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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
04/06/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
0
3
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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored with spice containers at prep area. Employee removed his phone. **Corrected On-Site** **Warning**
Basic - Time/temperature control for safety food thawed in an improper manner.
At triple sink; raw frozen beef thawing at ambient temperature . Operator places raw frozen beef under cold running water. **Corrected On-Site** **Warning**
Basic - Working containers of food removed from original container not identified by common name.
Flour container not labeled at prep area. Operator labeled flour container. **Corrected On-Site** **Warning**
High Priority - Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and started setting up triple sink until dishmachine is repaired and sanitizing properly. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler: raw ground beef stored over ham.
Operator removed raw ground beef to bottom shelf. **Corrected On-Site** **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
On steamer at front counter; cooked chicken (110F - Hot Holding); cooked pork (115F - Hot Holding).
Per operator all items stored on steamer for 2 hours.
Operator started reheating all items. **Corrective Action Taken** **Warning**
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.
