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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal drink stored on top of front line prep table next to microwave. Employee relocated drink to an approval location at time of inspection. **Corrected On-Site**
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee personal beverage stored inside reach in cooler adjacent to coffee machines. Manager removed personal beverage at time of inspection. **Corrected On-Site**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed blueberries and pineapples stored over cut ready to eat salads. Manager relocated salad to an approval location at time of inspection. **Corrected On-Site**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed one employee on front line, crack raw shell eggs, and then change gloves without first washing hands. Discuss proper hand washing procedure with employee. Employee washed hands, then wore new gloves at time of inspection. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Raw steak 49°F at 10 AM inside thawing cabinet next to walk-in cooler; placed inside thawing cabinet at 7 AM; cooled to 34°F at 10:19 AM inside walk in freezer. **Corrected On-Site**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Mac and cheese 47°F - 50°F inside walk-in cooler placed overnight inside walking cooler for cooling at 9 PM the previous night - manager discarded. Mac and cheese were covered with a large lid during cooling process.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
17 employees with expired training from January 2026 to March 2026.
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.
