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
05/08/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
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.
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed the two cooks wearing watches while preparing food.
Operator had them remove them. **Corrected On-Site** **Warning**
High Priority - Live, small flying insects found
Observed approximately 25 small flying insects by the gelato station.
Observed approximately 3small flying insects by the mop sink.
Observed approximately 4 small flying insects at the bar.
Operator has called and had pest control arrive before I left. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw bacon stored over cut lemons in the left side reach in cooler.
Operator moved the bacon. **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.
Observed on the steam table: Sauce (60F - Hot Holding).
An employee stated they heated it up and placed it there approximately 1hr ago.
Operator had them reheat it to 165. **Corrective Action Taken** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing.
Observed the bar hand sink used for a dump sink.
Operator removed the dump items. **Corrective Action Taken** **Warning**
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Observed no device for measuring their high temp dish machine.
Operator ordered a high temp puck. **Corrective Action Taken** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at the pizza prep station.
Operator placed more there. **Corrected On-Site** **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.
