May 13, 2026
Routine - Food
Call Back - Admin. complaint recommended
03F-10-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out. - From follow-up inspection 2026-05-13: Time Extended
03G-53-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chicken is cooked sous vide in ROP, cool, then freeze, then pull from freezer a day prior to use. Warning - From follow-up inspection 2026-05-13: Cooked Chicken found frozen in ROP not date marked. Found in standing 1 door cooler. Operator advised to place production time and date. Admin Complaint
Mar 12, 2026
Routine - Food
Warning Issued
11-27-4
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. Provided to operator
31A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Tray on top of hand sink next to ice machine. With rice cooker, employee removed items. Corrected On-Site
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing utensils in hand sink front counter
53A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager ran out to get groceries. Operator showed up during inspection. Corrected On-Site
03F-10-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator to fill out.
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground cooked chicken not date marked
24-14-4
Basic - Clean utensils stored between equipment and wall. Knife between prep tables
13-02-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employees preparing food only have ponytail.
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink by triple sink.
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Chicken is cooked sous vide in ROP, cool, then freeze, then pull from freezer a day prior to use. Warning