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.
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
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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 - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-speaker on shelf with clean pans in dish area **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Basic - - From initial inspection : Basic - Food stored on floor.
-boxes of chicken and beef in walk in freezer **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Basic - - From initial inspection : Basic - Interior of oven has heavy accumulation accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of all food containers in walk in cooler and kitchen are heavily soiled.
-exterior of microwave
- sides of fryers and grills are heavily soiled
-top back of fryers are heavily soiled
-gas burner is heavily soiled
-shelves underneath grills are heavily soiled
**Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Basic - - From initial inspection : Basic - Stored food not covered.
-taco bowl shells on top of cook line **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
-0 ppm, operator primed sanitizer and ran again, 50 ppm. **Corrected On-Site** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
-pork (121F - Hot Holding), cook line, held less than four hours per operator. Opera moved to stove for rapid reheat. **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
-interior of spray hose at double sink in kitchen
-interior of ice bin at soda machine **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing.
-pots and pans in sink in dish area **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
-by ice machine **Warning** - From follow-up inspection 2025-11-05: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at entry to cook line and by ice machine. **Warning** - From follow-up inspection 2025-11-05: **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.
