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. Beverage cooler at bar is not working. **Warning** - From follow-up inspection 2025-11-20: Equipment in poor repair. Beverage cooler at bar is not working.
The beverage cooler has been covered and sealed shut. **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 chlorine in dishwasher. Triple sink was set up to sanitize with chlorine at 50 ppm **Warning** - From follow-up inspection 2025-11-20: At callback inspection the dish machine chlorine is at 0-10 ppm in dish machine .
The triple sink is being used to sanitize at 100 ppm chlorine. **Time Extended**
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher at 0 ppm chlorine
Dishes in dishwasher **Warning** - From follow-up inspection 2025-11-20: At call back inspection the dishwasher chlorine is at 10pm after running the machine 3 times
The triple sink is being used to sanitize with chlorine @ 100 ppm **Time Extended**
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning** - From follow-up inspection 2025-11-20: test kit for chlorine is not used to check the sanitizer in dish machine **Time Extended**
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-11-20: There is no chlorine test kit for checking sanitation in dish machine at callback inspection. **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.
