Rankings
The Worst Kitchens
Restaurants ranked by high-priority violations — the findings the state says can make you ill.
1
Rodent activity present as evidenced by rodent droppings found. Approximately 20 rodent droppings in between speed rack and table in where rice cooker is located next to three compartment sink
746 Months
2
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cooked beef in reach in cooler on the cook line and raw shell eggs over soy sauce in the walk in cooler, employee moved.
516 Months
3
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm) Operator remade sanitize compartment and tested at 50PPM.
466 Months
4
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken cooling process started at 12:30 pm temperature taken at 3:05 pm is 81F. Stop sale.
446 Months
5
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and operating and serving to the public. License expired 2-1-26. let owner know during walk through.
426 Months
6
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee test dish machine, walk to front of house, look in drawers and return to the kitchen and put gloves on with no handwashing.
366 Months
7
Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Flounder Red Snapper Strawberry Grouper Stripe Bass Chilean Sea Bass Alaskan Geoduck Clam Washington Dungeness Crab Crystal Lake Prawns Jellyfish
366 Months
8
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At walk in cooker raw ground beef stored over raw bacon - operator stored properly.
316 Months
9
Raw animal food stored in same container as ready-to-eat food. In reach in freezer non commercially packed krab rangoons stored in came container as raw chicken, discussed with employee who corrected storage of products.
306 Months
10
Sewage/wastewater backing up through floor drains. Water from the floor drain backing up, employees are mopping water as it comes out. Water drains from hand sink to mop and comes up through floor drains.
296 Months
11
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored salad dressings in front counter glass reach-in cooler. Manager moved eggs to bottom shelf.
296 Months
12
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw squid stored over cooked shrimp in flip top portion of ceviche reach in cooler. Observed raw chicken stored over mixed vegetables and chicken soup inside walk in cooler.
286 Months
13
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink with a water hose connected without back flow device on either end of splitter.
256 Months
14
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching cellphone and continue preparing food.
256 Months
15
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches crawling out of wall joint and door to walk in cooler, discussed with operator to eliminate live roaches and clean and sanitize areas.
246 Months
16
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tilapia stored above ready to eat onions in 2 door stainless reach in cooler in prep area. Operator reorganized
246 Months
17
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken in the reach in cooler at the cook line. Employee placed the raw chicken at the bottom.
246 Months
18
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler Raw ground pork and shrimp dumpling stored directly above lettuce, discussed with operator to correct storage of products.
246 Months
19
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell eggs stored above cooked pork, discussed with operator who corrected storage of products.
236 Months
20
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm.
226 Months
21
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Observed no signed employee health agreements. The operator was emailed an agreement form.
226 Months
22
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temp dishwasher in use (Temperature @ 1st run 156, @ 2nd run 163)
226 Months
23
Toxic substance/chemical improperly stored. Chemical spray stored on shelf above make line and prep area. Person in charge moved to appropriate location.
216 Months
24
Stop Sale issued due to food not being in a wholesome, sound condition. 4 bags of reduced oxygen packaged raw grouper thawing in sealed packaging inside walk in cooler.
216 Months
25
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at 200+PPM in sanitizer bucket. Operator add more water. Finale reading: Sanitizer Bucket (Chlorine 100ppm)
216 Months
26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 110° at hot hold line. Placed about 45 mins before. Reheated to 165-175°
216 Months
27
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On top of reach in cooler egg rolls (99F - Hot Holding) per operator product prepared approximately 30 minutes ago and held at room temperature until reheated and served, reviewed hot holding with operator who moved product to reheat to 165F+.
216 Months
28
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -gyro meat (56F - cooling, prepared Sunday, covered in deep pan) reach in cooler on cook line
206 Months
29
Employee switched from working with raw food to ready-to-eat food without washing hands. At cook line employees handled raw shell egg than proceeded to cut cabbage without washing their hands- educated operator - employee washed their hands.
206 Months
30
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26. Person in charge renewed during inspection.
206 Months
31
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. flan (53F - Cooling), refried beans (46F - Cooling). Per operator items cooling over night. See stop sale
206 Months
32
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; 3 door lowboy;beer cheese soup, green beans 48F,1 door; milk 53F, butter 51F,heavy cream 51F, gravy, chili 52F; ( - Cold Holding)
206 Months
33
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched trash can near fryers. No handwash.
206 Months
34
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cut chicken then changed gloves to begin handling dishes without washing hands. Manager had employee wash hands and change gloves.
206 Months
35
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food service employee handled soiled cooler handles, equipment with same gloves as used to handle foods. Manager intervened.
206 Months
36
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ghee made in house stored on top of oven at 130F. Person in charge began reheating.
196 Months
37
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw chicken stored over cooked shrimp and cooked chicken at walk in cooler. Discussed proper storage with employee.
196 Months
38
Roach excrement and/or droppings present. Approximately 5 roach droppings observed on top of ice machine. Approximately 10 roach droppings observed on floor behind dish drying rack near triple sink and ice machine.
196 Months
39
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in triple sink rubbed hands for less than 10 seconds. Observed second employee rubbing hands for less than 10 seconds while washing hands.
196 Months
40
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: Cooked chicken dated 07/09. See stop sale.
196 Months
Where Roaches RoamNeighbourhoods ranked by the number of inspections where the inspector recorded roaches.The Rodent ReportNeighbourhoods ranked by inspections that recorded rodents, mice, or their droppings.Most ImprovedKitchens that turned it around — ranked by how far their inspection record improved on the period before.Fixed In A DayKitchens that were told to put something right and had it signed off by the next day.The Cleanest NeighbourhoodsNeighbourhoods ranked by the share of inspections that were passed outright, with nothing found.
Findings are quoted exactly as the inspector wrote them, from Florida DBPR public records — spelling and all. Neighbourhoods are grouped by postcode. How we grade.