May 14, 2026
Routine - Food
Warning Issued
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs in reach-in cooler in customer area reading 46f. Per operator hard boiled eggs were iced to reach-in cooler 30 minutes ago. Operator adjusted refrigerator temperature during inspection, but were disposed of after breakfast service before eggs cooled to proper temperature. Corrective Action Taken
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot buffet: sausage links reading 124f and potatoes reading 116f. Per operator hard, both items were moved to hot buffet approximately 20 minutes ago.
53A-07-6
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Operator's unable to provide proof of current certified food manager. Warning
16-62-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operators do not temperature recording thermometer or heat reactive test strips to test hot water sanitizer for dishmachine.
08B-15-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples not provided with individual wrapping nor utensil to grab them with.