How To Read Health Inspection Reports
High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
Food Service High Priority Violation Categories
01a Food obtained from approved source
01b Food safe and unadulterated; sound condition
01d Parasite destruction for raw/undercooked fish
02b Consumer advisory for other raw/undercooked animal products (except oysters)
02c Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
03a Receiving and holding PH/TCS foods cold
03b Receiving and holding PH/TCS foods hot
03c Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
03d Cooling PH/TCS foods; proper cooling methods
03e Reheating PH/TCS foods for hot holding
03f Time as a Public Health Control
03g Reduced oxygen packaging (ROP) and other Special Processes
07 Unwrapped or PH/TCS food not re-served
08a Separating raw animal foods from: each other, RTE foods and unwashed produce
08b Food protection during preparation, storage and display
09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
10 In-use food dispensing utensils properly stored
11 Employee health knowledge; ill/symptomatic employee present
12a Hands clean and washed properly; use of hand antiseptic if use of AOP
14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
16 Dishwashing facilities; chemical test kit(s); gauges
22 Food-contact surfaces clean and sanitized
25 Single-service and single-use items
27 Water source safe, hot (100 degrees F) adn cold under pressure
28 Sewage and waste water disposed properly
29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
35a No presence or breeding of insects/rodents/pests; no live animals
41 Chemicals/toxic substances
43 Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel
50 Current license, properly displayed
Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
Food Service Intermediate Violation Categories
01b Food safe and unadulterated; sound condition
01c Shellstock tags; commingling
01d Parasite destruction for raw/undercooked fish
02a Consumer advisory for raw/undercooked oysters
02b Consumer advisory for other raw/undercooked animal products
02c Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
02d Food items properly labeled; original container
03a Receiving and holding PH/TCS foods cold
03c Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
03d Cooling PH/TCS foods; proper cooling methods
03f Time as a Public Health Control
03g Reduced oxygen packaging (ROP) and other Special Processes
04 Facilities to maintain PH/TCS foods at the proper temperature
05 Food and food equipment thermometers provided and accurate
08a Separating raw animal foods from: each other, RTE foods and unwashed produce
08b Food protection during preparation, storage and display
09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
11 Employee health knowledge; ill/symptomatic employee present
12a Hands clean and washed properly; use of hand antiseptic if use of AOP
12b Employee eating, drinking, tasting food, smoking
13 Clean clothes; hair restraints; jewelery; painted/artificial fingernails
14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
16 Dishwashing facilities; chemical test kit(s); gauges
22 Food-contact surfaces clean and sanitized
24 Storage/handling of clean equipment, utensils; air drying
25 Single-service and single-use items
27 Water source safe, hot (100°F) and cold under pressure
28 Sewage and waste water disposed properly
29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
31a Handwash sink(s) installed, accessible, not used for other purposes
31b Handwashing supplies and handwash sign provided
32 Bathrooms
35a No presence or breeding of insects/rodents/pests; no live animals
41 Chemicals/toxic substances
43 Complete separation from living/sleeping area/private premise; kitchen restriction - no unauthorized personnel
51 Other conditions sanitary and safe operation
52 Misrepresentation; misbranding
53a Food manager certification; knowledge/active managerial control (except employee health)
53b State approved food handler training; employee duty specific training/knowledge
Basic violations are those which are considered best practices to implement
Food Service Basic Violation Categories
01c Shellstock tags; commingling
02d Food items properly labeled; original container
03a Receiving and holding PH/TCS foods cold
03c Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
03e Reheating PH/TCS foods for hot holding
03f Time as a Public Health Control
05 Food and food equipment thermometers provided and accurate
06 PH/TCS foods properly thawed
08a Separating raw animal foods from: each other, RTE foods and unwashed produce
08b Food protection during preparation, storage and display
09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
10 In-use food dispensing utensils properly stored
11 Employee health knowledge; ill/symptomatic employee present
12b Employee eating, drinking, tasting food, smoking
13 Clean clothes; hair restraints; jewelry; painted/artificial fingernails
14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
16 Dishwashing facilities; chemical test kit(s); gauges
21 Wiping cloths; clean and soiled linens; laundry facilities
22 Food-contact surfaces clean and sanitized
23 Nonfood-contact surfaces clean
24 Storage/handling of clean equipment, utensils; air drying
25 Single-service and single-use items
27 Water source safe, hot (100 degrees F) and cold under pressure
28 Sewage and waste water disposed properly
29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
31b Handwashing supplies and handwash sign provided
32 Bathrooms
33 Garbage and refuse; premises maintained
35b Outer openings protected from insects/pests, rodent proof
36 Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
38 Lighting provided as required; fixtures shielded or bulbs protected
40 Employee personal belongings
41 Chemicals/toxic substances
42 Cleaning and maintenance equipment
43 Complete separation from living/sleeping area/private premise; kitchen restricted – no unauthorized personnel
45 Fire extinguishing equipment (FOR REPORTING PURPOSES ONLY)
46 Exits not blocked or locked (FOR REPORTING PURPOSES ONLY)
47 Electrical wiring/outlets in good repair (FOR REPORTING PURPOSES ONLY)
48 Gas appliances; boiler certificate current/posted (FOR REPORTING PURPOSES ONLY)
49 Flammable/combustible materials (FOR REPORTING PURPOSES ONLY)
50 Current license, properly displayed
51 Other conditions sanitary and safe operation
52 Misrepresentation, misbranding
54 Florida Clean Indoor Air Act
55 Automatic Gratuity Notice
When you read inspections,
You will see High Priority , Intermediate and Basic Violations.
High Priority food service violations are those which could contribute directly to a foodborne illness or injury. High Priority lodging violations are those which could pose a direct or significant threat to the public health, safety, or welfare.
Food Service High Priority Violation Categories
01a Food obtained from approved source
01b Food safe and unadulterated; sound condition
01d Parasite destruction for raw/undercooked fish
02b Consumer advisory for other raw/undercooked animal products (except oysters)
02c Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
03a Receiving and holding PH/TCS foods cold
03b Receiving and holding PH/TCS foods hot
03c Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
03d Cooling PH/TCS foods; proper cooling methods
03e Reheating PH/TCS foods for hot holding
03f Time as a Public Health Control
03g Reduced oxygen packaging (ROP) and other Special Processes
07 Unwrapped or PH/TCS food not re-served
08a Separating raw animal foods from: each other, RTE foods and unwashed produce
08b Food protection during preparation, storage and display
09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
10 In-use food dispensing utensils properly stored
11 Employee health knowledge; ill/symptomatic employee present
12a Hands clean and washed properly; use of hand antiseptic if use of AOP
14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
16 Dishwashing facilities; chemical test kit(s); gauges
22 Food-contact surfaces clean and sanitized
25 Single-service and single-use items
27 Water source safe, hot (100 degrees F) adn cold under pressure
28 Sewage and waste water disposed properly
29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
35a No presence or breeding of insects/rodents/pests; no live animals
41 Chemicals/toxic substances
43 Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel
50 Current license, properly displayed
Intermediate food service violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Intermediate lodging violations are those which relate to specific actions, equipment or procedures that contribute to the occurrence of a high priority violation if left unaddressed.
Food Service Intermediate Violation Categories
01b Food safe and unadulterated; sound condition
01c Shellstock tags; commingling
01d Parasite destruction for raw/undercooked fish
02a Consumer advisory for raw/undercooked oysters
02b Consumer advisory for other raw/undercooked animal products
02c Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
02d Food items properly labeled; original container
03a Receiving and holding PH/TCS foods cold
03c Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
03d Cooling PH/TCS foods; proper cooling methods
03f Time as a Public Health Control
03g Reduced oxygen packaging (ROP) and other Special Processes
04 Facilities to maintain PH/TCS foods at the proper temperature
05 Food and food equipment thermometers provided and accurate
08a Separating raw animal foods from: each other, RTE foods and unwashed produce
08b Food protection during preparation, storage and display
09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
11 Employee health knowledge; ill/symptomatic employee present
12a Hands clean and washed properly; use of hand antiseptic if use of AOP
12b Employee eating, drinking, tasting food, smoking
13 Clean clothes; hair restraints; jewelery; painted/artificial fingernails
14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
16 Dishwashing facilities; chemical test kit(s); gauges
22 Food-contact surfaces clean and sanitized
24 Storage/handling of clean equipment, utensils; air drying
25 Single-service and single-use items
27 Water source safe, hot (100°F) and cold under pressure
28 Sewage and waste water disposed properly
29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
31a Handwash sink(s) installed, accessible, not used for other purposes
31b Handwashing supplies and handwash sign provided
32 Bathrooms
35a No presence or breeding of insects/rodents/pests; no live animals
41 Chemicals/toxic substances
43 Complete separation from living/sleeping area/private premise; kitchen restriction - no unauthorized personnel
51 Other conditions sanitary and safe operation
52 Misrepresentation; misbranding
53a Food manager certification; knowledge/active managerial control (except employee health)
53b State approved food handler training; employee duty specific training/knowledge
Basic violations are those which are considered best practices to implement
Food Service Basic Violation Categories
01c Shellstock tags; commingling
02d Food items properly labeled; original container
03a Receiving and holding PH/TCS foods cold
03c Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
03e Reheating PH/TCS foods for hot holding
03f Time as a Public Health Control
05 Food and food equipment thermometers provided and accurate
06 PH/TCS foods properly thawed
08a Separating raw animal foods from: each other, RTE foods and unwashed produce
08b Food protection during preparation, storage and display
09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
10 In-use food dispensing utensils properly stored
11 Employee health knowledge; ill/symptomatic employee present
12b Employee eating, drinking, tasting food, smoking
13 Clean clothes; hair restraints; jewelry; painted/artificial fingernails
14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
16 Dishwashing facilities; chemical test kit(s); gauges
21 Wiping cloths; clean and soiled linens; laundry facilities
22 Food-contact surfaces clean and sanitized
23 Nonfood-contact surfaces clean
24 Storage/handling of clean equipment, utensils; air drying
25 Single-service and single-use items
27 Water source safe, hot (100 degrees F) and cold under pressure
28 Sewage and waste water disposed properly
29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
31b Handwashing supplies and handwash sign provided
32 Bathrooms
33 Garbage and refuse; premises maintained
35b Outer openings protected from insects/pests, rodent proof
36 Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
38 Lighting provided as required; fixtures shielded or bulbs protected
40 Employee personal belongings
41 Chemicals/toxic substances
42 Cleaning and maintenance equipment
43 Complete separation from living/sleeping area/private premise; kitchen restricted – no unauthorized personnel
45 Fire extinguishing equipment (FOR REPORTING PURPOSES ONLY)
46 Exits not blocked or locked (FOR REPORTING PURPOSES ONLY)
47 Electrical wiring/outlets in good repair (FOR REPORTING PURPOSES ONLY)
48 Gas appliances; boiler certificate current/posted (FOR REPORTING PURPOSES ONLY)
49 Flammable/combustible materials (FOR REPORTING PURPOSES ONLY)
50 Current license, properly displayed
51 Other conditions sanitary and safe operation
52 Misrepresentation, misbranding
54 Florida Clean Indoor Air Act
55 Automatic Gratuity Notice