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 - Bowl or other container with no handle used to dispense food.
-soufflé cups in flour and salt containers under prep table in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
Basic - - From initial inspection : Basic - Food stored on floor.
-soda bottles under front counter, house made pizza sauce in walk in cooler. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit.
-upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
cooked chicken wings (45F - cooling, prepared Saturday, packed tight in container and covered, placed in reqch in cooler for cooling.) upright reach in cooler beside walk in cooler **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
-pizzas on front counter **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-cooked portioned lasagna in reach in freezer **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-cooked pasta in upright reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended** - From follow-up inspection 2025-12-19: **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.
