FRESH

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. creamed sprinach (58-65F - Cooling); mashed potatoes (45-50F - Cooling); pulled pork (48-50F - Cooling) cooling in deep filled containers in main walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. See stop sale. almond yogurt (46F - Cooling) in deep filled containers in produce walk in cooler. Per operator, item was cooling for more than 6 hours overnight. See stop sale. -

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. creamed sprinach (58-65F - Cooling); mashed potatoes (45-50F - Cooling); pulled pork (48-50F - Cooling) cooling in deep filled containers in main walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. See stop sale. almond yogurt (46F - Cooling) in deep filled containers in produce walk in cooler. Per operator, item was cooling for more than 6 hours overnight. See stop sale. **Repeat Violation** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-09-16: Pork chili 47-55F - Cooling in deep filled containers, Cooked rice 48-53F - Cooling on heavily packed pans in walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. See stop sale. **Admin Complaint**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. creamed sprinach (58-65F - Cooling); mashed potatoes (45-50F - Cooling); pulled pork (48-50F - Cooling) cooling in deep filled containers in main walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. almond yogurt (46F - Cooling) in deep filled containers in produce walk in cooler. Per operator, item was cooling for more than 6 hours overnight. -

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. creamed sprinach (58-65F - Cooling); mashed potatoes (45-50F - Cooling); pulled pork (48-50F - Cooling) cooling in deep filled containers in main walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. almond yogurt (46F - Cooling) in deep filled containers in produce walk in cooler. Per operator, item was cooling for more than 6 hours overnight. **Warning** - From follow-up inspection 2026-09-16: Pork chili 47-55F - Cooling in deep filled containers, Cooked rice 48-53F - Cooling on heavily packed pans in walk in cooler. Per operator, items have been cooling for more than 6 hours overnight. **Time Extended**

High Priority

Exterior door has a gap at the threshold that opens to the outside. At back door. -

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-09-16: Gap at back door observed. **Admin Complaint**

Basic

Ceiling tile missing. Ceiling tiles missing throughout establishment. -

Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing throughout establishment. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-09-16: Observed at time of callback. **Admin Complaint**

Basic

Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle broken at kitchen handwashing sink near walk in. -

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle broken at kitchen handwashing sink near walk in. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-09-16: Hot water handle still broken at time of callback. **Admin Complaint**

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. -

Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2026-09-16: **Time Extended**

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust surrounding AC vents throughout front prep areas. -

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust surrounding AC vents throughout front prep areas. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2026-09-16: Ceiling vents soiled at front prep area. **Admin Complaint**

Basic