May 8, 2026
Routine - Food
Inspection Completed - No Further Action
22-43-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm . Operator changed sanitizer solution was empty. Second check 200 ppm Quat sanitizer. Corrected On-Site
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Back table dish area cut cabbage (47F - Cold Holding)been there for 2 days
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Back table dish area cut cabbage (47F - Cold Holding)been there for 2 days
02C-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. cut cabbage prepared 2 days ago no date marked .
53B-14-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jacob expired 3-1-2026
36-34-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
14-38-4
Basic - Food storage container/container lid cracked or broken. Cracking container used to stored the diced tomatoes at make table kitchen.
36-62-4
Basic - Light not functioning. Multiple area missing light throughout kitchen.
38-01-4
Basic - Light shield damaged/in disrepair. Back area (storage area ).
23-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
22-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table .