Restaurant Inspection Violation Codes
Florida DBPR food-service inspection codes, listed exactly as DBPR words them, grouped by the priority levels DBPR assigns. A code appears under several levels when DBPR rates different citations under it differently. The priority printed on an inspection report is the one that applies to that citation.
Inspection reports print the full code as number-letter-section-suffix, for example 35A-02-8. The public inspection data keeps only the leading number, so items that share a number (for example 35a and 35b) are counted together. RiskyEats names a violation from the data only when one DBPR item owns the number; otherwise it quotes DBPR's report text or shows counts alone.
HIGH-PRIORITY
- 01A Food obtained from approved source
- 01B Food safe and unadulterated; sound condition
- 01D Parasite destruction for raw/undercooked fish
- 02B Consumer advisory for other raw/undercooked animal products (except oysters)
- 02C Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
- 03A Receiving and holding PH/TCS foods cold
- 03B Receiving and holding PH/TCS foods hot
- 03C Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
- 03D Cooling PH/TCS foods; proper cooling methods
- 03E Reheating PH/TCS foods for hot holding
- 03F Time as a Public Health Control
- 03G Reduced oxygen packaging (ROP) and other Special Processes
- 07 Unwrapped or PH/TCS food not re-served
- 08A Separating raw animal foods from: each other, RTE foods and unwashed produce
- 08B Food protection during preparation, storage and display
- 09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
- 10 In-use food dispensing utensils properly stored
- 11 Employee health knowledge; ill/symptomatic employee present
- 12A Hands clean and washed properly; use of hand antiseptic if use of AOP
- 14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16 Dishwashing facilities; chemical test kit(s); gauges
- 22 Food-contact surfaces clean and sanitized
- 25 Single-service and single-use items
- 27 Water source safe, hot (100 degrees F) and cold under pressure
- 28 Sewage and waste water disposed properly
- 29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
- 35A No presence or breeding of insects/rodents/pests; no live animals
- 41 Chemicals/toxic substances
- 43 Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel
- 50 Current license, properly displayed
INTERMEDIATE
- 01B Food safe and unadulterated; sound condition
- 01C Shellstock tags; commingling
- 01D Parasite destruction for raw/undercooked fish
- 02A Consumer advisory for raw/undercooked oysters
- 02B Consumer advisory for other raw/undercooked animal products
- 02C Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS)
- 02D Food items properly labeled; original container
- 03A Receiving and holding PH/TCS foods cold
- 03C Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
- 03D Cooling PH/TCS foods; proper cooling methods
- 03F Time as a Public Health Control
- 03G Reduced oxygen packaging (ROP) and other Special Processes
- 04 Facilities to maintain PH/TCS foods at the proper temperature
- 05 Food and food equipment thermometers provided and accurate
- 08A Separating raw animal foods from: each other, RTE foods and unwashed produce
- 08B Food protection during preparation, storage and display
- 09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
- 11 Employee health knowledge; ill/symptomatic employee present
- 12A Hands clean and washed properly; use of hand antiseptic if use of AOP
- 12B Employee eating, drinking, tasting food, smoking
- 13 Clean clothes; hair restraints; jewelry; painted/artificial fingernails
- 14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16 Dishwashing facilities; chemical test kit(s); gauges
- 22 Food-contact surfaces clean and sanitized
- 24 Storage/handling of clean equipment, utensils; air drying
- 25 Single-service and single-use items
- 27 Water source safe, hot (100 degrees F) and cold under pressure
- 28 Sewage and waste water disposed properly
- 29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
- 31A Handwash sink(s) installed, accessible, not used for other purposes
- 31B Handwashing supplies and handwash sign provided
- 32 Bathrooms
- 35A No presence or breeding of insects/rodents/pests; no live animals
- 41 Chemicals/toxic substances
- 43 Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel
- 51 Other conditions sanitary and safe operation
- 52 Misrepresentation; misbranding
- 53A Food manager certification; knowledge/active managerial control (except employee health)
- 53B State approved food handler training; employee duty specific training/knowledge
BASIC
- 01C Shellstock tags; commingling
- 02D Food items properly labeled; original container
- 03A Receiving and holding PH/TCS foods cold
- 03C Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods
- 03E Reheating PH/TCS foods for hot holding
- 03F Time as a Public Health Control
- 05 Food and food equipment thermometers provided and accurate
- 06 PH/TCS foods properly thawed
- 08A Separating raw animal foods from: each other, RTE foods and unwashed produce
- 08B Food protection during preparation, storage and display
- 09 Bare hand contact with RTE food; Alternative Operating Procedure (AOP)
- 10 In-use food dispensing utensils properly stored
- 11 Employee health knowledge; ill/symptomatic employee present
- 12B Employee eating, drinking, tasting food, smoking
- 13 Clean clothes; hair restraints; jewelry; painted/artificial fingernails
- 14 Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
- 16 Dishwashing facilities; chemical test kit(s); gauges
- 21 Wiping cloths; clean and soiled linens; laundry facilities
- 22 Food-contact surfaces clean and sanitized
- 23 Nonfood-contact surfaces clean
- 24 Storage/handling of clean equipment, utensils; air drying
- 25 Single-service and single-use items
- 27 Water source safe, hot (100 degrees F) and cold under pressure
- 28 Sewage and waste water disposed properly
- 29 Plumbing installed and maintained; mop sink; water filters; backflow prevention
- 31B Handwashing supplies and handwash sign provided
- 32 Bathrooms
- 33 Garbage and refuse; premises maintained
- 35B Outer openings protected from insects/pests, rodent proof
- 36 Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
- 38 Lighting provided as required; fixtures shielded or bulbs protected
- 40 Employee personal belongings
- 41 Chemicals/toxic substances
- 42 Cleaning and maintenance equipment
- 43 Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel
- 45 Fire extinguishing equipment (FOR REPORTING PURPOSES ONLY)
- 46 Exits not blocked or locked (FOR REPORTING PURPOSES ONLY)
- 47 Electrical wiring/outlets in good repair (FOR REPORTING PURPOSES ONLY)
- 48 Gas appliances; boiler certificate current/posted (FOR REPORTING PURPOSES ONLY)
- 49 Flammable/combustible materials (FOR REPORTING PURPOSES ONLY)
- 50 Current license, properly displayed
- 51 Other conditions sanitary and safe operation
- 52 Misrepresentation; misbranding
- 54 Florida Clean Indoor Air Act
- 55 Automatic Gratuity Notice
All Violation Codes
Showing 61 codes
| Code | Priority | DBPR description |
|---|---|---|
| 01A | High Priority | Food obtained from approved source |
| 01B | High Priority, Intermediate | Food safe and unadulterated; sound condition |
| 01C | Intermediate, Basic | Shellstock tags; commingling |
| 01D | High Priority, Intermediate | Parasite destruction for raw/undercooked fish |
| 02A | Intermediate | Consumer advisory for raw/undercooked oysters |
| 02B | High Priority, Intermediate | High Priority: Consumer advisory for other raw/undercooked animal products (except oysters) / Intermediate: Consumer advisory for other raw/undercooked animal products |
| 02C | High Priority, Intermediate | Date marking ready-to-eat (RTE) potentially hazardous/time/temperature control for safety foods (PH/TCS) |
| 02D | Intermediate, Basic | Food items properly labeled; original container |
| 03A | High Priority, Intermediate, Basic | Receiving and holding PH/TCS foods cold |
| 03B | High Priority | Receiving and holding PH/TCS foods hot |
| 03C | High Priority, Intermediate, Basic | Cooking raw animal foods and plant foods; non-continuous cooking of raw animal foods |
| 03D | High Priority, Intermediate | Cooling PH/TCS foods; proper cooling methods |
| 03E | High Priority, Basic | Reheating PH/TCS foods for hot holding |
| 03F | High Priority, Intermediate, Basic | Time as a Public Health Control |
| 03G | High Priority, Intermediate | Reduced oxygen packaging (ROP) and other Special Processes |
| 04 | Intermediate | Facilities to maintain PH/TCS foods at the proper temperature |
| 05 | Intermediate, Basic | Food and food equipment thermometers provided and accurate |
| 06 | Basic | PH/TCS foods properly thawed |
| 07 | High Priority | Unwrapped or PH/TCS food not re-served |
| 08A | High Priority, Intermediate, Basic | Separating raw animal foods from: each other, RTE foods and unwashed produce |
| 08B | High Priority, Intermediate, Basic | Food protection during preparation, storage and display |
| 09 | High Priority, Intermediate, Basic | Bare hand contact with RTE food; Alternative Operating Procedure (AOP) |
| 10 | High Priority, Basic | In-use food dispensing utensils properly stored |
| 11 | High Priority, Intermediate, Basic | Employee health knowledge; ill/symptomatic employee present |
| 12A | High Priority, Intermediate | Hands clean and washed properly; use of hand antiseptic if use of AOP |
| 12B | Intermediate, Basic | Employee eating, drinking, tasting food, smoking |
| 13 | Intermediate, Basic | Clean clothes; hair restraints; jewelry; painted/artificial fingernails |
| 14 | High Priority, Intermediate, Basic | Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located |
| 16 | High Priority, Intermediate, Basic | Dishwashing facilities; chemical test kit(s); gauges |
| 21 | Basic | Wiping cloths; clean and soiled linens; laundry facilities |
| 22 | High Priority, Intermediate, Basic | Food-contact surfaces clean and sanitized |
| 23 | Basic | Nonfood-contact surfaces clean |
| 24 | Intermediate, Basic | Storage/handling of clean equipment, utensils; air drying |
| 25 | High Priority, Intermediate, Basic | Single-service and single-use items |
| 27 | High Priority, Intermediate, Basic | Water source safe, hot (100 degrees F) and cold under pressure |
| 28 | High Priority, Intermediate, Basic | Sewage and waste water disposed properly |
| 29 | High Priority, Intermediate, Basic | Plumbing installed and maintained; mop sink; water filters; backflow prevention |
| 31A | Intermediate | Handwash sink(s) installed, accessible, not used for other purposes |
| 31B | Intermediate, Basic | Handwashing supplies and handwash sign provided |
| 32 | Intermediate, Basic | Bathrooms |
| 33 | Basic | Garbage and refuse; premises maintained |
| 35A | High Priority, Intermediate | No presence or breeding of insects/rodents/pests; no live animals |
| 35B | Basic | Outer openings protected from insects/pests, rodent proof |
| 36 | Basic | Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented |
| 38 | Basic | Lighting provided as required; fixtures shielded or bulbs protected |
| 40 | Basic | Employee personal belongings |
| 41 | High Priority, Intermediate, Basic | Chemicals/toxic substances |
| 42 | Basic | Cleaning and maintenance equipment |
| 43 | High Priority, Intermediate, Basic | Complete separation from living/sleeping area/private premise; kitchen restricted - no unauthorized personnel |
| 45 | Basic | Fire extinguishing equipment (FOR REPORTING PURPOSES ONLY) |
| 46 | Basic | Exits not blocked or locked (FOR REPORTING PURPOSES ONLY) |
| 47 | Basic | Electrical wiring/outlets in good repair (FOR REPORTING PURPOSES ONLY) |
| 48 | Basic | Gas appliances; boiler certificate current/posted (FOR REPORTING PURPOSES ONLY) |
| 49 | Basic | Flammable/combustible materials (FOR REPORTING PURPOSES ONLY) |
| 50 | High Priority, Basic | Current license, properly displayed |
| 51 | Intermediate, Basic | Other conditions sanitary and safe operation |
| 52 | Intermediate, Basic | Misrepresentation; misbranding |
| 53A | Intermediate | Food manager certification; knowledge/active managerial control (except employee health) |
| 53B | Intermediate | State approved food handler training; employee duty specific training/knowledge |
| 54 | Basic | Florida Clean Indoor Air Act |
| 55 | Basic | Automatic Gratuity Notice |
Emergency Orders
EOR means Emergency Order Recommended: it is DBPR's inspection disposition “Emergency order recommended”. EOS means Emergency Order of Suspension, published in DBPR's separate emergency-order feed. On the reports we have read, a visit with this disposition shows the result “Facility Temporarily Closed” with “Operations ordered stopped until violations are corrected.” A later callback visit with the disposition “Emergency Order Callback Complied” records that the order was cleared.
Code definitions over time
DBPR states that, effective November 1, 2019, the Division of Hotels and Restaurants adopted the 2017 FDA Food Code (DBPR, Hotels and Restaurants – Inspections). In the DBPR reports RiskyEats has checked, from 2017 through 2026, the code numbers and titles are the same. Where an older inspection predates a title shown here, RiskyEats shows counts without naming the violation.
Descriptions on this page come from DBPR's published code lists and the text DBPR prints on inspection reports. RiskyEats does not rewrite them.
Briefing Section Definitions
The homepage groups restaurants into nine briefing dimensions. Each has a distinct inclusion rule, drawn from DBPR records, Sunbiz registry, and (for closure watch) third-party places signals. Definitions:
- Red Alert — Emergency Orders (90d)
- Restaurants that have been shut down by a DBPR emergency order in the last 90 days. Cards show the EOR-issue date plus the call-back-complied date when DBPR has cleared the reopening; otherwise marked as still under remediation. Note: Emergency Orders of Suspension (EOS) are facility-closure actions published in DBPR's separate weekly emergency-order feed and do NOT appear on the standard DBPR inspection-detail page — a restaurant shown here under an EOS may not display that order when you look up its routine inspection record (EOS = facility closure; EOR = the inspection disposition).
- Near Miss — Severe Inspection (60d)
- A RiskyEats category for open venues whose inspections crossed the severe-violation threshold in the latest 60-day window without receiving an emergency closure order. It is not an official DBPR designation or proof that an order was almost issued. Emergency-order venues are excluded and remain in Alerts.
- Chronic Offenders (180-day repeat pattern)
- Top high-priority violation counts over the trailing 180 days. Ranks how badly a kitchen has been performing across multiple recent visits.
- Chronic Violation Record (historical 11-year pattern)
- Restaurants with systemic 11-year patterns of repeat emergency closures or complaint inspections. The historical view: who keeps showing up on this list year after year.
- Closure Watch — Closure Evidence
- Closure panel assembled from DBPR inspection and licence history, Sunbiz corporate status, and outside reporting or operator statements. Those sources help classify the record; source-confirmed closure requires reliable external confirmation or a verified successor record. Open map listings such as Foursquare are discovery signals only and never count as closure confirmation. Suspected rows remain labeled as suspected.
- Ghost License / Uninspected Record
- Restaurants whose DBPR license is still ACTIVE but whose inspection/operating-status record is unresolved. Ghost means no coalesced inspection history; Uninspected > 1 Year means positive proof-of-life plus a 365+ day inspection gap. These are regulatory blind spots, not automatic closure or safety claims.
- Change of Ownership (180d)
- DBPR ownership-change records from the last 180 days — "Approve Change Owner Request" actions. New operator on an existing license.
- New Licenses (180d)
- Food-service licenses issued in the last 180 days. Brand-new restaurants and ownership-change re-licensings. License issuance precedes opening — the briefing distinguishes confirmed-open signals from license-issued-only.
- Clean Plates (current quarter)
- Restaurants with multiple inspections in the current quarter and ZERO high-priority or intermediate violations. The opposite of the rest of the briefing.
Corrections and support
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