Violation 03D
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 13,102 times, across 9 separate citation codes.
Times recorded13,102
High priority8,219
Citation codes9
Restaurants10,034
| Code | What it says | Severity | Recorded |
|---|---|---|---|
| 03D-02-5 | Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6… | High priority | 5,262 |
| 03D-15-4 | Ice in ice bath for eggs melted. | Intermediate | 4,883 |
| 03D-01-5 | Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2… | High priority | 1,388 |
| 03D-06-5 | Time/temperature control for safety at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.Lettuce,46 f cool… | High priority | 1,326 |
| 03D-07-5 | Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit d… | High priority | 213 |
| 03D-30-5 | Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41 degrees Fahrenheit wi… | High priority | 18 |
| 03D-31-5 | Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 70 degrees Fahrenheit wi… | High priority | 8 |
| 03D-28-5 | Raw, in-shell clams/mussels/oysters received at a temperature between 41 degrees Fahrenheit and 50 degrees Fahrenheit not coole… | High priority | 2 |
| 03D-32-5 | Establishment conducts non-continuous cooking of raw animal foods without immediately cooling the food after the initial heatin… | High priority | 2 |
The same code, written up by different inspectors in different kitchens. Exactly as filed — spelling, punctuation and all.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In glass door reach-in cooler cooked shrimp and beef sushi (58F - Cooling); cooked shrimp and krab sushi (62F - Cooling); cooked steak sushi (67F - Cooling); imitation krab sushi (59F - Cooling) for 5 hours per operator.
03D-06-5COLIMA SUSHI →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooling from last night Chicken backs 68 F
03D-01-5GIBSON INN →Aug 26, 2026
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling, salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale
03D-06-5LA CONDESA MEXICAN RESTAURANT →Aug 26, 2026
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler across from flat top, guacamole with tomatoes at 2:33pm 56F cooling, diced tomatoes at 2:33pm 56F cooling, coleslaw at 2;33pm56F cooling, chimichurri at 2:33pm 56F cooling, salsa at 2:33pm 56F cooling. All items cooling since 10am. All items did not cool to 41F within 4 hours, see stop sale Queso at 2:09pm (98F cooling) since 15 minutes at 3:33pm 91F cooling) cooked chicken at 2:12pm (98F cooling) since 20 minutes at 3:36pm 89F cooling), At this current cooling rate products will not reach 70F within 2 hours. Operator moved to freezer marinated raw beef at 2:13pm(52F cooling) since 20 minutes at 3:36pm 56F cooling At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to freezer
03D-15-4LA CONDESA MEXICAN RESTAURANT →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41F within 6 hours. See stop sale.
03D-02-5TAJ EXPRESS INDIAN CUISINE INC →Aug 26, 2026
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk-in cooler; cooked onion sauce (44F - Cooling); cooked chickpeas (44F - Cooling). Operator stated items cooked yesterday, cooling overnight in full, deep containers tightly covered with lids, did not reach 41F within 6 hours. See stop sale. Walk-in; cooked rice pudding (50F - Cooling 1:45/50F 2:30). Operator stated cooling since 1:00 in full pan covered with lids, at this rate will not reach 41F within 6 hours, uncovered, split into less full containers to facilitate faster cooling.
03D-15-4TAJ EXPRESS INDIAN CUISINE INC →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked mushrooms in reach in cooler at 47F Item cooked yesterday.
03D-01-5SMOOTHIE SPOT →Aug 26, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked beef 56f cooling overnight per operator
03D-02-5LE GOUT LAKAY RESTAURANT →Aug 26, 2026
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler: sliced tomatoes (51F at 10:00am; 52F at 10:35am- Ambient Cooling) As per operator, cooling since 7:30am; sliced cheese (48F at 10:00am; 49F at 10:35am - Ambient Cooling) As per operator, cooling since 7am. At current rate of cooling, products will not cool to 41F within 4 hours. Advised operator to quick chill products.
03D-15-4PAPPA JIMMY'S →Aug 26, 2026
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot line - #2 flip top - cut tomatoes- ambient cooling 1 hour at 2:29pm (62-63F - Cooling) at 3:55pm 50-57F. At this rate proper cooling will not occur. Operator placed item in ice bath to quick chill.
03D-15-4BOKAMPER'S →Aug 26, 2026