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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent with grease. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent with grease. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Current Hotel and Restaurant license not displayed. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lightbulbs missing in food preparation area. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Lightbulbs missing in food preparation area. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole on wall by hand washing sink. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Hole in or other damage to wall. Hole on wall by hand washing sink. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.food debris inside oven.
Microwave soiled. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Interior of oven/microwave has accumulation of black substance/grease/food debris.food debris inside oven.
Microwave soiled. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. No light shield. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Light shield damaged/in disrepair. No light shield. **Warning** **Time Extended**
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection No handwashing sign provided at a hand sink used by food employees. No handwashing sign. **Warning** **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken, pork and turkey not separated from each others according to minimum cooking temperature. **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken, pork and turkey not separated from each others according to minimum cooking temperature. **Warning** **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, turkey and goat held for more than 24/hrs without date marked inside reach in freezer/ cooler l **Warning** - From follow-up inspection 2025-09-24: On 9/24/2025 at the time of the callback inspection Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, pork, turkey and goat held for more than 24/hrs without date marked inside reach in freezer/ cooler l **Warning** **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.
