FDACS Citation 3-403.11(B): Time/temperature control for safety food reheated in a microwave oven for hot
FDACS citation 3-403.11(B) (Time/temperature control for safety food reheated in a microwave oven for hot) is a Priority violation under Chapter 3 (Food) of the FDA Food Code, with 3 citations in the past 12 months across 7 Florida facilities. Directly linked to foodborne illness or injury. Requires immediate corrective action.
Sourced from Florida FDACS public inspection records, Jan 2022–present.
Under Florida FDACS inspection rules, citation 3-403.11(B) (Time/temperature control for safety food reheated in a microwave oven for hot) is a priority violation addressing Food standards.
What the Code Says
3-403.11(B) — Time/temperature control for safety food reheated in a microwave oven for hot
Time/temperature control for safety food reheated in a microwave oven for hot
— FDA Food Code / Florida FDACS Inspection Standards (FAC 5K-4)
holding not reheated so that all parts of the food reach at least 165°F within 2 hours; or not rotated or
stirred, covered, and allowed to stand covered for 2 minutes after reheating. 3-403.11(B) and (D) P
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
| County | Citations |
|---|---|
| Pasco | 1 |
| Orange | 1 |
| St. Lucie | 1 |
| Pinellas | 1 |
| Santa Rosa | 1 |
| Union | 1 |
Most Cited Facilities
| Facility | City | Times Cited | Last Cited |
|---|---|---|---|
| Tn Food and Grocery | Winter Garden | 1 | Dec 3, 2025 |
| Brothers Market LLC | Pinellas Park | 1 | Nov 4, 2025 |
| Dd Food Mart | Dade City | 1 | Sep 17, 2024 |
| Tienda El Castillo Grocery Store | Jacksonville | 1 | Apr 23, 2024 |
| The Village Grocers | Jensen Beach | 1 | Aug 30, 2023 |
| Sam's Club # 8119 | Pensacola | 1 | Sep 7, 2022 |
Recent Inspector Observations
Tn Food and Grocery, Winter Garden—
Food Prep Area: Food employee reheated a tamale with first covering the food product: COS: Food employee covered the tamale to complete the reheating process. x
Brothers Market LLC, Pinellas Park—
Kitchen Area: Rice, cooked the previous day, reheated to 147-159 degree F in the microwave before being placed into the steam table. COS. Items were placed back in microwave and reheated to 165 degrees F or higher. x
Dd Food Mart, Dade City—
Front Food Service Area: Commercially processed macaroni and cheese reheated for hot holding in plastic container in microwave not covered. COS: Person in charge covered product while reheating. x Print Date: 9/17/2024 Page 1 of 3 18 P Citation Description: Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) P Observation: Walk-in Cooler: Store cooked and packaged chicken available for customer self-service at retail reach-in had internal temperatures of 44-47 degrees F. Chicken had been in cooler overnight, and internal temperature was never measured by establishment. COS: Person in charge voluntarily discarded product.
Tienda El Castillo Grocery Store, Jacksonville—
Kitchen - Rice reheated and placed in a hot holding table had an internal temperature between 122- 125 degrees F. (COS) Rice reheated to 165 degrees F during inspection. x
The Village Grocers, Jensen Beach—
Food processing area: Meatballs reheating uncovered in microwave next to three compartment sink. COS: Item covered during visit. x
Sam's Club # 8119, Pensacola—
Retail area: observed pulled chicken sample served to customer after being heated. When temperature was taken of product from several locations in the container, the range was from 113 F to 171 F. COS: the pulled chicken was reheated according to proper procedures until the temperature of all parts was 165 F. x
Frequently Cited Alongside 3-403.11(B)
6-501.11
2-501.11
2-103.11(O)
3-302.11(A)(1)
6-501.12
4-602.11(E)
References
- Florida FDACS Food Establishment Inspections
- FDA Food Code (Current Edition)
- Florida Administrative Code Chapter 5K-4
- All FDACS Citation Codes
Frequently Asked Questions
- What is FDACS citation code 3-403.11(B)?
- FDACS citation 3-403.11(B) (Time/temperature control for safety food reheated in a microwave oven for hot) is a Priority violation under Chapter 3 (Food) of the FDA Food Code. Time/temperature control for safety food reheated in a microwave oven for hot holding not reheated so that all parts of the food reach at least 165°F within 2 hours; or not rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. 3-403.11(B) and (D) P
- How serious is FDACS violation 3-403.11(B) (Time/temperature control for safety food reheated in a microwave oven for hot)?
- Priority (P): Directly linked to foodborne illness or injury. Requires immediate corrective action. This code has been cited 8 times across 7 Florida FDACS-regulated facilities.
- Which types of Florida food businesses receive citation 3-403.11(B)?
- FDACS inspects grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines. Citation 3-403.11(B) (Time/temperature control for safety food reheated in a microwave oven for hot) has been cited at 7 such facilities across Florida, with 3 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.
Editorial Standards & Data Oversight
Data Source: Florida FDACS public inspection records, Jan 2022–present. Exclusive archive — FDACS removes records after 4 years.
Citation Standard: FDA Food Code as adopted by Florida FDACS under Florida Statutes Chapter 500 and FAC 5K-4.
Editorial Process: Content generated using AI to synthesize complex regulatory data and inspection records, then reviewed and verified for accuracy by our editorial team.
Disclaimer: Citation descriptions reflect the FDA Food Code and Florida FDACS inspection standards current at time of publication.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org. How we collect and verify this data.