LITTLE CAESARS
8162 NAVARRE PARKWAY, Navarre FL 32566 · 850-684-1014
Last inspected Jul 22, 2026 · 7 visits since August 2023
4 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage Crumbles 51F, Mozzarella 54F, Turkey Sausage 57F less than 4 hours. Employees iced food items to chill during inspection.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2025087391 | Nov 7, 2025 | Mar 2, 2026 | $200 |
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Accumulation of debris in three-compartment sink. Debris buildup on center basin of three-compartment sink and on wall behind sink.
Faucet/handle missing at plumbing fixture. Cold water faucet missing at handwashing sink near dish-washing area.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked sausage crumbles 52f, cooked beef crumbles 53f, julienne ham 54f in upper make bar cooler. Also observed shredded cheddar 55f, julienne ham 54f, shredded Asiago/Parmesan cheese blend 60f, cooked steak 55f, cooked beef crumbles 59f in lower make bar cooler. Manager states all items have been in make bar cooler less than 4 hours. Manager moved all items to walk-in cooler for cooling during inspection.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked sausage crumbles 52f, cooked beef crumbles 53f, julienne ham 54f in upper make bar cooler. Also observed shredded cheddar 55f, julienne ham 54f, shredded Asiago/Parmesan cheese blend 60f, cooked steak 55f, cooked beef crumbles 59f in lower make bar cooler. Manager states all items have been in make bar cooler less than 4 hours. Manager moved all items to walk-in cooler for cooling during inspection.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked sausage crumbles 52f, cooked beef crumbles 53f, julienne ham 54f in upper make bar cooler. Also observed shredded cheddar 55f, julienne ham 54f, shredded Asiago/Parmesan cheese blend 60f, cooked steak 55f, cooked beef crumbles 59f in lower make bar cooler. Manager states all items have been in make bar cooler less than 4 hours. Manager moved all items to walk-in cooler for cooling during inspection.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked sausage crumbles 52f, cooked beef crumbles 53f, julienne ham 54f in upper make bar cooler. Also observed shredded cheddar 55f, julienne ham 54f, shredded Asiago/Parmesan cheese blend 60f, cooked steak 55f, cooked beef crumbles 59f in lower make bar cooler. Manager states all items have been in make bar cooler less than 4 hours. Manager moved all items to walk-in cooler for cooling during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Upon inspection, observed no paper towels or other hand drying device at the handwashing sink in dry storage area of establishment.
Food stored on floor. Upon inspection, observed cases of cheese stored on floor in walk-in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage Crumbles 51F, Mozzarella 54F, Turkey Sausage 57F less than 4 hours. Employees iced food items to chill during inspection.
Handwash sink used for purposes other than handwashing. Scrub brush in handwashing sink by mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on tile and wall near boxing station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On make bar debris buildup around stainless steel at door gasket seals.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink at rear of kitchen.
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.