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Scrambled Egg Cafe

Scrambled Egg Cafe
727 Pine Tree Dr
Indian Harbour Beach, FL 32937
(321)610-8910

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 5413664
Inspection Date: Monday, October 20, 2014
Inspection Number: 2450783
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. Sugar packages in a box
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover.
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter at waitress station **Corrected On-Site** **. Repeat Violation**
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Meat ends **. Repeat Violation**

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 5308306
Inspection Date: Tuesday, September 09, 2014
Inspection Number: 2411218
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of High Priority Violations: 9
Number of Intermediate Violations: 4
Number of Basic Violations: 8
Details
ViolationObservations of Inspector [as written on inspection]
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. Mens room
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
10-20-4 Basic.In-use tongs stored on equipment door handle between uses.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Mensroom
10-07-4 Basic.The spatula is laying on the egg carton
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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. Oppm Chlorine Manually sanitize dishes until repaired
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. **Corrected On-Site**
08B-02-4 High Priority.Omelet was made a pushed down with bottom egg pan
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese provolone 52f, swiss 52f. Corrective action taken
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**
03E-01-4 High Priority.Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours. Chili 125f reheated to 171f
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grits 120f the grits were heated to 142f prior to leaving
02C-01-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation. Tuna 8/30. Discarded on site
01B-24-4 High Priority.Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Tuna discarded by operator
13-06-4 Intermediate.Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Blue polish onserver
22-22-4 Intermediate.Encrusted material on can opener blade.
05-07-4 Intermediate.Food thermometer(s) not calibrated according to manufacturer's specifications. New thermometer givia gratis of the State of Florida
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked onions

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 5224332
Inspection Date: Thursday, April 17, 2014
Inspection Number: 2380222
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 1
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
50-09-4 Basic.Current Hotel and Restaurant license not displayed. **Corrected On-Site**
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
53B-14-4 Intermediate.Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 4986754
Inspection Date: Monday, March 31, 2014
Inspection Number: 2305199
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep area
08B-38-4 Basic.Food stored on floor. Sugar packs
36-24-4 Basic.Hole in wall. By kitchen door
10-02-4 Basic.In-use utensil not stored on a clean portion of food preparation or cooking equipment. The utensils are on the ehh carton.
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. Slicing tomatoes
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. Black flag
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Meat ends
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
45-05-4 Portable fire extinguisher missing from its designated location. For reporting purposes only. Clas k

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 4986753
Inspection Date: Monday, November 25, 2013
Inspection Number: 2305198
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. 2 knives on the line
10-20-4 Basic.In-use tongs stored on equipment door handle between uses.
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. There are 2 utensils on the dirty egg crates. .
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 46f. Overstocked in prep box
03F-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cooked potatoes 62f, batter 70f. , whole shell egs 60f, hash browns 69f **Corrected On-Site**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Ham ends in 3 door cooler
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Quiches are not date marked

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1 Food Service Inspection for July 1, 2012 - June 30, 2013
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 4702224
Inspection Date: Wednesday, April 03, 2013
Inspection Number: 2216596
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 2
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
24-10-4 Basic.Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 4365979
Inspection Date: Tuesday, March 20, 2012
Inspection Number: 2111654
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Turkey end Corrected On Site.
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Ham end Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash browns 77f. Time not marked to use time/temp
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 57f overstackedcorrective action taken to quick cool cheese
20A-10-1 Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Manually sanitizer dishes until ecolab comes in
41A-08-1 Critical. Observed toxic item stored by utensils. Pine sol by utensils Corrected On Site.
51-18-1 No copy of latest inspection report.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Dishwasher

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 4365980
Inspection Date: Monday, November 28, 2011
Inspection Number: 2111655
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham 53f box lid open Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Box lid left open
08A-28-1 Critical. Observed food stored on floor. Sugar box
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. 2 oz souflee in sugar
18-04-1 Observed old labels stuck to food containers after cleaning. Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Rack for onions Corrected On Site.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Bucket with clean untensils is dirty Corrected On Site.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Lids in container on the floor
36-13-1 Observed grease accumulated under cooking equipment. Under cooler
40-04-1 Observed personal care item stored with food. Dayquil by sauces Corrected On Site.

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2 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 3942716
Inspection Date: Monday, May 09, 2011
Inspection Number: 1948298
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
08A-27-1 Critical. Observed raw animal food stored over cooked food. Fish over links
08A-33-1 Critical. Observed fruits/vegetables not washed prior to cutting
08C-02 Critical. Observed utensils on egg crate

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 3942717
Inspection Date: Thursday, October 28, 2010
Inspection Number: 1948299
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Provolone 53f
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 54f cheddar Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash 59 Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Swiss 54f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Whole shell 60f Corrected On Site.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Egg wash CH 64 Corrected On Site.
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep box
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets
40-04-1 Observed personal care item stored with food. Sunglasses with sauce Corrected On Site.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 3606866
Inspection Date: Tuesday, September 29, 2009
Inspection Number: 1837564
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
15-35-1 Violation: 15-35-1Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving and cardboard

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 3606867
Inspection Date: Friday, September 25, 2009
Inspection Number: 1837565
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 8
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse ham in prep box discarded by cook
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta 52,cheese 51,ham 63,peppers 52f
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep box
12A-02-1 Critical. Observed hand wash sink used for purpose other than washing hands. Clean lids Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-41-1 Food-contact surface not smooth and easily cleanable. Old labels on containers in cooler
15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving and cardboard
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Knive between cracks in tables Corrected On Site.

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 3510165
Inspection Date: Friday, February 13, 2009
Inspection Number: 1814138
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Hash browns Corrected On Site.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands advocado Corrected On Site.
14-51-1 Observed nonfood-grade containers used for food lids.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Kitchen handsink

Inspection For: THE SCRAMBLED EGG CAFE
License Number: 1506131
License ID: 3889237
Inspection Visit ID: 3470570
Inspection Date: Thursday, February 05, 2009
Inspection Number: 1810212
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided.
51-13-1 No Heimlich maneuver sign posted.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. All new employees

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Scrambled Egg Cafe in Indian Harbour Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indian Harbour Beach's Scrambled Egg Cafe.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Scrambled Egg Cafe may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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