May 26, 2026
Routine - Food
Call Back - Complied
May 19, 2026
Routine - Food
Administrative complaint recommended
22-41-4
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. Observed : the dish wash machine at 0 ppm for chlorine. The jug was changed, the system primed multiple times, no change. This requires a Callback, 7 days. Warning
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed : the license expired on 2-1-2026, over 60 days ago, Admin Complaint
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : provolone cheese 45°, Swiss cheese 44° in the cook line flip top reach-in cooler. Ice bags were added. Both cheeses were at 40/41° after 12 minutes. Corrected On-Site
03F-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed : pancake batter with a date sticker, no time mark. The batter was removed from refrigeration at 9:30. An adjusted time mark for 1:30 disposal was added. Corrected On-Site
41-10-4
High Priority - Toxic substance/chemical improperly stored. Observed : glass cleaner stored over the sanitizer sink.
53B-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed : 3 staff over 60 days, no proof of Employee Training. Repeat Violation
51-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed : the outside co2 tank is not secured.
12B-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : 2 employee drinks stored next or over food in the kitchen. These were moved below. Corrected On-Site
24-08-4
Basic - Equipment and utensils not properly air-dried - towel drying. Observed : dish wash staff using a towel to dry dishes. The manager redirected the dish washer to let dishes air dry. Corrected On-Site
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : a ladle at the end of the cook line in 71° standing water.