Apr 15, 2026
Food-Licensing Inspection
Call Back - Complied
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items store inside stand alone refrigerator/freezer on cook line: Heavy cream (51F - Cold Holding); butter (52F - Cold Holding); heavy cream (46F - Cold Holding); sausage (49F - Cold Holding); sour cream (51F - Cold Holding) Food items were stored inside reach in deep freezer to bring down the temperature. Re-temp at 3:39: Sour cream (42F - Cold Holding); butter (46F - Cold Holding); heavy cream (40F - Cold Holding); sausage (41F - Cold Holding) Discussed maintaining TCS food items at 41 degrees of below j Corrective Action Taken Warning - From follow-up inspection 2026-04-15: Food temps at the time of the callback inspection: Raw shelled egg wash (48F - Cold Holding); butter (43F - Cold Holding); sausage (45F - Cold Holding); Corned beef hash was temping at 57 degrees and the salmon croquettes was temping at 47 degrees. The person in charge stated that both items had been used throughout the morning and were repeatedly taken in and out of the refrigerator. They also stated that the corned beef hash comes from a can was put into a container at 7am today. Time Extended
04-02-4
Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. The establishment had only one refrigerator present at the licensing inspection. The inspector discussed with the staff present that if the unit is unable to maintain food items at 41 F or below, they must have a corrective action plan to keep TCS food items held at 41 degrees or below, and a corrective action plan to bring down the temperatures rapidly. Warning - From follow-up inspection 2026-04-15: During the inspection, the inspector relocated the ambient thermometer to the warmest area of the refrigerator, which was the storage compartment on the refrigerator door. The ambient thermometer had originally been placed at the back of the refrigerator. After being moved, the ambient thermometer read 48 degrees. Time Extended
05-08-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has ordered a thermometer and it's on its way. Corrective Action Taken Warning - From follow-up inspection 2026-04-15: No probe thermometer observed at the callback inspection. Time Extended
22-08-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris. Warning - From follow-up inspection 2026-04-15: Time Extended
Mar 24, 2026
Food-Licensing Inspection
Warning Issued
50-08-7
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Establishment is open and operating with 3 employee present during the licensing inspection. Warning
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items store inside stand alone refrigerator/freezer on cook line: Heavy cream (51F - Cold Holding); butter (52F - Cold Holding); heavy cream (46F - Cold Holding); sausage (49F - Cold Holding); sour cream (51F - Cold Holding) Food items were stored inside reach in deep freezer to bring down the temperature. Re-temp at 3:39: Sour cream (42F - Cold Holding); butter (46F - Cold Holding); heavy cream (40F - Cold Holding); sausage (41F - Cold Holding) Discussed maintaining TCS food items at 41 degrees of below j Corrective Action Taken Warning
04-02-4
Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. The establishment had only one refrigerator present at the licensing inspection. The inspector discussed with the staff present that if the unit is unable to maintain food items at 41 F or below, they must have a corrective action plan to keep TCS food items held at 41 degrees or below, and a corrective action plan to bring down the temperatures rapidly. Warning
16-37-1
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed. Warning
31B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand handsink in guest bathroom and handsink next to three compartment sink. Roll of paper towels place at both hand sinks. Corrected On-Site Warning
05-08-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has ordered a thermometer and it's on its way. Corrective Action Taken Warning
22-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior soiled with burnt food debris. Warning
31B-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Provided hand handsink sign for guest bathroom and handsink next to three compartment sink. Signs were posted during inspection. Corrected On-Site Warning
29-27-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Did not observed mop handsink during licensing inspection. Plans that were approved on 11/03/2025 stated mop handsink should be next to water heater in stored closet. Warning