Division of Hotels and Restaurants

Food Service Critical Violations

Foodborne Illness Risk Factors and Public Health Interventions

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

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
• 05–Thermometers provided and conspicuously placed
• 06–Potentially hazardous foods properly thawed
• 08c–Potential for cross-contamination, storage practices; damaged food segregated
• 16–Dishwashing facilities designed, constructed, operated
• 17–Thermometers, gauges, test kits provided
• 20a–Sanitizing concentration
• 20b–Sanitizing temperature
• 27–Water source safe, hot and cold under pressure
• 28–Sewage and waste water disposed properly
• 30–Cross-connection, back siphonage, backflow
• 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
• 52–False/misleading statements published or advertised relating to food/beverage