| 2026-04-16 |
Routine inspection |
Passed, no follow-up needed
DBPR: Inspection Completed - No Further Action |
3 | 3 | 10 |
1.01 |
14 areas- 01 Approved source
- 03 Food Out of Temperature
- 06 Potentially hazardous food properly thawed
- 08 Food protection, cross-contamination
- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking
- 13 Clean clothes, hair restraints
- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 23 Non-food contact surfaces clean
- 24 Storage/handling of clean equipment, utensils
- 29 Plumbing installed and maintained
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed (x3)
- 40 Employee lockers provided and used, clean
- 41 Toxic items properly stored, labeled and used properly
- 42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
|
| 2025-12-05 |
Routine inspection |
Passed, no follow-up needed
DBPR: Inspection Completed - No Further Action |
3 | 3 | 9 |
1.01 |
11 areas- 08 Food protection, cross-contamination (x2)
- 09 Foods handled with minimum contact
- 10 In use food dispensing utensils properly stored (x2)
- 13 Clean clothes, hair restraints
- 14 Food contact surfaces designed, constructed, maintained, installed, located (x2)
- 22 Food contact surfaces of equipment and utensils clean (x2)
- 24 Storage/handling of clean equipment, utensils
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed
- 41 Toxic items properly stored, labeled and used properly
- 42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- 51 Other conditions sanitary and safe operation
|
| 2025-02-21 |
Routine inspection |
Passed, no follow-up needed
DBPR: Inspection Completed - No Further Action |
4 | 2 | 7 |
0.99 |
10 areas- 03 Food Out of Temperature
- 08 Food protection, cross-contamination (x3)
- 10 In use food dispensing utensils properly stored
- 14 Food contact surfaces designed, constructed, maintained, installed, located (x2)
- 22 Food contact surfaces of equipment and utensils clean
- 24 Storage/handling of clean equipment, utensils
- 25 Single service items properly stored, handled, dispensed
- 29 Plumbing installed and maintained
- 41 Toxic items properly stored, labeled and used properly
- 50 Current license properly displayed
|
| 2024-08-09 |
Routine inspection |
Referred for possible fine
DBPR: Administrative complaint recommended |
0 | 3 | 7 |
0.99 |
10 areas- 08 Food protection, cross-contamination
- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking
- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 21 Wiping cloths clean, used properly, stored
- 22 Food contact surfaces of equipment and utensils clean
- 29 Plumbing installed and maintained
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed
- 41 Toxic items properly stored, labeled and used properly
- 42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- 53 Food management certification valid / Employee training verification
|
| 2024-02-02 |
Routine inspection |
Passed, no follow-up needed
DBPR: Inspection Completed - No Further Action |
2 | 4 | 5 |
1.02 |
8 areas- 08 Food protection, cross-contamination
- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 22 Food contact surfaces of equipment and utensils clean (x2)
- 24 Storage/handling of clean equipment, utensils
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed (x3)
- 40 Employee lockers provided and used, clean
- 50 Current license properly displayed
- 53 Food management certification valid / Employee training verification
|
| 2023-09-29 |
Routine inspection |
Passed, no follow-up needed
DBPR: Inspection Completed - No Further Action |
1 | 4 | 5 |
1.02 |
7 areas- 12 Hands washed and clean, good hygienic practices, eating/drinking/smoking (x2)
- 14 Food contact surfaces designed, constructed, maintained, installed, located
- 22 Food contact surfaces of equipment and utensils clean
- 24 Storage/handling of clean equipment, utensils
- 31 Toilet and hand-washing facilities, number, convenient, designed, installed (x3)
- 42 Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- 53 Food management certification valid / Employee training verification
|