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 - Food stored on floor.
-Observed various food items stored on kitchen floor. Operator removed and stored on shelf. **Corrected On-Site** **Warning**
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed spoon with handle stored in container with cooked rice. **Repeat Violation** **Warning**
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
-Observed accumulation of old food residues buildup inside true reach in cooler. **Warning**
Basic - Stored food not covered.
-Observed containers with cooked chicken, pork and turkey stored in reach in cooler. Note: Unit used for long term storage. **Warning**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of old food residues buildup on walls throughout kitchen. **Repeat Violation** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found.
-Observed approximately 30 rodent droppings on top of reach in cooler.
-Observed 12 rodent droppings inside reach in cooler next to steam table. **Warning**
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no proof of certified food manager certification available. **Repeat Violation** **Warning**
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of required state approved employees training available at this time. **Repeat Violation** **Warning**
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that employees are informed of their health responsibilities. **Repeat Violation** **Warning**
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked chicken, pork and turkey stored in reach in cooler. Per operator all TCS foods cooked on 06/05/2026. **Repeat Violation** **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.
