Intermediate – – From initial inspection : Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed reduced oxygen packaged salmon in walk-in cooler and freezer. Per operators, salmon is thawed, then portioned prior to vacuum sealing in regular vacuum packaging bags. See stop sale. Per owner, going forward, salmon would not be reduced oxygen packaged. This violation must be addressed by October 26th. **Warning** – From follow-up inspection 2026-08-27: **Time Extended**

Intermediate – – From initial inspection : Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify egg benedicts as being raw or under cooked. This violation must be addressed by October 26th. **Warning** – From follow-up inspection 2026-08-27: **Time Extended**

Intermediate – – From initial inspection : Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operators unable to provide proof of any training. Per operator, no new food handlers are under 60 days. This violation must be addressed by October 26th. **Warning** – From follow-up inspection 2026-08-27: **Time Extended**