2534-2536 BURNED BLVD, Wildwood, FL 32163
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Inspection Completed - No Further Action
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers stored over washed and cut onions in walk in cooler. Operator corrected shelves. Corrected On-Site
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
Complaint Full
Call Back - Complied
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-12-17: Time Extended
Complaint Full
Warning Issued
Intermediate - Menu does not identify which items contain undercooked animal foods covered by the consumer advisory. Eggs Benedict with poached eggs Warning
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and cooked ground beef prepared 10/11. Operator dated. Corrected On-Site Warning
Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
Routine - Food
Administrative complaint recommended
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. 0ppm, Sanitizer tube not connected to machine, employee reconnected tube then primed line, 100ppm. Corrected On-Site
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee on cooks line touched biscuit with bare hands then placed sausage patty on biscuit also with bare hands, spoke to employee about needing to where gloves or use a utensil rather than bare hands.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage link (53F - Cold Holding) item in reach in cooler on cooks line, manger stated she had item out of cooler for some orders but had placed it back in cooler. Retemped at 48F. Corrective Action Taken Repeat Violation Admin Complaint
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pepper soup (126F - Hot Holding) item in steam table, other items over 135F operator turned steam table up and stirred food item. Retemped at 136F. Corrective Action Taken
High Priority - Toxic substance/chemical improperly stored. Can of sanitizer spray on shelf over bread on cooks line, operator moved can. Corrected On-Site
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink thermos on shelf over bread on cooks line, employee moved drink. Corrected On-Site Repeat Violation
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and keys on reach in cooler on cooks line, operator moved personal items. Corrected On-Site
Basic - Equipment in poor repair. Multiple plastic containers on clean dish rack on cooks line that are cracked. Bulk sugar bin lid is cracked. Cutting board on cooks line with deep cut marks. Shelves in walk in cooler with rust on shelves.
Basic - No copy of latest inspection report available.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler.
Basic - Working containers of food removed from original container not identified by common name. Bulk container in side storage area.
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. Repeat Violation Warning - From follow-up inspection 2025-03-20: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese 56in cooler. Manager moved to bottom of reach in to chill. Due to confusion, cook threw cheese before it could be retemped. Butter pats behind wait staff area 50F, butter pats in fridge in dining are 53F. Manager states just put out 30 mins ago. Placed in freezer to rapid chill. Second temp 43F at 10:13 am. Corrected On-Site Warning
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Refrigeration unit with customer stored food in dining area, not on plans. Warning
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in shelf over reach in cooler in use. Employee moved. Employee drink on table next to customer product. Warning
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler over customer food to include single serve yogurt containers as well as water bottles. Discussed segregating food with manager. Warning
Basic - Floor soiled/has accumulation of debris. Floors have build up of food debris and grease underneath equipment in kitchen. Warning
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Refrigerator with customer food in dining room. Not secured and able to accessed by the public. Warning
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted. Repeat Violation Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee touched cloth and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloves on cloth, touched clean plate
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
Intermediate - Food-contact surface soiled with food debris. Cutting board on reach in cooler by slicer.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on top of food container on the bottom shelf of prep table. Employee removed. Corrected On-Site
Basic - No Heimlich maneuver/choking sign posted.
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
Routine - Food
Call Back - Complied
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Lactic acid test strips Repeat Violation - From follow-up inspection 2023-03-29: Time Extended
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees wearing watches in cook line area - From follow-up inspection 2023-03-29: Time Extended
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2023-03-29: Time Extended
Routine - Food
Warning Issued
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. 0ppm operator changed bucket and primed machine 100ppm Corrected On-Site
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies on clean dish rack in cook line area 1 live fly in cutting board in cook line area 2 flies on wall in dish machine area
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Country fried steak patties above biscuits in reach in freezer. Operator corrected shelves. Corrected On-Site
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Lactic acid test strips Repeat Violation
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 2 employees wearing watches in cook line area
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on dry dish rack
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to prep sink in cook line area
Basic - Ripped/worn tin foil used as shelf cover. Shelf under griddle in cook line area
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over tuna salad in walk in cooler. Operator corrected shelves Corrected On-Site Repeat Violation
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
Basic - Wall soiled under dish machine. Wall in disrepair under dish machine.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee in cook line area, cracked raw shell egg and immediately touched clean plate without washing hands or changing gloves
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary or chlorine test strips
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has blank time as a public health control form. Discussed filling form out with operator
Basic - Garbage on the ground and/or pad around dumpster.
Basic - No copy of latest inspection report available.
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of soda in reach in cooler in cook line area Water bottle in reach in cooler in kitchen area
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over cheese in walk in cooler
Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in dry storage area 3 live flies in dish machine area
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned Beef (47F - Cold Holding); turkey (45F - Cold Holding); ham (44F - Cold Holding) Recheck turkey 36F corned beef 40F ham 36F Operator moved top portioned bags of meat to reach in freezer. Discussed pan fill lines with operator. Corrected On-Site Repeat Violation
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator written plan form 5022-090 Corrective Action Taken
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice Soup In walk in cooler, operator dated items Corrected On-Site
Basic - Open dumpster lid. Employee closed lid Corrected On-Site
Basic - Ripped/worn tin foil used as shelf cover. Shelf under griddle in kitchen
Basic - Single-service articles improperly stored. Case of foam cups on floor in hallway by restrooms
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator educated staff regarding proper hand washing procedures. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 8:50 am sliced sausage (66°F - Cold Holding); spinach (57°F - Cold Holding); boiled potatoes (60°F - Cold Holding); cut fruit (67°F - Cold Holding) food was moved to to walk in for quick cool down. 9:45 am sliced sausage (40°F - Cold Holding); spinach (40°F - Cold Holding); boiled potatoes (40°F - Cold Holding); cut fruit (40°F - Cold Holding).
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At 8:50 all food was marked time was listed for 9:00am.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table. Operated had can opener cleaned Corrected On-Site
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one trained employee. Three others expired.
Basic - Employee drinking in a food preparation or other restricted area. Corrected On-Site
Basic - Employee personal items stored in food preparation area, with food, clean equipment. Employees Back pack. Operator had employee bay removed from kitchen Corrected On-Site
Basic - Equipment and utensils not properly air-dried - wet nesting. Red drinking tumblers. Operator rewashed tumblers allowed to air dry Corrected On-Site Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. * square box fan on cooks line blowing on foot. Operator removed fan from kitchen Corrected On-Site