Division of Hotels and Restaurants

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