Mar 17, 2026
Routine - Food
Call Back - Complied
22-02-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation - From follow-up inspection 2026-03-17: Time Extended
53B-13-5
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2026-03-17: Time Extended
10-17-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between reach in cooler and steam table. - From follow-up inspection 2026-03-17: Time Extended
22-08-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen. - From follow-up inspection 2026-03-17: Time Extended
22-16-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line. - From follow-up inspection 2026-03-17: Time Extended
Mar 13, 2026
Routine - Food
Warning Issued
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license.
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops over cooked gyro meat in walk in cooler operator relocated. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: Cold holding:cut turkey 50 F, cooked gyro meat 52 F, cut bologna 50 F, raw sausage patties 48 F, bread pudding 47 F, baked lasagna 48 F, raw shell eggs 56 F, mousaka lasagna 48 F, Per operator temperature of walk in cooler was 39 F, at 12 pm. At time of inspection walk in cooler is currently being worked on. Operator put items on ice and left door of walk in freezer is open letting cold air into walk in cooler while walk in cooler is getting repaired.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen. Repeat Violation
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Pieces of food in Handwash sink near back door.
53B-13-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna and multiple items in walk in cooler.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish drying rack over clean dishes. Operator relocated. Corrected On-Site
10-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between reach in cooler and steam table.
10-20-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed. Corrected On-Site
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves in kitchen.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cooks line.
08B-12-5
Basic - Stored food not covered. Chicken broth and multiple items in reach in cooler. Operator covered at time of inspection. Corrected On-Site Repeat Violation