Intermediate – – From initial inspection : Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Establishment is vacuum sealing Time/Temperature Control for Safety (TCS) foods on-site. Establishment is performing cook-chill, sous vide, and storage of fish vacuum sealed on-site. Manager has already applied for the approval of three HACCP plans and they are currently awaiting approval, pending operator reply. **Warning** – From follow-up inspection 2026-10-27: HACCP submitted and pending approval. **Time Extended**