Florida Violation V16: Proper cooking temps

Overview

Violation V16 (Proper cooking temps) is a High Priority food safety violation in the Food Safety category with 14,497 citations in the past 12 months. PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness.

Summary generated from Florida DBPR public inspection records and CDC food safety data.

High PrioritySeverity
Food SafetyCategory
14,497Citations (12 mo)
Codes 01–28Classification

Violation V16 — Proper cooking temps — is classified as a high priority violation in Florida's food safety code under the Food Safety category.

Reference: 61C-4.010(4), FDA Food Code 3-401

What the Code Says

V16 — Proper cooking temps

Food not cooked to required minimum temperature

— Florida Administrative Code 61C-4, FDA Food Code

Why This Matters

PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens.

CDC Risk Factor Classification: Inadequate Cooking - CDC Risk Factor #2

The CDC identifies five major contributing factors to foodborne illness outbreaks: food from unsafe sources, inadequate cooking, improper holding temperatures, contaminated equipment, and poor personal hygiene. Source: CDC Contributing Factors

Real-World Impact

In 2017, the FDA investigated a Salmonella outbreak linked to undercooked chicken at a restaurant chain. Testing revealed internal temperatures of only 145 degrees F instead of the required 165 degrees F for poultry. The outbreak sickened 358 people across 42 states with 133 hospitalizations.

Source: CDC — Salmonella Reading Outbreak from Undercooked Turkey, 2018

Code Requirements

Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.

References

Frequently Asked Questions

What is Florida food safety violation V16?
Florida DBPR violation V16 (Proper cooking temps) is a High Priority violation in the Food Safety category. Food not cooked to required minimum temperature
Why is violation V16 (Proper cooking temps) dangerous?
PATHOGEN SURVIVAL: Undercooking is a leading cause of foodborne illness. Salmonella in poultry survives below 165°F — causes 1.35 million US infections annually. E. coli O157:H7 in ground beef survives below 155°F — causes bloody diarrhea and kidney failure. Trichinella in pork survives below 145°F. Proper cooking is the critical kill step that destroys these pathogens.
What are the requirements to correct violation V16?
Cook to minimum internal temperatures: Poultry/stuffing/reheated foods: 165°F for 15 seconds. Ground meats: 155°F for 15 seconds. Pork/beef/fish/eggs (immediate service): 145°F for 15 seconds. Whole roasts: 145°F for 4 minutes. Verify with calibrated probe thermometer in thickest part. Microwave cooking: 165°F, rotate, stand 2 minutes.
What CDC risk factor does violation V16 fall under?
Violation V16 (Proper cooking temps) is classified under: Inadequate Cooking - CDC Risk Factor #2. The CDC identifies five major risk factors contributing to foodborne illness outbreaks in food service establishments.

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