Rankings
The Worst Kitchens
Restaurants ranked by high-priority violations — the findings the state says can make you ill.
1
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.
4390 Days
2
Rodent activity present as evidenced by rodent droppings found. 35 rodent droppings in kitchen. 2 rodent droppings in dry storage. 2 rodent droppings on shelf under television in dining area.
2490 Days
3
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.
2490 Days
4
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.
2190 Days
5
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
2090 Days
6
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched trash can and then marinated raw chicken
2090 Days
7
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. Observed chlorine sanitizer was 0 ppm.
2090 Days
8
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.
2090 Days
9
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.
2090 Days
10
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.
1990 Days
11
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Walk in cooler Mole 8/17 Salsa ranchero 8/19 Sals enchilada 8/19 Consumer 8/19 Cooked pork 8/18
1990 Days
12
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pig ear (54F - Cooling); beef (54F - Cooling); turkey (54F - Cooling); chicken (54F - Cooling) stored in the walk in cooler since last night. Stop sale issued.
1990 Days
13
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 51, rice noodles 48, raw chicken 49F, raw chicken mix 48F, raw shrimp mix 48F, raw shell eggs 53F pork and shrimp dumpling 49F shrimp balls 49 F, shrimp stuffed eggplant49F, raw shrimp48F, cooked pork 48F All cold holding in walk in cooler. Walk in cooler is down.
1890 Days
14
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw shrimp stored above open container of ice cream in reach in freezer. Employee reorganized.
1890 Days
15
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0F corrected to 160F)
1890 Days
16
Roach excrement and/or droppings present. Observed approximately 20 roach droppings were observed beneath the shelving in the second-floor dry storage, and approximately 15 roach droppings were noted next to the water heater.
1790 Days
17
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Krab salad at 51F, fish at 121F. Fish and Krab salad not discarded
1790 Days
18
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in walk in cooler cracked raw shell egg stored with raw shell eggs. See stop sale.
1790 Days
19
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour. Duck, pork, cooked noodles, cooked rice marked at 11 not discarded at 3. See stop sale.
1690 Days
20
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.
1690 Days
21
Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler in dish area, pan of raw beef patties stored on pan of lobster roll mix with fully cooked lobster. Manager switched items.
1690 Days
22
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.
1690 Days
23
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)
1690 Days
24
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, no sanitizer hooked up to machine.
1690 Days
25
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed utensils and plates inside dish machine washed but not sanitized.
1690 Days
26
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer raw shrimp stored over sliced mushrooms not all commercially packaged.
1690 Days
27
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.
1690 Days
28
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Salsa made in house cooling in large 5 gallon container overnight per person in charge at 46-47F in walk in cooler.
1690 Days
29
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over pizzas in reach in cooler near ovens Operator moved pizzas to store above chicken
1590 Days
30
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.
1590 Days
31
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.
1590 Days
32
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed one case of raw shell eggs stored at ambient temperature on floor in entrance to kitchen and on top of freezer at cook line.
1590 Days
33
Live, small flying insects found. Observed 1 fly fling around in prep area; operator killed. Approximately 3 live flying insects observed flying around in kitchen prep area where 2 landed on flip top cooler lid.
1590 Days
34
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sweet potato (61F - Cooling) inside of walk in cooler. As per chef, made the prior night and left in walk in.
1490 Days
35
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In cookline lower fliptop cooler, portioned rice 75F at 2:40pm (Cooling from approximately 11:00am). See stop sale.
1490 Days
36
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed peppers and unwashed ginger root. Operator moved raw shell eggs to bottom shelf.
1490 Days
37
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: cooked potatoes (126F - Hot Holding) As per operator, stored since 1 hour. Advised operator to reheat to 165F.
1490 Days
38
Non-food grade paper towel used as liner for food containers in direct contact with raw fish/raw fish roe, cooked asparagus. Advised Operator to use only food-grade paper in contact with food.
1490 Days
39
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice in walk in cooler cooked last night stored covered and stacked. rice (47F - Cooling) Stop sale issued.
1490 Days
40
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer bucket testing at 500+ PPM.
1490 Days
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.