FDACS Citation 3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient

Overview

FDACS citation 3-501.14(B) (Time/temperature control for safety food prepared from ingredients at ambient) is a Priority violation under Chapter 3 (Food) of the FDA Food Code, with 340 citations in the past 12 months across 774 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
340Citations (12 mo)
846Total Citations
774Facilities Cited

FDACS citation 3-501.14(B) (Time/temperature control for safety food prepared from ingredients at ambient) is a priority food safety violation under Chapter 3 (Food) of the FDA Food Code.

What the Code Says

3-501.14(B) — Time/temperature control for safety food prepared from ingredients at ambient

Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less.

— 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 3-501.14(B) citations
CountyCitations
Miami-Dade102
Palm Beach49
Pasco31
Pinellas27
Broward23
Polk22

Most Cited Facilities

Florida FDACS facilities most cited for 3-501.14(B)
FacilityCityTimes CitedLast Cited
Advanced Fresh Concepts Pb 1702 Odessa 3 Jan 30, 2026
Winn Dixie # 2246 Apopka 3 Oct 27, 2025
Sprouts Farmers Market Miramar 3 Oct 10, 2025
Vw Publix 1155 The Villages 3 Aug 15, 2025
Advanced Fresh Concepts Pb #1741 The Villages 3 Apr 11, 2025
Sprouts Farmers Market The Villages 3 Mar 14, 2025
Fujisan Sushi Brooksville 3 Mar 7, 2025
Oumi Sushi Stuart 2 Apr 3, 2026

Recent Inspector Observations

Oumi Sushi, Stuart—

Customer Reach-in cooler: Various sushi rolls (California roll, Tuna tataki roll, spicy salmon/tuna sushi) prepared three hours prior displayed inside open air reach-in cooler with internal temperature taken with an accurate thermometer between 43-47 degrees F. COS: All out of temperature sushi was moved to walk in freezer to continue cooling, temperature verified during visit.

Acropolis Meats II INC, Hudson—

Deli case: cut tomatoe/cucumeber salad, crab salad, had an internal temperature range of 46 -50 degrees F .Product have been prepared within the last hour. COS; salads were returned to the cooler to complete the cooling process. Salads obtained a temperature of 41-39 degrees F before being returned to the display case. x

Antojitos Mexicanos Bendicion, Fort Pierce—

Kitchen- Taquito's prepared at 05:00am had an internal temperature of 47 degrees F at 10:00 am measured using an accurate thermometer. COS- Taquito's were voluntarily discarded by management in presence of the inspector. x

Starbucks #49084, Palm Coast—

Food service/ Backroom: containers of house made sweet cream indicate internal temperature of 43-44 degrees F at 10:00 am inside of under the counter cooler at drive thru station and in backroom reach in cooler. Manager states all sweet cream was made at 6 am on day of inspection. COS: Manager voluntarily discarded out of temperature containers of house made sweet cream. See stop sale order and release. x

Vw Publix 1195, Davenport—

Retail Cooler: Duo Combo Crunchy CA & Rainbow Roll 10pc prepared at 9am was available for customer self-service with internal temperatures of 46 degrees F at 10am. COS: Duo Combo was placed into the walk-in freezer and rapidly cooled to 34 degrees F as verified by inspector.

Foodtown # 0802, West Palm Beach—

Halal meat department: Ground beef displayed at reach-in cooler for customer self service were not cooled to 41 degrees or below during visit. Ground beef packed at 8am were found at 10 am with internal temperature taken with an accurate thermometer at 50 degrees F. Meat department: Beef sirloin prepared at 8am displayed at reach-in cooler were found with internal temperature of 45 degrees. Produce department: Cut watermelons, honey dew and cabbage prepared last night stored at walk-in cooler were found with internal temperature between 50-52 degrees. Retail: Cut cabbages displayed at shelf for customer self service were not cooled to 41 degrees or below during visit. Juice bar: Milk and half&half used at coffee station were not cooled to 41 degrees or below within four hours during visit. COS: Ground beef and beef were moved to walk-in cooler to continue cooling. Cut melons and cabbage were voluntarily discarded during visit. See stop order and release. x Print Date: 3/24/2026 Page 3 of 7 19 P Citation Description: Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P Observation: Deli department: Beef pockets displayed in hot case were found with internal temperature between 120-134 degrees. Jerk pork and sauced chicken made two hours prior displayed at steam bar were found with internal temperature between 90-134 degrees. COS: Beef pockets were voluntarily discarded during visit. See stop use order and release. Jerk pork and sauced chicken were move to oven to reheated and verified by inspectors. x

Frequently Cited Alongside 3-501.14(B)

6-501.11

Physical facilities not maintained in good repair

512 co-citations

3-501.16(A)(2)

Cold held time/temperature control for safety food not maintained at 41°F or below

376 co-citations

4-501.11

Equipment not maintained in good repair or condition; equipment component not

298 co-citations

3-302.11(A)(1)

Raw animal food not separated during storage, preparation, holding or display from

278 co-citations

2-501.11

Establishment does not have written procedures for employees to follow when

275 co-citations

6-501.12

Physical facilities not cleaned as often as necessary to keep them clean, or cleaning

249 co-citations

References

Frequently Asked Questions

What is FDACS citation code 3-501.14(B)?
FDACS citation 3-501.14(B) (Time/temperature control for safety food prepared from ingredients at ambient) is a Priority violation under Chapter 3 (Food) of the FDA Food Code. Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less.
How serious is FDACS violation 3-501.14(B) (Time/temperature control for safety food prepared from ingredients at ambient)?
Priority (P): Directly linked to foodborne illness or injury. Requires immediate corrective action. This code has been cited 846 times across 774 Florida FDACS-regulated facilities.
Which types of Florida food businesses receive citation 3-501.14(B)?
FDACS inspects grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines. Citation 3-501.14(B) (Time/temperature control for safety food prepared from ingredients at ambient) has been cited at 774 such facilities across Florida, with 340 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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