High Priority Food Temperature
Food out of temperature
Intermediate Other
Potentially hazardous food properly thawed
High Priority Other
Personnel with infections restricted
High Priority Sanitation
Hands washed and clean, good hygienic practices, eating/drinking/smoking
Basic Employee Hygiene
Clean clothes, hair restraints
Basic Sanitation
Food contact surfaces designed, constructed, maintained, installed, located
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
Intermediate Other
Thermometers, gauges, test kits provided
Basic Sanitation
Storage/handling of clean equipment, utensils
Basic Other
Single service articles not re-used
Intermediate Plumbing & Waste
Cross-connection, back siphonage, backflow
Basic Sanitation
Floors properly constructed, clean, drained, coved
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
Premises maintained, free of litter, unnecessary articles
Basic Other
False/misleading statements published or advertised relating to food/beverage
Basic Sanitation
Florida Clean Indoor Air Act