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 - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed all around kitchen area at front counter.
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Observed ceiling tiles with water damage all around preparation and dining area at front counter.
Also observed several holes on the ceiling at front counter.
Basic - Floor soiled/has accumulation of debris.
Observed floor soiled with trash debris and grease accumulation all around kitchen area and under fryer and stove at front counter.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave interior soiled at front counter. Operator cleaned during inspection. **Corrected On-Site** **Repeat Violation**
Basic - No Heimlich maneuver/choking sign posted.
Choking poster provided to operator during inspection. Operator printed and posted during inspection. **Corrected On-Site**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets soiled at reach in cooler at front counter. **Repeat Violation**
High Priority - Food prepared in a private home. See stop sale.
Observed 66 units of corn tamales on top of stove as per operator she prepared them at home. Stop sale issued.
High Priority - Operating with an expired Division of Hotels and Restaurants license.
Observed license expired October 1st, 2025. Operator renewed license during inspection. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored over raw beef and raw pork inside chest freezer at kitchen area.
High Priority - Stop Sale issued due to food originating from an unapproved source.
Observed 66 units of corn tamales on top of stove as per operator she prepared them at home. Stop sale issued.
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Observed certified food manager unable to answered the right concentration of chlorine sanitizer and how to calibrate thermometer.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towel on handwashing sink at kitchen area. **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.
