Apr 2, 2026
Routine - Food
Inspection Completed - No Further Action
50-17-3
High Priority - Operating with an expired Division of Hotels and Restaurants license.
03A-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded lettuce 44-46F inside top section of prep cooler out front, advised to monitor side of cooler with tomatoes/lettuce
01B-38-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -sliced tomatoes
03D-06-5
High Priority - Time/temperature control for safety food with ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -sliced tomatoes. 45-47F after 5 hours
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. -Veronica
14-11-5
Basic - Equipment in poor repair. -air drying racks showing some rust at joints -gaskets to walk in cooler
10-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -knives used for sandwiches stored inside container of standing water -76F
05-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -beverage unit out front containing milk. Advised to place in the warmest area of unit.