May 28, 2026
Routine - Food
Inspection Completed - No Further Action
01B-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatoes 46 F in the reach in cooler over night . No temperatures were taken this day .Manager discarded cut tomatoes Corrective Action Taken
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 46 F in the reach in cooler over night . No temperatures were taken this day .Manager discarded cut tomatoes Corrective Action Taken
53A-01-7
Intermediate - Manager or person in charge lacking proof of food manager certification. Xavier is in the process of completing the training part of food manager training . Cameron has current certified food manager training .
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar. Manager placed paper towels at bar hand wash sink Corrected On-Site
11-26-1
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Bartenders : Kelly, Gab and Genesis
05-10-4
Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
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. Bartenders : Kelly, Gab and Genesis hired more than 60 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. Chicken cooked 5 days previously in cooler near fryers . Manager labeled chicken Corrected On-Site