FDACS Citation 3-401.11(B)(1): Whole meat roast not cooked to heat all parts to a temperature and for the holding

Overview

FDACS citation 3-401.11(B)(1) (Whole meat roast not cooked to heat all parts to a temperature and for the holding) is a Priority violation under Chapter 3 (Food) of the FDA Food Code, with 1 citations in the past 12 months across 3 Florida facilities. Directly linked to foodborne illness or injury. Requires immediate corrective action.

Sourced from Florida FDACS public inspection records, Jan 2022–present.

PriorityPriority Level
Ch. 3Food
1Citations (12 mo)
3Total Citations
3Facilities Cited

Citation 3-401.11(B)(1) — Whole meat roast not cooked to heat all parts to a temperature and for the holding — is classified as a priority violation under Florida FDACS inspection standards in the Food chapter.

What the Code Says

3-401.11(B)(1) — Whole meat roast not cooked to heat all parts to a temperature and for the holding

Whole meat roast not cooked to heat all parts to a temperature and for the holding
time that corresponds to that temperature as specified in the Food Code for roasts.

— FDA Food Code / Florida FDACS Inspection Standards (FAC 5K-4)

Priority Classification

Priority (P): Directly linked to foodborne illness or injury. Requires immediate corrective action.

Florida FDACS uses the FDA Food Code priority system — Priority (P) violations have a direct link to foodborne illness; Priority Foundation (Pf) violations support food safety systems; Core (C) violations are good retail practices with no direct illness link.

Citations by County

Florida counties with the most 3-401.11(B)(1) citations
CountyCitations
Miami-Dade1

Most Cited Facilities

Florida FDACS facilities most cited for 3-401.11(B)(1)
FacilityCityTimes CitedLast Cited
Sdr1 Food Corp Miami 1 Sep 22, 2025

Recent Inspector Observations

Sdr1 Food Corp, Miami—

Kitchen - Kitchen employee stated that pork roasts were done cooking and was going to package for retail with an internal temperature of 115*F. COS, pork shoulder was placed back in oven and cooked to a minimum of 145*F. x

Frequently Cited Alongside 3-401.11(B)(1)

4-903.11(A)

Single-service or single-use articles not stored in a clean, dry location; at least 6

3 co-citations

4-601.11(A)

Equipment food-contact surface or utensil not clean to sight and touch

2 co-citations

6-202.15

Outer opening not protected against the entry of insects and rodents by filling or

2 co-citations

3-603.11(A)

Animal food that is raw, undercooked, or not otherwise processed to eliminate

2 co-citations

2-102.11(C)(2)-(3)

Person in charge does not correctly respond to questions that relate to preventing

2 co-citations

4-601.11(B)

Food-contact surface of cooking equipment or pan is encrusted with grease deposits

2 co-citations

References

Frequently Asked Questions

What is FDACS citation code 3-401.11(B)(1)?
FDACS citation 3-401.11(B)(1) (Whole meat roast not cooked to heat all parts to a temperature and for the holding) is a Priority violation under Chapter 3 (Food) of the FDA Food Code. Whole meat roast not cooked to heat all parts to a temperature and for the holding time that corresponds to that temperature as specified in the Food Code for roasts.
How serious is FDACS violation 3-401.11(B)(1) (Whole meat roast not cooked to heat all parts to a temperature and for the holding)?
Priority (P): Directly linked to foodborne illness or injury. Requires immediate corrective action. This code has been cited 3 times across 3 Florida FDACS-regulated facilities.
Which types of Florida food businesses receive citation 3-401.11(B)(1)?
FDACS inspects grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines. Citation 3-401.11(B)(1) (Whole meat roast not cooked to heat all parts to a temperature and for the holding) has been cited at 3 such facilities across Florida, with 1 citations in the past 12 months.
What does a Priority FDACS violation mean?
A Priority FDACS violation means: Directly linked to foodborne illness or injury. Requires immediate corrective action. FDACS (Florida Department of Agriculture and Consumer Services) uses this classification system — Priority (P), Priority Foundation (Pf), and Core (C) — aligned with the FDA Food Code.

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