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 - Equipment in poor repair.
Gaskets on walk in cooler door torn - From follow-up inspection 2025-10-08: **Time Extended** - From follow-up inspection 2025-10-08: **Time Extended**
Basic - - From initial inspection : Basic - Water dripping over ware wash areas from accumulation of condensation on A/C ducts in kitchen - From follow-up inspection 2025-10-08: **Time Extended** - From follow-up inspection 2025-10-08: **Time Extended**
High Priority - - From initial inspection : High Priority - Live, small flying insects found
10 live flies in liquor storage area near ice machine
4 live flies in dry storage near restroom
2 live flies behind bar area
3 live flies near soda lines and ice machine
2 live flies in employee locker area
11 live flies behind 2nd bar - From follow-up inspection 2025-10-08: 1 live fly in restroom by dry storage and exit
1 live fly around onions in dry storage by restroom and exit
3 live flies by soda lines in back storage by ice machine
1 live fly near 2nd bar entrance
1 live fly behind 2nd bar
1 live fly by dartboards in 2nd bar room
1 live fly in kitchen near reach in cooler across from stove Operators killed first two flies. **Time Extended** - From follow-up inspection 2025-10-08: 1 live fly in restroom in second bar room
3 live flies in warewash area
1 live fly on cook line, not observed landing on food or food contact surfaces.
Operator killed all flies, cleaned and sanitized the areas.
**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 deli unit was unplugged, all items temping 60F and above.
Pimento cheese, sour cream, garlic aioli, shredded cheese, cut tomatoes, cut lettuce
Items stop saled.
Milk (50F - Cooling); cooked potatoes (53F - Cold Holding); raw chicken breast (45F - Cold Holding); raw fish (44F - Cold Holding)
Items put in freezer to rapid cool. Establishment now closed.
**Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-10-08: **Time Extended** - From follow-up inspection 2025-10-08: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit.
Temped at 102F **Repeat Violation** - From follow-up inspection 2025-10-08: **Time Extended** - From follow-up inspection 2025-10-08: **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.
