Apr 20, 2026
Routine - Food
Inspection Completed - No Further Action
01B-02-5
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...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am , and Thoum 56F (fresh garlic in olive oil) , tahini mixed with other ingredients and water 57F at cook line , food being held more than 4 hours . ...Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am .
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit... Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am . Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am and Thoum 56F (fresh garlic in olive oil) , tahini mixed with other ingredients and water 57F at cook line , food being held more than 4 hours . Stop sale issue . Employee discarded food. Corrective Action Taken Repeat Violation
03D-06-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours...cut lettuce 57F, cut tomatoes 57F in cold well top of reach in cooler at kitchen. Per Cook lettuce was cut at 8 am, tomatoes was cut at 9 am . Stop sale issue. Employee discarded food. Corrective Action Taken
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at women restroom. Employee provided. Corrected On-Site
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... employee Diana , Daniel not provided food handler training .