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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable.
Sandwich station cutting board. **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ceiling in kitchen. **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle of scoop in cooked beans in walk in cooler. **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees.
2 Handwash sinks on front line next to kitchen doors.
Handwash sink in kitchen. **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
Basic - - From initial inspection : Basic - Stored food not covered.
Cut plantains and multiple items in walk in cooler.
Raw pork in walk in freezer. **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.
8 live roaches in non functional ice machine on front cooks line.
1 live roach on Ciclon Energy drink reach in cooler. **Warning** - From follow-up inspection 2025-09-30: 1 live roach under cabinet at sandwich station.
1 live roach in cabinet at sandwich station. **Time Extended** - From follow-up inspection 2025-10-01: 1 dead roach under prep table at sandwich area.
1 dead fly on jug of vinegar in kitchen under prep table.
Operator cleaned and sanitized area. **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Cold holding: macaroni salad 56 F, potato salad 58 F
Operator put on ice at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Hot Holding: chicken 90 F, pork 112 F, fried pork 98 F,
Operator put in oven at time of inspection to bring back to temperature. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked beans, cooked pork and multiple items in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-30: **Time Extended** - From follow-up inspection 2025-10-01: **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.
