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
04/16/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
1
4
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 - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged trail mix for customer self service not labeled with address of establishment. **Warning**
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chicken noodle soup (60F - Cooling) on prep table. Per operator soup was removed from cooler and placed on prep table 30 minutes prior to temperature being taken. Operator discarded product. **Warning**
High Priority - Live, small flying insects found. Observed approximately 15 small flying insects in corner near chest freezer and containers containing dirty dishes. No flying insects landing on food contact surfaces. **Warning**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken noodle soup (60F - Cooling) on prep table. Operator discarded product. **Warning**
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no color concentration kit for chlorine test kit. **Warning**
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.
