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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a book onto of prepping table in the back.
Basic - Equipment in poor repair. Observed in disrepair both door gaskets of reach in cooler at from prep area. Also observed missing sink plugs for 3CS and currently using foil as a plug.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled door gaskets of reach in cooler at from prep area.
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork above ready to eat red sauce and lettuce. Operator placed pork below RTE. **Corrected On-Site**
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed no time mark for pizzas in front area. Per operator, they placed out at noon and discard at 4pm daily.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator to post.
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Observed manager certificate expired, Paul Diblasi 09/16/2026. No other certificates were able to be provided at the time of inspection. Operator was able to provide Julio Lopez 08/25/2026 certify. **Corrected On-Site**
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan provide at the time of inspection. Emailed Time as Public Health form to operator. **Repeat Violation**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Observed Belkis Hernandez expired 04/02/25, Julio Nazario expired 03/29/2025, Dianne Diblasi expired 05/29/2026, Jose Campos expired 02/25/2026.
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.
