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Licensee
Name:
License Number:
Rank:
License Expiration Date:
Primary Status:
Secondary Status:
Location Address:
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
03/03/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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Violations:
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 - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. At the front counter and stand alone reach in cooler in dining area, observed packaged baked goods such as cake slices and cookies without any type label. Operator stated a vendor drops them off at establishment.
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Operator stated Self service bar maintains open during service.
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. At the buffet counter, milk based housemade dressing (53F - Cold Holding). Operator stated dressing had been placed since 11am in cold holding unit. Operator stated foods are difficult to keep below 41degrees as the lid maintains open at time of service. Provided operator with time as a public health control form.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the Self-service buffet bar, milk based housemade dressing (53F - Cold Holding). Operator stated dressing had been placed since 11am in cold holding unit. Operator stated foods are difficult to keep below 41degrees as the lid maintains open at time of service. Provided operator with time as a public health control form.
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/. At time of inspection, a total of 4 food handling employees present without a certified food manager present.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at front counter cash register area. No paper towels or mechanical hand drying device provided at handwash sink in the back prep area.
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 employee vacuum packing raw chicken pieces with a marinade into reduced oxygen packaging bags. Operator stated oxygen absorbers are being added into reduced oxygen packaging. Observed a total of 3 bags dated 3/2/26 and 4 bags dated 3/3/26 in the walk in cooler. Discussed with operator that a HACCP plan need to be submitted and approved by the division of hotels and restaurants to continue doing this process. Operator began to open ROP bags. **Corrective Action Taken**
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. Operator unable to provide food handler training.
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.
