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 heavily soiled. - From follow-up inspection 2025-10-03: **Time Extended**
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In water 80F. - From follow-up inspection 2025-10-03: **Time Extended**
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked onion relish.Dated 9/26/25
Piollo dated 9-22
Cream sauce dated 9/13
Leek dated 9/18 - From follow-up inspection 2025-10-03: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41.
Per operator less than 4 hours.
Blue Cheese (63F - Cold Holding); Garlic butter (62F - Cold Holding), rechecked 170 F; Carmalize Onions (70F - cold Holding) rechecked 179F. **Corrected On-Site** - From follow-up inspection 2025-10-03: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2025-10-03: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served.
Oysters and mussels. - From follow-up inspection 2025-10-03: **Time Extended**
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-10-03: **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.
