Jun 15, 2026
Routine - Food
Inspection Completed - No Further Action
01B-01-4
High Priority - Dented/rusted cans present. See stop sale.
01B-13-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen low boy unit cooked wings (80F - Cold Holding)/ less than 4 hours. Operator placed
27-25-4
Intermediate - Basic - Hot water at mop sink does not reach 85 degrees Fahrenheit. Operator turned valve on. Corrective Action Taken
01C-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
22-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oyster chucker soiled with food debris.
31A-11-4
Intermediate - Handwash sink used for purposes other than handwashing. Cups stored in bar hand sink. Operator removed .
53A-05-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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. Pasta prepared 48 hours ago, in kitchen low boy unit. Operator updated.
06-09-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi mahi thawed within vacuum packaging in cook line refrigerated drawers . Operator instructed to discard,
50-09-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site
51-18-6
Basic - No copy of latest inspection report available.