Bill L. Veach , Director
Division of Hotels and Restaurants
1940 North Monroe Street
Tallahassee, FL 32399-1011
Phone: 850.487.1395
Fax: 850.488.1514
Division of Hotels and Restaurants
Food Service Critical Violations
For FOOD SERVICE inspections, risk factors include violations:
01a |
- |
Food obtained from approved source |
01b |
- |
Wholesome, sound condition |
02 |
- |
Original container; properly labeled, date marking, shell stock tags |
02-11 |
- |
Consumer advisory on raw/undercooked oysters |
02-13 |
- |
Consumer advisory on raw/undercooked animal products |
03a |
- |
Cold food at proper temperatures during storage, display, service, transport and cold holding |
03b |
- |
Hot food at proper temperature |
03c |
- |
Foods properly cooked/reheated |
03d |
- |
Foods properly cooled |
07 |
- |
Unwrapped or potentially hazardous food not re-served |
08a |
- |
Food protection during storage, preparation, display, service, transportation |
08b |
- |
Cross-contamination, equipment, personnel, storage |
09 |
- |
Foods handled with minimum contact |
11 |
- |
Personnel with infections restricted |
12a |
- |
Hands washed and clean, good hygienic practices (observed), alternative operating plan |
12b |
- |
Proper hygienic practices, eating/drinking/smoking (evidence) |
22 |
- |
Food contact surfaces clean and sanitized |
32 |
- |
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue, covered waste receptacles |
41a |
- |
Toxic substances properly stored |
41b |
- |
Toxic substances properly labeled, used |
53a |
- |
Food management certification valid |
53b |
- |
Employee training verification |
Other critical violations pertaining to life safety, business practices and food service good retail practices vital to support a good food safety system within an establishment include the following violations. Chapter 2008-055, Laws of Florida, amended the division's responsibility to notifyng the local firesafety authority or State Fire Marshal of any readily observable fire violations.
04 |
- |
Facilities to maintain product temperature |
08c |
- |
Potential for cross-contamination, storage practices; damaged food segregated |
20a |
- |
Sanitizing concentration |
20b |
- |
Sanitizing temperature |
27 |
- |
Water source safe, hot and cold under pressure |
28 |
- |
Sewage and waste water disposed properly |
31 |
- |
Toilet and hand washing facilities, number, convenient, designed, installed |
35a |
- |
Presence of insects/rodents. Animals prohibited |
35b |
- |
Outer openings protected from insects, rodent proof |
45 |
- |
Fire extinguishers - proper and sufficient (For Reporting Purposes Only) |
46 |
- |
Exiting system - adequate, good repair (For Reporting Purposes Only) |
47 |
- |
Electrical wiring - adequate, good repair (For Reporting Purposes Only) |
48 |
- |
Gas appliances - properly installed, maintained (For Reporting Purposes Only) |
49 |
- |
Flammable/combustible materials - properly stored (For Reporting Purposes Only) |
50 |
- |
Current license, properly displayed |