TABLE 22 Inspection – October 9, 2025

High Priority 1

#6High Priority03F-02-5

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. See stop sale. No time mark for wings or batter manager had employee time mark as its been less then 1 hour. **Corrected On-Site**

Corrected On-SiteStop Sale

Intermediate 2

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink in the kitchen area.

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable on flip top unit and throughout kitchen.

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on the cookline, employee removed. **Corrected On-Site**

Corrected On-Site

#3Basic36-17-5

Basic – Floor tiles missing and/or in disrepair in dry storage area.

#4Basic29-49-6

Basic – Standing water in bottom of reach-in-cooler in bar area.

#5Basic14-17-4

Basic – Walk-in cooler shelves with rust that has pitted the surface.

Florida Food Watch

TABLE 22

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 5

Inspection Report

TABLE 22

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 5