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 - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.
Cutting boards on prep tables and cutting board on table with grill - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Gaskets in freezer
-sides of fryers
-Piping around cooking equipment on line
-exterior of seasoning containers
- top of dishwasher **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination.
Paper goods in storage shed not protected. Advised to keep door secured - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler.
In beer coolers at bar 2 and beer cooler in hallway **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
- Chicken and beef 85F-90F hot holding less than 4 hours per operator. Operator immediately put on center grill to reheat to 165F for temperature recovery. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-09-03: **Time Extended** - From follow-up inspection 2025-09-10: **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.
