Apr 8, 2026
Routine - Food
Administrative complaint recommended
12A-12-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef, then touched reach in cooler doors and cooking utensils, educated operator and employee, employee washed hands
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -commercially processed ROP frozen raw snapper, not removed from package prior to thawing completely
52-04-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -red snapper on multiple items, operator serves different types of snapper. Operator began marking out "red" on all menus Corrective Action Taken Admin Complaint
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine Repeat Violation
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. Repeat Violation
41-17-4
Intermediate - Spray bottle containing toxic substance not labeled. -bottle of yellow cleaner in server areas
16-23-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
32-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -ladies room
14-01-5
Basic - Bowl or other container with no handle used to dispense food. -multiple containers in kitchen, operator removed Corrected On-Site
36-34-5
Basic - Ceiling/ceiling tiles/vents and light shields soiled with accumulated food debris, grease, dust, or mold-like substance.
06-09-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -7 pieces of snapper
08B-49-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -sushi line, operator removed Corrected On-Site
14-11-5
Basic - Equipment in poor repair. -single gas burner on cook line -rice container by prep sink Repeat Violation
08B-47-4
Basic - Food not stored at least 6 inches off of the floor. -container of rice, bags of onions in kitchen, operator placed on shelf Corrected On-Site
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of rice cooker on cook line -shelf under prep table in kitchens -exterior of rice container
12B-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -cook line, operator removed Corrected On-Site
08B-12-5
Basic - Stored food not covered. -salt container in dry storage, operator covered Corrected On-Site
33-06-4
Basic - Trash receptacles not provided where needed in establishment. -throughout the restaurant
33-31-5
Basic - Unnecessary items/unused equipment on the premises. -nonfunctional coolers outside back door of establishment
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dry storage shelves
21-03-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
02D-01-5
Basic - Working containers of food removed from original container not identified by common name. -flour and sugar container in dry storage, operator labeled. Corrected On-Site
46-01-4
Marked exit/path to marked exit blocked. For reporting purposes only. -back door, operator cleared path Corrected On-Site