How To Read Health Inspection Reports

When you read inspections, you'll 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