Intermediate – – From initial inspection : Intermediate – Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator conducting ROP sous vide cooking of pork and pastrami on site and paperwork submitted for review to the DBPR Division. HACCP plan submitted by corporate is based on Texas food code and has not yet been approved by DBPR OPQ. Operator has been made aware during previous inspection visits. EZ templates forms is made available for operator to use and follow and submit. **Repeat Violation** **Warning** – From follow-up inspection 2026-10-12: Operator provided proof that paperwork was sent to Tallahassee and received by Jose for review. Also received confirmation on 10-9-26 from OPQ via text message that Jose has it for review as well. Time extension given **Time Extended**