6431 SE FEDERAL HWY, Port Salerno, FL 34997
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler - unwashed celery stored above cut carrots operator - removed and stored properly. Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Inside liquor room previously use as a cooler sharing wall with walk in freezer Warning - From follow-up inspection 2025-10-29: Standing water on dishwasher area Time Extended
Routine - Food
Administrative complaint recommended
High Priority - Employee touched soiled clothes and then engaged in handled clean equipment or utensils without washing hands. Operator washed hands Corrected On-Site Warning
High Priority - Live, small flying insects found Dishwasher area Approximately 3 flying around garbage can, 2 flying around under dishwasher machine. Approximately 5 flying around server station area to the right of expo area. 1 flying around dry storage room. Approximately 3 flying around inside liquor room. Admin Complaint
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from flat top grill Deep covered container with Cut tomatoes 47F cold holding . Fryer station cooler, overstocked raw shrimp 48F cold holding, overstocked raw chicken 46F cold holding . Per operator all products not prepared or portioned today and stored since yesterday. See stop sale Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from flat top grill Deep covered container with Cut tomatoes 47F cold holding . Fryer station cooler, overstocked raw shrimp 48F cold holding, overstocked raw chicken 46F cold holding . Per operator all products not prepared or portioned today and stored since yesterday. See stop sale Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cook line Overstocked container with Cooked Corn 120F hot holding . Per operator product was previously reheated and placed on hot holding for approximately 30 minutes. Operator moved item to be reheated to 165F ++ Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - No soap provided at handwash sink. On cook line by bread racks. Operator provided Corrected On-Site Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler Crema dressing no date marked. Per operator prepared 2 days ago. Operator dated marked Corrected On-Site Warning
Basic - Floor area(s) covered with standing water. Inside liquor room previously use as a cooler sharing wall with walk in freezer Warning
Basic - Raw fruits/vegetables not washed prior to preparation. Observed prep cook cutting peppers without washing them first. Operator moved peppers to be washed Corrected On-Site Warning
Routine - Food
Administrative complaint recommended
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (45-48F - Cold Holding) in reach in cooler drawer end of cook line. Not prepped or portioned today. In unit over four hours.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef patties (45-48F - Cold Holding) in reach in cooler drawer end of cook line. Not prepped or portioned today. In unit over four hours. Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (100F - Hot Holding) in steam table. Out less than four hours. Instructed chef to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle with barbecue sauce on shelf at end of cook next to one door freezer Removed Corrected On-Site Repeat Violation Admin Complaint
Basic - Dead flies on premises. Two dead flies In fryer flip top cooler. Instructed operator to clean and sanitize cooler Removed Corrected On-Site
Basic - Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers on cook line flip top cooler
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of Fryer flip top cooler unclean
Routine - Food
Administrative complaint recommended
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler, Raw eggs stored over cooked shrimp. Advised operator of proper storage. Operator stored correctly. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, cooked rice (125F - Hot Holding). Operator stated item held out of temperature approximately 30 minutes. Advised operator of proper hot holding parameters. Operator placed item onto stove to reheat to 165F. Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Toxic substance/chemical improperly stored. Bottle of multi purpose cleaner stored over sauces. Operator removed. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over cooked pork not in commercial packaging at walk in freezer. Operator stored properly. Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. stuffing (cooked vegetables) (119F - Hot Holding) Observed double panned at steam table on cook line. Per operator, out of temperature for approximately 45 minutes. Operator returned to steamer to reheat to 165+F. Corrective Action Taken Repeat Violation Admin Complaint
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. Vomit Clean up procedure sen to operator.
Basic - Raw fruits/vegetables not washed prior to preparation. Observed Stickers on avocados at cook line reach in cooler. Operator removed stickers and rewashed avocados. Corrected On-Site Repeat Violation
Basic - Stored food not covered. Observed cooked wontons stored on top of tall clear reach in cooler by cook line with no cover. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Warning
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. At cookline- employee handled raw beef then proceeded to clean dishes and prepared/ cooked foods without washing their hands - educated operator- employee washed hands. Corrected On-Site Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler in middle of cookline - coleslaw 45-47F- cold holding sliced tomatoes 45-47F -cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to reach in freezer to quick chill. Corrective Action Taken Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline counter-butter 87- hot holding- food left out of temper for 3 hours- operator placed on stove to reheat to 165F. Corrective Action Taken Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline- utensils stored in water of 116F- operator moved to reheatwater to 135F. Corrective Action Taken Warning
Basic - Raw fruits/vegetables not washed prior to preparation. At cookline reach in cooler- in use avocados with stickers attached - educated operator- employee removed and properly washed. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spatulas in a pan of soiled water at 125F on top of grill. Operator removed spatulas and pan, cleaned and sanitized utensils. Corrective Action Taken
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoops in contact with flour in flour bin. Operator stored scoop properly. Corrected On-Site
Basic - Stored food not covered. Observed Burger buns in a metal pan at cook line not covered. Operator covered. Corrected On-Site
Complaint Full
Inspection Completed - No Further Action
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands, used apron to dry hands and touched ice cream scoop and single service box to box food; operator educated; employee washed and dried properly hands and put gloves on; Corrected On-Site
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed ice cream scoop in handwash sink at cook line ; didn't properly washed rinsed and sanitized utensil before putting back in chest freezer to be used next ; educated and utensils changed Corrected On-Site
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (130F - Hot Holding); In steam table at cook line; as per operator food reheated prior in the steamer; food out of temperature for approximately 30 minutes; food moved to be reappeared to 165° F Corrective Action Taken
Intermediate - Handwash sink at cook line used for purposes other than handwashing- to rinse ice cream scoop
Basic - Food stored on floor- case of bread in walk-in freezer Operator stored properly Corrected On-Site
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- gaskets at reach in coolers at cook line
Basic - Reach-in cooler interior/shelves have accumulation of soil residues all at cook line;
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. Spray bottle at cookline not labeled- operator labeled. Corrected On-Site
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Soiled hood filter by cookline. Corrected On-Site
Basic - Ice buildup in walk-in freezer.
Basic - Raw fruits/vegetables not washed prior to preparation. At cook line flip-top cooler- avocados with sticker still attached- operator removed. Corrected On-Site
Basic - Stored food not covered. At reach in freezer by cookline- ice cream uncovered- operator covered. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Administrative complaint recommended
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Pasta 44-46F cold holding- operator states food not prepared or portioned today- out of temperature for 7 hours- see stop sale. Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by cookline- Pasta 44-46F cold holding- operator states food not prepared or portioned today- out of temperature for 7 hours- see stop sale. At hostess station reach in cooler- coleslaw 45-47F- food out of temperature for 1 hour- operator placed ice bags in coleslaw to quick chill. Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In tall steamer by back prep area- Rice 90-94F - hot holding - operator states out of temperature for 30 minutes - operator placed in steamer to be reheated. Corrective Action Taken Repeat Violation Admin Complaint
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Guacamole 60-62F at 1:30 to 58-60Fat 2:50( cooling since 12:00)- food tightly wrapped- at current rate of cooling food will not reach 41F within 4 hours- operator uncovered and placed ice bags in food to quick chill. Corrective Action Taken Warning
Basic - Bowl or other container with no handle used to dispense food. Container of black pepper with cup inside at hostess station - operator removed cup. Corrected On-Site Warning
Basic - Carbon dioxide not adequately secured- by walk in cooler. Warning
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots at chemical storage room not inverted- operator inverted. Corrected On-Site Warning
Basic - Covered waste receptacle not provided in women's bathroom. At large stall in womens bathroom. Warning
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and hat on dry storage shelf above spices- by back prep area- operator removed. Corrected On-Site Warning
Basic - No handwashing sign provided at a hand sink used by food employees. At hostess station handwash sink- operator provided. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cookline soiled. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - drawers - cooked chicken wings (57 - Cold Holding); cooked breaded chicken wings (54 - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fry station make table - drawers - cooked chicken wings (57 - Cold Holding); cooked breaded chicken wings (54 - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bain Marie - cooked mushrooms (112 - Hot Holding) held in double pan under 2 hours moved to stove for reheat. Recheck 167°F. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from hot line prep surface. Corrected On-Site Repeat Violation
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed utensils. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched soiled clothes, put on gloves and touched clean utensils without washing hands. Hands washed and gloves changed. Corrected On-Site
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grill - Soup 129F at 11:30, 129F at 12:00 (reheating since 10:45). Grill heat turned up higher. Corrective Action Taken
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage relocated. Corrected On-Site