Oct 24, 2025
Routine - Food
Inspection Completed - No Further Action
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cut romaine lettuce 49f, cooked sliced chicken 45f on salad buffet line. Manager stated items were placed on salad buffet line approximately 3 hours ago. Manager moved both items to colder holding unit during inspection. Corrective Action Taken
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Upon inspection, observed cutting board on kitchen make bar soiled with mold like substance. Manager removed cutting board and brought to dish area for cleaning. Corrective Action Taken
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. Upon inspection, proof of training not available for all employees.
50-09-4
Basic - Current Hotel and Restaurant license not displayed. Upon inspection, current license not available/displayed at establishment. Manager was able to print and provide copy of current license during inspection. Corrected On-Site
13-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Upon inspection, observed kitchen employee engaged in food preparation with no hair restraint in place. Manager provided employee with a hair restraint during inspection and employee placed the restraint on during inspection. Corrected On-Site