17808 N DALE MABRY HWY, Cheval, FL 33548
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees no beard guard while engaging food preparation, manager asks them to put beard on
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish shelf soiled in dish area
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Missing drain plug at shared dumpster. Warning - From follow-up inspection 2025-09-30: Time Extended - From follow-up inspection 2025-10-28: Time Extended
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Run dish machine few times and temperature tested from 148F-156F in bar area Warning - From follow-up inspection 2025-09-30: Tested two times, temperature was 153F Time Extended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs in reach in cooler by cooking stove (47F - Cold Holding); (47F). Operate put it in walk in freezer to cool down second temperature tested it as 39F Corrected On-Site Warning - From follow-up inspection 2025-09-30: Pool eggs in cooler by cooking stove 45. Operator put it in walk in cooler cool down Time Extended Corrective Action Taken
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. oven interior soiled and food debris on bottom Repeat Violation Warning - From follow-up inspection 2025-09-30: Time Extended
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-09-30: Wrong thermometer Time Extended
Basic - - From initial inspection : Basic - Missing drain plug at shared dumpster. Warning - From follow-up inspection 2025-09-30: Time Extended
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Run dish machine few times and temperature tested from 148F-156F in bar area Warning
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs in reach in cooler by cooking stove (47F - Cold Holding); (47F). Operate put it in walk in freezer to cool down second temperature tested it as 39F Corrected On-Site Warning
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato wedges cooked holding outside oven (78F - Hot Holding), operator stated it cooked 2 hours ago and items sold out during inspection. Time is public health control method recommended Warning
High Priority - Toxic substance/chemical improperly stored. Sanitary bucket on top of prep table, manager removed it to bottom shelf Corrected On-Site Warning
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. oven interior soiled and food debris on bottom Repeat Violation Warning
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for triple sink and sanitizer bucket Warning
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Basic - Current Hotel and Restaurant license not displayed. Warning
Basic - Employee with no beard guard/restraint while engaging in food preparation. Manager gave him one and he put it on Corrected On-Site Warning
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in use on top of griddle table in standing water container temperature 79F. Warning
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Protein bombs packed no packing date and address in self service cooler Warning
Basic - Missing drain plug at shared dumpster. Warning
Basic - No Heimlich maneuver/choking sign posted. Warning
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above coconut flakes in dry dry storage shelf, manager removed it and restored it walk in cooler Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee bussed table and put in gloves to work with vegetables and did not wash hands.
Basic - Employee with no hair restraint while engaging in food preparation.
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Front counter employee discussed with management the importance of hand washing.
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes used for making smoothies are not being sanitized observed soap and water then placed to dry. employees moved dishes to high temp dish washing to sanitize.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Hi temp machine running at 117 f discussed with employee to use the three compartment sink to wash rinse and sanitize Warning
High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat eggs reach in cooler cooks line Warning
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook rice portion into ziplock bags during cooling process employe took rice out of bags and replaced on sheet tray Corrected On-Site Warning
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed for manager. Manager posted on wall Corrected On-Site Warning
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf by restaurant food walk in cooler Warning
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in front cooler placed in there 1 hour prior to inspection, operator moved to other cooler that was holding cold. 46F, now 43F
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee segregated it from other food items in walk in cooler
Basic - Prepwith rust that has pitted the surface.
Routine - Food
Inspection Completed - No Further Action
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.
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table. Manager removed. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly observed at front counter area.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook on cooks line cracking eggs and with same gloves removing toast from toaster . Corrected action taken , inspector discussed with manager and cook proper glove changing between duties. Corrective Action Taken
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and liquid eggs both at 47° , final temperature of eggs at 41°, butter package states refrigeration not necessary. Corrective Action Taken
Intermediate - Handwash sink not accessible for employee use at all times. Floor fan blocking employee hand wash sink across from three compartment sink . Corrected , management removed fan during inspection. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Employee eating in a food preparation or other restricted area. Employee drinks observed over food prep as well as with equipment, corrected , manager removed drinks during inspection. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on food prep table.
Basic - Garbage on the ground and/or pad around dumpster. Bag garbage not in dumpster.
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between equipment on cooks line .
Basic - Missing drain plug at dumpster.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Basic - Floor soiled/has accumulation of debris. Floors under equipment in kitchen
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes
Basic - Ripped/worn tin foil used as shelf cover. Under table.
Routine - Food
Inspection Completed - No Further Action
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator will remove them
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by tea station.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved it.