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103 CHEYENNE AVE UNIT 1 AND 2, Interlachen FL 32148
Last inspected Apr 23, 2026 · 6 visits since April 2024
APR 24
JAN 25
OCT 25
APR 26
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by flip top reach in cooler on cook line and one by three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution buckets at over 400ppm quaternary. Bright blue test strip, operator switched to larger bucket and more water to 200ppm.
Well water testing report/documentation is not available upon request. No recent well water report available.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Open dumpster lid stored in grassy area with no nonabsorbent pad.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on seal of black reach in freezer behind front counter.
Show the remaining 3 findings ▾
In-use utensil stored in sanitizer between uses. Cook line utensils stored in containers of sanitizer on top of prep table. Operator removed from sanitizer.
Stored food not covered. In reach in chest freezer of storage room, uncovered containers of Philly steak meat. Operator covered.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has flat top grills utilized to cook bacon, no hood system available, vent fan only.
Oct 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler closest the speed rack, coleslaw (50F - Cold Holding); block cheese (51F - Cold Holding) stored in plastic containers inside of metal containers. Discussed with operator better storage practice for cold holding and operator corrected and closed the cooler lid to begin cooling off.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink quaternary sanitizer over 500+ ppm. Operator emptied sink to reset.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling of dry storage room, tile damaged, hanging.
Dead roaches on premises. One dead roach in restroom by toilet. Operator swept and discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food on shelf identified as personal stored over basil for customers. Operator relocated.
Employee with no beard guard/restraint while engaging in food preparation. Employees actively working with food with no beard guards when needed.
Food stored on floor. Ranch packets stored on floor. Operator relocated.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster stored on grassy area and lid open.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill spatulas in standing water of 117 and 123F operator removed from water and placed on grill.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line panini press. Operator replaced tin foil.
Standing water in bottom of reach-in-cooler. Standing water at base of cooler under flat top grills.
Wiping cloth sanitizing solution stored on the floor. Two sanitizer solution buckets stored on the floor. Operator relocated.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top griddles used for cooking, produce grease laden vapors. Called local fire authority during inspection. No answer, will reattempt.
Jan 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority3 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly by flip top reach in cooler on cook line and one by three compartment sink.
Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license is expired 06/01/2024.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of bleach next to hand wash sink with no product t labeling. Operator labeled the chemical spray bottle.
Well water testing report/documentation is not available upon request. No current well water report available.
Bowl or other container with no handle used to dispense food. Portion cups used as a scoop in cubed Turkey container.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food, milk in reach in cooler with food for customers with no label.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to three compartment sink, clean containers stacked while wet.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster not on nonabsorbent pad.
Reach-in cooler interior/shelves have accumulation of soil residues. Three door reach in cooler interior under metal wire shelf has food debris build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep counter by flip top reach in cooler and register area.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top grill used for heating deli meats, Philly steaks with no hood system. Operator has available hood system in box not connected.
Jul 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No employee food handler training certificates available.
Jun 19, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. No employee food handler training certificates available.
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed fly by the prep table and the sliding door reach in cooler, operator attempted to kill and remove the fly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on flip top reach in cooler with food residue staining. Interior of the sliding door reach in cooler has build up of debris.
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. No employee food handler training certificates available.
Well water testing report/documentation is not available upon request. No well water report available at time of inspection.
Cardboard used to line food-contact shelves. Cardboard inside the flip top reach in cooler on the side of the flip top.
Dead roaches on premises. One dead roach observed on the floor of the dining room. Employee swept and discarded the dead roach.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in sliding door reach in cooler and on prep table by sliding door cooler. Operator relocated the employee beverages.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal milk not identified in the flip top reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on shelf over clean containers by the three compartment sink. Operator relocated the jacket.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. No pad for shared dumpster.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between flip top reach in cooler and prep table. Operator relocated the knife.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table by the sliding door reach in cooler and wet wiping cloth under cutting board by the deli slicer.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment utilizing flat top grill to cook meat with no hood system. Per operator has been in communication with the Fire Marshall.
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.