JP'S EATERY
3385 S US HWY 17-92, Casselberry FL 32707 · 321-236-8632
Last inspected Jul 22, 2026 · 15 visits since August 2023
JUL 24
FEB 25
AUG 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - on floor below cookline cooler. Operator killed and cleaned.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025009447 | Feb 10, 2025 | Jun 18, 2025 | $800 |
| 4--2024054725 | Jul 17, 2024 | Feb 13, 2025 | $200 |
Inspection history
15 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. - 0 ppm, operator changed out chlorine bucket - new reading 50ppm
Toxic substance/chemical improperly stored. - cleaning products stored above 3 compartment sink.
Equipment in poor repair. - door handle on walk in freezer.
Insect control device installed over food preparation area. -Operator removed.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale. Operator discarded.
Toxic substance/chemical improperly stored.. - spray can of cleaner stored next to clean utensils.under prep table.
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer - can opener - microwave on cooks line
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Cutting board has cut marks and is no longer cleanable. - white cutting board next to waffle iron
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee phone stored above and next to clean utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment in poor repair. - door handle on walk in freezer.
Light not functioning. - 3 lights fixtures not working over front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Aug 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. - operator coached cook.
Toxic substance/chemical improperly stored. - spray bottle of cleaner
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -all Bulk deli meats.
Food-contact surface soiled with food debris, mold-like substance or slime. - electric slicer
Handwash sink used for purposes other than handwashing. -hand sink at front counter used as dump sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Meat loaf prepared 2 days prior.
Spray bottle containing toxic substance not labeled. -spray bottle with red liquid stored under prep table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone stored on back prep table
Equipment in poor repair. - door handle on walk-in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
Light not functioning. - 3 fixtures in dining area. - 1 fixture over 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of microwave on cooks line.
Wet mop not stored in a manner to allow the mop to dry.
Feb 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Toxic substance/chemical improperly stored. -hand soap stored with clean utensils next to hand wash sink in kitchen -chemicals stored under prep table along side cooking equipment and utensils
Food-contact surface soiled with food debris, mold-like substance or slime. -blade of can opener rusted and pitted -cutting board on flip top cooler stained
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided operator with blank reporting agreement copy
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Alena -Nika
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand wash sink at front counter after 1 minuet does not reach temps higher than 76F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. -food debris on exterior top of dish machine
Cutting board has cut marks and is no longer cleanable. -small cutting boards on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag hanging on dry storage rack next to walk in cooler -employee phone and speaker on plate rack above flip top reach in cooler
Equipment or utensils not designed or constructed in a durable manner. -2 knives have handles broken on prep table mag strip
Floor area(s) covered with standing water. -standing water on floor in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. -flip top reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -microwave timer knob soiled with accumulation of food debris -hood filters soiled with accumulation of grease -storage shelf under expo shelf lining burned, exposing wood underneath
Unclean building components, attachments or fixtures. -ceiling/wall attached hood soiled with accumulation of grease
Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
Feb 10, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate10 Basic
Show 19 findings ▾
Sewage/wastewater backing up through floor drains. -wastewater backup from floor drain when hand wash sink is in use, employees tracking wastewater throughout establishment -wastewater has food debris
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -turkey (46F - Cold Holding); ham (45F - Cold Holding); cut lettuce (50F - Cold Holding); cut tomatoes (50F - Cold Holding); pooled egg (44F - Cold Holding); diced tomatoes (50F - Cold Holding); pooled egg (51F); shredded cheese (50F - Cold Holding); raw fish (44F - Cold Holding) -reach in cooler unit was unplugged, operator plugged unit back in
Toxic substance/chemical improperly stored. -hand soap stored with clean utensils next to hand wash sink in kitchen -chemicals stored under prep table along side cooking equipment and utensils
Food-contact surface soiled with food debris, mold-like substance or slime. -blade of can opener rusted and pitted -cutting board on flip top cooler stained
Handwash sink not accessible for employee use at all times. -Person in charge put only handwashing sink in kitchen sink out of service -second hand wash sink at front counter outside of kitchen
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -provided operator with blank reporting agreement copy
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Alena -Nika
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand wash sink at front counter after 1 minuet does not reach temps higher than 76F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine. -food debris on exterior top of dish machine
Cutting board has cut marks and is no longer cleanable. -small cutting boards on prep table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag hanging on dry storage rack next to walk in cooler -employee phone and speaker on plate rack above flip top reach in cooler
Equipment or utensils not designed or constructed in a durable manner. -2 knives have handles broken on prep table mag strip
Floor area(s) covered with standing water. -standing water on floor in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. -flip top reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -microwave timer knob soiled with accumulation of food debris -hood filters soiled with accumulation of grease -storage shelf under expo shelf lining burned, exposing wood underneath
Unclean building components, attachments or fixtures. -ceiling/wall attached hood soiled with accumulation of grease
Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
Jul 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment
Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled
Jul 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs 45F, chopped sausage 50F, diced ham 50F, and diced tomatoes 45-47F per operator less than 2,5 hours stored in the top of reach-in cooler, operator placed on ice -pancake batter 67F, per employee stored on shelf above reach-in cooler less than 20 minutes, employee relocated to lower portion of reach-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of toaster station reach-in cooler soiled, employee cleaned -inside of microwave soiled -inside of ice machine has a light accumulation of pink, mold-like substance -white cutting board on top of reach-in cooler stained
Equipment in poor repair. -top of lid on reach in cooler, layers separating
Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment
Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority4 Intermediate13 Basic
Show 20 findings ▾
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 onions for side salad touched foods with his bare hands, inspector educated employee, employee discarded salad
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs 45F, chopped sausage 50F, diced ham 50F, and diced tomatoes 45-47F per operator less than 2,5 hours stored in the top of reach-in cooler, operator placed on ice -pancake batter 67F, per employee stored on shelf above reach-in cooler less than 20 minutes, employee relocated to lower portion of reach-in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeding 200ppm in sanitizer bucket in front service area, employee added water, retested 50ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -bagged corn, operator dated
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of toaster station reach-in cooler soiled, employee cleaned -inside of microwave soiled -inside of ice machine has a light accumulation of pink, mold-like substance -white cutting board on top of reach-in cooler stained
No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. -CHLORINE, operator received during inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -brown gravy, operator dated
Accumulation of debris on exterior of warewashing machine.
Dead roaches on premises. -8 dead roaches on floor behind ice machine -1 dead roach on floor behind dish drying rack Operator cleaned up and discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on prep tables, employee relocated
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while cooking, employee removed
Equipment in poor repair. -top of lid on reach in cooler, layers separating
Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment
Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer
No Heimlich maneuver/choking sign posted. -provided choking poster
No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler drawers -stainless steel reach-in cooler in front service area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled
Old food stuck to clean dishware/utensils. -knives on magnets, operator cleaned
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -hand tools stored on shelf above hot holding unit, operator removed
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table in front of hot holding unit, employee relocated to sanitizer bucket
Oct 16, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. - on floor below cookline cooler. Operator killed and cleaned.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on dish racks
Dead roaches on premises. - 2 on floor next to mop sink. Operator cleaned.
Equipment in poor repair. - gasket at cook line cooler
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. - men's restroom
Sep 13, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 16, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Manager or person in charge lacking proof of food manager certification. - Garth J. Clough.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Benedicts(menu) Country, Irish, classic Benedicts And eggs florentine all served with poached eggs.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on toast station cooler
Aug 11, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 30+ on wall under triple sink - 5 on wall next to hand sink in kitchen - 6 on wall next to dish machine - 20+ on floor and shelves in non-food storage area - 10 on wall below prep counters in kitchen - 6 on wall in mop sink area - 10 on wall next to soda machine in front counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black refrigerator - Cream cheese 60f less 4 hours Cookline: -sausage held overnight 49f -shredded cheese held overnight 54f - pooled eggs cooling 1 hour 44f - diced ham prepped 4 hours 46f - sliced turkey 46f - sliced ham 52f - sausage 53f 1 hour Walk in cooler: - cooked whole potato held overnight 44f-45f - cooked potato 45f - pooled eggs 45f - mash potato 44f - cut potato 44f
Manager or person in charge lacking proof of food manager certification. - Garth J. Clough.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Benedicts(menu) Country, Irish, classic Benedicts And eggs florentine all served with poached eggs.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on toast station cooler
Aug 9, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 30+ on wall under triple sink - 5 on wall next to hand sink in kitchen - 6 on wall next to dish machine - 20+ on floor and shelves in non-food storage area - 10 on wall below prep counters in kitchen - 6 on wall in mop sink area - 10 on wall next to soda machine in front counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black refrigerator - Cream cheese 60f less 4 hours Cookline: -sausage held overnight 49f -shredded cheese held overnight 54f - pooled eggs cooling 1 hour 44f - diced ham prepped 4 hours 46f - sliced turkey 46f - sliced ham 52f - sausage 53f 1 hour Walk in cooler: - cooked whole potato held overnight 44f-45f - cooked potato 45f - pooled eggs 45f - mash potato 44f - cut potato 44f
Manager or person in charge lacking proof of food manager certification. - Garth J. Clough.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Benedicts(menu) Country, Irish, classic Benedicts And eggs florentine all served with poached eggs.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. - 2 on floor behind ice machine
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on toast station cooler
Aug 9, 2023■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 30+ on wall under triple sink - 5 on wall next to hand sink in kitchen - 6 on wall next to dish machine - 20+ on floor and shelves in non-food storage area - 10 on wall below prep counters in kitchen - 6 on wall in mop sink area - 10 on wall next to soda machine in front counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black refrigerator - Cream cheese 60f less 4 hours Cookline: -sausage held overnight 49f -shredded cheese held overnight 54f - pooled eggs cooling 1 hour 44f - diced ham prepped 4 hours 46f - sliced turkey 46f - sliced ham 52f - sausage 53f 1 hour Walk in cooler: - cooked whole potato held overnight 44f-45f - cooked potato 45f - pooled eggs 45f - mash potato 44f - cut potato 44f
Manager or person in charge lacking proof of food manager certification. - Garth J. Clough.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Benedicts(menu) Country, Irish, classic Benedicts And eggs florentine all served with poached eggs.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - lightly soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cook line - over toast station
Dead roaches on premises. - 2 on floor behind ice machine
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on toast station cooler
Standing water in bottom of reach-in-cooler. - cook line cooler
Aug 8, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority7 Intermediate11 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 30+ on wall under triple sink - 5 on wall next to hand sink in kitchen - 6 on wall next to dish machine - 20+ on floor and shelves in non-food storage area - 10 on wall below prep counters in kitchen - 6 on wall in mop sink area - 10 on wall next to soda machine in front counter
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cookline: -sausage held overnight 49f -shredded cheese held overnight 54f Walk in cooler: -cooked whole potato held overnight 44f-45f
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black refrigerator - Cream cheese 60f less 4 hours Cookline: -sausage held overnight 49f -shredded cheese held overnight 54f - pooled eggs cooling 1 hour 44f - diced ham prepped 4 hours 46f - sliced turkey 46f - sliced ham 52f - sausage 53f 1 hour Walk in cooler: - cooked whole potato held overnight 44f-45f - cooked potato 45f - pooled eggs 45f - mash potato 44f - cut potato 44f
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - Isaac T. Expired 3/29/23
Manager or person in charge lacking proof of food manager certification. - Garth J. Clough.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Benedicts(menu) Country, Irish, classic Benedicts And eggs florentine all served with poached eggs.
No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to ice machine
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - provided form to employee
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - ham thawed, No datemarked
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - lightly soiled
Accumulation of debris on exterior of warewashing machine. - top of dish machine
Bowl or other container with no handle used to dispense food. - bulk oatmeal - potato
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cook line - over toast station
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. - 2 on floor behind ice machine
Ice buildup in walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -black refrigerator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on toast station cooler
Standing water in bottom of reach-in-cooler. - cook line cooler
Uncovered food stored near sink exposed to splash. - tomato datemarked 8/7 - potato datemarked 8/7
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.