Apr 7, 2026
Routine - Food
Call Back - Complied
Feb 2, 2026
Routine - Food
Warning Issued
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables at reach in cooler. Operator stored products properly. Corrected On-Site Warning
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed cooked carrots, cooked squash, cooked pork belly, cooked onion jam at reach in coolers in reduced oxygen packaging conducted onsite. Cooked parsnip puree, huancaina sauce (cooked peppers), rodeo sauce (cooked peppers) at reach in freezer in reduced oxygen packaging conducted onsite. Operator conducting cook chill cooling process for all cooked foods in reduced oxygen packaging. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP Plans Warning
41-10-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer and cleaning chemicals stored over clean pots at dish area. Advised operator to move chemicals from being over clean cook ware. Warning
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. Not available at time of inspection. 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. Observed cooked carrots, cooked squash, cooked pork belly, cooked onion jam at reach in coolers in reduced oxygen packaging conducted onsite. Cooked parsnip puree, huancaina sauce (cooked peppers), rodeo sauce (cooked peppers) at reach in freezer in reduced oxygen packaging conducted onsite. Operator conducting cook chill cooling process for all cooked foods in reduced oxygen packaging. See stop sale. Please contact dhr.specialprocess@myfloridalicense.com for information regarding HACCP Plans Warning