Violation 03B
Food out of temperature
Florida classes most of this family as high priority — the tier the state says can directly cause illness. It has been recorded 22,007 times, across 5 separate citation codes.
Times recorded22,007
High priority22,006
Citation codes5
Restaurants14,151
| Code | What it says | Severity | Recorded |
|---|---|---|---|
| 03B-01-6 | Grit hot hold 120F chili 120F recommend to reheat to 165F | High priority | 21,611 |
| 03B-15-5 | Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. | High priority | 298 |
| 03B-04-5 | Whole meat roast hot held at less than 130 degrees Fahrenheit. | High priority | 96 |
| 03B-01-06 | Time/temperature control for safety food, other than whole roast, hot held at less than 135 degrees Fahrenheit. | Basic | 1 |
| 03b-01-6 | Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. | High priority | 1 |
The same code, written up by different inspectors in different kitchens. Exactly as filed — spelling, punctuation and all.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At hot box: barbecue chicken (128F - Hot Holding) As per operator, stored since 9am. At prep counter: cooked peppers (92F - Hot Holding) As per operator, stored 1 hour. Advised operator to reheat to 165+F.
03B-01-6BERTHAS CAFETERIA →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f sausage on grill with crate under, explained 4 hrs procedure to operator and he reheated them on grill to 165f
03B-01-6EL GAUCHO GRILL →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 131f grits, 136f chili in warmer, shallow pan and one in double pan, explained to him, reheated to 165f
03B-01-6RISE N SHINE FOOD TRUCK →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter near triple sink, cooked rice (93F - Hot Holding) for 5 hours per operator.
03B-01-6COLIMA SUSHI →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 80-90f ribs, sausage in beach cooler, explained 4 hrs to him and he wrote time on, less than 4 hrs
03B-01-6FOX'S SPUDS AND MORE →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on Warmer; bake chicken (125F - Hot Holding), cooked 90 minutes ago, according to cook. Operator placed bake chicken inside oven to reheat. Second temperature 30 minutes later bake chicken (168F - Hot Holding)
03B-01-6EL PALACIO DE LOS JUGOS →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked plantains and legume mixture at temperatures of 72-78F on speed rack and prep table near cook line. Person in charge stated food items were cooked an hour prior are intended to be held hot until customer orders. Food items were placed in oven for reheating. Cooked plantains, legume (72-78F - Hot Holding)
03B-01-6RANDEVOU CARIBBEAN BAR AND GRILL →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table - cream sauce (119F - Hot Holding); gravy (111F - Hot Holding), staff reheated on stove
03B-01-6COCO WOOD GRILL →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At counter top steam table; cooked beans (120F - Hot Holding). Operator stated cooked beans reheated on cooktop prior to being held for less than 2 hours, moved to be reheated to 165F and held at 135F or above.
03B-01-6MIYI LA CUBANITA CUBAN CAFE CHOLA WENGUE INC →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Lobster bisque 115F (hot holding) at 12:00 inside hot box at kitchen Per operator food left out of temperature for approximately 1 hour Operator began to reheat items on stove Second temperature 135F at 12:30
03B-01-6HUTCHINSON SHORES RESORT & SPA →Aug 26, 2026