Violation 03E
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 1,234 times, across 9 separate citation codes.
Times recorded1,234
High priority1,230
Citation codes9
Restaurants1,107
| Code | What it says | Severity | Recorded |
|---|---|---|---|
| 03E-02-5 | Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 h… | High priority | 906 |
| 03E-03-5 | Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature… | High priority | 187 |
| 03E-08-5 | Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165 degrees Fahrenheit. | High priority | 51 |
| 03E-04-5 | Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 ho… | High priority | 36 |
| 03E-06-5 | Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. | High priority | 32 |
| 03E-05-5 | Potato soup reheated in a microwave oven not stirred. | High priority | 11 |
| 03E-07-5 | Time/temperature control for safety food reheated in a microwave oven for hot holding not covered and allowed to stand for 2 mi… | High priority | 7 |
| 03E-10-4 | Roast reheated for hot holding not reaching proper time/temperature cooking requirements. | Basic | 2 |
| 03E-12-4 | Roast reheated for hot holding not held at minimum required cook/reheat temperature for length of time specified in cooking cha… | Basic | 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 reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In hot well on make line queso (91F - Reheating); cooked beans (87F - Reheating); cooked rice (113F - Reheating); verde (128F - Reheating). Manager stated that the food had been in well for nearly 2 hours. Moved all products to grill top to finish reheat. All foods over 165°F
03E-02-5CAZADORES MEXICAN RESTAURANT →Aug 26, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See stop sale. Cheese sauce at service line reheating beginning at 11:00 at 95F at 2:25.
03E-02-5LA NOPALERA MEXICAN RESTAURANT →Aug 26, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked beef reheating stared at 11:00am. At 1:40pm items only at 137-148f.
03E-02-5TALKIN TACOS →Aug 25, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Shakshuka (75F - Reheating) Operator put shakshuka in steam table around 8AM and when I temped it at 9:48AM it was 75F. Operator moved to flattop to reheat to 165F within next 12 minutes. Retemped at 182F.
03E-02-5BREEZE WATERFRONT CAFE →Aug 25, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. hot box by hand sink on cook line cooked chicken reheating for 3 hours (140F - Reheating); cooked pork reheating for 3 hours (145F - Reheating)
03E-02-5CAPE GRILL & BAR →Aug 25, 2026
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Reheating food in microwave without a cover.
03E-06-5MAYO CAFE →Aug 25, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Roasted corn 36-72F placed in hot box two hours prior to reheat. Food is in a plastic container with lid closed
03E-02-5SAY TACO →Aug 24, 2026
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Observed commercially processed Mashed potatoes, Cheese sauce, Marinara sauce, Chili, all 129°F. Operator states less than 2 hours. Operator returned to microwave, reheat to 165F.
03E-03-5SCARLETT'S CABARET →Aug 24, 2026
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed in steam table hot well sausage gravy (96F - Reheating); bean soup (119F - Reheating); beef gravy (136F - Reheating). Educated Person in charge on reheating foods and emailed Person in charge stated the products started reheating at 6:30 am, time temperature was taken 8:50am.Person in charge a copy of the handout. Person in charge voluntarily discarded all product.
03E-02-5FIONAS FAMILY RESTAURANT →Aug 20, 2026
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Reheating rice in microwave and not covered.
03E-06-5VIEJO AMIGO MEXICAN RESTAURANT →Aug 20, 2026