May 21, 2026
Routine - Food
Call Back - Extension given, pending
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. This violation will addressed on or before 07/19/26. Warning - From follow-up inspection 2026-05-21: This violation will be addressed on or before 07/19/26. Time Extended
May 19, 2026
Routine - Food
Warning Issued
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Upon inspection, observed cooked shrimp 78f (cook/cool 2 hours 15 minutes in kitchen upright reach-in cooler. Also observed cooked pulled pork 85f, cooked mushrooms 76f in walk-in cooler. Both items in walk-in cooler are cook/cool 3.5/hours.
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed salsa 49f, sliced ham 53f, cooked chicken 41f, guacamole 55f, pepper jack cheese 58f, queso cheese 53f, manchego cheese 55f, sour cream 49f, cotija cheese 53f, bread pudding 58f, pickle salsa 59f in kitchen upright reach-in cooler. All items have been in cooler over 4 hours per employees. Also observed Upon inspection, observed cooked shrimp 78f (cook/cool 2 hours 15 minutes in kitchen upright reach-in cooler. Also observed cooked pulled pork 85f, cooked mushrooms 76f in walk-in cooler. Both items in walk-in cooler are cook/cool 3.5/hours.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed salsa 49f, sliced ham 53f, guacamole 55f, pepper jack cheese 58f, queso cheese 53f, manchego cheese 55f, sour cream 49f, cotija cheese 53f, bread pudding 58f, pickle salsa 59f in kitchen upright reach-in cooler. All items have been in cooler over 4 hours per employees. Warning
01B-38-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Upon inspection, observed raw ground beef burgers 54f in kitchen upright reach-in cooler. Ambient cooling over 4 hours per employees.
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. Upon inspection, observed raw ground beef burgers 54f in kitchen upright reach-in cooler. Ambient cooling over 4 hours per employees.
53A-03-7
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. This violation will addressed on or before 07/19/26. Warning