Violation 03G
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 6,322 times, across 40 separate citation codes.
Times recorded6,322
High priority889
Citation codes40
Restaurants4,151
| Code | What it says | Severity | Recorded |
|---|---|---|---|
| 03G-50-1 | establishment conducting reduced oxygen packaging on salmon without an approved HACCP plan. | Intermediate | 2,907 |
| 03G-53-1 | Raw lamb packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. | Basic | 559 |
| 03G-04-5 | Fish not held entire time. | High priority | 528 |
| 03G-54-1 | Raw pork chops packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after p… | Basic | 511 |
| 03G-09-5 | Cook-chill reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. | Intermediate | 189 |
| 03G-05-5 | Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen un… | High priority | 186 |
| 03G-06-5 | Reduced oxygen packaged foods lacking use by date. | Intermediate | 177 |
| 03G-43-1 | Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth… | Intermediate | 167 |
| 03G-43-2 | Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth… | Intermediate | 138 |
| 03G-46-1 | Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an a… | Intermediate | 117 |
| 03G-46-2 | Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an a… | Intermediate | 112 |
| 03G-49-2 | Operator not able to provide all cooked sign forms for the Cook Chill Plan to be maintained by the approved Process Waiver or H… | Intermediate | 88 |
| 03G-19-5 | Establishment unable to access temperatures from continuous monitoring device. | Intermediate | 57 |
| 03G-48-2 | Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Re… | High priority | 57 |
| 03G-18-5 | Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sou… | Intermediate | 54 |
| 03G-41-1 | Establishment curing food without an approved variance from the Division of Hotels and Restaurants. | Intermediate | 39 |
| 03G-42-1 | Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food no… | Intermediate | 37 |
| 03G-50-2 | Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poul… | Intermediate | 36 |
| 03G-56-1 | Approved variance not maintained at the food establishment. | Intermediate | 30 |
| 03G-41-2 | Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. | Intermediate | 29 |
| 03G-52-1 | Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen m… | High priority | 28 |
| 03G-42-2 | Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food no… | Intermediate | 24 |
| 03G-38-4 | Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. | Intermediate | 23 |
| 03G-49-1 | Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved v… | Intermediate | 21 |
| 03G-56-2 | Approved Process Waiver not maintained at the food establishment. | Intermediate | 21 |
| 03G-35-5 | Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a lab… | Intermediate | 20 |
| 03G-08-5 | Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. | High priority | 17 |
| 03G-27-5 | Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more th… | High priority | 17 |
| 03G-29-5 | Establishment holds cook-chill or sous vide food for more than 48 hours and the cook-chill/sous vide plan lacks required traini… | Intermediate | 16 |
| 03G-15-5 | Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. | High priority | 15 |
| 03G-31-5 | Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. | High priority | 14 |
| 03G-49-3 | Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved P… | Intermediate | 12 |
| 03G-43-3 | Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver a… | Intermediate | 11 |
| 03G-55-1 | Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without be… | Intermediate | 11 |
| 03G-48-1 | Operator not complying with the procedures stated in the variance or HACCP plan approved by the Division of Hotels and Restaura… | High priority | 10 |
| 03G-14-5 | Sous vide reduced oxygen packaged food not cooked to required minimum internal temperature. | High priority | 9 |
| 03G-37-4 | pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. | Intermediate | 9 |
| 03G-40-1 | Establishment making egg pasta in house, a method without an approved variance from the Division of Hotels and Restaurants. | Intermediate | 9 |
| 03G-47-2 | Establishment sprouting seeds or beans without an approved Process Waiver from the Division of Hotels and Restaurants. | Intermediate | 9 |
| 03G-30-5 | Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for m… | High priority | 8 |
The same code, written up by different inspectors in different kitchens. Exactly as filed — spelling, punctuation and all.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed location conducting vacuum sealing more than 48 hours with no HACCP plan.
03G-46-3MERCHANT ROOM →Aug 26, 2026
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed salmon in reduced oxygen packaged bags in walk-in cooler and freezer. Per prep cook, salmon is thawed and portioned prior to vacuum sealing. See stop sale.
03G-04-5BREAKFAST TABLE →Aug 26, 2026
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed reduced oxygen packaged salmon in walk-in cooler and freezer. Per operators, salmon is thawed, then portioned prior to vacuum sealing in regular vacuum packaging bags. See stop sale. Per owner, going forward, salmon would not be reduced oxygen packaged. This violation must be addressed by October 26th.
03G-46-3BREAKFAST TABLE →Aug 26, 2026
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ribeye steak not date marked, with date and time. Operator prepared yesterday and date and time marked.
03G-53-1COWBOY CAFE 98 →Aug 26, 2026
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP chicken stored in the walk in cooler with no time or date establishment has no HACCP plan. Manager stated the chicken had been stored in ROP packing for approximately 24 hours. Manager also stated they had just began the process and was no aware they needed a HACCP plan. Manager removed the chicken from the packaging. Reviewed all ROP and Sous vide options and emailed all forms to the operator.
03G-53-1LILA →Aug 26, 2026
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw pork, raw beef, and raw chicken stored and frozen onsite. Discussed the 48 hour freezing exemption with the chef on duty and discussed the establishment must not conduct this process until their HACCP plan has been submitted and approved
03G-54-1LIBRARY PREP KITCHEN →Aug 26, 2026
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the establishment doing special process of ROP of raw meats. The chef on duty also stated they are conducted sou vide cooking of raw chicken. Sou vide cooking was not observed.
03G-50-1LIBRARY PREP KITCHEN →Aug 26, 2026
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the establishment doing special process of ROP of raw meats. The chef on duty also stated they are conducted sou vide cooking of raw chicken. Sou vide cooking was not observed during the inspection.
03G-50-1LIBRARY JV MANAGEMENT LLC & FOR ALL KIDS LLC →Aug 26, 2026
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. Multiple days missing recorded times, temperatures, and manager sign off. Observed Cook chill- (HACCP) cook Toscana soup 187F. Bag 185F. Cooling in ice during inspection and no times or temps recorded.Walk in cooler- 8/23/26-Toscana soup 40F. Reheating meatballs- (2:00-4:18) 207F. Packing recorded temps above and below 135F. Cooking, bagging, cooling and reheating times and temperatures not recorded today.
03G-49-3OLIVE GARDEN ITALIAN RESTAURANT 1689 →Aug 25, 2026
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed chicken, green sauce, salmon and beef in ROP for longer than 48 hours stored in walk in freezer and walk in cooler with no HACCP PLAN.
03G-54-1NU REAL FOOD →Aug 25, 2026