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 - Cove molding at floor/wall juncture broken/missing. Observed by dry storage area a section of cove molding broken. **Warning** - From follow-up inspection 2025-09-18: Cove molding broken by dry storage. **Time Extended**
High Priority - - From initial inspection : High Priority - Live, small flying insects found.
Observed approximately 4 live small flying insects at cook line prep area landing on a box of gloves and a bag of sliced bread.
Observed approximately 3 live small flying insects in dry storage area landing on shelving and boxes.
Observed approximately 6 live small flying insects in dishwashing area landing on shelving and three compartment sink.
Observed approximately 4 live small flying insects landing on equipment on cook line in kitchen **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-18: Observed approximately 4 small flying insects at dry storage area landing on bags of flour.
Observed approximately 2 small flying insects at prep area landing on equipment. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 4 live roaches in oven door latch on cook line in kitchen **Warning** - From follow-up inspection 2025-09-18: Observed 1 roach on cook line in the oven.
Observed 1 roach in dry storage area on the wall. **Admin Complaint**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken wings (46-47F - Cold Holding);cooked Mac n cheese (48F - Cold Holding); cooked rice and beans (48F - Cold Holding); cooked rice (48F - Cold Holding); cooked legumes (51F - Cold Holding); cooked spinach (48F - Cold Holding); cooked turkey (53F - Cold Holding); cooked oxtail (48F - Cold Holding); cooked goat (49F - Cold Holding); raw fish (48F - Cold Holding); cooked chicken (47F - Cold Holding); cooked curry beef (49F - Cold Holding); cooked griot (49F - Cold Holding); cooked plantains (48F - Cold Holding); shredded cheese (46F - Cold Holding) in walk in cooler. As per operator, items not prepared or portioned today. Monitored unit for 1 hour with no changes in temperature. See stop sale. **Warning** - From follow-up inspection 2025-09-18: Observed butter 46F Cold Holding. See stop sale. **Admin Complaint**
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chlorine test kit at time of inspection **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-18: No chemical test kit for chlorine. **Time Extended**
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-18: No manager certification. **Time Extended**
Intermediate - - From initial inspection : Intermediate - Probe thermometer not within the intended measuring range of use. Hot foods prove thermometer provided. Thermometer range starts at 120F **Warning** - From follow-up inspection 2025-09-18: No probe thermometer for temperatures under 120F. **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. **Warning** - From follow-up inspection 2025-09-18: Employee certification not available for some employees. **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.
