GUAVATE
139 N HWY 27
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 8 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/31/2025
High Priority
1
Intermediate
7
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -1 not secured - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -under all reach in coolers in bar - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -apple juice cartons in walk in cooler - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -bar area - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31:
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar - From follow-up inspection 2025-02-28: **Time Extended** - From follow-up inspection 2025-03-31: **Time Extended**
Food safety inspection conducted on 3/31/2025 revealed 16 total violations (1 high priority, 7 intermediate, 8 basic).
Inspection on 2/28/2025
High Priority
1
Intermediate
8
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2025-02-28: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-02-28: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -1 not secured - From follow-up inspection 2025-02-28: **Time Extended**
- 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -under all reach in coolers in bar - From follow-up inspection 2025-02-28: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. -apple juice cartons in walk in cooler - From follow-up inspection 2025-02-28: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -bar area - From follow-up inspection 2025-02-28: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line. - From follow-up inspection 2025-02-28: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area. - From follow-up inspection 2025-02-28: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line - From follow-up inspection 2025-02-28: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine - From follow-up inspection 2025-02-28: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink - From follow-up inspection 2025-02-28: **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - From follow-up inspection 2025-02-28: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar - From follow-up inspection 2025-02-28: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-02-28: 30 day extension **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2025-02-28: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler - From follow-up inspection 2025-02-28: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar - From follow-up inspection 2025-02-28: **Time Extended**
Food safety inspection conducted on 2/28/2025 revealed 17 total violations (1 high priority, 8 intermediate, 8 basic).
Inspection on 12/27/2024
High Priority
1
Intermediate
9
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -1 not secured
- 36-22-4:Basic - Floor area(s) covered with standing water. -under all reach in coolers in bar
- 08B-38-4:Basic - Food stored on floor. -apple juice cartons in walk in cooler
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -bar area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back interior of fryer cabinets -gaskets on short reach in freezer on cook line.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink in server area.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef and over raw shrimp in upright reach in freezer across from cook line
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make table by ice machine
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in server area used as dump sink
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
- 53A-05-6:Intermediate - 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device or soap provided at handwash sink. -hand sink in bar
- 53B-01-5:Intermediate - 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. Warning
- 11-26-1:Intermediate - 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.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ground beef in walk in cooler
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar
Food safety inspection conducted on 12/27/2024 revealed 18 total violations (1 high priority, 9 intermediate, 8 basic).
Inspection on 5/21/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -blue and brown cutting boards on cook line - From follow-up inspection 2024-05-21: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment - From follow-up inspection 2024-05-21: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -top and sides of gas stove -fan dusty by dish area - From follow-up inspection 2024-05-21: -fan dusty by dish area **Time Extended**
Food safety inspection conducted on 5/21/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 5/10/2024
High Priority
7
Intermediate
2
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -blue and brown cutting boards on cook line
- 35A-03-4:Basic - Dead roaches on premises. -underneath dry storage racks in dry storage area and under ovens in kitchen. Employees swept and sanitized the floor. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink next to dishes on cook line.
- 14-11-5:Basic - Equipment in poor repair. -gaskets on walk in cooler door
- 35B-01-4:Basic - Exterior door open during time of inspection. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. -under dry goods in dry storage area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -underneath cooking equipment
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top back of fryers -top and sides of gas stove -fan dusty by dish area
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. -on container in reach in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -in walk in cooler
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee putting dirty dishes in dishmachine then dried the clean dishes.
- 09-01-4:High Priority - 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 tearing lettuce for use as topping.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over ice in reach in freezer -raw beef stored over sauces in reach in cooler on cook line -raw beef next to prepped tamales in reach in cooler on cook line. -raw beef over ice cream in reach in freezer near fryers on cook line.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach in dry storage area by dry goods. Employee killed and disposed of 5e roach. Corrected On-Site Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. -underneath dry storage area. Employees cleaned Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade empanadas (53F - Cold Holding), held more than four hours per operator. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. homemade empanadas (53F - Cold Holding), held more than four hours per operator. Operator discarded. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on make line. -grill grates on cook line
- 11-26-1:Intermediate - 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. -4 employees working for four weeks. Repeat Violation
Food safety inspection conducted on 5/10/2024 revealed 20 total violations (7 high priority, 2 intermediate, 11 basic).
Inspection on 8/23/2023
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Light fixture in dry storage area. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-08-08: **Time Extended** - From follow-up inspection 2023-08-23: **Time Extended**
Food safety inspection conducted on 8/23/2023 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 8/8/2023
High Priority
4
Intermediate
5
Basic
8
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2023-08-08: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-08-08: **Time Extended**
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2023-08-08: **Time Extended**
- 14-74-7:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2023-08-08: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-08-08: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. - From follow-up inspection 2023-08-08: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Light fixture in dry storage area. - From follow-up inspection 2023-08-08: **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored in service area All silverware on dry rack in back area. - From follow-up inspection 2023-08-08: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon , and beef. Raw pork stored over cream cheese. - From follow-up inspection 2023-08-08: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - From follow-up inspection 2023-08-08: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); cooked pork (54F - Cold Holding); cooked beef (57F - Cold Holding); raw beef (57F - Cold Holding); raw pork (57F - Cold Holding); cooked seasoned ground beef. (57F - Cold Holding); cream cheese (57F - Cold Holding); potato balls (57F - Cold Holding); peel garlic (57F - Cold Holding); Sliced cheese (57F - Cold Holding); raw pork (57F - Cold Holding). Operator discarded all products Warning - From follow-up inspection 2023-08-08: **Time Extended**
- 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to clean silverware service area - From follow-up inspection 2023-08-08: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station - From follow-up inspection 2023-08-08: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. - From follow-up inspection 2023-08-08: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area. Hand sink in front bar area. - From follow-up inspection 2023-08-08: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-08-08: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Hand sink in front bar. - From follow-up inspection 2023-08-08: **Time Extended**
Food safety inspection conducted on 8/8/2023 revealed 17 total violations (4 high priority, 5 intermediate, 8 basic).
Inspection on 8/7/2023
High Priority
4
Intermediate
7
Basic
8
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-74-7:Basic - 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.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- 36-62-4:Basic - Light not functioning. Light fixture in dry storage area.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons stored in service area All silverware on dry rack in back area.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon , and beef. Raw pork stored over cream cheese.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shell eggs (54F - Cold Holding); heavy cream (57F - Cold Holding); butter (54F - Cold Holding); cooked pork (54F - Cold Holding); cooked beef (57F - Cold Holding); raw beef (57F - Cold Holding); raw pork (57F - Cold Holding); cooked seasoned ground beef. (57F - Cold Holding); cream cheese (57F - Cold Holding); potato balls (57F - Cold Holding); peel garlic (57F - Cold Holding); Sliced cheese (57F - Cold Holding); raw pork (57F - Cold Holding). Operator discarded all products Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored next to clean silverware service area
- 53A-03-7:Intermediate - 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/ Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at drink station in service area. Can opener in kitchen area. White cutting board sauté station
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in service area. Hand sink in front bar area.
- 53B-01-5:Intermediate - 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. Warning
- 11-26-1:Intermediate - 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink in front bar.
Food safety inspection conducted on 8/7/2023 revealed 19 total violations (4 high priority, 7 intermediate, 8 basic).