Intermediate Food Temperature
Facilities to maintain product temperature
Basic Sanitation
Non-food contact surfaces designed, constructed, maintained, installed, located
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
Floors properly constructed, clean, drained, coved
Basic Sanitation
Walls, ceilings, and attached equipment, constructed, clean
High Priority Chemical Safety
Toxic items properly stored, labeled and used properly
Basic Other
False/misleading statements published or advertised relating to food/beverage
Basic Sanitation
Florida Clean Indoor Air Act