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
03/25/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
1
4
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 - In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between a make table cooler and an upright cooler. Operator removed and cleaned the knife. **Corrected On-Site** **Warning**
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 95F standing water. Operator moved the utensils to a clean, dry container. **Corrected On-Site** **Warning**
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the upstairs hood filters. **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 153F). Operator will wash all utensils and plates in the upstairs dishwasher. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw whole muscle beef is stored above deli gam. Operator moved items to proper storage order. **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.
