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 - Hole in or other damage to wall. At server station near coffee machine **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
Basic - - From initial inspection : Basic - Trash receptacles not provided where needed in establishment. At handsink near ice machine **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar. **Corrected On-Site** - From follow-up inspection 2026-02-17: **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. squash bisque (56-57F - Cooling) overnight in walkin cooler - From follow-up inspection 2026-02-17: **Time Extended**
High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef with cooked beef and pork belly in walkin cooler **Corrected On-Site** - From follow-up inspection 2026-02-17: **Time Extended**
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. squash bisque (56-57F - Cooling) overnight in walk in cooler - From follow-up inspection 2026-02-17: **Time Extended**
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump water into handsink st server station. Operating coached employee **Corrective Action Taken** - From follow-up inspection 2026-02-17: **Time Extended**
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At ice machine **Corrected On-Site** - From follow-up inspection 2026-02-17: **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.
