Rich Taste

What the inspector found on Oct. 23, 2026

• High Priority Operating with an expired Division of Hotels and Restaurants license. Establishment open and operating at time of inspection with license expired 06/01/2026. 509.241(1)FS and 61C-1.002(6) FAC: 509.241(1) LICENSES; ANNUAL RENEWALS. Each public lodging establishment and public food service establishment shall obtain a license from the division. 61C-1.002(6) Renewal - The licensee is responsible for renewing the license prior to the expiration date. Any public lodging establishment or public food service establishment operating on an expired license is deemed to be operating without a license, and subject to the penalties provided by law.
• High Priority Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler, raw chicken in plastic bag over containers of ready to eat Mac and cheese. Employee relocated raw chicken. In the standup reach in freezer, raw chicken over raw beef and both raw items over ready to eat frozen French fries. Neither item commercially packaged. Operator rearranged storage levels. Fixed during the inspection.
• High Priority Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip-top cooler top reach in cooler next to the hand wash sink, cooked noodles (47/48F - Cold Holding); Mac and cheese (49F - Cold Holding); salmon (46F - Cold Holding); heavy cream (48F - Cold Holding). All items stored in cooler from 9am.
• High Priority Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip-top cooler top reach in cooler next to the hand wash sink, cooked noodles (47/48F - Cold Holding); Mac and cheese (49F - Cold Holding); salmon (46F - Cold Holding); heavy cream (48F - Cold Holding). All items stored in cooler from 9am.
• High Priority Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On flat top grill, chicken wings (117F - Hot Holding) employee placed back in fryer and reheated over 165F. Fixed during the inspection.
• Intermediate Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on blade tip of prep table can opener.
• Intermediate Handwash sink used for purposes other than handwashing. Hand wash sink in prep kitchen space used to bag chicken wings, operator removed wings from hand wash sink into reach in cooler. Fixed during the inspection.
• Intermediate 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. One food handling employee present missing food handler training or food manager certification.
• Basic Food stored on floor. Jugs of fryer oil stored on floor in storage room.
• Basic Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fryer on cook line with dust build up.
• Basic Reach-in cooler interior/shelves have accumulation of soil residues. Build up of food debris at base of standup reach in freezer.
• Basic Single-service articles improperly stored. Boxes of single service carry out containers on floor of event room.

From the Florida Division of Hotels and Restaurants inspection report. Read the state's report.