Florida Violation V19: Proper hot holding

Overview

Violation V19 (Proper hot holding) is a High Priority food safety violation in the Food Safety category with 0 citations in the past 12 months. BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes — reaching illness-causing levels within 1 hour.

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

High PrioritySeverity
Food SafetyCategory
0Citations (12 mo)
Codes 01–28Classification

Violation V19 — Proper hot holding — is classified as a high priority violation in Florida's food safety code under the Food Safety category.

Reference: 61C-4.010(4)(a), FDA Food Code 3-501.16

What the Code Says

V19 — Proper hot holding

Food not held at required hot holding temperature

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

Why This Matters

BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes — reaching illness-causing levels within 1 hour. Hot food held below 135°F enters the temperature danger zone where bacteria multiply exponentially. This violation is responsible for 40% of restaurant outbreaks and causes 1 million US illnesses annually from C. perfringens alone.

CDC Risk Factor Classification: Improper Holding/Time & Temperature - CDC Risk Factor #3

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

Code Requirements

Hold all hot TCS food at 135°F or above. Monitor with calibrated thermometer every 2 hours. If food drops below 135°F: reheat to 165°F if within 2 hours, DISCARD if below 135°F for over 2 hours. Equipment must maintain food at 135°F or above — do NOT rely on equipment without verification. Document hot holding temperatures.

References

Frequently Asked Questions

What is Florida food safety violation V19?
Florida DBPR violation V19 (Proper hot holding) is a High Priority violation in the Food Safety category. Food not held at required hot holding temperature
Why is violation V19 (Proper hot holding) dangerous?
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes — reaching illness-causing levels within 1 hour. Hot food held below 135°F enters the temperature danger zone where bacteria multiply exponentially. This violation is responsible for 40% of restaurant outbreaks and causes 1 million US illnesses annually from C. perfringens alone.
What are the requirements to correct violation V19?
Hold all hot TCS food at 135°F or above. Monitor with calibrated thermometer every 2 hours. If food drops below 135°F: reheat to 165°F if within 2 hours, DISCARD if below 135°F for over 2 hours. Equipment must maintain food at 135°F or above — do NOT rely on equipment without verification. Document hot holding temperatures.
What CDC risk factor does violation V19 fall under?
Violation V19 (Proper hot holding) is classified under: Improper Holding/Time & Temperature - CDC Risk Factor #3. The CDC identifies five major risk factors contributing to foodborne illness outbreaks in food service establishments.

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