Glossary

What the violations actually mean

Inspection reports are written in citation codes. This is every kind of violation on record — 2,139,843 findings in total — with the wording inspectors actually use, how often each one comes up, and real examples.

Florida sorts every violation into one of three tiers, and the tier is the state's judgement, not ours. High priority means the finding could directly cause illness — temperature abuse, live vermin, bare hands on ready-to-eat food. Intermediate means it makes a high-priority failure more likely, like a broken thermometer or an uncertified manager. Basic is housekeeping and maintenance: real, but not how anyone gets ill.

Code	What it says	Citations	Recorded
14	Food contact surfaces designed, constructed, maintained, installed, located13,092 high priority	59	182,834
36	Floors properly constructed, clean, drained, coved	42	169,583
22	Food contact surfaces of equipment and utensils clean26,798 high priority	45	164,019
08B	Food protection, cross-contamination3,203 high priority	57	97,924
23	Non-food contact surfaces clean13 high priority	9	90,314
31B	Toilet and hand-washing facilities: number, convenient, designed, installed	7	89,593
08A	Food protection, cross-contamination70,790 high priority	19	70,815
29	Plumbing installed and maintained24,432 high priority	40	68,244
03A	Food out of temperature66,958 high priority	11	67,159
16	Dishwashing facilities designed, constructed, operated104 high priority	49	66,224
10	In-use food dispensing utensils properly stored1,113 high priority	17	64,840
31A	Toilet and hand-washing facilities: number, convenient, designed, installed	9	63,473
11	Personnel with infections restricted183 high priority	22	58,694
41	Toxic items properly stored, labeled and used29,845 high priority	19	55,862
53B	Food management certification valid, employee training verification	14	54,500
01B	Approved source47,659 high priority	27	47,798
50	Current license properly displayed19,084 high priority	20	46,713
21	Wiping cloths clean, used properly, stored	35	45,992
12A	Hands washed and clean, good hygienic practices37,558 high priority	28	40,682
12B	Hands washed and clean, good hygienic practices	12	39,976
51	Other conditions sanitary and safe operation40 high priority	30	38,737
02C	Original container: properly labeled, date marking, consumer advisory3,981 high priority	9	38,732
24	Storage and handling of clean equipment, utensils	22	38,175
35A	Presence of insects or rodents; animals prohibited; outer openings protected27,055 high priority	24	37,807
13	Clean clothes, hair restraints	9	33,076
53A	Food management certification valid, employee training verification	14	31,823
25	Single service items properly stored, handled, dispensed33 high priority	28	29,237
40	Employee lockers provided and used, clean	6	28,860
02D	Original container: properly labeled, date marking, consumer advisory	7	28,185
33	Waste containers covered, adequate, insect and rodent proof, emptied, clean	30	27,102
35B	Presence of insects or rodents; animals prohibited; outer openings protected	13	24,631
06	Potentially hazardous food properly thawed	8	22,118
03B	Food out of temperature21,990 high priority	4	21,991
05	Thermometers provided and conspicuously placed14 high priority	16	21,817
32	Restrooms: self-closing doors, working fixtures, clean, soap, towels, tissue, covered waste receptacles	37	19,463
03F	Food out of temperature10,057 high priority	10	16,805
42	Premises maintained, free of litter; cleaning equipment stored; kitchen restricted to authorized personnel	3	16,216
27	Water source safe, hot and cold under pressure572 high priority	30	13,211
03D	Food out of temperature8,214 high priority	9	13,087
02B	Original container: properly labeled, date marking, consumer advisory16 high priority	4	9,283
01C	Approved source	11	8,836
38	Lighting provided as required, fixtures shielded	12	7,660
03G	Food out of temperature907 high priority	53	6,363
09	Foods handled with minimum contact3,810 high priority	19	3,979
28	Sewage and wastewater disposed properly1,778 high priority	30	2,969
45	Fire extinguishers proper and sufficient (reporting only)	6	2,936
48	Gas appliances properly installed, maintained (reporting only)	4	1,886
46	Exiting system adequate, good repair (reporting only)	2	1,677
01D	Approved source1,209 high priority	7	1,298
03C	Food out of temperature644 high priority	30	1,295
03E	Food out of temperature1,229 high priority	9	1,233
02A	Original container: properly labeled, date marking, consumer advisory	8	1,011
52	False or misleading statements published or advertised relating to food or beverage	12	967
01A	Approved source525 high priority	11	525
47	Electrical wiring adequate, good repair (reporting only)	2	403
43	Complete separation from living or sleeping area, laundry13 high priority	4	303
55	Automatic gratuity notice	2	287
49	Flammable and combustible materials properly stored (reporting only)	5	179
07	Unwrapped or potentially hazardous food not re-served147 high priority	3	147
54	Florida Clean Indoor Air Act	2	130
04	Facilities to maintain product temperature	2	125
08	Food protection, cross-contamination	4	6
12	Hands washed and clean, good hygienic practices	3	4
3A	Food out of temperature1 high priority	3	4
03	Food out of temperature2 high priority	3	3
02	Original container: properly labeled, date marking, consumer advisory	2	2
1B	Approved source1 high priority	2	2
31	Toilet and hand-washing facilities: number, convenient, designed, installed	2	2
35	Presence of insects or rodents; animals prohibited; outer openings protected	2	2
01	Approved source1 high priority	1	1
15	Non-food contact surfaces designed, constructed, maintained, installed, located	1	1
2D	Original container: properly labeled, date marking, consumer advisory	1	1
358163	Food-contact surface soiled with food debris, mold-like substance or slime.	1	1
36A	Floors properly constructed, clean, drained, coved	1	1
3E	Food out of temperature	1	1
3G	Food out of temperature	1	1
52A	False or misleading statements published or advertised relating to food or beverage	1	1
53	Food management certification valid, employee training verification	1	1
5A	Thermometers provided and conspicuously placed	1	1
6	Potentially hazardous food properly thawed	1	1
83B	Required employee training expired for all employees.	1	1
8B	Food protection, cross-contamination	1	1
Observed: Employee personal items stored	No Heimlich maneuver/choking sign posted.	1	1

Wording is taken from the most-recorded citation in each family, exactly as it appears on inspection reports. Nothing here is rewritten.

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What the violations actually mean