SIRI'S GOURMET BURGERS & PIZZA
2813 BEACH BLVD, Gulf Port FL 33707 · 727.258.4949
Last inspected Aug 26, 2026 · 16 visits since December 2023
MAY 25
JUL 25
OCT 25
DEC 25
AUG 26
▲ GETTING WORSE
5 inspections trending down, 45 points off where it started.
Stop Sale issued due to food not being in a wholesome, sound condition. 50 lb box of potatoes had live roach inside making contact with the food.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $3,150
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026000736 | Dec 15, 2025 | Feb 23, 2026 | $600 |
| 3--2025074999 | Oct 9, 2025 | Dec 4, 2025 | $800 |
| 3--2025059918 | Jul 25, 2025 | Sep 10, 2025 | $400 |
| 3--2020026797 | May 19, 2020 | Sep 23, 2020 | $500 |
| 3--2020015491 | Mar 19, 2020 | May 18, 2020 | $400 |
| 3--2016031447 | Jun 3, 2016 | Oct 25, 2016 | $250 |
| 3--2015035337 | Jul 8, 2015 | Sep 10, 2015 | $200 |
Inspection history
16 visits, newest first
Aug 26, 2026■ 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. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Operator handled pizza with bare hands while cutting it
Roach activity present as evidenced by live roaches found. 2 live roaches in dining room near back door 7 live roaches on wall in kitchen between prep cooler and steam table 1 live roach in 3 compartment sink 1 live roach on floor on kitchen floor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler at makeline entrance- sliced tomatoes (48F - Cold Holding); sliced cheese (48F - Cold Holding); sliced deli meats (48F - Cold Holding); caramelized onions (48F - Cold Holding); cut lettuce (48F - Cold Holding); feta cheese (44F - Cold Holding) Restaurant just opened, operator says all items were stored in this cooler overnight and he'd just opened the cooler. No temperature monitoring conducted this morning. Stop sale issued due to not being able to determine how long the items had been out of temperature.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline holding foods at 44-48F.
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. -cutting board on prep cooler grooved
Dead roaches on premises. 3 dead roaches on dining room floor 3 dead roaches behind dining booths 1 dead roach on kitchen floor 6 dead roaches on floor next to cooler at kitchen entrance 1 dead roach in dry storage room
Standing water in bottom of reach-in-cooler. -cooler on cookline
Aug 25, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 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 priority0 Intermediate4 Basic
Show 7 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. Operator handled pizza with bare hands while cutting it
Roach activity present as evidenced by live roaches found. 2 live roaches in dining room near back door 7 live roaches on wall in kitchen between prep cooler and steam table 1 live roach in 3 compartment sink 1 live roach on floor on kitchen floor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in prep cooler at makeline entrance- sliced tomatoes (48F - Cold Holding); sliced cheese (48F - Cold Holding); sliced deli meats (48F - Cold Holding); caramelized onions (48F - Cold Holding); cut lettuce (48F - Cold Holding); feta cheese (44F - Cold Holding) Restaurant just opened, operator says all items were stored in this cooler overnight and he'd just opened the cooler. No temperature monitoring conducted this morning. Stop sale issued due to not being able to determine how long the items had been out of temperature.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cookline holding foods at 44-48F.
Cutting board has cut marks and is no longer cleanable. -cutting board on prep cooler grooved
Dead roaches on premises. 3 dead roaches on dining room floor 3 dead roaches behind dining booths 1 dead roach on kitchen floor 6 dead roaches on floor next to cooler at kitchen entrance 1 dead roach in dry storage room
Standing water in bottom of reach-in-cooler. -cooler on cookline
Dec 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No probe thermometer provided to measure temperature of food products.
Equipment in poor repair. -gaskets on reach in cooler doors just left of kitchen entrance are torn
Exterior door has a gap at the threshold that opens to the outside. -front and back door
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels and burger press stored on top of oven, exterior of oven has accumulation of grease and food debris.
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in freezer in back dry storage room interior has accumulation of soil residues.
Dec 16, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 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. -Operator used bare hands to put onions on burger and remove burger patty from spatula onto bun. - operator used bare hands to handle cucumenber while cutting it for salad
Live, small flying insects found (12) 1 live fly near soda boxes 10 live flies in/around bucket of food scraps on dry storage shelf next to 3 compartment sink 1 live fly on reach in cooler door at kitchen entrance. Operator killed one fly.
Roach activity present as evidenced by live roaches found. (2) 1 live roach under soda boxes, was belly-up but still moving 1 live roach on soda box near dish area Operator killed and discarded both roaches.
No probe thermometer provided to measure temperature of food products.
Dead roaches on premises. (5) 1 dead roach under dry storage in dry storage area near 3 compartment sink 1 dead roach on floor near soda machine area 2 dead roaches behind booth seating 1 dead roach in back corner of dining area Operator removed all dead roaches and cleaned areas.
Equipment in poor repair. -gaskets on reach in cooler doors just left of kitchen entrance are torn
Exterior door has a gap at the threshold that opens to the outside. -front and back door
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels and burger press stored on top of oven, exterior of oven has accumulation of grease and food debris.
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in freezer in back dry storage room interior has accumulation of soil residues.
Dec 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 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. -Operator used bare hands to put onions on burger and remove burger patty from spatula onto bun. - operator used bare hands to handle cucumenber while cutting it for salad
Live, small flying insects found (12) 1 live fly near soda boxes 10 live flies in/around bucket of food scraps on dry storage shelf next to 3 compartment sink 1 live fly on reach in cooler door at kitchen entrance. Operator killed one fly.
Pizzas identified in the written procedure as a food held using time as a public health control has no time marking. Operator time marked pizzas.
Roach activity present as evidenced by live roaches found. (2) 1 live roach under soda boxes, was belly-up but still moving 1 live roach on soda box near dish area Operator killed and discarded both roaches.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (49F - Cold Holding); salami (46F - Cold Holding) in reach in cooler on cook line
No probe thermometer provided to measure temperature of food products.
Dead roaches on premises. (5) 1 dead roach under dry storage in dry storage area near 3 compartment sink 1 dead roach on floor near soda machine area 2 dead roaches behind booth seating 1 dead roach in back corner of dining area Operator removed all dead roaches and cleaned areas.
Equipment in poor repair. -gaskets on reach in cooler doors just left of kitchen entrance are torn
Exterior door has a gap at the threshold that opens to the outside. -front and back door
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peels and burger press stored on top of oven, exterior of oven has accumulation of grease and food debris.
Interior of oven has accumulation of black substance/grease/food debris.
Reach-in freezer in back dry storage room interior has accumulation of soil residues.
Stored food not covered. Bag of flour in dry storage room not covered.
Oct 10, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate13 Basic
Show 13 findings ▾
Current Hotel and Restaurant license not displayed. Expired 2/1/2025 license displayed.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of cups at soda station
Equipment in poor repair. Reach in cooler door gaskets in kitchen torn
Exterior door has a gap at the threshold that opens to the outside. Front and back doors have gap visible by outside light coming in through cracks
Floor soiled/has accumulation of debris under oven and cook equipment in kitchen
Floor tiles cracked/ in disrepair throughout kitchen and back of dining area. Allowing water to pool from leaking reach in cooler unit and no longer easily cleanable
Grease receptacle on grass, not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler door gaskets soiled with grease and food residue
Open dumpster lid.
Reach in cooler across from oven in disrepair/has exposed insulation on both doors
Reach-in cooler interior have accumulation of soil residues.
Standing water in bottom of reach-in-cooler across from oven.
Standing water in outside mop sink at back of building
Oct 10, 2025■ 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. 17 violations recorded, 2 high priority.
2 High priority0 Intermediate15 Basic
Show 17 findings ▾
Live, small flying insects found 1 fly near cash register 1 fly near exit in dining room 1 fly near deli cooler on cook line 1 live fly in ware wash area
Roach activity present as evidenced by live roaches found. 1 live roach on wall between dining room and kitchen 1 live roach in storage room with freezers 1 live roach in back dry storage area 1 live roach inside box of potatoes
Current Hotel and Restaurant license not displayed. Expired 2/1/2025 license displayed.
Dead roaches on premises. 1 dead roach in kitchen under prep table with hot holding unit 1 dead roach on floor at kitchen entry 1 dead roach behind booth in dining area
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of cups at soda station
Equipment in poor repair. Reach in cooler door gaskets in kitchen torn
Exterior door has a gap at the threshold that opens to the outside. Front and back doors have gap visible by outside light coming in through cracks
Floor area(s) covered with standing water in kitchen coming from reach in cooler in disrepair leaking water.
Floor soiled/has accumulation of debris under oven and cook equipment in kitchen
Floor tiles cracked/ in disrepair throughout kitchen and back of dining area. Allowing water to pool from leaking reach in cooler unit and no longer easily cleanable
Grease receptacle on grass, not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler door gaskets soiled with grease and food residue
Open dumpster lid.
Reach in cooler across from oven in disrepair/has exposed insulation on both doors
Reach-in cooler interior have accumulation of soil residues.
Standing water in bottom of reach-in-cooler across from oven.
Standing water in outside mop sink at back of building
Oct 9, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 20 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 priority1 Intermediate16 Basic
Show 20 findings ▾
Live, small flying insects found 1 fly near cash register 1 fly near exit in dining room 1 fly near deli cooler on cook line 1 live fly in ware wash area
Roach activity present as evidenced by live roaches found. 1 live roach on wall between dining room and kitchen 1 live roach in storage room with freezers 1 live roach in back dry storage area 1 live roach inside box of potatoes
Stop Sale issued due to food not being in a wholesome, sound condition. 50 lb box of potatoes had live roach inside making contact with the food.
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.
Current Hotel and Restaurant license not displayed. Expired 2/1/2025 license displayed.
Dead roaches on premises. 1 dead roach in kitchen under prep table with hot holding unit 1 dead roach on floor at kitchen entry 1 dead roach behind booth in dining area
Equipment and utensils not properly air-dried - wet nesting. Wet nesting of cups at soda station
Equipment in poor repair. Reach in cooler door gaskets in kitchen torn
Exterior door has a gap at the threshold that opens to the outside. Front and back doors have gap visible by outside light coming in through cracks
Floor area(s) covered with standing water in kitchen coming from reach in cooler in disrepair leaking water.
Floor soiled/has accumulation of debris under oven and cook equipment in kitchen
Floor tiles cracked/ in disrepair throughout kitchen and back of dining area. Allowing water to pool from leaking reach in cooler unit and no longer easily cleanable
Food stored on floor. Cooking oil stored on floor in dry storage shed outside.
Grease receptacle on grass, not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler door gaskets soiled with grease and food residue
Open dumpster lid.
Reach in cooler across from oven in disrepair/has exposed insulation on both doors
Reach-in cooler interior have accumulation of soil residues.
Standing water in bottom of reach-in-cooler across from oven.
Standing water in outside mop sink at back of building
Jul 26, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Can opener blade soiled. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in storage area. Priority: Basic
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils at front counter not inverted. Priority: Basic
Observed: Dead roaches on premises. 2 dead roaches next to soda lines. 1 dead roach behind freezer. 1 dead roach behind cooler. 4 dead roaches behind booths in dining room. Operator cleaned and sanitized all areas. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Priority: Basic
Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use pizza peels on top of soiled oven Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler on cook line. Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Observed: Reach-in cooler shelves with rust that has pitted the surface. Priority: Basic
Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over tomato sauce and breadcrumbs Priority: Basic
Jul 25, 2025■ 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. 16 violations recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid on floor near cook line. Priority: High Priority
Observed: Roach activity present as evidence by live roaches found. 3 live roaches in dry storage area. 1 live roach under prep table. 1 live roach by hand sink 1 live roach behind chest freezer. Operator killed and disposed of 1 roach during inspection. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Can opener blade soiled. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in storage area. Priority: Basic
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils at front counter not inverted. Priority: Basic
Observed: Dead roaches on premises. 2 dead roaches next to soda lines. 1 dead roach behind freezer. 1 dead roach behind cooler. 4 dead roaches behind booths in dining room. Operator cleaned and sanitized all areas. Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Plastic cups by soda machine. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. In kitchen tiles broken / missing Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Priority: Basic
Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use pizza peels on top of soiled oven Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler on cook line. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on fryers and flat top Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Observed: Reach-in cooler shelves with rust that has pitted the surface. Priority: Basic
Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over tomato sauce and breadcrumbs Priority: Basic
Jul 25, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 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 priority2 Intermediate15 Basic
Show 21 findings ▾
Observed: Pesticide/insecticide labeled for household use only present in establishment. Can of raid on floor near cook line. Priority: High Priority
Observed: Roach activity present as evidence by live roaches found. 3 live roaches in dry storage area. 1 live roach under prep table. 1 live roach by hand sink 1 live roach behind chest freezer. Operator killed and disposed of 1 roach during inspection. Priority: High Priority
Observed: 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. Prep cooler on cook line-cheese (50F - Cold Holding); cut tomatoes (48F - Cold Holding); salami (50F - Cold Holding); ham (50F - Cold Holding) anchovies (55F - Cold Holding); blue cheese crumbles (54F - Cold Holding); fresh garlic in oil (50F - Cold Holding), items held overnight, per operator no temperatures taken today. Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cook line-cheese (50F - Cold Holding); cut tomatoes (48F - Cold Holding); salami (50F - Cold Holding); ham (50F - Cold Holding) anchovies (55F - Cold Holding); blue cheese crumbles (54F - Cold Holding); fresh garlic in oil (50F - Cold Holding), items held overnight, per operator no temperatures taken today. Operator discarded. Priority: High Priority
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets soiled. Can opener blade soiled. Priority: Intermediate
Observed: 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. Priority: Intermediate
Observed: Carbon dioxide/helium tanks not adequately secured. CO2 tanks not secured in storage area. Priority: Basic
Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean utensils at front counter not inverted. Priority: Basic
Observed: Dead roaches on premises. 2 dead roaches next to soda lines. 1 dead roach behind freezer. 1 dead roach behind cooler. 4 dead roaches behind booths in dining room. Operator cleaned and sanitized all areas. Priority: Basic
Observed: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table on cook line. Priority: Basic
Observed: Equipment and utensils not properly air-dried - wet nesting. Plastic cups by soda machine. Priority: Basic
Observed: Floor soiled/has accumulation of debris. Under cook line. Priority: Basic
Observed: Floor tiles missing and/or in disrepair. In kitchen tiles broken / missing Priority: Basic
Observed: Food stored on floor. Open bag of flour, bin of bread crumbs on floor. Priority: Basic
Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Priority: Basic
Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. In use pizza peels on top of soiled oven Priority: Basic
Observed: No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler on cook line. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on fryers and flat top Priority: Basic
Observed: Reach-in cooler interior/shelves have accumulation of soil residues. Priority: Basic
Observed: Reach-in cooler shelves with rust that has pitted the surface. Priority: Basic
Observed: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over tomato sauce and breadcrumbs Priority: Basic
May 13, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began working with pizza dough no hand wash after leaving area and touching bleach container. Educated employee. Educated employee and she washed her hands.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.
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.
Stored food not covered. Flour not covered in storage area. Employee closed bag.
Working containers of food removed from original container not identified by common name. Flour removed from original container not labeled. Employee labeled flour.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Side patio missing hose Bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line. Can opener soiled with food debris.
Bowl or other container with no handle used to dispense food. Plastic scoops no with no handle in season bins.
In-use tongs stored on equipment door handle between uses. Tongs hanging on rack on cook line.
Stored food not covered. Flour and breadcrumbs not covered in storage area.
Working containers of food removed from original container not identified by common name. Flour removed from original container not labeled.
Mar 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate12 Basic
Show 19 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in back storage area.
Operating with an expired Division of Hotels and Restaurants license. Expired February 1 2024. Manager updated license
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs above raw chicken in reach-in on cook line. Shell eggs above bacon in stand up cooler in prep area. Manager moved shell eggs to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 20 quart tomato sauce at 54F made on 3-19-24.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce (54F - Cold Holding). Manager discarded tomato sauce.
Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter on cook line soiled with food debris. Dough mixer,can opener in prep area soiled with food debris, soda nozzle soiled for food debris in dining room area.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatballs cooked and held frozen in stand up freezer with no date mark.
Bowl or other container with no handle used to dispense food. Plastic soufflé cup in season bin.
Buildup of food debris/soil residue on equipment door handles. Door handles reach in cooler and oven on cook line are soiled with food debris.
Carbon dioxide/helium tanks not adequately secured. Co2 tanks in back storage room not secured
Cove molding at floor/wall juncture broken/missing. Some cove molding missing in areas though out the kitchen.
Dead roaches on premises. 1 dead roach in dining room area. Manager removed and sanitized area.
Equipment in poor repair. Reach-in cooler doors on cook line broken inside unit.
Floor soiled/has accumulation of debris. Floors soiled though kitchen area with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets on cook line soiled with food debris. Grease buildup on side of fryers, oven and hoods on cook line.
Single-service articles improperly stored. Forks, spoons not inverted properly front counter area in dining room.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not properly inverted.
Wall soiled with accumulated grease, food debris, and/or dust. Walls on cook line soiled with food debris.
Working containers of food removed from original container not identified by common name. White powered substance in plastic container not identified. Manager labeled container sugar.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly back area not landing on any food or food contact surfaces. Manager removed fly cleaned and sanitizer area
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Gaskets soiled with food debris. Slicer soiled with food debris. Soda nozzles soiled with mold like substance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatballs prepared on 12-15-23 not date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Plastic cup in seasoned container. Manager removed plastic cup.
Carbon dioxide/helium tanks not adequately secured. C02 tanks In back storage area not secured.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
Food stored on floor. Oil on floor in dry storage area.
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.