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
03/06/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
0
1
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 - Equipment in poor repair. Both door gaskets on the make table cooler at the entrance to the cook line and on the make table cooler on the inside of the cook line are damaged. **Warning** - From follow-up inspection 2026-03-06: **Admin Complaint**
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf by the oven garlic butter (62F - Cold Holding); Corned beef 59F cold holding; Cut tomatoes 51F cold holding; Cooked sausage 56F cold holding; American cheese 53F cold holding; Butter 55F cold holding; Raw shell eggs 65F ambient temperature cold holding; Fish 46F cold holding; Ham 52F cold holding; Canadian bacon 56F cold holding; Chicken 51F cold holding; Taco meat 56F cold holding; Ground beef 52F cold holding; Beef 47F cold holding; Heavy cream 55F cold holding; Liquid eggs 61F cold holding; Shrimp 52F cold holding; Calamari 52F cold holding. See stop sale. **Warning** - From follow-up inspection 2026-03-06: Ham 47F cold holding, cooked sausage 48F cold holding, chicken 47F cold holding. Operator began icing all food in the cooler. Per operator the cooler was loaded less than 4 hours prior. **Admin Complaint**
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.
