Feb 12, 2026
Complaint Full
Inspection Completed - No Further Action
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. The triple sink is set up and will be used to wash dishes and sanitize dishes until repair are made . Tech was called for service
08A-05-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over cooked eggs, in WIC
08A-20-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw sausage in WIC
03B-01-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. butter (89F - Hot Holding); cooked onions (85F - Hot Holding items put on grill to reheat Corrective Action Taken
29-34-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
53B-13-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
16-53-4
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Wash temp 98F The triple sink is set up and will be used to wash dishes and sanitize dishes until repair are made . Tech was called for service
35B-02-4
Basic - Insect control device installed over food preparation area. Corrected On-Site
01C-06-5
Basic - oysters removed from original container for long-term storage.