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 - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed soiled card board on floor in ware washing area.
Basic - Exterior door has a gap at the threshold that opens to the outside.
Observed exit door to back of establishment has a gap to the surface of door.
Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Observed hot holding unit at cook line gasket is torn. Unit door is not properly closing. Advised operator not to store food in unit repaired. Operator removed all items to another working unit. **Corrective Action Taken**
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Observed establishment license expired since December 1st 2025. Establishment is open and selling food to the public.
High Priority - Raw animal food stored over or with unwashed produce.
Observed in walk in cooler , raw turkey stored over unwashed vegetables. Operator removed storing turkey to the lower shelf in cooler. **Corrected On-Site**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot holding unit at cook line - steam fish (128F - Hot Holding) reheated to 180F. ; roast pork (80F - Hot Holding). Per manager items were out of temperature for less than one hour ago. Operator placed items on stove and oven to reheat during the inspection. Pork was not out the oven for recheck during the inspection.**Corrective Action Taken** **Corrective Action Taken**
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed establishment has no chemical test kit when using both chlorine and quaternary as the sanitizer. **Repeat Violation**
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.
