/29/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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3
5
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine. **Warning**
Basic - Food stored on floor. There is a bag of carrots stored on the floor in the walk in cooler.
, there are multiple cases of food stored on the floor in the walk in freezer. **Warning**
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the upright reach in freezer next to the microwave. **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner. There is a package of hotdogs thawing in a pan of water in the prep sink. Operator turned on the cold water. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. An employee filled a pan with water in the hand washing sink at the entrance to the kitchen. **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels in the servers area. Operator provided paper towels. **Corrected On-Site** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide proof of employee training. **Warning**
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 small deep fryer next to the hand washing sink and a flat top griddle at the end of the cook line, neither are under the hood system to catch grease laden vapers or provided with fire suppression.
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.
