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.
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
03/12/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
1
1
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.
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, fried breaded cooked chicken (48F - Cooling). Operator stated chicken was prepared and cooked the night prior to inspection.
Priority: High Priority
High Priority - Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the reach in cooler, fried breaded cooked chicken (48F - Cooling). Operator stated chicken was prepared and cooked the night prior to inspection.
Priority: High Priority
High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator switched chlorine container. Operator began to rewash dish ware. End result Dishwasher (Chlorine 100ppm) **Corrected On-Site**
Priority: High Priority
Intermediate - Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager hired over 30 days, John missing a certified food manager certification.
Priority: Intermediate
High Priority - Observed: Open food re-served to customers. Observed a server in the main kitchen area, bringing dirty dishware from a customers table, along with a bowl of house-made chips. The bowl of house-made chips were then placed back into a container, intended for service to customers. Operator stated container of chips are for customers. Discussed with the operator that food items that have been at customers table cannot be reserved or return for service to other customers. **Admin Complaint**
Priority: High Priority
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, observed a bag of raw shrimp, a bag of raw beef, a bag of raw pork in the same container. Discussed cross contamination with operator, operator moved raw foods and stored them correctly by cooking required temperature. **Corrected On-Site**
Priority: High Priority
High Priority - Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Open food re-served to customers. Observed a server in the main kitchen area, bringing dirty dishware from a customers table, along with a bowl of house-made chips. The bowl of house-made chips were then placed back into a container, intended for service to customers. Operator stated container of chips are for customers. Discussed with the operator that food items that have been at customers table cannot be reserved or return for service to other customers.
Priority: High Priority
Basic - Observed: Stored food not covered. On the cook line area, observed baking powder container, corn starch mixture, and a container of seasoning all without a protective lid. Operator began to cover foods. **Corrective Action Taken**
Priority: Basic
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On the cook line observed cooked noodles (63F - Cold Holding); raw cracked egg (74F - Cold Holding); cooked bar in oil (73F - Cold Holding). Operator stated foods have been out of cold holding unit for less than an hour. Operator placed foods back into reach in cooler and added ice to foods. Provided operator with time as a public health control form. **Corrective Action Taken**
Priority: High Priority
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.
