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 - Carbon dioxide/helium tanks not adequately secured.
Stored under hand sink next to double door reach in cooler in kitchen area. **Warning** - From follow-up inspection 2025-10-23:
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed.
License posted expired on 2/1/2025. **Warning** - From follow-up inspection 2025-10-23:
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.
Reach in deli cooler cutting board heavily grooved. **Warning** - From follow-up inspection 2025-10-23:
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses.
Stored on Merrychef oven handle. **Warning** - From follow-up inspection 2025-10-23:
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
Merrychef oven interior soiled with burnt food debris. **Warning** - From follow-up inspection 2025-10-23:
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Quaternary sanitizer bucket testing at 500+ PPM. Employee diluted chemical and sanitizer is now testing at 200 PPM. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
No quaternary test kit with a quaternary sanitizer bucket testing at 500+ PPM. **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Bottle of heavy cream, half gallon of skim milk, and gallon of 2% milk not date marked in double door cooler in front counter area. Employee does not know when they were open. **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
**Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.
Employee used hand sink in front counter area to fill the sanitizer bucket with water. **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
The inspector ran the high temperature dish machine at the front counter several times, and the highest recorded dish temperature was 133 degrees. **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No quaternary test kit. **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-10-23:
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink.
In front counter area. **Warning** - From follow-up inspection 2025-10-23:
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.
