DirtyFLRestaurant Inspection Data

THE COOPER

THE COOPER located in PALM BEACH GARDENS has undergone 13 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 13 reports on file

North Walnut Street
Florida, 32091
Bradford County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 13 health inspection reports

All Inspection Reports

9/30/2025· 5mo ago

Visit ID: 13533019

Met Inspection Standards
  • N/A:No Violations Were Observed

9/29/2025· 5mo ago

Visit ID: 10896633

Follow-up Inspection Required

6 high, 1 int, 2 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep counters at cook line - operator removed. Corrected On-Site Warning
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Bug zapper and small fly trap stored over prep counter - operator removed. Corrected On-Site Warning
  • 41-07-4:High Priority - Container of medicine improperly stored. Container of ibuprofen stored over prep counter - operator removed. Warning
  • 22-41-4:High Priority - 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. Dishwasher (Chlorine 0ppm- corrected to 100ppm Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw/ undercooked tuna stored over cooked chicken - operator removed. Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler - raw shell eggs 49F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk in cooler - raw shell eggs 49F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - créme brûlée 49F- cold holding, milk 49F- cold holding , cream cheese frosting carrot cake 49F - cold holding, raw tuna 49F- cold holding , raw beef 49F- cold holding , raw ground beef 49F- cold holding cooked octopus 49F- cold holding , cooked ribs 49F- cold holding pulled pork 49F- cold holding watermelon 49F- cold holding , raw pork 49F- cold holding , egg yolk 49F- cold holding , egg whites 49F- cold holding , buttermilk 49F- cold holding , pooled eggs 49F- cold holding heavy cream 49F- cold holding butter 49F- cold holding cream cheese 49F- cold holding cooked pepper 49F- cold holding raw shrimp 49F- cold holding , smoked salmon 49F- cold holding cheesecake 48F- cold holding feta cheese 46F-cold holding, yogurt 48F- cold holding, ricotta cheese 47F- cold holding, clams 49F- cold holding , mussels 49F- cold holding, raw chicken 47F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler - créme brûlée 49F- cold holding, milk 49F- cold holding , cream cheese frosting carrot cake 49F - cold holding, raw tuna 49F- cold holding , raw beef 49F- cold holding , raw ground beef 49F- cold holding cooked octopus 49F- cold holding , cooked ribs 49F- cold holding pulled pork 49F- cold holding watermelon 49F- cold holding , raw pork 49F- cold holding , egg yolk 49F- cold holding , egg whites 49F- cold holding , buttermilk 49F- cold holding , pooled eggs 49F- cold holding heavy cream 49F- cold holding butter 49F- cold holding cream cheese 49F- cold holding cooked pepper 49F- cold holding raw shrimp 49F- cold holding , smoked salmon 49F- cold holding cheesecake 48F- cold holding feta cheese 46F-cold holding, yogurt 48F- cold holding, ricotta cheese 47F- cold holding, clams 49F- cold holding , mussels 49F- cold holding, raw chicken 47F- cold holding - food not prepared or portioned today- food out of temperature overnight - see stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At coffee station handwashing sink - employee dumped ice in sink- operator removed. At bar handwashing sink sink- large metal strainer in sink. Corrected On-Site Warning

4/2/2025· 11mo ago

Visit ID: 10811861

Met Inspection Standards

2 high, 1 int, 1 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return changed gloves and started handling clean utensils- educated operator- employee washed hands. Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm)- corrected to 100ppm.
  • 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served.

4/2/2025· 11mo ago

Visit ID: 10770424

Met Inspection Standards

1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-31: **Time Extended** - From follow-up inspection 2025-04-02: **Time Extended**

1/31/2025· 1y 1mo ago

Visit ID: 10769438

Follow-up Inspection Required

1 int, 1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-31: **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked - From follow-up inspection 2025-01-31: **Time Extended**

1/30/2025· 1y 1mo ago

Visit ID: 8836169

Facility Temporarily Closed

1 high, 1 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 25-05-4:Basic - Single-service articles improperly stored. Single service items stored in dumpster area Repeat Violation
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 5 small flying insects landing on wall and shelves with hot sauce. At kitchen area- approximately 15 small flying insects landing on single service containers and clean dishes above prep counters and food. At coffee station approximately 3 small flying insects on coffee machine and on wall above coffee station. At dinning room approximately 5 small flying insects landing on walls. At indoor bar area- approximately 5 small flying insects landing on bar counter and bottles of alcohol. Repeat Violation
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked

1/30/2025· 1y 1mo ago

Visit ID: 10769129

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 35B-01-4:Basic - - From initial inspection : Observed: Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning Priority: Basic - From follow-up inspection 2025-01-30: **Time Extended**
  • 35A-02-6:High Priority - - From initial inspection : Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. Repeat Violation **Admin Complaint** Priority: High Priority - From follow-up inspection 2025-01-30: At hallway leading into kitchen from dinning room- approximately 5 small flying insects landing on wall and shelves with hot sauce. At kitchen area- approximately 15 small flying insects landing on single service containers and clean dishes above prep counters and food. At coffee station approximately 3 small flying insects on coffee machine and on wall above coffee station. At dinning room approximately 5 small flying insects landing on walls. Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked. Warning Priority: Intermediate - From follow-up inspection 2025-01-30: **Time Extended**
  • 25-05-4:Basic - - From initial inspection : Observed: Single-service articles improperly stored. Single service items stored in dumpster area. Warning Priority: Basic - From follow-up inspection 2025-01-30: **Time Extended**

1/29/2025· 1y 1mo ago

Visit ID: 10765977

Follow-up Inspection Required

6 high, 3 int, 5 basic

  • 01B-28-5:High Priority - Observed: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/ opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - parsnip Purée dated 01/16/25 and shredded cheese dated 01/21/25 - not used with 7 days - see stop sale. Repeat Violation Warning Priority: High Priority
  • 12A-13-4:High Priority - Observed: 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 handled dirty dishes then proceeded to handle clean dishes without washing their hands- educated operator - employee washed hands. **Corrective Action Taken** Warning Priority: High Priority
  • 35B-01-4:Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning Priority: Basic
  • 03D-15-4:Intermediate - Observed: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At double drawe ranch in cooler by cookline - salmon 45F at 2:30 to 46F at 3:05( cooling since 12:00), raw shrimp 45F at 2:30 ( cooling since 12:00), marinated shrimp 45F at 2:30 ( cooling since 12:00), cod fish 45F at 2:30 ( cooling since 12:00), mahi filet 45F at 2:30 ( cooling since 12:00) mahi strips 45F at 2:30 ( cooling since 12:00)- at current rate of cooling food will not reach to 41F within remaining time - operator placed ice bags on food to quick chill. At prep area- Cooked potatoes 66-72F at 2:15 to 71F at 3:00 ( cooling since 1:50), cooked Brussels sprouts 67F-73F at 2:25 to 71F at 3:00( cooling since 1:50)- food stored in large quantity- at current rate of cooling food will not reach to41F within remaining time - operator placed on sheet trays and placed in walk in freezer to quick chill. At reach in cooler at end of cookline - smoked salmon 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cut tomatoes 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cooked eggs 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00), chicken salad 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cooked corn 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00) cream 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00), raw tuna 54-55F at 2:40 to 54-55F at 3:10 ( cooling since 12:00)- cooler door left open - at current rate of cooling food will not reach to 41F within remaining time - operator moved food to walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation Warning Priority: Intermediate
  • 31A-09-4:Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can in kitchen operator removed. Warning Priority: Intermediate
  • 35A-02-6:High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At hallway leading into kitchen from dinning room- approximately 12 small flying insects landing on wall and shelves with hot sauce. At inside bar area approximately 10 small flying insects landing on dump sink, alcohol bottles and bar counter. Repeat Violation **Admin Complaint** Priority: High Priority
  • 02B-01-5:Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On Brunch Menu , Eggs Benedict, Smoked Salmon Eggs Benedict, Short rib Egg Benedict, Smoked salmon Avocado toast, Huevos Rancheros Wet Burrito and Steakand Eggs - with no indication that these items are all served raw/ undercooked. Warning Priority: Intermediate
  • 08A-20-5:High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler raw ground beef stored over pork chops - operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint Priority: High Priority
  • 08B-39-4:Basic - Observed: Raw fruits/vegetables not washed prior to preparation. At reach in cooler at cookline in use avocados with stickers still attached - educated operator - employee removed and wash ed properly. Warning Priority: Basic
  • 25-05-4:Basic - Observed: Single-service articles improperly stored. Single service items stored in dumpster area. Warning Priority: Basic
  • 01B-02-5: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. At mini fridge at cookline- carrot cake 47-50F - cold holding , mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. Repeat Violation Warning Priority: High Priority
  • 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At mini fridge at cookline- carrot cake 47-50F - cold holding , mozzarella 50-52F- cold holding, manchego cheese 51-55F- cold holding- food not prepared or portioned today- food out of temperature overnight - see stop sale. At double drawer reach in cooler - ground beef 51F,- cold holding, raw steak 52F- cold holding , raw chicken 50F- cold holding , pulled pork 51Fcold holding , octopus 51F- cold holding- food not prepared or portioned today - food out of temperature for 3 hours - operator moved food to walk in cooler to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint Priority: High Priority
  • 21-08-4:Basic - Observed: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) Warning Priority: Basic
  • 21-38-4:Basic - Observed: Wiping cloth sanitizing solution stored on the floor- at cookline- operator corrected. Corrected On-Site Repeat Violation Warning Priority: Basic

7/23/2024· 1y 7mo ago

Visit ID: 8835965

Follow-up Inspection Required

1 high, 1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-07-23: **Time Extended**
  • 01B-28-5:High Priority - - From initial inspection : High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk-in cooler - ricotta cheese sauce dated 07/13, yogurt sauce 07/11 and cooked couscous 07/11- food not sold within 7 days after preparation - see stop sale. Warning - From follow-up inspection 2024-07-23: At walk in cooler - peppercorn cream sauce dated 07/13- food not sold within 7 days after preparation - see stop sale. Admin Complaint

7/22/2024· 1y 7mo ago

Visit ID: 8729756

Follow-up Inspection Required

6 high, 1 int, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at cookline prep counter - operator removed. Repeat Violation Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor- at cookline. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler on tray- cooked onions 102F at 1:25 74F at 2:40( cooling since 12:55)- food stored in large quantity- at current rate of cooling food did not reach 41F within 2 hours- see stop sale. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk-in cooler - ricotta cheese sauce dated 07/13, yogurt sauce 07/11 and cooked couscous 07/11- food not sold within 7 days after preparation - see stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cookline reach in cooler drawers - raw shell eggs stored over cooked mussels - operator moved raw shell eggs to lower shelf. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooler - raw ground beef stored over raw pork ribs- operator moved raw ground beef to lower shelf. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler on tray- cooked onions 102F at 1:25 74F at 2:40( cooling since 12:55)- food stored in large quantity- at current rate of cooling food did not reach 41F within 2 hours- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline reach in cooler drawers - mahi 47-50F cold holding, salmon 46-50F- cold holding, raw beef 50F- cold holding, raw chicken 46-50F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours - operator moved food to walk in freezer to quick chill. Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler drawers at end of cookline- chopped lettuce 50F at 2:00 to 50F at 2:45 ( cooling since 11:30, chicken salad 50-54F at 2:00 to cut tomatoes 50-54F at 2:00 to 51-54F at 2:45 ( cooling since 11:30) guacamole 50-54F at 2:00 to 51-54F at 2:45( cooling since 11:30) cut tuna 50-54F at 2:00 to 51-54F at 2:45 ( cooling since 11:30) ,- at current rate of cooling food will not reach 41F within remaining time- operator moved to walk in freezer to quick chill. At reach in cooler drawers - cooked corn 74F at 2:00 to 74F at 2:15 ( cooling since 12:15)- at current rate of cooling food did not reach 41F within remaining time - operator placed in walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation Warning

1/12/2024· 2y 2mo ago

Visit ID: 8575905

Met Inspection Standards
  • N/A:No Violations Were Observed

12/15/2023· 2y 2mo ago

Visit ID: 8575053

Follow-up Inspection Required

3 int, 1 basic

  • 08B-37-4:Basic - - From initial inspection : Basic - Food stored in a prohibited area. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. Warning - From follow-up inspection 2023-12-15: Same **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2023-12-15: Same **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. On plans ice machine was inside. Warning - From follow-up inspection 2023-12-15: **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 2023-12-15: **Time Extended**

12/14/2023· 2y 2mo ago

Visit ID: 8559273

Follow-up Inspection Required

2 high, 7 int, 2 basic

  • 08B-37-4:Basic - Food stored in a prohibited area. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At expo station. Manager put in sanitizer bucket. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 76 f in pan between two coolers on cook line as per chef since 11:30 current time 4:57 pm, grilled onions 49 (grilled at 11:30 current time 4:30 ), roasted tomatoes 83 f as per manager roasted around 12:00 pm current time 4:50 pm . rice 59 as per chef since 11:30 , bean sprouts 49 f as per chef since 11:30 current time 4:58 , pasta 46, in bottom section as per chef since 11 am now 5 pm, Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76 f in pan between two coolers on cook line as per chef since 11:30 current time 4:57 pm, grilled onions 49 (grilled at 11:30 current time 4:30 ), roasted tomatoes 83 f as per manager roasted around 12:00 pm current time 4:50 pm . rice 59 as per chef since 11:30 , bean sprouts 49 f as per chef since 11:30 current time 4:58 , pasta 46, in bottom section as per chef since 11 am now 5 pm, Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked wings 68 cooked at 2:30 cooling 2 hours 30 mi, cooked ribs 80 f as per chef put in cooler at 3:15 pm now 5:05 pm, liquid eggs 37, milk 37, , empanada stuffing mix 53 f( cooked shrimps) cook cool then mix with butter and cream . Mixed at 3 pm. finger potatoes 69 cooked at 3:45 now 5:12Second temperature after 20 minutes wings 66, ribs already cut and portioned, shrimp mix 52 , finger potatoes 67 At this rate of cooling it will not reach 41 within total 6 hours Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 3 large knives in hand sink by coffee machine . Employee removed the knifes. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At outdoor bar hand sink Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Change of ownership Plans does not match. Ice machine, clean pots and pans, new dishes and paper products in dumpster room. Checked plans. On plans just mop sink in this room. On plans ice machine was inside. Warning
  • 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