DIXIE FRIED CHICKEN
133 DR MARTIN LUTHER KING JR BLVD, Belle Glade FL 33430 · 6467161758
Last inspected Apr 1, 2026 · 17 visits since September 2023
JUL 24
FEB 25
MAY 25
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed on chemical storage shelf near bathroom.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
8 cases · $5,700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024009207 | Feb 9, 2024 | Mar 18, 2024 | $800 |
| 2--2023051865 | Sep 7, 2023 | Oct 24, 2023 | $800 |
| 2--2023037745 | Jun 22, 2023 | Jul 31, 2023 | $800 |
| 2--2023018780 | Jan 26, 2023 | May 4, 2023 | $800 |
| 2--2022051639 | Jul 29, 2022 | Nov 17, 2022 | $700 |
| 2--2021028206 | Jun 12, 2021 | Jul 14, 2021 | $800 |
| 2--2019016994 | Mar 28, 2019 | Apr 30, 2019 | $800 |
| 2--2018035453 | Jun 8, 2018 | Aug 8, 2018 | $200 |
Inspection history
17 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) corrected to 100ppm
Handwash sink used for purposes other than handwashing. At hand sink by cook line- cloth used inside sink- operator removed.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures used for cooked.chicken
No handwashing sign provided at a hand sink used by food employees.
Jul 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects found In customer lobby approximately 3 live flying insects landing on hanging plant. In kitchen approximately 1 live flying insect landing on wall next to three compartment sink. In laundry room approximately 2 live flying insects landing on employee belongings. Discussed with operator who killed flies with fly swatter.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to walk in cooler interior has Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
Jul 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen wiped face with hand and without washing hands after handled clean and sanitized utensils, discussed with operator employee washed hands.
Live, small flying insects found In customer lobby approximately 3 live flying insects landing on hanging plant. In kitchen approximately 1 live flying insect landing on wall next to three compartment sink. In laundry room approximately 2 live flying insects landing on employee belongings. Discussed with operator who killed flies with fly swatter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table butter milk (57F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 45 minutes, discussed with operator who decided to place product on time as a public health control. In reach in cooler raw pork chops (46F - Cold Holding) per operator product left out to thaw for approximately 1 hour, discussed thawing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table mashed potatoes (119F - Hot Holding); gravy (122F - Hot Holding) per operator product prepared approximately 2 hours ago, discussed hot holding requirements with operator who moved product to reheat to 165+F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected Sanitizer Bucket (Chlorine 100ppm)
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside of three compartment sink, discussed with operator who educated employee.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic bins of hush puppy mix with buttermilk and eggs (71F - Cooling) at 11:10 since 10:55 to 70F at 11:20, at this current rate of cooling product will not reach 41F within 4 hour's discussed with operator who moved product to freezer to rapid chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to walk in cooler interior has Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
May 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
May 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler- coleslaw 45-46F at 3:25 ( cooling since 10:30), macaroni salad 45-46F at 3:25 ( cooling since 10:30)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler- coleslaw 45-46F at 3:25 ( cooling since 10:30), macaroni salad 45-46F at 3:25 ( cooling since 10:30)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Toxic substance/chemical improperly stored. At storage closet container of powdered bleach stored over container of spices- operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - catfish fingers 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30), raw pork 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30), raw fish 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30), raw chicken 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30) - at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in cooler to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for milk, cooked chicken and fries under time as a Public health control.
Spray bottle containing toxic substance not labeled. At storage area - spray bottle of degreaser not labeled- operator labeled.
Current Hotel and Restaurant license not displayed.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for milk batter and fried chicken on time as a Public health control.
Spray bottle containing toxic substance not labeled. At front counter pink chemical spray bottle not labeled- operator labeled.
Current Hotel and Restaurant license not displayed.
Wiping cloth sanitizing solution stored on the floor- at front counter area- operator removed.
Jul 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - 3 door reach in cooler - portioned Cole slaw 53F@ 11:30am ambient cooling since 9:30am recheck 15 mins 53F; Catfish 48F at 11:30am ambient cooling since 9:30am recheck 15 mins 48F. Walk in cooler - Cole slaw 48F@10:40am ambient cooling since 9:30am recheck 20 mins 48F. cod 48F@ 11:45am ambient cooling since 9:00am recheck 15 mins (48F - Cooling) - operator added ice bags to all cooling items to help facilitate the cooling process.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cut cabbage (46F-47F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours. See stop sale. small make table - shredded BBQ chicken patties (45F - Cold Holding) not portioned or prepared today held in bottom unit of make table overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cut cabbage (46F-47F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours. See stop sale. small make table - shredded BBQ chicken patties (45F - Cold Holding) not portioned or prepared today held in bottom unit of make table overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (131F - Hot Holding) at 11:50am operator states held in warmer since 10:00am - operator increased warmer temperature and moved mashed potatoes to stove for reheat. Recheck mashed potatoes 169F Reheating.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - 3 door reach in cooler - portioned Cole slaw 53F@ 11:30am ambient cooling since 9:30am recheck 15 mins 53F; Catfish 48F at 11:30am ambient cooling since 9:30am recheck 15 mins 48F. Walk in cooler - Cole slaw 48F@10:40am ambient cooling since 9:30am recheck 20 mins 48F. cod 48F@ 11:45am ambient cooling since 9:00am recheck 15 mins (48F - Cooling) - operator added ice bags to all cooling items to help facilitate the cooling process.
No conspicuously located ambient air temperature thermometer in holding unit. In 3 door reach in cooler.
Time/temperature control for safety food not maintained frozen solid in a freezer - TCS foods tested at 29F - 31F.
Apr 23, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2024Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. At dinning room area approximately 1 live roach on floor under dinning table- operator killed, removed and sanitized area.
Handwash sink used for purposes other than handwashing. At handwash sink near cookline- wiping cloth inside sink- operator removed.
Dead roaches on premises. At dinning room area - approximately 2 dead roaches on floor under neath dinning room tables- operator removed and sanitized area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over single service cups by front counter- operator removed bag and stored properly.
Time/temperature control for safety food thawed in an improper manner. At cookline counter- raw pork defrosting out at room temperature- operator placed in walk in cooler.
Apr 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb- by mop sink hose.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for batter and milk - u dear time as a public health control.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee trying through Florida Branch International Food Service Executive Association for Terwenms Desrisseaux 02/03/24 expired
Ice buildup in walk-in freezer.
Apr 11, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot holding area by fry station- cooked chicken 110-115F - hot holding, fries 114-117F- hot holding, mashed potatoes and gravy 101F- hot holding- food out of temperature for 20 minutes- operator placed under time as a public health control for remaining time. At steam table by cookline- mashed potatoes 120-125F- hot holding, gravy 120-125F- hot holding- food out of temperature for 30 minutes- operator placed to be reheated.
Toxic substance/chemical improperly stored. At front counter shelf- spray bottle of Windex over box of tea- operator removed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb- by mop sink hose.
Handwash sink used for purposes other than handwashing. Employee dumped ice down handwash sink by cookline.
No paper towels or mechanical hand drying device provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for batter and milk - u dear time as a public health control.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler- raw chicken prepared Friday 04/05/24 not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee trying through Florida Branch International Food Service Executive Association for Terwenms Desrisseaux 02/03/24 expired
Spray bottle containing toxic substance not labeled. At chemical storage room by bathroom- spray bottle of degreaser not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food stored in hit box with hush puppies- operator removed.
Ice buildup in walk-in freezer.
Feb 9, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb at mop sink. Advised operator to provide.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk in cooler: ceiling heavily soiled with mold like substance.
Feb 9, 2024■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings on shelves of chemical storage. Approximately 12 rodent droppings on clean dry storage shelves under prep table near ice machine. Approximately 4 rodent droppings in clean container on clean dry storage shelves under prep table near ice machine. In wash area: approximately 4 rodent droppings in clean container and approximately 9 rodent droppings under tables. Approximately 4 rodent droppings behind ice machine. Approximately 4 rodent droppings under triple sink. Approximately 3 rodent droppings underneath hand wash sink near main prep area Approximately 15 rodent droppings in dry storage area, on the cover of flour container, on shelves with single service containers and shelves with food items and floor. Approximately 7 rodent droppings under stove on cook line.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb at mop sink. Advised operator to provide.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk in cooler: ceiling heavily soiled with mold like substance.
Feb 7, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. Open box with trays of raw shelled eggs stored above unwashed bags of onions in walk in cooler. Advised operator to store properly.
Roach activity present as evidenced by live roaches found. 1 live roach observed on chemical storage shelf near bathroom.
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings on shelves of chemical storage. Approximately 12 rodent droppings on clean dry storage shelves under prep table near ice machine. Approximately 4 rodent droppings in clean container on clean dry storage shelves under prep table near ice machine. In wash area: approximately 4 rodent droppings in clean container and approximately 9 rodent droppings under tables. Approximately 4 rodent droppings behind ice machine. Approximately 4 rodent droppings under triple sink. Approximately 3 rodent droppings underneath hand wash sink near main prep area Approximately 15 rodent droppings in dry storage area, on the cover of flour container, on shelves with single service containers and shelves with food items and floor. Approximately 7 rodent droppings under stove on cook line.
Toxic substance/chemical improperly stored. Hand sanitizer on prep counter above basket of clean containers. Advised operator to store properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose Bibb at mop sink. Advised operator to provide.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures available for use of time as a public health control to hold buttermilk at prep table. Emailed to operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust throughout kitchen.
Dead roaches on premises. 1 dead roach observed in broken soap dispenser with soap in wash area.
Food stored on floor. Container of raw shrimp and tilapia on floor of walk in cooler. Operator stored properly.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At walk in cooler: ceiling heavily soiled with mold like substance.
Sep 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gregory Carden, 09/28/2015
Manager or person in charge lacking proof of food manager certification. Roseann Vaughn, manager.
Employee personal food not properly identified and segregated from food to be served to the public. Employee foods in walk in cooler and 3 door reach in all above customer foods - operator moved to lower shelf.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.