PARCHED OAK
145 N WOODLAND BLVD, Deland FL 32720 · 386-873-4976
Last inspected Jun 24, 2026 · 31 visits since July 2023
SEP 25
OCT 25
JAN 26
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach crawling on bar area floor, operator killed and removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
13 cases · $4,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025078124 | Oct 22, 2025 | Apr 2, 2026 | — |
| 4--2025089258 | Sep 3, 2025 | Apr 2, 2026 | $600 |
| 4--2026001234 | Jan 5, 2026 | Apr 1, 2026 | — |
| 4--2024069599 | Dec 2, 2024 | Mar 17, 2025 | $800 |
| 4--2024056682 | Sep 23, 2024 | Feb 19, 2025 | $800 |
| 4--2024044751 | Jul 23, 2024 | Feb 4, 2025 | — |
| 4--2024045621 | Jul 31, 2024 | Jan 27, 2025 | — |
| 4--2024015445 | Mar 4, 2024 | Aug 8, 2024 | — |
| 4--2023030373 | May 8, 2023 | Aug 15, 2023 | $800 |
| 4--2022041552 | Aug 18, 2022 | Feb 22, 2023 | $400 |
| 4--2021038156 | Aug 10, 2021 | Oct 1, 2021 | $800 |
| 4--2021002789 | Jan 21, 2021 | Sep 3, 2021 | $400 |
| 4--2020047917 | Sep 14, 2020 | Apr 21, 2021 | $200 |
Inspection history
31 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Operator increase 200 ppm.
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings in storage closet, on cove molding. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator had valve turned off.
Show the remaining 4 findings ▾
No Heimlich maneuver/choking sign posted. Provided to operator. operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer chest at wait station, gasket soiled.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Water leaking from pipe and/or faucet/handle., at upstairs closet, hand sink,.operator corrected.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Ceiling/ceiling tile shows damage or is in disrepair at wait station.
Exterior door has a gap at the threshold that opens to the outside. Upper level closet, with ice machine.
Mar 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Rodent activity present as evidenced by rodent droppings found. 5 -rodent droppings at upstairs closet floor by ice machine.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in vacuum package.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned valve on, in kitchen hand sink.
Ceiling/ceiling tile shows damage or is in disrepair at wait station.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in refrigerated drawers thawed in vacuum package. Operator instructed to discard.
Exterior door has a gap at the threshold that opens to the outside. Upper level closet, with ice machine.
Kitchen soiled/has accumulation of debris, by fryers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Partition between stove and fryer soiled in kitchen.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce in kitchen reach in cooler, stored above cooked vegetables. Operator relocated.
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Upstair mop sink closet.
Kitchen floor soiled/has accumulation of debris. Under flat top and batter station.
Jan 6, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water at bar area. Parts are on order,
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink and inside bar sink.
Ceiling tile missing, in wait station closet area,
Exterior door has a gap at the threshold that opens to the outside. Upstair mop sink closet.
Kitchen floor soiled/has accumulation of debris. Under flat top and batter station.
Jan 5, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Veggie broth in Kitchen bottom level of make table unit. Label dated from 12-23-2025. Operator discarded.
Rodent activity present as evidenced by rodent droppings found. 2- rodent droppings wait station area floor 1- rodent dropping on kitchen floor, by low boy unit. 5- rodent droppings in upstairs ice machine closet area floor Operator cleaned area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit, chick peas (50F - Cold Holding)/3 hours; placed ice,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cheese fondue (118F - Hot Holding); au jus (120F - Hot Holding); cooked onions (120F - Hot Holding); 4 hours. Operator instructed to discard,.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water at bar area. Parts are on order,
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink and inside bar sink.
Ceiling tile missing, in wait station closet area,
Exterior door has a gap at the threshold that opens to the outside. Upstair mop sink closet.
Kitchen floor soiled/has accumulation of debris. Under flat top and batter station.
Oct 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Danielle, operator states certification class is scheduled for November 4, 2025
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. -all food handlers except Darren
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher
Current Hotel and Restaurant license not displayed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
Plumbing system in disrepair. -handwash sink on 2nd floor across from ice machine: pvc drain pipe disconnected -handwash sink in kitchen continuously leaking from faucet
Wall soiled with accumulated grease, food debris, and/or dust. -walls around and next to cooking equipment have an accumulation of grease and food debris
Oct 22, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 22 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority6 Intermediate9 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -risotto 45-50F, per operator cooling since 10pm last night
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Roach activity present as evidenced by live roaches found. -1 live roach crawling on bar area floor, operator killed and removed
Rodent activity present as evidenced by rodent droppings found. -6 rodent droppings in bar area between reach-in cooler and drink well, operator removed
Rusted cans present. See stop sale. -1 can of sauerkraut and 1 can of chick peas, operator discarded
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. -buttermilk 66F, per employee less than 90 minutes stored on prep table, operator placed on ice bath to rapidly cool
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Danielle, operator states certification class is scheduled for November 4, 2025
Handwash sink not accessible for employee use at all times. -handwash sink in kitchen blocked by soiled towel hamper, squeegee, brush, and dustpan
Handwash sink used for purposes other than handwashing. -handwash sink in inside bar area used as dump sink, ice present -handwash sink in front bar area used to store beer cans
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in beverage service area
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. -all food handlers except Darren
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -bar area dishwasher
Ceiling tile missing. -over drink service area, operator states repairs are scheduled for this Friday
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee backpack and cell phone stored on prep table
Hole in or other damage to wall. -large hole in wall behind storage rack in beverage service area
Ice buildup in low boy reach-in cooler.
In-use ice scoop stored on soiled surface between uses. -ice scoop stored directly on top of 2nd floor ice machine, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris
Plumbing system in disrepair. -handwash sink on 2nd floor across from ice machine: pvc drain pipe disconnected -handwash sink in kitchen continuously leaking from faucet
Wall soiled with accumulated grease, food debris, and/or dust. -walls around and next to cooking equipment have an accumulation of grease and food debris
Sep 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line.
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/
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Kitchen make table unit.
Kitchen floor soiled/has accumulation of debris.
Sep 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority4 Intermediate10 Basic
Show 18 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. Chlorine 0 ppm. Operator increased to 100 ppm.
Employee dried hands on clothes/apron/soiled towel after washing. Food worker handling food, wipe hands on pants and did not wash hands, but continued to handle food.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen reach in cooler pico de gallo (46F - Cold Holding); bow ties (46F - Cold Holding); raw beef (46F - Cold Holding). Less than 4 hours,. Operate placed ice. - kitchen make table unit sliced cheese (47F - Cold Holding); shredded cheesec (47F - Cold Holding); pico de gallo (47F - Cold Holding); hummus (51F - Cold Holding); spinach dip (57F - Cold Holding); cut lettuce (61F - Cold Holding). Placed more than 4 hours. Operator instructed to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at cook line.
Kitchen hand wash sink used for purposes other than handwashing. Bag of shrimp thawing in 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/
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair, by rear exit door.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4- salmon thawed in package.
Equipment in poor repair. Kitchen make table unit.
Food employees with no hair restraint while engaging in food preparation.
Hole in floor by ice machine and piping.
Hole in or other damage to wall.
Ice buildup in kitchen low boy unit.
Kitchen floor soiled/has accumulation of debris.
Standing water at front bar beer cooler, bottom of reach-in-cooler.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table diced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding)/2 hours ago. Operator placed ice. - kitchen reach in cooler meatballs (50F - Cold Holding);2 hour. Returned to unit, Cook line low boy unit raw burgers (45F - Cold Holding); raw shrimp (45F - Cold Holding); steak (46F - Cold Holding); less than 4 hours. Operator relocated.
Cook line wall soiled with accumulated grease, food debris, and/or dust.
Equipment in poor repair.cook line make table.
Ice buildup in kitchen low boy unit.
Kitchen floor soiled/has accumulation of debris, grease
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top soiled with grease and food debris -ventilation hood laden with grease.
Water leaking from rinse sink in three component sink..
Jul 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings at bar area.floor, between equipment, operator cleaned area.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed rop package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table diced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding)/2 hours ago. Operator placed ice. - kitchen reach in cooler meatballs (50F - Cold Holding);2 hour. Returned to unit, Cook line low boy unit raw burgers (45F - Cold Holding); raw shrimp (45F - Cold Holding); steak (46F - Cold Holding); less than 4 hours. Operator relocated.
No probe thermometer provided to measure temperature of food products. Operator purchased one.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Risotto in low boy unit,prepared 3 days go no date mark. Operator updated,.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cook line wall soiled with accumulated grease, food debris, and/or dust.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on top of freezer chest. Operator relocated.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair.cook line make table.
Ice buildup in kitchen low boy unit.
Kitchen floor soiled/has accumulation of debris, grease
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top soiled with grease and food debris -ventilation hood laden with grease.
Water leaking from rinse sink in three component sink..
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cut lettuce (50F - Cold Holding); cut spinach (50F - Cold Holding)/2 hours. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cook line cutting board soiled with food debris. - soda gun holster soiled with grime.
Kitchen low boy unit, shelves with rust that has pitted the surface.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood laden with grease. - under grill soiled with grease.
Standing water in bottom of kitchen,reach-in-cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Dec 3, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
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.
Ceiling tile missing, food storage closet.
Ceiling/ceiling tile shows damage or is in disrepair, over back door.
Cook line wall soiled with accumulated grease, food debris, and/or dust.
Equipment in poor repair. Cook line make table unit, is in disrepair,
Ice buildup in bar freezer chest.
Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill, laden with grease and food debris, -Sides of fryers and stove, soiled with grease and food debris. - Kitchen low boy gaskets, spiked with food debris,
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Dec 2, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 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 priority3 Intermediate13 Basic
Show 20 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiped hands on pants and continue to handle food without washing hands. Educated operator.
Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping under mop sink, at up stair storage closet and ice machine,. 4- rodent droppings on floor at exterior bar. 1- rodent droppings by bar dish machine on floor. 2- rodent droppings under bar hand sink 1- rodent dropping under kitchen hand sink, 6- rodent droppings on storage area floor. 2- rodent droppings on food table,next to coffee maker, in storage area..
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler raw chicken (48F - Cold Holding, door not closed. Operator closed door, Kitchen food preparation table refried beans (52F - Cold Holding)/15 minutes. Operator relocated into cold holding unit. Kitchen make table feta cheese (51F - Cold Holding)/3 hours; chick peas (52F - Cold Holding)/3 hours; pico de gallo (52F - Cold Holding). Operator placed ice.
No soap provided at kitchen handwash sink.
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. Rustic sausage soup, prorated 3 days ago, not date marked in kitchen low boy unit,
Ceiling tile missing, food storage closet.
Ceiling/ceiling tile shows damage or is in disrepair, over back door.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6- salmon thawed in top package, in cookline refrigerated drawers. Operator instructed to discard,
Cook line wall soiled with accumulated grease, food debris, and/or dust.
Equipment in poor repair. Cook line make table unit, is in disrepair,
Food employee with no hair restraint while engaging in food preparation.
Ice buildup in bar freezer chest.
Ice scoop handle in contact with ice. operator relocated scoop.
Kitchen soiled/has accumulation of debris, grease by cookline and kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood laden with grease. - under grill, laden with grease and food debris, -Sides of fryers and stove, soiled with grease and food debris. - Kitchen low boy gaskets, spiked with food debris,
Standing water in bottom of kitchen low boy unit.
Stored food not covered. Bacon at bat lowboy unit, uncovered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Sep 23, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,.
Equipment in poor repair. Make table gasket turned.
Floor area(s) covered with standing water, under three compartment sink.
Kitchen floor soiled/has accumulation of debris, by cookline.
Sep 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 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 priority4 Intermediate8 Basic
Show 15 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings, on food storage closet floor 3- rodent droppings, inside bar counter floor. 1-rodent dropping, at outside bar, on top Carbon dioxide tank. 1- rodent dropping, upstairs seating area floor operator cleaned area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Make table chicken peas (61F - Cold Holding); pico de gallo (61F - Cold Holding); feta cheese (61F - Cold Holding); cut lettuce (61F - Cold Holding); black beans (61F - Cold Holding); cheese (51F - Cold Holding); blue cheese (51F - Cold Holding); white rice (66F - Cold Holding); meat (61F - Cold Holding); sliced tomatoes (61F - Cold Holding). Placed overnight. Operator instructed operator to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter196F/30 minutes on cookline table top. Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Inside bar, soda gun holster soiled with grime.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Dressing in lowboy unit, made in house, not date marked from yesterday.
Ceiling/ceiling tile shows damage or is in disrepair, dry storage closet,.
Equipment in poor repair. Make table gasket turned.
Floor area(s) covered with standing water, under three compartment sink.
In-use tongs stored on equipment door handle between uses.
Kitchen floor soiled/has accumulation of debris, by cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen make table Gasket soiled with grime. -sides under cooking equipment, soiled with grease, grime and food.
Open dumpster lid.
Standing water in bottom of kitchen low boy units and make table.
Aug 2, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 10 on the bottom prep table shelf next to pans 6 on top of dishwasher in the bar 3 in the oven with other debris 2 on top of warmer above expo window 1 behind coffee maker in the waitstation Operator began cleaning up
Aug 1, 2024Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jul 31, 2024Emergency Order Callback Time ExtensionComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate0 Basic
Jul 31, 2024■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 1 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. 1 -rodent dropping on box in storage area. 1- rodent dropping outside bar area floor by cooler. 2- rodent droppings on food cart tray in kitchen. 3- rodent droppings on detergent bucket, by three compartment sink. Operator removed and sanitized area.
Jul 24, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jul 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 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 Intermediate6 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Soup in kitchen lowboy unit, marked for 7-15. Operator instructed to discard.
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings in upstairs storage closet, by ice machine, 3- rodent drippings on storage area closet floor. 2- rodent droppings on kitchen sink top. 1- rodent droppings in cold holding unit, being used for food storage, at outside bar area. 5- rodent droppings outside bar beverage holders, 25-rodent droppings outside bar floor. 20 -rodent droppings at inside bar floor, 5- rodent droppings on inside bar shelving.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler raw chicken (46F - Cold Holding); pooled eggs (55F - Cold Holding); salsa made in house (45F - Cold Holding)/ less than 4 hours. Door was not flush with unit, cable was caught.; Kitchen cold holding unit cooked potatoes (66F - Cold Holding)Placed overnight. Operator instructed to discard,
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.lheavy cream at bar operator. 48 hours ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting board soiled with dirt. and food stains,
Handwash sink used for purposes other than handwashing. Dog water bowl stored in outside bar hand sink.
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
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.
Carbon dioxide/helium tanks not adequately secured.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1- salmon in cookline refrigerated drawer. Operator instructed to discard,
Equipment in poor repair. Three compartment sink, has a leak in wash compartment, -Bar dish machine is nit in use.
Food employed, in kitchen with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under flat top, laden with grease and grime, -ventilation hood laden with grease and grime, -fryers laden with grease and grime. - kitchen and outside bar gaskets soiled with food debris
May 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Kitchen reach in cooler milk (45F - Cold Holding), door left ajar. -Cookline make table pico de gallo (46F - Cold Holding); black beans (47F - Cold Holding)less than 2 hours, operator placed ice.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black bean mash in cookline make table, oreoared 24 hours ago not datemarked.
Carbon dioxide/helium tanks not adequately secured, at bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on food preparation table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease.
Unsealed concrete floor in food preparation, food storage.
Mar 5, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Unsealed concrete floor in food preparation, food storage, or warewashing area.
Mar 5, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
4- rodent droppings on outside bar shelf and 4 rodent droppings in tray at outside bar area, 8- Rodent activity present as evidenced by rodent droppings found, on bar area floor, 8- rodent droppings on storage area floor. Operator has cleaned and sanitized area.
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board stained with food debris.
Handwash sink used for purposes other than handwashing. Storage of a dog's s water bowl in outside bar area.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Standing water in bottom of cookline reach-in-cooler.
Unsealed concrete floor in food preparation, food storage, or warewashing area.
Mar 4, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 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 priority6 Intermediate5 Basic
Show 14 findings ▾
4- rodent droppings on outside bar shelf and 4 rodent droppings in tray at outside bar area, 8- Rodent activity present as evidenced by rodent droppings found, on bar area floor, 8- rodent droppings on storage area floor. Operator has cleaned and sanitized area.
Stop Sale issued due to food not being in a wholesome, sound condition. Vacuumed packaged thawed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline Butter 64F at cookline top, for 30 minutes. Operator returned to unit. Reach in cooler raw chicken (47F - Cold Holding);recently returned to unit. 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting board stained with food debris.
Handwash sink used for purposes other than handwashing. Storage of a dog's s water bowl in outside bar area.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at washware area and by ice machine handwash sink.
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 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.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in refrigerated drawers.
In-use tongs stored on equipment door handle between uses.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Standing water in bottom of cookline reach-in-cooler.
Unsealed concrete floor in food preparation, food storage, or warewashing area.
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting board at makeline unit.
Ceiling tile missing, at wait station..
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. Cookline refrigerated drawers Rice48F, placed overnight. Operator instructed to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. -Stained cutting board at makeline unit.
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 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.
Carbon dioxide/helium tanks not adequately secured.p, by outside bar.
Ceiling tile missing, at wait station..
Food employees. with no hair restraint while engaging in food preparation.
Hole in or other damage to wall at wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holster soiled with food debris,
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.