Apr 16, 2026
Routine - Food
Inspection Completed - No Further Action
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken in the reach in cooler at the end of the cook line. The raw ground beef was properly stored. Corrected On-Site
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (55F - Cold Holding) on the counter near the soup well at the server station. An employee stated the pasta had been out for less than one hour. The employee placed the pasta in a cold holding unit. Corrective Action Taken
41-27-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer bucket solution exceeded 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site
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/ Observed 4 employees (server, 2 bartenders, and cook) with no certified food manager present.
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the inside bar. The operator provided paper towels for the hand sink. Corrected On-Site
51-11-4
Basic - Carbon dioxide tank not adequately secured behind the inside bar near the bag in box sodas.
36-17-5
Basic - Floor tiles missing and/or in disrepair in front of the three compartment sink.
10-01-5
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 the scoop handle used for sugar not stored above the food. The operator removed the scoop from the sugar. Corrected On-Site
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees behind the inside and tiki bar.
29-49-6
Basic - Standing water in bottom of reach-in-cooler at the entrance to the cook line.