Apr 29, 2026
Routine - Food
Warning Issued
08A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, raw shrimp stored above portioned cups of corn.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, in house pickle cabbage made 4/12/26
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, grilled peppers and onions 78F, per manager items cooked approximately 1hr ago, Manager voluntarily discarded, new items will be held on time.
03G-42-2
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. In walk-in cooler, observed cut cabbage date marked 4/12/26. Warning
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep room, spoon inside sink. Repeat Violation
53B-01-5
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 employee training available for five employees Warning
11-26-1
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. For approximately eight employee. Warning
03G-50-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. In walk-in cooler observed in house pickle cabbage date marked 4/12/26, per personnel item kept for approximately 14 days. Warning
02C-04-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In walk-in cooler, pork made and dated 4/12/26, per Manager pork pulled from freezer on 4/27/26.
14-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside pico container, employee moved. Corrected On-Site Repeat Violation
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tanks in front of walk-in cooler. Repeat Violation
08B-38-4
Basic - Food stored on floor. In walk-in freezer cases of fries on floor. Repeat Violation
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves with food residue and mold like substance.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line, shelves soiled with food residue and mold
14-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves. Repeat Violation
36-27-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to fryers soiled with grease.