Violation 03C
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 1,298 times, across 30 separate citation codes.
Times recorded1,298
High priority647
Citation codes30
Restaurants1,109
| Code | What it says | Severity | Recorded |
|---|---|---|---|
| 03C-89-4 | Establishment conducts non-continuous cooking of poached eggs without written procedures approved by the division. | Intermediate | 379 |
| 03C-44-5 | Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. | High priority | 257 |
| 03C-90-4 | Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. | Intermediate | 104 |
| 03C-75-5 | Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. | High priority | 103 |
| 03C-97-2 | Gyro meat in a broiler that is turned off. | High priority | 101 |
| 03C-96-4 | Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and t… | Intermediate | 71 |
| 03C-98-1 | Gyro meat initially heated longer than 60 minutes was cooled in intact cone. | High priority | 57 |
| 03C-06-5 | Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/tempera… | High priority | 50 |
| 03C-94-4 | non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. | Intermediate | 34 |
| 03C-16-6 | Establishment offers undercooked comminuted meat on the child menu. | Intermediate | 28 |
| 03C-15-5 | Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and extern… | High priority | 24 |
| 03C-92-4 | Written procedures for non-continuous cooking of raw shell eggs. | Intermediate | 18 |
| 03C-01-4 | Raw shell eggs cooked for immediate service not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. | High priority | 11 |
| 03C-91-5 | Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time… | High priority | 10 |
| 03C-37-5 | Cooked injected meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time an… | High priority | 7 |
| 03C-57-5 | Cooked, whole-muscle, intact beef steak not reaching 145 degrees Fahrenheit on the top and bottom surface. | Basic | 6 |
| 03C-61-5 | Cooked pork not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. | High priority | 6 |
| 03C-80-5 | Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit...mixed vegetables cook… | Intermediate | 5 |
| 03C-20-7 | Whole meat roasts not reaching proper time/temperature cooking requirements. | High priority | 4 |
| 03C-02-5 | Raw shell eggs cooked for cold holding not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or… | High priority | 3 |
| 03C-07-5 | Cooked comminuted fish not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/… | High priority | 3 |
| 03C-88-4 | Initial heating process is longer than 60 minutes to partially cook a raw animal food that will be fully cooked at a later time. | High priority | 3 |
| 03C-93-4 | Written procedures for non-continuous cooking of raw animal foods are lacking provisions for corrective actions. | Intermediate | 3 |
| 03C-95-4 | Written procedures for non-continuous cooking of raw animal foods are lacking provisions for separating the food from ready-to-… | Intermediate | 3 |
| 03C-05-5 | Cooked French toast made with pooled raw shell eggs not reaching a minimum internal temperature of 155 degrees Fahrenheit for 1… | High priority | 2 |
| 03C-22-6 | Roast not held at minimum required cook temperature for length of time specified in cooking chart before serving. | High priority | 2 |
| 03C-03-5 | Per operator steak tenderized was done cooking Cooked beef 145F cooking. | High priority | 1 |
| 03C-17-6 | Cooked hamburger or cheeseburger ordered from child menu not reaching a minimum internal temperature of 155 degrees Fahrenheit… | High priority | 1 |
| 03C-45-5 | Cooked stuffed fish not reaching a minimum internal temperature of 165 degrees Fahrenheit. | High priority | 1 |
| 03C-77-4 | Raw animal food cooked in a microwave oven not reaching a minimum internal temperature of 165 degrees Fahrenheit. | High priority | 1 |
The same code, written up by different inspectors in different kitchens. Exactly as filed — spelling, punctuation and all.
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked was ready to served Cooked chicken 148F cooking, just moved from flat top grill. Employee put chicken back on flat top grill to cook to 165F+++
03C-44-5LA CONDESA MEXICAN RESTAURANT →Aug 26, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed whole roast chicken (108F - Cooking); employee stated whole chicken was ready for serving as they placed on speed rack. Discussed proper cooking temperature. Operator placed chicken back into oven. whole roast chicken (174F - Cooking)
03C-44-5SHULAS STEAK HOUSE →Aug 26, 2026
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Come in walk in cooler cut and stored
03C-98-1WALLY'S GYROS AND SUBS →Aug 26, 2026
Gyro meat in a broiler that is turned off. Operator turned shawarma back on, explained to him it has to be always on
03C-97-2TACO WAY →Aug 26, 2026
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed beef partially cooked with no written procedures.
03C-89-4NU REAL FOOD →Aug 25, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken breast removed from stove and plated to order at 160F Chef put chicken back on stove to cook fully to 165F
03C-44-5BONEFISH GRILL →Aug 24, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee pulled chicken off grill for service, temped at 160F, advised employee to place back on grill for retemp. Retemped at 168F.
03C-44-5LITTLE GREEK FRESH GRILL CHAMPIONS GATE →Aug 24, 2026
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro meat being reheated from previous day, cooked more than 60 minutes and was not fully cooked prior to being cooled and reheated.
03C-98-1LITTLE GREEK FRESH GRILL CHAMPIONS GATE →Aug 24, 2026
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed steaks seared, cooled, stored in reach in cooler and then cooked fully second time for immediate service without non continuous cooking procedures.
03C-89-4MOJOS MAINLAND →Aug 21, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Largest chicken tender in batch with cooking completed per employee at 146F. Added back to fryer at Retemped at 169F.
03C-44-5HURRICANE GRILL & WINGS →Aug 21, 2026