2 MINUTES
4447 GALL BLVD, Zephyrhills FL 33542 · 813.713.1467
Last inspected Dec 8, 2025 · 11 visits since December 2023
OCT 24
JAN 25
FEB 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce and putting it in a bowl with no gloves on
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023028143 | May 12, 2023 | Jun 19, 2023 | $400 |
| 3--2023026645 | Apr 27, 2023 | May 25, 2023 | $400 |
Inspection history
11 visits, newest first
Dec 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached operator on proper hand washing procedures.
Raw animal food stored over or with unwashed produce. Employee removed shell eggs from over unwashed produce in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in prep area.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Show the remaining 3 findings ▾
Food stored on floor. Employee removed boxes of oil on floor on cook line.
In-use knife/knives stored in cracks between pieces of equipment. Employee removed knives underneath microwave on cook line.
Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
Oct 30, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Reach in cooler cutting boards Stained.
Duct tape used to repair nonfood-contact surface. On Interior gasket of stand up reach in cooler in front of walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives from underneath microwave.
In-use tongs stored on equipment door handle between uses. Operator removed tongs from oven door on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Stand up reach in coolers in prep area.
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at steam table and on top of 2 door cooler on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment, steam table, microwave exterior Handles of hand wash sink
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler on cook line
Wall soiled with accumulated grease, food debris, and/or dust. Kitchen and prep area. Floors under equipment
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer 0ppm, employee changed out sanitizer bucket, now at 100ppm
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then touched clean plate to be served to customer without washing hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce and putting it in a bowl with no gloves on
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server put dirty dishes in dish area then put gloves on and touched bread without washing hands, discussed proper hand washing with employee, she went to hand sink and properly washed hands
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. No time mark on butter packets or shell eggs sitting out, employees were able to determine the time
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
No soap provided at handwash sink. No soap at hand sink by door going into prep area, soap put at hand sink
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in food storage area and prep area
Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen area all soiled
Oct 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler
Equipment in poor repair. Ice machine lid, handle of up right cooler broken
Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area
Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease
Oct 29, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, dish machine sanitizer bucket changed out, now at 100ppm
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher hand,in dirty dishes then clean dishes without washing hands, discussed with dish washer the process for hand washing
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (55F - Cold Holding) in upright cooler in prep area see stop sale cooked ribs (47F - Cold Holding); diced ham (46F - Cold Holding) in walk in cooler, items have been iced down
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. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler
Equipment in poor repair. Ice machine lid, handle of up right cooler broken
Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area
Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease
Oct 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dishwasher machine at 0ppm, dish machine sanitizer bucket changed out, now at 100ppm
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked eggs then put sausage on plate without changing gloves or washing hands, discussed proper hand washing with cook
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher hand,in dirty dishes then clean dishes without washing hands, discussed with dish washer the process for hand washing
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook put hat on then started preparing food without washing hands
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee cracked eggs then put cooked sausage in plate to be served to guests without changing gloves or washing hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American cheese (55F - Cold Holding) in upright cooler in prep area see stop sale cooked ribs (47F - Cold Holding); diced ham (46F - Cold Holding) in walk in cooler, items have been iced down
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. Eggs sitting out on cook line with no time mark, cook was able to determine the time they were taken out of cooler
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink, discussed proper sink for washing hands
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit, provided operator with chlorine test kit
No probe thermometer provided to measure temperature of food products. Provided operator with probe thermometer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs, diced ham, sliced meats not date marked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. All cutting boards
Employee eating in a food preparation or other restricted area. Employee eating in dry storage area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook is wearing watch while preparing food
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Ice machine lid, handle of up right cooler broken
Floor soiled/has accumulation of debris. On cook line under and behind equipment and coolers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all cooking equipment soiled with grease and old food debris
Reach-in cooler shelves with rust that has pitted the surface.
Reuse of single-service or single-use articles. Reusing chicken base buckets for food
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dry storage area and food prep area
Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with grease
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher at 0 ppm. Operator primed machine and retested machine at 50 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed cup from prep table on cook line.
Equipment in poor repair. Inside Lid of the ice machine cracked.
Food stored on floor. Boxes of oil on floor by the fryer.
In-use tongs stored on equipment door handle between uses. Employee removed tongs from oven door.
Reach-in cooler shelves with rust that has pitted the surface. In reach in cooler in kitchen.
Single-service articles not stored inverted or protected from contamination. Single service containers on cook line. Operator turned all containers face down.
Feb 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed shed that connects to walk in cooler. Observed prep table inside of shed with slicer, rice cooker food processor, and ice machine Also observed hand washing sink outside of kitchen under covered walk way to shed. Also observed 2 additional sheds that store food and have reach in freezers
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled
Dec 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Handwash sink missing in warewashing or food preparation area. Observed shed with food prep table in storage shed and rice cooker, and food preparation equipment. Closest hand sink is outside of the shed approximately 12 feet away. Employees must open and close door to gain access and leave area
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed shed that connects to walk in cooler. Observed prep table inside of shed with slicer, rice cooker food processor, and ice machine Also observed hand washing sink outside of kitchen under covered walk way to shed. Also observed 2 additional sheds that store food and have reach in freezers
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: cooked beef (45F - Cold Holding); cooked turkey (44F - Cold Holding); cooked potatoes (44F - Cold Holding)
Handwash sink missing in warewashing or food preparation area. Observed shed with food prep table in storage shed and rice cooker, and food preparation equipment. Closest hand sink is outside of the shed approximately 12 feet away. Employees must open and close door to gain access and leave area
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed shed that connects to walk in cooler. Observed prep table inside of shed with slicer, rice cooker food processor, and ice machine Also observed hand washing sink outside of kitchen under covered walk way to shed. Also observed 2 additional sheds that store food and have reach in freezers
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed paperwork to manager
Floor not cleaned when the least amount of food is exposed. Under dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.