FDACS Violation Citation Codes
FloridaFoodSafety.org tracks 175,206 FDACS violation citations issued to retail food establishments—grocery stores, convenience stores, bakeries, food manufacturers, and mobile vendors—across 378 facilities statewide since January 2022. Unlike DBPR restaurant inspections which use high/intermediate/basic violation ratings, FDACS citations are coded by specific regulatory requirement and enforced primarily through Stop-Sale Orders and Stop-Use Orders that require immediate removal of non-compliant products from sale. Stop-sale enforcement addresses controlled substances (kratom, synthetic cannabinoids), products attractive to children (hemp items with cartoon packaging), labeling defects, container violations, temperature abuse, and adulterated products under Florida law.
Sourced from Florida FDACS public inspection records, Jan 2022–present.
FDACS citation codes use the FDA Food Code alphanumeric format (e.g. 3-501.16, 6-501.11). The leading number identifies the FDA Food Code chapter. Unlike DBPR's numeric codes (V01–V58), FDACS codes map directly to the federal Food Code sections. Each code has a dedicated reference page with inspector observations, top facilities, and county data from FDACS public records.
Chapter 2: Personnel (26 codes)
Priority (P)
2-201.11(A): The establishment does not require food employees or conditional employees to report to the P
The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as th…
813 citations · 798 facilities
2-201.11(D): The person in charge does not exclude or restrict a food employee who exhibits or P
The person in charge does not exclude or restrict a food employee who exhibits or reports a symptom, or reports a diagnosed foodborne illness or a history of ex…
1 citations · 1 facilities
2-301.11: Food employee hands or exposed portions of arms not kept clean P
Food employee hands or exposed portions of arms not kept clean.
2 citations · 2 facilities
2-301.12: Food employee not cleaning hands, exposed portions of arms or prosthetic devices P
Food employee not cleaning hands, exposed portions of arms or prosthetic devices for at least 20 seconds or not using the following cleaning procedures: rinse u…
179 citations · 177 facilities
2-301.14: Food employee not cleaning hands or exposed portions of arms immediately before P
Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipmen…
1,550 citations · 1,449 facilities
Priority Foundation (Pf)
2-101.11: No designated person in charge present at the establishment during all hours of Pf
No designated person in charge present at the establishment during all hours of operation.
238 citations · 230 facilities
2-102.11(A): Demonstration of knowledge not in compliance Pf
Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food p…
472 citations · 448 facilities
2-102.11(C): Person in charge does not correctly respond to questions that relate to preventing Pf
Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or med…
640 citations · 629 facilities
2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing Pf
Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or med…
4,290 citations · 3,963 facilities
2-103.11: A pattem of non-compliance is demonstrated with regard to the duties of the person Pf
A pattem of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A}(N) and (P) Pf
1 citations · 1 facilities
2-103.11(0): Person in charge does not ensure food employees and conditional employees are Pf
Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person i…
2 citations · 2 facilities
2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person Pf
A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf
763 citations · 713 facilities
2-103.11(O): Person in charge does not ensure food employees and conditional employees are Pf
Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in…
2,612 citations · 2,340 facilities
2-201.11(B): Person in charge does not notify the Florida Department of Agriculture and Consumers Pf
Person in charge does not notify the Florida Department of Agriculture and Consumers Services or the County Health Department when a food employee is jaundiced,…
7 citations · 7 facilities
2-201.11(E): Food employee or conditional food employee has not reported to the person in Pf
Food employee or conditional food employee has not reported to the person in charge information about their health and activities as they relate to reportable s…
42 citations · 42 facilities
2-301.15: Food employee not cleaning hands in a handwash sink or approved automatic Pf
Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation…
252 citations · 245 facilities
2-302.11: Food employee fingernails not kept trimmed, filed, and maintained so the edges and Pf
Food employee fingernails not kept trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. Fingernail polish or artificial fingern…
104 citations · 99 facilities
2-403.11: Food employee cares for or handles animal that may be present Pf
Food employee cares for or handles animal that may be present.
3 citations · 3 facilities
2-501.11: Establishment does not have written procedures for employees to follow when Pf
Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfa…
10,199 citations · 9,289 facilities
2-601.11: Establishment does not have written procedures for employees to follow when Qo Pf
Establishment does not have written procedures for employees to follow when Qo Pf responding to an event that involves the discharge of vomitus or diarrhea onto…
1 citations · 1 facilities
2-303.11: Food employee wearing jewelry, other than a plain ring such as a wedding band, on
Food employee wearing jewelry, other than a plain ring such as a wedding band, on their arm or hand while preparing food.
822 citations · 767 facilities
2-304.11: Food employee wearing unclean outer clothing
Food employee wearing unclean outer clothing.
5 citations · 5 facilities
2-401.11: Employee eating, drinking or using tobacco where exposed food, clean equipment,
Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other …
1,076 citations · 995 facilities
2-401.12: Food employee experiencing persistent sneezing, coughing, or a runny nose that
Food employee experiencing persistent sneezing, coughing, or a runny nose that causes discharge from the eyes, nose, or mouth observed working with exposed food…
3 citations · 3 facilities
2-401.13: Bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee
Bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food not covered with a single-use glove.
2 citations · 2 facilities
2-402.11: Food employee not wearing a hair restraint such as a hat, hair covering or net, beard
Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to…
1,770 citations · 1,623 facilities
Chapter 3: Food (116 codes)
Priority (P)
3-101.11: Food not safe, or is adulterated P
Food not safe, or is adulterated.
636 citations · 605 facilities
3-201.11(A): Food not obtained from sources that comply with law P
Food not obtained from sources that comply with law.
255 citations · 250 facilities
3-201.11(B): Food prepared in a private home used or offered for human consumption in the P
Food prepared in a private home used or offered for human consumption in the establishment.
71 citations · 68 facilities
3-201.12: Food in a hermetically sealed container not obtained from a food processing plant P
Food in a hermetically sealed container not obtained from a food processing plant that is regulated by the food regulatory agency that has jurisdiction over the…
1 citations · 1 facilities
3-201.13: Fluid milk and milk products not obtained from sources that comply with Grade A P
Fluid milk and milk products not obtained from sources that comply with Grade A Standards.
1 citations · 1 facilities
3-201.14(A): Fish received for sale or service not commercially and legally caught or harvested; or P
Fish received for sale or service not commercially and legally caught or harvested; or not approved for sale or service.
1 citations · 1 facilities
3-201.14(B): Recreationally caught molluscan shellfish received for sale or service P
Recreationally caught molluscan shellfish received for sale or service. Molluscan shellfish not obtained from sources according to law or the requirements speci…
1 citations · 1 facilities
3-202.11(A): Refrigerated time/temperature control for safety food not received at a temperature P
Refrigerated time/temperature control for safety food not received at a temperature of 41°F or below.
7 citations · 7 facilities
3-202.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from P
Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-ea…
1 citations · 1 facilities
3-202.11(D): Time/temperature control for safety food that is cooked to a temperature and for a time P
Time/temperature control for safety food that is cooked to a temperature and for a time specified by the Food Code and received hot not received at a temperatur…
1 citations · 1 facilities
3-202.13: Eggs not received clean and sound or exceed restricted egg tolerances for U P
Eggs not received clean and sound or exceed restricted egg tolerances for U.S. Consumer Grade B Standards.
2 citations · 2 facilities
3-202.14: Egg product, frozen milk product, or cheese not obtained pasteurized P
Egg product, frozen milk product, or cheese not obtained pasteurized. Fluid or dry milk, or milk product not obtained pasteurized or does not comply with Grade …
1 citations · 1 facilities
3-301.11(B): Food employee contacting exposed ready-to-eat foods with bare hands or not using P
Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed t…
116 citations · 114 facilities
3-301.12: Utensil used more than once to taste food that is to be sold or served P
Utensil used more than once to taste food that is to be sold or served.
2 citations · 2 facilities
3-302.11(A): Different types of raw animal foods not separated from each other during storage, P
Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in…
1 citations · 1 facilities
3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from P
Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-ea…
3,033 citations · 2,760 facilities
3-302.11(A)(2): Different types of raw animal foods not separated from each other during storage, P
Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in…
585 citations · 546 facilities
3-302.13: Pasteurized eggs not substituted for raw eggs in the preparation of food that is P
Pasteurized eggs not substituted for raw eggs in the preparation of food that is served or offered in a raw or undercooked form as a ready-to-eat food and the c…
4 citations · 4 facilities
3-302.14(A): Food not protected from contamination that may result from the addition of unsafe or P
Food not protected from contamination that may result from the addition of unsafe or unapproved food or color additives, or unsafe or unapproved levels of appro…
2 citations · 2 facilities
3-303.11: Ice used as food after being used to cool the exterior surfaces of food, packaged food, or P
Ice used as food after being used to cool the exterior surfaces of food, packaged food, or cooling coils or tubes of equipment.
1 citations · 1 facilities
3-304.11: Food in contact with surfaces of equipment or utensils that have not been cleaned P
Food in contact with surfaces of equipment or utensils that have not been cleaned and sanitized, linens that have not been laundered, or articles that are not s…
88 citations · 87 facilities
3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not P
Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation.
371 citations · 347 facilities
3-306.11: Food on display not protected from contamination by the use of packaging; counter, P
Food on display not protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective mea…
50 citations · 45 facilities
3-306.13(A): Raw, unpackaged animal food offered for consumer self-service P
Raw, unpackaged animal food offered for consumer self-service.
36 citations · 34 facilities
3-306.14: After being served or sold and in the possession of a consumer, food that is unused or P
After being served or sold and in the possession of a consumer, food that is unused or returned by the consumer is offered as food for human consumption. Food t…
4 citations · 3 facilities
3-401.11(A)(1): Raw fish, intact meat including game animals commercially raised for food and game animals P
Raw fish, intact meat including game animals commercially raised for food and game animals under a voluntary inspection program, or eggs that are broken and pre…
3 citations · 3 facilities
3-401.11(A)(3): Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or P
Raw poultry; baluts; wild game animals; stuffed fish, meat, pasta, poultry, ratites; or stuffing containing raw fish, meat, poultry or ratites not cooked to hea…
29 citations · 29 facilities
3-401.11(B)(1): Whole meat roast not cooked to heat all parts to a temperature and for the holding P
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 r…
3 citations · 3 facilities
3-401.14(A)-(E): Raw animal food cooked using a non-continuous cooking process subject to an P
Raw animal food cooked using a non-continuous cooking process subject to an initial heating process that is longer than 60 minutes in duration; not cooled immed…
2 citations · 2 facilities
3-402.11: Before service or sale in ready-to-eat form, raw or undercooked fish not frozen and P
Before service or sale in ready-to-eat form, raw or undercooked fish not frozen and stored at the temperature and for the time specified in the Food Code for pa…
10 citations · 10 facilities
3-403.11(A): Time/temperature control for safety food that is cooked, cooled, and reheated for hot P
Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding not reheated so that all parts of the food reach at least 165°F fo…
55 citations · 52 facilities
3-403.11(B): Time/temperature control for safety food reheated in a microwave oven for hot P
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 h…
8 citations · 7 facilities
3-403.11(C)-(D): Ready-to-eat time/temperature control for safety food that has been commercially P
Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant not heated to at least 135°F …
96 citations · 95 facilities
3-404.11(A): Juice packaged onsite not treated under a HACCP plan to attain a 5-log reduction of the P
Juice packaged onsite not treated under a HACCP plan to attain a 5-log reduction of the most resistant microorganisms of public health significance.
1 citations · 1 facilities
3-501.14(A): Cooked time/temperature control for safety food not cooled within 2 hours from P
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.
497 citations · 449 facilities
3-501.14(B): Time/temperature control for safety food prepared from ingredients at ambient P
Time/temperature control for safety food prepared from ingredients at ambient temperature not cooled within 4 hours to 41°F or less.
846 citations · 774 facilities
3-501.14(C): Time/temperature control for safety food received in compliance with law allowing a P
Time/temperature control for safety food received in compliance with law allowing a temperature above 41°F during shipment from the supplier not cooled within 4…
2 citations · 2 facilities
3-501.14(D): After receiving, raw eggs not immediately placed in refrigerated equipment that P
After receiving, raw eggs not immediately placed in refrigerated equipment that maintains an ambient air temperature of 45°F or less.
9 citations · 8 facilities
3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, P
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 co…
2,357 citations · 2,043 facilities
3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below P
Cold held time/temperature control for safety food not maintained at 41°F or below.
3,231 citations · 2,949 facilities
3-501.16(B): Eggs that have not been treated to destroy all viable Salmonellae not stored in P
Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less…
355 citations · 336 facilities
3-501.18: Ready-to-eat time/temperature control for safety food that requires date marking not P
Ready-to-eat time/temperature control for safety food that requires date marking not discarded when it exceeds the 7-day limit, except time that the product is …
732 citations · 705 facilities
3-501.19(B)(1): Time without temperature control is used as the public health control for up to 4 P
Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food does not have an initial tempe…
9 citations · 9 facilities
3-501.19(B)(3): Time without temperature control is used as the public health control for up to 4 P
Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not served or discarded within…
39 citations · 39 facilities
3-501.19(B)(4): Time without temperature control is used as the public health control P
Time without temperature control is used as the public health control. Time/temperature control for safety food not discarded when marked to exceed a 4-hour or …
12 citations · 12 facilities
3-501.46(A)(2): or roast cooke: 2 or tohearad to er eenperalre contro! for safety food not maintained at 135°F of above, P
or roast cooke: 2 or tohearad to er eenperalre contro! for safety food not maintained at 135°F of above, bch emperature and for a ti ad hol held at 130°F or abo…
1 citations · 1 facilities
3-701.11(A): Food that is unsafe, adulterated, or not honestly presented not discarded or P
Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure.
38 citations · 35 facilities
3-701.11(D): Food that is contaminated by food employees, consumers, or other persons through P
Food that is contaminated by food employees, consumers, or other persons through contact with their hands, bodily discharges, such as nasal or oral discharges, …
1 citations · 1 facilities
Priority Foundation (Pf)
3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR Pf
Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381.
1,113 citations · 1,063 facilities
3-202.11(F): Upon receipt, time/temperature control for safety food shows evidence of previous Pf
Upon receipt, time/temperature control for safety food shows evidence of previous temperature abuse.
1 citations · 1 facilities
3-202.15: Food package not in good condition or does not protect the integrity of the contents Pf
Food package not in good condition or does not protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
279 citations · 274 facilities
3-202.18(A): Shellstock obtained in a container not bearing legible source identification tags or Pf
Shellstock obtained in a container not bearing legible source identification tags or labels that are affixed by the source; tag or label information not complet…
12 citations · 11 facilities
3-203.12: Shellstock tags or labels do not remain attached to the original container until the Pf
Shellstock tags or labels do not remain attached to the original container until the container is empty; date when the last shellstock from the container is sol…
183 citations · 169 facilities
3-301.11(C): Food employee not minimizing bare hand or arm contact with exposed food that is not Pf
Food employee not minimizing bare hand or arm contact with exposed food that is not ready-to-eat.
2 citations · 2 facilities
3-306.13(B)-(C): Consumer self-service operation for ready-to-eat food not provided with suitable Pf
Consumer self-service operation for ready-to-eat food not provided with suitable utensils or effective dispensing methods that protect the food from contaminati…
9 citations · 9 facilities
3-401.13: Plant foods that are cooked for hot holding not cooked to 135°F or above Pf
Plant foods that are cooked for hot holding not cooked to 135°F or above.
3 citations · 3 facilities
3-401.14(F): Raw animal food cooked using a non-continuous cooking process not prepared and Pf
Raw animal food cooked using a non-continuous cooking process not prepared and stored according to written procedures that have obtained prior approval from the…
6 citations · 6 facilities
3-402.12: Freezing temperature and time to which raw or undercooked fish that are served or Pf
Freezing temperature and time to which raw or undercooked fish that are served or sold in a ready-to-eat form are subjected not recorded; records not retained f…
4 citations · 4 facilities
3-404.11: Juice packaged onsite and not treated under a HACCP plan to attain a 5-log Pf
Juice packaged onsite and not treated under a HACCP plan to attain a 5-log reduction not labeled as specified in 21 CFR 101.17(g) with a warning notice as follo…
71 citations · 68 facilities
3-501.15(A): Cooling of time/temperature control for safety food not accomplished by effective Pf
Cooling of time/temperature control for safety food not accomplished by effective methods based on the type of food being cooled.
239 citations · 227 facilities
3-501.17(A): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and Pf
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by …
650 citations · 604 facilities
3-501.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and Pf
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and…
1,354 citations · 1,283 facilities
3-501.17(C): Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or Pf
Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or portion that is subsequently combined with additional ingredients or portions…
20 citations · 20 facilities
3-501.19(A): Written procedures not prepared in advance, maintained onsite, or made available Pf
Written procedures not prepared in advance, maintained onsite, or made available upon request for the use of time without temperature control as the public heal…
185 citations · 175 facilities
3-501.19(B)(2): Time without temperature control is used as the public health control for up to 4 Pf
Time without temperature control is used as the public health control for up to 4 hours. Time/temperature control for safety food not marked or identified to in…
150 citations · 146 facilities
3-501.19(C)(3): Time without temperature control is used as the public health control for up to 6 Pf
Time without temperature control is used as the public health control for up to 6 hours. Time/temperature control for safety food not marked or identified to in…
2 citations · 2 facilities
3-602.11(B)(5): Food packaged on site not labeled with the name of the food source for each major Pf
Food packaged on site not labeled with the name of the food source for each major food allergen contained in the food.
19 citations · 18 facilities
3-603.11(A): Animal food that is raw, undercooked, or not otherwise processed to eliminate Pf
Animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens is served or sold in a ready-to-eat form or as an ingredient in another …
325 citations · 299 facilities
3-603.11(B): Disclosure for animal food that is raw, undercooked, or not otherwise processed to Pf
Disclosure for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingred…
201 citations · 188 facilities
3-603.11(C): Reminder for animal food that is raw, undercooked, or not otherwise processed to Pf
Reminder for animal food that is raw, undercooked, or not otherwise processed to eliminate pathogens and served or sold in a ready-to-eat form or as an ingredie…
45 citations · 44 facilities
3-201.11: Food not obtained from sources that comply with law
Food not obtained from sources that comply with law. 3-201.11 (A) p
1 citations · 1 facilities
3-201.11(F): Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is offered for sale or consumption, not labeled to include safe handling ins…
55 citations · 51 facilities
3-202.18(C): Dealer's information not listed first when a place is provided on the harvester’s tag or
Dealer's information not listed first when a place is provided on the harvester’s tag or label for the dealer’s name, address and certification number .
1 citations · 1 facilities
3-203.11: Molluscan shellfish removed from the container in which they were received other than
Molluscan shellfish removed from the container in which they were received other than immediately before sale or preparation for service and conditions for exce…
3 citations · 3 facilities
3-302.11(A)(3): Food not protected from cross contamination by cleaning and sanitizing equipment
Food not protected from cross contamination by cleaning and sanitizing equipment.
26 citations · 26 facilities
3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered
Food not protected from cross contamination by storage in packages, covered containers or wrappings.
614 citations · 575 facilities
3-302.11(A)(5): Hermetically sealed container of food not cleaned of visible soil before opening
Hermetically sealed container of food not cleaned of visible soil before opening.
2 citations · 2 facilities
3-302.11(A)(6): Food containers that are received packaged together in a case or overwrap not
Food containers that are received packaged together in a case or overwrap not protected from cuts when the case or overwrap is opened. 3-302.11(A)(6) o
2 citations · 2 facilities
3-302.11(A)(8): Food not protected from cross contamination by separating fruits and vegetables
Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food.
77 citations · 76 facilities
3-302.12: Working container holding a food or food ingredient that is not readily and
Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in …
1,625 citations · 1,500 facilities
3-302.15(A): Raw fruits or vegetables not thoroughly washed in water to remove soil and other
Raw fruits or vegetables not thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served,…
26 citations · 26 facilities
3-303.12: Packaged food subject to the entry of water stored in direct contact with ice or water,
Packaged food subject to the entry of water stored in direct contact with ice or water, or unpackaged food stored in direct contact with undrained ice.
115 citations · 107 facilities
3-304.12(A): During pauses in food preparation or dispensing, utensil stored in the food not stored
During pauses in food preparation or dispensing, utensil stored in the food not stored with their handles above the top of the food and the container.
141 citations · 136 facilities
3-304.12(B): During pauses in food preparation or dispensing, utensil stored in food that is not
During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above…
666 citations · 621 facilities
3-304.12(C): During pauses in food preparation or dispensing, utensil not stored on a clean portion of o
During pauses in food preparation or dispensing, utensil not stored on a clean portion of o the food preparation table or cooking equipment; in running water of…
1 citations · 1 facilities
3-304.12(C)(F): During pauses in food preparation or dispensing, utensil not stored on a clean portion of
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of s…
134 citations · 132 facilities
3-304.12(C)-(F): During pauses in food preparation or dispensing, utensil not stored on a clean
During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of s…
623 citations · 600 facilities
3-304.13: Linens used in contact with food
Linens used in contact with food.
3 citations · 3 facilities
3-304.14(8): After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a clo…
2 citations · 2 facilities
3-304.14(A): Cloths in-use for wiping food spills from tableware or carry-out containers that occur as food is
Cloths in-use for wiping food spills from tableware or carry-out containers that occur as food is being served is not maintained dry, or is used for another pur…
1 citations · 1 facilities
3-304.14(B): Cloths in-use for wiping counters and other equipment surfaces not held between
Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in …
676 citations · 637 facilities
3-304.14(B)(1): Cloths in-use for wiping counters and other equipment surfaces not held between uses in
Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in …
413 citations · 398 facilities
3-304.14(D): Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are
Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses not free of food debris and visible soil.
11 citations · 11 facilities
3-304.14(E): Container of chemical sanitizer solutions in which wet wiping cloths are held between
Container of chemical sanitizer solutions in which wet wiping cloths are held between uses not stored off the floor, or not used in a manner that prevents conta…
176 citations · 172 facilities
3-304.15(B): Slash-resistant gloves used in direct contact with food that is not subsequently
Slash-resistant gloves used in direct contact with food that is not subsequently cooked to the Food Code minimum cooking requirements.
1 citations · 1 facilities
3-304.15(D): Cloth gloves used in direct contact with food that is not subsequently cooked to the
Cloth gloves used in direct contact with food that is not subsequently cooked to the Food Code minimum cooking requirements.
1 citations · 1 facilities
3-305.11: Food not stored at least 6 inches above the floor; in a clean, dry location; or food
Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination.
2,581 citations · 2,390 facilities
3-305.12: Food stored in a locker room, toilet room, dressing room, garbage room or
Food stored in a locker room, toilet room, dressing room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential dri…
163 citations · 158 facilities
3-305.14: Unpackaged food not protected from environmental sources of contamination during
Unpackaged food not protected from environmental sources of contamination during preparation.
41 citations · 40 facilities
3-307.11: Food not protected from contamination that may result from a factor or source not
Food not protected from contamination that may result from a factor or source not specified in Subparts 3-301 - 3-306 in the Food Code.
229 citations · 223 facilities
3-501.11: Stored frozen food not maintained frozen
Stored frozen food not maintained frozen.
94 citations · 92 facilities
3-501.12: Frozen time/temperature control for safety food that is slacked to moderate
Frozen time/temperature control for safety food that is slacked to moderate temperature not maintained frozen or held under refrigeration that maintains the foo…
7 citations · 7 facilities
3-501.13: Time/temperature control for safety food not thawed under refrigeration that
Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water w…
343 citations · 330 facilities
3-501.13(E): Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen
Reduced oxygen packaged fish that bears a label indicating it is to be kept frozen until time of use not removed from the reduced oxygen environment prior to th…
131 citations · 128 facilities
3-501.15(B): Time/temperature control for safety food that is cooling is not loosely covered or
Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not ar…
324 citations · 304 facilities
3-502.12: Properly prepared HACCP plan not submitted to the Florida Department of
Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and Consumer Services before engaging in reduced oxygen packaging as specifi…
38 citations · 37 facilities
3-601.11: Packaged food does not comply with standard of identity requirements in 21 CFR 131-169
Packaged food does not comply with standard of identity requirements in 21 CFR 131-169 and 9 CFR 319, and the general requirements in 21 CFR 130 and 9 CFR 319 S…
51 citations · 50 facilities
3-601.12: Food offered in a way that misleads or misinforms the consumer; or food or color
Food offered in a way that misleads or misinforms the consumer; or food or color additives, colored overwraps, or lights used to misrepresent the true appearanc…
30 citations · 26 facilities
3-601.17(B): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and…
1 citations · 1 facilities
3-602.11(A): Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9
Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317.
192 citations · 188 facilities
3-602.11(B): Food packaged on site not labeled with: the common name of the food or an
Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list …
1 citations · 1 facilities
3-602.11(B)(1)-(4): Food packaged on site not labeled with: the common name of the food or an
Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list …
1,081 citations · 995 facilities
3-602.11(B)(1)44): Outer opening not protected agains the entry of insects and rodents by filing or losing rakes
Outer opening not protected agains the entry of insects and rodents by filing or losing rakes Sud eter gaps along foors, wals, and celings; dosed, tght-fiting w…
1 citations · 1 facilities
3-602.11(C): Bulk food available for consumer self-dispensing is not prominently labeled in plain
Bulk food available for consumer self-dispensing is not prominently labeled in plain view of the consumer with the manufacturer's or processor's label; or a car…
401 citations · 390 facilities
3-602.12(A): Consumer warning not provided as required by local, state or federal law
Consumer warning not provided as required by local, state or federal law.
5 citations · 5 facilities
3-602.12(B): Food establishment or manufacturers' dating information on food is concealed or
Food establishment or manufacturers' dating information on food is concealed or altered.
2 citations · 2 facilities
Chapter 4: Equipment, Utensils, and Linens (78 codes)
Priority (P)
4-101.11(A): Materials used in the construction of utensils or food-contact surfaces of equipment P
Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or t…
97 citations · 89 facilities
4-204.13(E): Dispensing equipment in which time/temperature control for safety food in a P
Dispensing equipment in which time/temperature control for safety food in a homogenous liquid form is maintained outside of the temperature control requirements…
1 citations · 1 facilities
4-502.12: Food establishment without facilities for cleaning and sanitizing kitchenware and P
Food establishment without facilities for cleaning and sanitizing kitchenware and tableware is not provided with only single-use kitchenware, single-service art…
3 citations · 3 facilities
4-602.11(A): Equipment food-contact surface or utensil not cleaned before each use with a P
Equipment food-contact surface or utensil not cleaned before each use with a different type of raw animal food such as beef, fish, lamb or poultry; each time th…
67 citations · 65 facilities
4-602.11(C): Equipment food-contact surface or utensil used with time/temperature control for P
Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception cr…
705 citations · 683 facilities
4-702.11: Utensil or food-contact surface of equipment not sanitized before use after cleaning P
Utensil or food-contact surface of equipment not sanitized before use after cleaning.
399 citations · 388 facilities
4-703.11: After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot P
After being cleaned, equipment food-contact surfaces or utensils not sanitized in: hot water manual operation, not immersed for at least 30 seconds; hot water m…
61 citations · 61 facilities
Priority Foundation (Pf)
4-202.11: Multiuse food-contact surface not smooth; free of breaks, open seams, cracks, Pf
Multiuse food-contact surface not smooth; free of breaks, open seams, cracks, chips, inclusions, pits, or similar imperfections; free of sharp internal angles, …
3 citations · 3 facilities
4-202.12(A)(1): Cleaned in place equipment not designed and constructed so that cleaning and sanitizing Pf
Cleaned in place equipment not designed and constructed so that cleaning and sanitizing solutions circulate throughout a fixed system and contact all interior f…
2 citations · 2 facilities
4-203.11: Food temperature measuring device scaled only in Celsius or dually scaled in Pf
Food temperature measuring device scaled only in Celsius or dually scaled in Celsius and Fahrenheit not accurate to ± 1°C in the intended range of use; or if sc…
114 citations · 113 facilities
4-203.12: Ambient air and water temperature measuring device scaled in Celsius or dually Pf
Ambient air and water temperature measuring device scaled in Celsius or dually scaled in Celsius and Fahrenheit not designed to be easily readable or not accura…
70 citations · 69 facilities
4-301.11: Equipment for cooling, cold holding, heating and hot holding food not sufficient in Pf
Equipment for cooling, cold holding, heating and hot holding food not sufficient in number and capacity to provide required food temperatures.
22 citations · 19 facilities
4-301.12(A)(C): Sink with at least 3 compartments, that are large enough to accommodate immersion of Pf
Sink with at least 3 compartments, that are large enough to accommodate immersion of the largest equipment or utensil, not provided for manually washing, rinsin…
24 citations · 24 facilities
4-301.12(A)-(C): Sink with at least 3 compartments, that are large enough to accommodate Pf
Sink with at least 3 compartments, that are large enough to accommodate immersion of the largest equipment or utensil, not provided for manually washing, rinsin…
208 citations · 205 facilities
4-302.11: Food dispensing utensil not available for each container displayed at consumer Pf
Food dispensing utensil not available for each container displayed at consumer self-service unit such as buffet or salad bar.
59 citations · 52 facilities
4-302.12: Food temperature measuring device not provided or not readily accessible for use in Pf
Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature …
3,006 citations · 2,850 facilities
4-302.13: Temperature measuring device not provided and readily accessible for frequently Pf
Temperature measuring device not provided and readily accessible for frequently measuring washing and sanitizing temperatures in a manual warewashing operation,…
160 citations · 155 facilities
4-302.14: Test kit or other device that accurately measures the concentration in MG/L of Pf
Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided.
2,383 citations · 2,255 facilities
4-501.1: Temperature of the wash solution in spray type warewasher that uses hot water to Pf
Temperature of the wash solution in spray type warewasher that uses hot water to sanitize is less than 1650F for a stationary rack, single temperaturemachine; 1…
1 citations · 1 facilities
4-501.17: Wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative Pf
Wash compartment of a sink, mechanical warewasher, or wash receptacle of alternative manual warewashing equipment does not contain a wash solution of soap, dete…
5 citations · 5 facilities
4-501.19: Temperature of the wash solution in manual warewashing equipment maintained at Pf
Temperature of the wash solution in manual warewashing equipment maintained at less than 110°F or the temperature specified on the cleaning agent manufacturer's…
27 citations · 27 facilities
4-502.11(B): Food temperature measuring device not calibrated in accordance with Pf
Food temperature measuring device not calibrated in accordance with manufacturer's specifications as necessary to ensure accuracy.
28 citations · 28 facilities
4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch Pf
Equipment food-contact surface or utensil not clean to sight and touch.
1,708 citations · 1,573 facilities
4-101.11(B)-(E): Materials used in the construction of utensils or food-contact surfaces of equipment,
Materials used in the construction of utensils or food-contact surfaces of equipment, under normal use conditions, are not durable; corrosion-resistant; nonabso…
162 citations · 157 facilities
4-101.16: Sponges used in contact with cleaned and sanitized or in-use food-contact surfaces
Sponges used in contact with cleaned and sanitized or in-use food-contact surfaces.
10 citations · 10 facilities
4-101.17: Wood (that is not hard maple or an equivalently hard, close-grained wood) or wood
Wood (that is not hard maple or an equivalently hard, close-grained wood) or wood wicker used as a food-contact surface for food that does not require the remov…
14 citations · 14 facilities
4-101.19: Nonfood-contact surface of equipment exposed to splash, spillage, or other food
Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resist…
819 citations · 770 facilities
4-102.11(A)(2): Materials used to make single-service or single-use articles not clean or impart colors, odors,
Materials used to make single-service or single-use articles not clean or impart colors, odors, or tastes to food. 4-102.11(A)(2)&(B)(2)
1 citations · 1 facilities
4-202.14: Hot oil filtering equipment does not meet the cleanability requirements for a
Hot oil filtering equipment does not meet the cleanability requirements for a multi-use food-contact surface or cleaned in place equipment, or hot oil filtering…
1 citations · 1 facilities
4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices
Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate main…
795 citations · 750 facilities
4-202.18: Filters or other grease extracting equipment not designed to be readily removable for
Filters or other grease extracting equipment not designed to be readily removable for cleaning and replacement.
1 citations · 1 facilities
4-204.1: Temperature measuring device sensor not located to measure the air temperature
Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest Part of a hot food storage uni…
1 citations · 1 facilities
4-204.11: Temperature measuring device sensor not located to measure the air temperature
Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refriger…
1,417 citations · 1,348 facilities
4-204.12: Cover or lid for equipment does not overlap the opening or is not sloped to drain
Cover or lid for equipment does not overlap the opening or is not sloped to drain. Opening located within the top of a unit of equipment that is designed for us…
4 citations · 4 facilities
4-204.13(A)(B): In equipment that dispenses or vends unpackaged liquid food or ice in unpackaged form, the
In equipment that dispenses or vends unpackaged liquid food or ice in unpackaged form, the delivery tube, chute, orifice, or splash surfaces directly above the …
4 citations · 4 facilities
4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled
Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for…
616 citations · 573 facilities
4-301.14: Ventilation hood systems and devices not sufficient in number and capacity to
Ventilation hood systems and devices not sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
21 citations · 19 facilities
4-303.11: Cleaning agent used to clean equipment and utensils or chemical sanitizer used to
Cleaning agent used to clean equipment and utensils or chemical sanitizer used to sanitize equipment and utensils not provided and available for use during all …
229 citations · 225 facilities
4-401.11(A): Equipment or cabinet used for the storage of food or cabinet used for the storage of
Equipment or cabinet used for the storage of food or cabinet used for the storage of cleaned and sanitized equipment or utensils, laundered linens, or single-se…
3 citations · 3 facilities
4-401.11(C): Mechanical clothes washer or dryer not located so that it is protected from
Mechanical clothes washer or dryer not located so that it is protected from contamination, or located where there is exposed food; clean equipment, utensils, or…
2 citations · 1 facilities
4-402.11: Equipment that is fixed because it is not easily moveable not installed with space to
Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; …
329 citations · 317 facilities
4-402.12: Floor-mounted equipment that is not easily movable not sealed to the floor or
Floor-mounted equipment that is not easily movable not sealed to the floor or elevated on legs that provide at least a 6-inch clearance between the floor and th…
238 citations · 229 facilities
4-501.11: Equipment not maintained in good repair or condition; equipment component not
Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications;…
2,695 citations · 2,432 facilities
4-501.12: Surfaces that are subject to scratching or scoring not resurfaced or discarded when
Surfaces that are subject to scratching or scoring not resurfaced or discarded when they can no longer be effectively cleaned and sanitized.
438 citations · 418 facilities
4-501.13: Microwave oven does not meet the safety standards specified in 21 CFR 1030
Microwave oven does not meet the safety standards specified in 21 CFR 1030.10.
1 citations · 1 facilities
4-501.14: Warewashing equipment; sinks, basins or other receptacles used for washing or
Warewashing equipment; sinks, basins or other receptacles used for washing or rinsing raw food or laundering wiping cloths; or drainboards or equipment used to …
778 citations · 745 facilities
4-501.15: Warewash machine or its auxiliary components not operated in accordance with the
Warewash machine or its auxiliary components not operated in accordance with the machine's data plate or other manufacturer’s instructions; or warewashing machi…
3 citations · 3 facilities
4-501.16: Warewashing sink not cleaned and sanitized before and after being used to thaw
Warewashing sink not cleaned and sanitized before and after being used to thaw food or wash produce, or not cleaned before and after being used to wash wiping c…
20 citations · 19 facilities
4-501.18: Wash, rinse, and sanitizer solutions not maintained clean
Wash, rinse, and sanitizer solutions not maintained clean.
12 citations · 12 facilities
4-502.11(A): Utensil not maintained in good repair or condition; or ambient air temperature, water
Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good rep…
235 citations · 227 facilities
4-502.13(A): Single-service or single-use articles reused
Single-service or single-use articles reused.
58 citations · 57 facilities
4-502.13(B): Bulk milk container dispensing tube not cut on the diagonal or cut leaving more than
Bulk milk container dispensing tube not cut on the diagonal or cut leaving more than one inch protruding from the chilled dispensing head.
161 citations · 155 facilities
4-5٥1.11: Equipment not maintained in good repair or condition: equipment component not
Equipment not maintained in good repair or condition: equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications;…
1 citations · 1 facilities
4-601.11: Food-contact surface of cooking equipment or pan is encrusted with grease deposits
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11 (B) Obsecration: Food processing: Accumu…
1 citations · 1 facilities
4-601.11(B): Food-contact surface of cooking equipment or pan is encrusted with grease deposits
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation.
574 citations · 513 facilities
4-601.11(C): Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris.
2,046 citations · 1,919 facilities
4-602.11(E): Surface of utensil or equipment contacting food that is not time/temperature control
Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurre…
1,117 citations · 1,075 facilities
4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24
Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24…
359 citations · 350 facilities
4-602.13: Nonfood-contact surface of equipment not cleaned at a frequency necessary to
Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue.
1,309 citations · 1,255 facilities
4-603.11: Dry cleaning method such as brushing, scraping or vacuuming used on surface that
Dry cleaning method such as brushing, scraping or vacuuming used on surface that is soiled with food residues that are not dry or are time/temperature control f…
1 citations · 1 facilities
4-603.12: Food debris on equipment and utensils not scrapped over a waste disposal unit or
Food debris on equipment and utensils not scrapped over a waste disposal unit or garbage receptacle, or not removed in a warewashing machine with a prewash cycl…
12 citations · 11 facilities
4-603.13: Soiled items to be cleaned in a warewashing machine not loaded into racks, trays, or
Soiled items to be cleaned in a warewashing machine not loaded into racks, trays, or baskets or onto conveyors in a position that exposes the items to the unobs…
1 citations · 1 facilities
4-603.14: Equipment food-contact surfaces and utensils not effectively washed to remove or
Equipment food-contact surfaces and utensils not effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary; or t…
8 citations · 8 facilities
4-603.15: Fixed equipment or equipment or utensils that are too large for warewashing in sink
Fixed equipment or equipment or utensils that are too large for warewashing in sink compartments or a warewashing machine not disassembled as necessary to allow…
5 citations · 5 facilities
4-603.16: Washed utensils and equipment not rinsed so that abrasives are removed and
Washed utensils and equipment not rinsed so that abrasives are removed and cleaning chemicals are removed or diluted by use of a distinct, separate water rinse …
10 citations · 10 facilities
4-801.11: Clean linens not free from food residue or other soiling matter
Clean linens not free from food residue or other soiling matter.
11 citations · 11 facilities
4-802.11(A): Linens, that do not come in direct contact with food, not laundered between
Linens, that do not come in direct contact with food, not laundered between operations when they become wet, sticky, or visibly soiled.
4 citations · 4 facilities
4-802.11(D)-(E): Wet wiping cloths not laundered daily, or dry wiping cloths not laundered as
Wet wiping cloths not laundered daily, or dry wiping cloths not laundered as necessary to prevent contamination of food and clean serving utensils.
2 citations · 2 facilities
4-803.11: Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry
Soiled linens not kept in clean, nonabsorbent receptacles or clean, washable laundry bags or not stored and transported to prevent contamination of food, clean …
47 citations · 46 facilities
4-901.11: After cleaning and sanitizing, equipment or utensils not air-dried or not adequately
After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a clo…
299 citations · 282 facilities
4-901.12: Wiping cloths laundered onsite without the use of a mechanical clothes dryer not
Wiping cloths laundered onsite without the use of a mechanical clothes dryer not air-dried in a location or manner that prevents contamination of food, equipmen…
14 citations · 14 facilities
4-902.11: Lubricant applied to food-contact surface that requires lubrication applied in a manner that
Lubricant applied to food-contact surface that requires lubrication applied in a manner that contaminates food-contact surface.
4 citations · 4 facilities
4-903.11(A): Single-service or single-use articles not stored in a clean, dry location; at least 6
Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or …
2,359 citations · 2,018 facilities
4-903.11(C): Single-service or single-use articles not kept in the original protective package or not
Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination u…
254 citations · 246 facilities
4-903.12: Single-service or single-use articles stored in a locker room, toilet room, garbage
Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to inter…
149 citations · 143 facilities
4-904.11: Single-service or single-use articles handled, displayed or dispensed without
Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or…
662 citations · 632 facilities
4-904.11(A)-(B): Cleaned and sanitized utensils handled, displayed or dispensed without protection
Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoo…
217 citations · 210 facilities
4-904.14: After being cleaned and sanitized, equipment or utensils are rinsed before air drying or
After being cleaned and sanitized, equipment or utensils are rinsed before air drying or use. The rinse is not applied directly from a potable water supply by a…
5 citations · 5 facilities
Chapter 5: Water, Plumbing, and Waste (42 codes)
Priority (P)
5-101.11: Drinking water not obtained from an approved source that is: a public water system P
Drinking water not obtained from an approved source that is: a public water system or a nonpublic water system that is constructed, maintained, and operated acc…
241 citations · 186 facilities
5-102.11: Water from a public water system does not meet 40 CFR 141 and state drinking P
Water from a public water system does not meet 40 CFR 141 and state drinking water quality standards, or water from a nonpublic water system does not meet state…
1 citations · 1 facilities
5-201.11: Plumbing system, or hose conveying water not constructed or repaired with approved P
Plumbing system, or hose conveying water not constructed or repaired with approved materials; or water filter not made of safe materials.
1 citations · 1 facilities
5-202.11(A): Plumbing system not designed, constructed, and installed according to law P
Plumbing system not designed, constructed, and installed according to law.
80 citations · 77 facilities
5-202.13: Air gap between the water supply inlet and the flood rim level of the plumbing fixture P
Air gap between the water supply inlet and the flood rim level of the plumbing fixture or equipment is not at least twice the diameter of the water supply inlet…
77 citations · 76 facilities
5-205.15(A): Plumbing system not repaired according to law P
Plumbing system not repaired according to law.
33 citations · 33 facilities
5-402.13: Sewage not conveyed to the point of disposal through an approved sanitary sewage P
Sewage not conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste reten…
41 citations · 38 facilities
5-403.11: Sewage not disposed through an approved facility that is a public sewage treatment P
Sewage not disposed through an approved facility that is a public sewage treatment plant or an individual sewage disposal system that is sized, constructed, mai…
247 citations · 139 facilities
Priority Foundation (Pf)
5-102.13: Water from a nonpublic water system not sampled and tested annually and as required by Pf
Water from a nonpublic water system not sampled and tested annually and as required by state water quality regulations.
1 citations · 1 facilities
5-103.11: Water source and system not of sufficient capacity to meet the peak water Pf
Water source and system not of sufficient capacity to meet the peak water demands, or hot water generation and distribution system not sufficient to meet peak h…
141 citations · 137 facilities
5-103.12: Water under pressure not provided to all fixtures, equipment, and nonfood Pf
Water under pressure not provided to all fixtures, equipment, and nonfood equipment that are required to use water.
81 citations · 78 facilities
5-104.11: Water not received from the source through use of an approved public water main, Pf
Water not received from the source through use of an approved public water main, or one or more of the following that are constructed, maintained, and operated …
18 citations · 15 facilities
5-202.12(A): Handwashing sink not equipped to provide hot water at a temperature of at least Pf
Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet.
730 citations · 696 facilities
5-202.14: Backflow or backsiphonage prevention device installed on a water supply system Pf
Backflow or backsiphonage prevention device installed on a water supply system does not meet American Society of Sanitary Engineering (A.S.S.E.) standards for c…
45 citations · 44 facilities
5-203.11: At least one handwashing sink, or number of handwashing sinks necessary for their Pf
At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing…
384 citations · 368 facilities
5-203.12: Toilet not provided or fewer than the number of toilets required by law provided Pf
Toilet not provided or fewer than the number of toilets required by law provided.
7 citations · 6 facilities
5-203.14: Plumbing system not installed to preclude backflow of a solid, liquid, or gas Pf
Plumbing system not installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use, including on a hose…
1,351 citations · 1,272 facilities
5-204.11: Handwashing sink not located to allow convenient use by employees in food Pf
Handwashing sink not located to allow convenient use by employees in food preparation, food dispensing or warewashing areas; or not located in, or immediately a…
261 citations · 248 facilities
5-205.11: Handwashing sink not maintained so that it is accessible at all times for employee Pf
Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashi…
3,022 citations · 2,783 facilities
5-205.13: Water system device not scheduled for inspection and service, in accordance with Pf
Water system device not scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on…
16 citations · 16 facilities
5-402.11: Direct connection exists between the sewage system and a drain originating from Pf
Direct connection exists between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
787 citations · 722 facilities
5-202.11(B): Plumbing fixture such as a handwashing sink, toilet, or urinal not easily cleanable
Plumbing fixture such as a handwashing sink, toilet, or urinal not easily cleanable.
29 citations · 28 facilities
5-202.12(B): Steam mixing valve used at a handwashing sink
Steam mixing valve used at a handwashing sink. 5-202.12(B) o
4 citations · 4 facilities
5-202.12(C): Self-closing, slow-closing, or metering faucet at a handwashing sink does not
Self-closing, slow-closing, or metering faucet at a handwashing sink does not provide a flow of water for at least 15 seconds without the need to reactivate the…
7 citations · 6 facilities
5-202.12(D): Automatic handwashing facility not installed in accordance with manufacturer’s
Automatic handwashing facility not installed in accordance with manufacturer’s instructions.
1 citations · 1 facilities
5-203.13: Service sink or curbed cleaning facility equipped with a floor drain not provided or
Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor clea…
398 citations · 370 facilities
5-204.12: Backflow prevention device not located so that it may be serviced and maintained
Backflow prevention device not located so that it may be serviced and maintained.
68 citations · 67 facilities
5-205.15(B): Plumbing system not maintained in good repair
Plumbing system not maintained in good repair.
2,247 citations · 2,111 facilities
5-301.11(B)-(C): Mobile water tank, access port, inlet, outlet, hose fittings, or other appurtenances not
Mobile water tank, access port, inlet, outlet, hose fittings, or other appurtenances not designed, constructed, installed and protected as specified in the Food…
1 citations · 1 facilities
5-401.11: Sewage holding tank in a mobile food establishment not sized 15 percent larger in capacity
Sewage holding tank in a mobile food establishment not sized 15 percent larger in capacity than the water supply tank, or not sloped to a drain that is 1 inch i…
2 citations · 2 facilities
5-403.12: Condensate drainage or other non-sewage liquids or rainwater not drained from
Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law.
223 citations · 218 facilities
5-501.11: Receptacles and waste handling units for refuse, recyclables, and returnables not
Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor…
4,064 citations · 2,793 facilities
5-501.12: Outdoor enclosure for refuse, recyclables, and returnables not constructed of
Outdoor enclosure for refuse, recyclables, and returnables not constructed of durable and cleanable materials.
12 citations · 12 facilities
5-501.13: Receptacles or waste handling units for refuse, recyclables, and returnables and for
Receptacles or waste handling units for refuse, recyclables, and returnables and for use with materials containing food residue not durable, cleanable, insect- …
10 citations · 10 facilities
5-501.15: Receptacles or waste handling units for refuse, recyclables, and returnables used
Receptacles or waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside not designed and const…
19 citations · 18 facilities
5-501.16(A): Inside or outside storage room, area, enclosure or receptacles not of sufficient
Inside or outside storage room, area, enclosure or receptacles not of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
18 citations · 18 facilities
5-501.16(B)-(C): Waste receptacle not provided in each area where refuse is generated or commonly
Waste receptacle not provided in each area where refuse is generated or commonly discarded, or where recyclables or returnables are placed, or at each lavatory …
306 citations · 291 facilities
5-501.17: Toilet room used by females not provided with a covered receptacle for sanitary
Toilet room used by females not provided with a covered receptacle for sanitary napkins.
3,000 citations · 2,867 facilities
5-501.18: Suitable cleaning implements and supplies not provided as necessary for effective cleaning of
Suitable cleaning implements and supplies not provided as necessary for effective cleaning of receptacles and waste handling units for refuse, recyclables, and …
2 citations · 2 facilities
5-501.19: Area designated for refuse, recyclables, returnables or a redeeming machine for
Area designated for refuse, recyclables, returnables or a redeeming machine for recyclables or returnables not located so that it is separate from food, equipme…
7 citations · 7 facilities
5-502.11: Refuse, recyclables, or returnables not removed from the premises at a frequency
Refuse, recyclables, or returnables not removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions …
41 citations · 41 facilities
5-503.11: Solid waste (other than that which is disposed of through the sewage system) not
Solid waste (other than that which is disposed of through the sewage system) not recycled or disposed of in an approved public or private community recycling or…
2 citations · 2 facilities
Chapter 6: Physical Facility (40 codes)
Priority Foundation (Pf)
6-301.11: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand Pf
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent han…
4,068 citations · 3,796 facilities
6-302.11: Toilet tissue not available at each toilet Pf
Toilet tissue not available at each toilet.
41 citations · 41 facilities
6-404.11: Product held for credit, redemption, or return to the distributor not segregated and Pf
Product held for credit, redemption, or return to the distributor not segregated and held in designated area that is separated from food, equipment, utensils, l…
121 citations · 119 facilities
6-501.15: Food preparation sink, handwashing sink or warewashing equipment used for Pf
Food preparation sink, handwashing sink or warewashing equipment used for cleaning maintenance tools, the preparation or holding of maintenance materials, or th…
12 citations · 12 facilities
6-101.11: Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use
Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operatio…
399 citations · 361 facilities
6-101.11(A)(3): Flooring constructed of absorbent materials in areas subject to moisture or subject
Flooring constructed of absorbent materials in areas subject to moisture or subject to flushing or spray cleaning methods.
25 citations · 23 facilities
6-102.11(A): Outdoor walking or driving area not surfaced with concrete, asphalt, or gravel or
Outdoor walking or driving area not surfaced with concrete, asphalt, or gravel or other materials that have been effectively treated to minimize dust, facilitat…
4 citations · 4 facilities
6-201.12: Utility service lines or pipes are unnecessarily exposed; installed so they obstruct or
Utility service lines or pipes are unnecessarily exposed; installed so they obstruct or prevent cleaning of the floors, walls, or ceilings; or exposed and insta…
21 citations · 19 facilities
6-201.13: Floor and wall junctures not coved and closed to no larger than one thirty-second
Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cl…
79 citations · 73 facilities
6-201.14(A): Carpeting or similar material installed as a floor covering in food preparation or
Carpeting or similar material installed as a floor covering in food preparation or warewashing area; walk-in refrigerator; toilet room where handwashing lavator…
6 citations · 6 facilities
6-201.14(B): Carpeting installed as a floor covering not securely attached to the floor with durable
Carpeting installed as a floor covering not securely attached to the floor with durable mastic; or not installed tightly against the wall under the coving or no…
1 citations · 1 facilities
6-201.15: Mats and duckboards not designed to be removable and easily cleanable
Mats and duckboards not designed to be removable and easily cleanable.
5 citations · 4 facilities
6-201.16: Wall or ceiling covering material not attached so that it is easily cleanable, or indoor
Wall or ceiling covering material not attached so that it is easily cleanable, or indoor wall constructed of concrete, porous block, or bricks not finished and …
28 citations · 28 facilities
6-201.17: Attachment to wall or ceiling not easily cleanable
Attachment to wall or ceiling not easily cleanable.
8 citations · 8 facilities
6-201.18: Studs, joists, or rafters exposed in areas subject to moisture
Studs, joists, or rafters exposed in areas subject to moisture.
15 citations · 12 facilities
6-202.11: Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is exposed food, clean equipment, utensils, and linens, or unwrapped sing…
242 citations · 229 facilities
6-202.11(C): Infrared or other heat lamp not protected against breakage by a shield surrounding
Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.
1 citations · 1 facilities
6-202.12: Heating, ventilating or air conditioning system not designed and installed so that
Heating, ventilating or air conditioning system not designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food…
4 citations · 4 facilities
6-202.13: Insect control device used to electrocute or stun flying insects not designed to retain
Insect control device used to electrocute or stun flying insects not designed to retain the insect within the device; or insect control device located over a fo…
203 citations · 198 facilities
6-202.14: Toilet room located inside the food establishment not completely enclosed or not
Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door.
2,814 citations · 2,629 facilities
6-202.15: Outer opening not protected against the entry of insects and rodents by filling or
Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight…
2,824 citations · 2,592 facilities
6-202.16: Perimeter walls and roofs not effective in protecting the establishment from the
Perimeter walls and roofs not effective in protecting the establishment from the weather or the entry of insects, rodents, or other animals.
149 citations · 144 facilities
6-202.17: Machine used to vend food that is located outside not provided with overhead protection
Machine used to vend food that is located outside not provided with overhead protection.
3 citations · 3 facilities
6-202.18: Servicing areas not provided with overhead protection
Servicing areas not provided with overhead protection.
1 citations · 1 facilities
6-202.19: Exterior walking and driving surfaces not graded to drain
Exterior walking and driving surfaces not graded to drain.
3 citations · 3 facilities
6-301.12: Packaged food not labeled from the source as specified in law, including 21 CFR
Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and p 9 7 9 CFR 381, 3-201.11(C) Pf bservation: Retail Area Pre…
1 citations · 1 facilities
6-301.13: Sink used for food preparation or utensil washing, or a service sink or curbed
Sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes provided w…
233 citations · 224 facilities
6-301.14: Sign or poster notifying food employees to wash their hands not provided at all
Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly vis…
4,276 citations · 4,103 facilities
6-304.11: Mechanical ventilation of sufficient capacity not provided when necessary to keep
Mechanical ventilation of sufficient capacity not provided when necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, sm…
86 citations · 81 facilities
6-305.11: Dressing rooms or dressing areas not designated when employees routinely change
Dressing rooms or dressing areas not designated when employees routinely change their clothes in the establishment, or lockers or other suitable facilities not …
240 citations · 232 facilities
6-402.11: Toilet room not conveniently located or not accessible to employees during all hours of
Toilet room not conveniently located or not accessible to employees during all hours of operation.
5 citations · 4 facilities
6-403.11: Area designated for employees to eat, drink, or use tobacco, or lockers or other
Area designated for employees to eat, drink, or use tobacco, or lockers or other suitable facilities not located so that food, equipment, utensils, linens, or s…
195 citations · 186 facilities
6-501.1: The presence of insects, rodents, and other pests not controlled to eliminate their
The presence of insects, rodents, and other pests not controlled to eliminate their presence on the premises by eliminating harborage conditions. 6-501.1 11(D)
1 citations · 1 facilities
6-501.11: Physical facilities not maintained in good repair
Physical facilities not maintained in good repair.
8,113 citations · 5,373 facilities
6-501.12: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as a…
4,321 citations · 3,909 facilities
6-501.14: Intake or exhaust air ducts not cleaned or filters not changed and they are a source
Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system v…
476 citations · 454 facilities
6-501.16: After use, mop not placed in a position that allows air-drying without soiling walls,
After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies.
1,077 citations · 1,039 facilities
6-501.17: Sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar
Sawdust, wood shavings, granular salt, baked clay, diatomaceous earth, or similar materials used on floors.
3 citations · 3 facilities
6-501.18: Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals
Plumbing fixtures including but not limited to handwashing sinks, toilets and urinals not cleaned as often as necessary to keep them clean.
460 citations · 444 facilities
6-501.19: Toilet room doors not kept closed except during maintenance and cleaning
Toilet room doors not kept closed except during maintenance and cleaning.
133 citations · 126 facilities
Chapter 7: Poisonous or Toxic Materials (17 codes)
Priority (P)
7-201.11: Poisonous or toxic materials not stored to prevent contamination of food, equipment, P
Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating …
2,077 citations · 1,971 facilities
7-202.12(A): Poisonous or toxic materials not used according to the manufacturer's use directions P
Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest con…
9 citations · 9 facilities
7-202.12(A)(2)-(3): Poisonous or toxic materials not used according to the manufacturer's use directions P
Poisonous or toxic materials not used according to the manufacturer's use directions included in labeling or the conditions of certification for use of pest con…
21 citations · 21 facilities
7-203.11: Container previously used to store poisonous or toxic materials used to store, P
Container previously used to store poisonous or toxic materials used to store, transport, or dispense food.
11 citations · 10 facilities
7-204.11: Chemical sanitizer or other chemical antimicrobial applied to food-contact surface P
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020…
364 citations · 344 facilities
7-206.11: Restricted use pesticide does not meet the requirements specified in 40 CFR 152 P
Restricted use pesticide does not meet the requirements specified in 40 CFR 152 Subpart 1.
4 citations · 4 facilities
7-206.12: Rodent bait not contained in a covered, tamper-resistant bait station P
Rodent bait not contained in a covered, tamper-resistant bait station.
13 citations · 13 facilities
7-206.13(A): Tracking powder pesticide used in the food establishment P
Tracking powder pesticide used in the food establishment.
1 citations · 1 facilities
7-207.11(B): Medicine necessary for the health of an employee not located to prevent the P
Medicine necessary for the health of an employee not located to prevent the contamination of food, equipment, utensils, linens, or single-service or single-use …
80 citations · 79 facilities
7-207.12: Medicine belonging to an employee that requires refrigeration and is stored in a P
Medicine belonging to an employee that requires refrigeration and is stored in a food refrigerator not stored in a package or container and kept inside a covere…
7 citations · 7 facilities
7-208.11(B): First aid supplies for employees' use not stored in a kit or container that is located to P
First aid supplies for employees' use not stored in a kit or container that is located to prevent the contamination of food, equipment, utensils, linens, or sin…
78 citations · 77 facilities
7-301.11: Poisonous or toxic materials for retail sale not stored or displayed to prevent P
Poisonous or toxic materials for retail sale not stored or displayed to prevent contamination of food, equipment, utensils, linens, and single-service and singl…
1,189 citations · 1,150 facilities
Priority Foundation (Pf)
7-101.11: Container of poisonous or toxic materials or personal care item does not bear a Pf
Container of poisonous or toxic materials or personal care item does not bear a legible manufacturer’s label.
5 citations · 5 facilities
7-102.11: Working container of poisonous or toxic materials taken from a bulk supply not Pf
Working container of poisonous or toxic materials taken from a bulk supply not clearly and individually identified with the common name of the material.
516 citations · 500 facilities
7-202.11: Poisonous or toxic materials that are not required for the operation or maintenance Pf
Poisonous or toxic materials that are not required for the operation or maintenance of the food establishment or intended for retail sale is present in the esta…
29 citations · 29 facilities
7-207.11(A): Medicine that is not necessary for the health of employees or intended for retail sale Pf
Medicine that is not necessary for the health of employees or intended for retail sale is present.
9 citations · 9 facilities
7-209.11: Employee personal care item not stored in designated dressing room or area,
Employee personal care item not stored in designated dressing room or area, locker, or other suitable facility.
22 citations · 22 facilities
Chapter 8: Compliance and Enforcement (5 codes)
Priority (P)
8-103.12(A): Establishment not in compliance with the special process approval granted by the P
Establishment not in compliance with the special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP pl…
153 citations · 144 facilities
Priority Foundation (Pf)
8-103.11: Special process approval request does not include a complete Application for Pf
Special process approval request does not include a complete Application for Special Process Approval, a statement citing the relevant Food Code section numbers…
1 citations · 1 facilities
8-103.12(B): Records not maintained or provided for a special process approval granted by the Pf
Records not maintained or provided for a special process approval granted by the Florida Department of Agriculture and Consumer Services, or a required HACCP pl…
132 citations · 128 facilities
8-201.14: Required HACCP plan does not include general information for the applicant or Pf
Required HACCP plan does not include general information for the applicant or permit holder, categorization of the types of time/temperature control for safety …
2 citations · 2 facilities
8-201.13(A): Properly prepared HACCP plan not submitted to the Florida Department of
Properly prepared HACCP plan not submitted to the Florida Department of Agriculture and Consumer Services for approval before engaging in an activity that requi…
38 citations · 38 facilities
FDACS Stop-Sale & Stop-Use Order Categories
FDACS also issues stop-sale and stop-use orders when products are adulterated, mislabeled, or pose a health risk. Browse all stop order categories with facility data and product records.
Frequently Asked Questions
- What citation codes does Florida FDACS use?
- Florida FDACS uses 324 FDA Food Code citation codes when inspecting grocery stores, convenience stores, food manufacturers, bakeries, mobile food vendors, and vending machines. Codes are organized by FDA Food Code chapter (Personnel, Food, Equipment, Water/Plumbing, Physical Facility) and classified as Priority (P), Priority Foundation (Pf), or Core (C).
- What is the difference between Priority, Priority Foundation, and Core FDACS violations?
- Priority (P) violations are directly linked to foodborne illness or injury and require immediate corrective action. Priority Foundation (Pf) violations support food safety systems — failure to meet these facilitates food safety failures. Core (C) violations are good retail practice requirements with no direct illness link, but indicate overall compliance quality.
- How are FDACS citation codes different from DBPR violation codes?
- Florida FDACS uses FDA Food Code alphanumeric citation codes (e.g. 3-501.16, 6-501.11) when inspecting FDACS-regulated establishments like grocery stores, convenience stores, and food manufacturers. Florida DBPR uses numeric codes (V01–V58) when inspecting restaurants, hotels, and licensed food service operations. Both systems reference the FDA Food Code but use different notation and inspection categories.
- What types of Florida businesses do FDACS inspectors inspect?
- FDACS (Florida Department of Agriculture and Consumer Services) inspects grocery stores, supermarkets, convenience stores, bakeries, candy manufacturers, caterers, food processors, mobile food units, roadside stands, and vending machines. FDACS does not inspect restaurants — those fall under DBPR jurisdiction.
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.
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.