High Priority Food Temperature
Food out of temperature
High Priority Other
Unwrapped or potentially hazardous food not re-served
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Food contact surfaces of equipment and utensils clean
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service articles not re-used
High Priority Sanitation
Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand-soap, disposable towels or hand drying devices, tissue, covered waste receptacles
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
Basic Other
Rooms and equipment vented as required
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Food Storage & Handling
Complete separation from living/sleeping area, laundry
Basic Sanitation
Florida Clean Indoor Air Act