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.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed 2 quarts of butter cream in tall reach in cooler next to ware washing rack dated more than 7 days, date on package 4/3/26 date of inspection 4/16/26, manager discarded items. **Corrected On-Site**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed 75lbs of salmon in outside walk in freezer in reduced oxygen packaging onsite with no HACCP plan manager, said he will use this for employees, I discussed with him the dangers of using ROP salmon without a HACCP plan, also Butter cream dated 4/3/26 out of date of inspection 4/16/26 , manager discarded the item.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no test kit to test chlorine sanitizer at triple sink next to dishwasher, manager said he will purchase some.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed paper towels missing at handwashing sink next to dishwasher, manager placed paper towels at handwashing sink. **Corrected On-Site**
Intermediate - No soap provided at handwash sink.
Observed no soap at handwashing sink located next to the dishwasher , manager placed soap at handwashing sink. **Corrected On-Site**
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed 75lbs in of salmon in reduced oxygen packaging onsite with no HACCP plan , in outside walk in freezer, manager said he will use this for employees, I discussed with him the dangers of using ROP salmon without a HACCP plan.
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.
