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 - Dead roaches on premises.
1 dead roach underneath expo line by handwashing sink at kitchen.
1 dead roach in container for spice storage.
2 dead roaches underneath equipment on prep table .
**Warning**
Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling.... Spoiled food stacked in Green leafy container at reach in cooler . Employee discarded food due to temperature abuse . **Corrected On-Site** **Warning**
Basic - Unwashed fruits/vegetables stored with ready-to-eat food...cut avocado with whole avocado with stickers , stored with corn, boiled eggs in reach in cooler . Employee removed avocado to wash . **Corrective Action Taken** **Warning**
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...employee touched dirty surfaces mold like substance buildup up between reach in cooler and expo line and then handled ice to cover food, hands cleaned container without changed gloves and washed hands . Employee washed hands after discussion. **Corrected On-Site** **Warning**
High Priority - Roach activity present as evidenced by live roaches found...
12 live roaches underneath beer keg , underneath black shelf by the ice machine at up stairs.
3 live roaches underneath shelf in prep room at up stairs .
1 live roach on floor in prep room at up stairs.
3 live roaches underneath expo line by handwashing sink at main kitchen at first floor . **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found....
Approximately 15 rodent droppings behind chest reach in freezer , underneath shelf at up stairs storage area. **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...marinara sauce date marked 9/10/26, tomato sauce salsa 9/8/26, lemon B. Sauce 8/26/26, crab cake sauce 8/28/26 at walk in cooler . **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fresh mozzarella 53F, calamari 49F, fish 45F in flip top reach in cooler across from fryer at kitchen and green leafy 51F in flip top reach in cooler in uncleaned container. Food not prepped or portioned today, food being held less than 4 hours . Employee cover food with ice . Green leafy discarded. **Repeat Violation** **Admin Complaint**
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection...at 12:39 observed ambient cooling and serving cut lettuce 54F in salad chiller box . Took another temperature at 2:06 pm cut lettuce 52F . Employee time marked on food. **Warning**
Intermediate - Handwash sink used for purposes other than handwashing...handwashing sink used as a dipper well stored ice cream scoops in handwashing sink. Employee discarded food removed after discussion. **Corrected On-Site** **Repeat Violation** **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.
