Rankings
The Worst Kitchens
Restaurants ranked by high-priority violations — the findings the state says can make you ill.
1
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pho Soup base in pan on shelves next to cook line 97 degrees. Owner put back on stove reheated to temp 185.
214All Time
2
Live, small flying insects found. Observed total of 26 flying insects. 2 flying insects in upstairs bar. 2 flying insects in service room at entrance to kitchen. 2 flying insects in dining area. Observed 20 flying insects under ware washing.
103All Time
3
Stop Sale issued due to food not being in a wholesome, sound condition. Observed live flying insects on top of stored cases of uncooked green plantains with skin on in box on floor. Stop sale issued to 3 green plantains
103All Time
4
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
98All Time
5
Rodent activity present as evidenced by rodent droppings found. 9 rodent droppings in old walk in cooler used for dry storage bag of cashews and Makhana in dry storage have holes chewed in them.
96All Time
6
Roach activity present as evidenced by live roaches found. Observed 5 live roaches on food truck in following areas: 3 live roaches on floor next to reach in freezer 2 live roaches on top of to go white containers behind reach in freezer
96All Time
7
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.
94All Time
8
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash spoon at prep sink with soap and water; no sanitizing done. Advised employee to clean and sanitize spoon.
91All Time
9
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. -work register then portioned food into containers
88All Time
10
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 1/28; bbq chicken 2/7 imperial mix 2/7, port Demi 2/2. Beer cheese, 1/31, wasabi cream 1/28
88All Time
11
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread in storage walk in cooler. Raw eggs over lime juice and beef base in reach in cooler across from dish machine.
88All Time
12
Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher washing pans, tubs, rinsing, and placing to air dry without sanitizing Priority: High Priority
86All Time
13
Sewage/wastewater backing up through floor drains. Floor drain backing up causing significant amount of water to build up behind cook line large pot area. Causing bad smell. Floor drain near prep sink near dishwasher stand water in floor drain.
84All Time
14
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pooled eggs (for wash) on shelf above raw scallops in reach in cooler by cook line, employee rearranged
83All Time
15
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee didn't wash hands before cutting vegetables. - Operator coached employee
79All Time
16
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. Operator set up triple sink with 200ppm QAC.
78All Time
17
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. beef overnight (54-62F - Cooling)
77All Time
18
Nonfood-grade bags used in direct contact with food. -Washed produced stored in grocery T-shirt bags. -Frozen raw meats stored in grocery T-Shirt bags inside reach in freezers. -Cooked noodles stored in grocery T-Shirt bags.
76All Time
19
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags with Raw beef over cooked beef inside walk in freezer Advised operator to stored properly
74All Time
20
Raw animal food ( raw chicken and raw beef over salsa ) stored over/not properly separated from ready-to-eat food in glass door cooler at cook line - reviewed proper food storage with cook and manager - manager rearranged food
72All Time
21
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over berries and fried chicken in reach in cooler by front counter Operator moved raw chicken to lower shelf.
72All Time
22
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe in water bean sprouts (70F - Cold Holding). Operator stated less then hour and put in refrigerator.
71All Time
23
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair with his hands and then scooped ice to fill ice bin
70All Time
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. Dishwasher (Chlorine 0ppm) Operator unable to prime.
70All Time
25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half cream (47F - Cold Holding) item in top portion of cooler not under pans fill line, employee moved carton below.
69All Time
26
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. New Rice added to the top of the items on time control.
68All Time
27
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At reach in cooler; raw chicken over raw beef. Operator moved raw chicken below beef.
67All Time
28
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At double door reach in cooler: Seafood soup, beef soup and cooked vegetables dated 08/06 See stop sale.
67All Time
29
Non-food grade paper/paper towel used as liner for food container. Paper towels lining egg rolls stored inside walk in cooler. Wet wiping cloths used to line sprouts and mint in upright glass reach in cooler behind front door.
66All Time
30
Roach activity present as evidenced by live roaches found. Approximately 3 live roaches in kitchen crawling behind shelf supports over unpackaged food in dry storage area. Advised Operator to eliminate live roaches, clean and sanitize areas.
66All Time
31
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. Dishwasher (Chlorine 10ppm);fixed to 50 ppm
66All Time
32
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler; raw chicken stored over ready to eat miso paste. Operator moved raw chicken to walk-in cooler.
65All Time
33
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
64All Time
34
Nonfood-grade bags used in direct contact with food. Observed cut onions stored in shopping bag located in the walk-in cooler. Observed cooked pork stored in shopping bag located in the standing 2 door reach in cooler.
63All Time
35
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building then began working; no handwash Employee washed hands
63All Time
36
Displayed food not properly protected from contamination. Observed customer scooping ice cream at ice cream buffet and observed his hand and arm touching the ice cream. Advised operator to make the ice cream station an employee service station. See stop sale.
63All Time
37
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 30 flies in dish pit on clean dishes, dish machine, and cleaning supplies 4 flies landing on soda bib station in lobby
63All Time
38
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At drawers under cook line samosas, vegetable patty at 47F- 52F. Person in charge discarded.
62All Time
39
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. Dish machine next to three compartment sink, 0ppm.
62All Time
40
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line turned his hat backwards put on gloves without washing his hands.
61All Time
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.