Red Bowl Asian Bistro Racked Up 9 High-Severity Violations in Ormond Beach and Stayed Open
An Ormond Beach Asian bistro drew 9 high-severity violations in May 2026, including food from unapproved sources and und…
Florida Food Safety Violation Codes
FloridaFoodSafety.org indexes 58 standardized DBPR violation codes across three severity levels: 28 high-priority codes addressing imminent hazards like contamination and temperature control, 16 intermediate codes covering food sources and equipment, and 14 basic codes addressing documentation and labeling. Across all facilities and inspections on record, these codes account for over 5.4 million total citations. The most frequently cited violations are food contact surface cleanliness (37,725 citations), consumer advisory requirements (36,114), proper hand and arm washing (33,950), proper ventilation (32,436), and clean multi-use utensils (31,013). Each violation code page provides citation counts, affected facilities, statewide trends, and enforcement context.
Summary generated from Florida DBPR public inspection records and FDA Food Code data.
High Priority Violations (V01–V28)
High priority violations represent the most serious food safety risks — conditions most likely to directly cause foodborne illness. These include improper cooking and holding temperatures, inadequate handwashing, contamination hazards, and unsafe food sources.
V01: Management awareness High Priority
Person in charge not present or not performing duties
Category: Management
V02: Employee health policy High Priority
No employee health policy or inadequate policy
Category: Personnel
V03: Employee health reporting High Priority
Employee not reporting symptoms of illness
Category: Personnel
V04: Ill employee working High Priority
Employee working while ill with transmissible disease
Category: Personnel
V05: Handwashing procedures High Priority
Inadequate handwashing by food employees
Category: Personnel
V07: No bare hand contact High Priority
Bare hand contact with ready-to-eat food
Category: Food Handling
V08: Proper hand/arm washing High Priority
Improper hand and arm washing technique
Category: Personnel
V09: No contamination High Priority
Food contaminated by chemical, physical, or biological hazards
Category: Food Safety
V10: Approved food source High Priority
Food from unapproved or unknown source
Category: Food Source
V11: Food in good condition High Priority
Food in poor condition, mislabeled, or adulterated
Category: Food Quality
V12: Shell stock requirements High Priority
Inadequate shell stock identification/records
Category: Food Source
V13: Parasite destruction High Priority
Parasite destruction procedures not followed
Category: Food Safety
V14: Food contact surfaces High Priority
Food contact surfaces not properly cleaned/sanitized
Category: Equipment
V15: Food separated/protected High Priority
Improper food storage, separation, or protection
Category: Food Handling
V16: Proper cooking temps High Priority
Food not cooked to required minimum temperature
Category: Food Safety
V17: Proper reheating High Priority
Food not properly reheated for hot holding
Category: Food Safety
V18: Proper cooling methods High Priority
Food not properly cooled from cooking temperature
Category: Food Safety
V19: Proper hot holding High Priority
Food not held at required hot holding temperature
Category: Food Safety
V20: Proper cold holding High Priority
Food not held at required cold holding temperature
Category: Food Safety
V21: Time as control High Priority
Time as a public health control not properly used
Category: Food Safety
V22: Consumer advisory High Priority
No consumer advisory for raw/undercooked foods
Category: Disclosure
V23: Chemical properly stored High Priority
Toxic chemicals improperly stored or labeled
Category: Chemical Safety
V24: Toxic substance control High Priority
Toxic substances improperly identified/stored/used
Category: Chemical Safety
V26: Approved additives High Priority
Unapproved additives or sulfites on raw produce
Category: Food Safety
V27: Correct procedures High Priority
Required procedures for specialized processes not followed
Category: Operations
Intermediate Violations (V29–V44)
Intermediate violations address conditions that can contribute to foodborne illness if left uncorrected. These cover pest control, sanitization procedures, plumbing, waste disposal, and employee practices.
V29: Proper sewage disposal Intermediate
Improper sewage or waste water disposal
Category: Facilities
V30: No insects/rodents/animals Intermediate
Evidence of insects, rodents, or other pests
Category: Pest Control
V31: Clean multi-use utensils Intermediate
Multi-use utensils not properly cleaned
Category: Equipment
V33: Proper cooling equipment Intermediate
Inadequate cooling/cold holding equipment
Category: Equipment
V34: Thermometer provided Intermediate
No or inadequate food thermometers available
Category: Equipment
V37: Plumbing installed Intermediate
Improper plumbing installation or maintenance
Category: Facilities
V39: Employee practices Intermediate
Improper employee practices (eating, drinking, smoking)
Category: Personnel
V41: Toilet facilities Intermediate
Inadequate or improperly maintained toilet facilities
Category: Facilities
Basic Violations (V45–V58)
Basic violations address general sanitation and maintenance requirements. While not directly causing illness, these conditions can contribute to food safety problems over time and indicate overall facility management quality.
V49: Non-food contact surfaces Basic
Non-food contact surfaces not properly maintained
Category: Equipment
V50: Adequate lighting Basic
Inadequate lighting in food preparation/storage areas
Category: Facilities
Fire Safety Violation Codes (45–49 Series)
DBPR inspectors also cite fire safety violations during food establishment inspections — 24 codes covering fire extinguishers, exits, electrical, gas/boiler, and flammable materials.
Frequently Asked Questions
- How many violation codes does Florida DBPR use?
- Florida DBPR uses 58 violation codes divided into three severity levels: 28 high-priority codes (V01–V28), 16 intermediate codes (V29–V44), and 14 basic codes (V45–V58). High-priority violations address immediate food safety risks like temperature control, handwashing, and contamination prevention.
- What is a high-priority food safety violation in Florida?
- High-priority violations (V01–V28) represent the most serious food safety risks including improper cooking temperatures, inadequate handwashing, food from unsafe sources, and chemical contamination. These violations are most likely to directly cause foodborne illness and require immediate correction.
- What happens when a Florida restaurant gets a violation?
- When a DBPR inspector cites a violation, the establishment must correct it. Depending on severity and history, outcomes range from warnings to administrative complaints, fines, or emergency closure orders. Multiple high-priority violations or failure to correct violations can result in license suspension or revocation.
- What is the difference between high-priority, intermediate, and basic violations?
- High-priority violations (V01–V28) pose direct foodborne illness risks and require immediate correction. Intermediate violations (V29–V44) can contribute to illness if uncorrected — covering pest control, sanitization, and plumbing. Basic violations (V45–V58) address general sanitation and maintenance that indicate overall facility quality.
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Editorial Standards & Data Oversight
Data Source: This reference is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the FDA Food Code.
Editorial Process: Content generated using AI to synthesize complex regulatory data and CDC food safety research, then reviewed and verified for accuracy by our editorial team.
Disclaimer: Violation descriptions reflect Florida Administrative Code Chapter 61C-4 and the FDA Food Code current at time of publication. Health risk information sourced from CDC, FDA, and peer-reviewed research.
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.