GOR-DOZ EXPRESS LLC
501 DR MLK JR BLVD E, Belle Glade FL 33430 · (561)449-6083
Last inspected Jan 20, 2026 · 7 visits since November 2023
APR 24
NOV 24
MAR 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on stove top: pinto beans (103F - Hot Holding) As per operator, cooked 40 mins prior. Advised operator to reheat to 165+F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024027235 | Apr 17, 2024 | Jun 26, 2026 | $400 |
| 2--2023067989 | Nov 14, 2023 | Jan 16, 2024 | $400 |
Inspection history
7 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at flip top cooler soiled
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on table beside flat top grill: mozzarella cheese (57F - Cold Holding) As per operator, has been sitting on table for 10 mins. Not prepped or portioned today. Advised operator to quick chill or place on time as a public health control.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Steak in written procedure not time marked. As per operator, item finished cooking at 11:45am. Operator time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line; on stove top: pinto beans (103F - Hot Holding) As per operator, cooked 40 mins prior. Advised operator to reheat to 165+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler unit: Sour cream in bottle (53F at 12:45pm; 53F at 12:57pm- Cooling) As per operator, sour cream was portioned and has been cooling since approximately 45 minutes. At current rate of cooling, item will not cool to 41F within a total of 4 hours. Item stored over-stacked. Advised operator to quick chill.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from car to food truck and handled hot sauce; no hand wash. Advised employee to wash hands. Employee washed hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Rice cooker: cooked rice (123F- Hot Holding) As per operator hot held in rice warmer for more than 4 hours. See stop sale. At steam table: cooked steak (119F- Hot Holding); cooked pork (130F- Hot Holding) As per operator items are being held in steam table for more than 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 Flip top reach in cooler: diced tomatoes (46F at 2:25pm- ambient cooling); shredded lettuce (45F at 2:25pm- ambient cooling) As per operator cut at 10am. Items did not cool to 41F within 4hrs. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: shredded mozzarella (56F - Cold Holding); sliced mozzarella (55F - Cold Holding) Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top reach in cooler: shredded mozzarella (56F - Cold Holding); sliced mozzarella (55F - Cold Holding) Not prepared or portioned today. As per operator stored for over 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 Flip top reach in cooler: diced tomatoes (46F at 2:25pm- ambient cooling); shredded lettuce (45F at 2:25pm- ambient cooling) As per operator cut at 10am. Items did not cool to 41F within 4hrs. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Rice cooker: cooked rice (123F- Hot Holding) As per operator hot held in rice warmer for more than 4 hours. See stop sale. At steam table: cooked steak (119F- Hot Holding); cooked pork (130F- Hot Holding) As per operator items are being held in steam table for more than 4 hours. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Single glass door reach in cooler: hot sauce in bottles (58F at 2:20pm; 50F at 3:20pm- Cooling) cooling since 9am. At current rate of cooling, hot sauce will not cool to 41F within a total of 6 hours. Advised operator to blast chill.
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.