High priority
−6 points each, −3 once signed off
The problems most likely to make someone sick directly.
Updated today at 7:35 AM
Where the numbers come from
Every grade on this site is built from public inspection reports filed by Florida's Division of Hotels and Restaurants. Here is exactly how we turn those reports into a grade, what the terms on a report mean, and how fresh the data is.
The grade
How a grade is calculated
Every place starts at 100 points. Points come off for what inspectors cite and what they decide, and the total maps to a letter grade.
Start at 100, then subtract
What the inspector found
We use the most recent routine or full complaint inspection and count each violation cited on the first, unannounced visit, from the inspector's own report. Follow-up visits only re-check those problems, so they never add any.
−6each high priority−3once signed off−3each intermediate−2if fixed on the spot−1each basicA high-priority violation is signed off when it was fixed on the spot, when the inspector didn't need to come back, or when a follow-up found it fixed and no longer lists it. The state leaves intermediate and basic violations for the next routine inspection, so only fixing one on the spot counts. One the report marks as a repeat costs 2 more if high priority, 1 more otherwise. Basic violations cost 12 at most, intermediate 18.
Inspections that overlap it
Violations from a partial complaint inspection or an emergency closure that started later, or was still under way when it began, are added the same way. A violation cited by both counts once. The state opens a new inspection for a closure ordered at a follow-up, so it adds to the inspection rather than replacing it.
Violations cost 70 points at mostThe inspector's decision
Only the costliest decision in those inspections counts, and it costs less once a follow-up finds the problems fixed. A warning costs nothing: it means a high-priority violation was left to fix, and that violation already counts in full.
−3more time given−20administrative complaint−35closed by emergency orderOnce fixed: −2 and −12. A closure costs −20 for the 30 days after the place reopens, then −10 until 90 days, then nothing. A clean partial complaint visit doesn't settle a decision that is still open.
Limits on the letter
Some things hold the letter down whatever the score. A place closed by emergency order is an F. One with an administrative complaint still open, or an unfixed high-priority violation for live pests, sewage, or no hot or running water, is a C at best.
F while closedC at best
Not an official rating
The score is our own summary of the public record. It can't see what an inspector saw, only what was cited, so always check the official inspection report for details.
Why only the latest inspection?
A place's grade reflects how it did at its latest inspection, so an old problem that has since been fixed doesn't hold it back. Each earlier inspection keeps the grade it earned on its own, under the same rules, and the place's inspection history shows it beside that inspection. If the latest one is more than a year old, the grade stands and says so.
Not rated yet
A place with only a licensing inspection, or whose latest routine inspection began before our records, gets a grade at its next routine inspection. Gaps in the records never cost a place points.
What the three violation tiers mean
Intermediate
−3 points each, −2 if fixed on the spot
Could lead to a high-priority problem if not fixed.
Basic
−1 point each
Best practices and general upkeep.
The score uses each violation's tier as the inspector's report gives it. The tier shown next to a code on this site is the tier it is usually cited under; codes that cover problems of different tiers, such as pests or hand washing, show as “Varies”.
The big picture
Inspections across Florida
Statewide activity week by week, and what inspectors cite most often.
Inspection visits per week
12,275in the last 30 days
Statewide, last 16 weeks
Emergency closures per week
128in the last 30 days
Statewide, last 16 weeks
Most common violations
Share of inspection visits in the last 30 days that cited each code.
Busiest counties
Inspection visits in the last 30 days.
Reference
Glossary
What the outcomes and violation codes on an inspection report mean.
Inspection outcomes
How a place stands after each visit. The state's own wording is shown under each label.
Nothing pending
- No follow-up neededInspection Completed - No Further Action
- Sanitary and safety conditions did not warrant a follow-up visit to ensure correction.
- Fixed at follow-upCall Back - Complied
- Return visit from a previous warning found violations to be corrected.
- Complaint resolvedAdmin. Complaint Callback Complied
- Return visit resulting from an administrative complaint found violations to be corrected.
Reopened
- Reopened after closureEmergency Order Callback Complied
- Return visit resulting from a previous facility closure found violations to be corrected.
Follow-up pending
- Warning issued
- Sanitary and/or safety conditions require the inspector to return in the near future.
- Warning pendingInsp. Completed - Warning Given, Pending
- Warning given; a follow-up inspection is pending.
- Extension grantedCall Back - Extension given, pending
- Return visit indicates the operator is attempting to comply but is unable at this time due to circumstances beyond their control.
Administrative complaint
- Complaint after follow-upCall Back - Admin. complaint recommended
- The operator has not corrected violations from the initial inspection; administrative action is recommended.
- Administrative complaintAdministrative complaint recommended
- High priority violations found during the inspection require administrative action.
- Complaint not resolvedAdmin. Complaint Callback Not Complied
- Corrections to violations that resulted in an administrative complaint were not completed at the time of inspection.
- Complaint extensionAdministrative Complaint Time Extension
- The operator is attempting to comply with an administrative complaint but is unable at this time due to circumstances beyond their control.
Closed by emergency order
- Emergency closureEmergency order recommended
- Conditions were found that endanger the health and safety of the public, requiring immediate closure.
- Still closedEmergency Order Callback Not Complied
- Corrections to violations that resulted in an emergency order were not completed at the time of inspection.
- Closure extendedEmergency Order Callback Time Extension
- The operator is attempting to comply with an emergency order but is unable at this time due to circumstances beyond their control.
- Unlicensed operationAdministrative determination recommended
- The establishment is operating without a license and action is being taken to ensure proper licensing.
Violation codes
The 58 codes the state uses on inspection reports, with the tier each is usually cited under (“Varies” where it depends on the problem).
01Approved source; food safe and unadulteratedHigh priority
Food obtained from an approved source, in sound condition; shellstock tags kept; parasite destruction for raw or undercooked fish.
02Labeling, date marking and consumer advisoryIntermediate
Original container labeling, date marking of ready-to-eat foods, consumer advisory for raw or undercooked animal foods and oysters.
03Food out of temperatureHigh priority
Cold holding, hot holding, cooking, cooling, reheating, time as a public health control, reduced oxygen packaging.
04Facilities to maintain food temperatureIntermediate
Equipment adequate to keep potentially hazardous food at the proper temperature.
05Thermometers provided and accurateIntermediate
Food and equipment thermometers provided, accurate and conspicuously placed.
06Food properly thawedBasic
Potentially hazardous food thawed by an approved method.
07Unwrapped or hazardous food re-servedHigh priority
Unwrapped or potentially hazardous food may not be re-served to another customer.
08Food protection and cross-contaminationVaries
Separating raw animal foods from each other and from ready-to-eat foods; food protected during preparation, storage and display.
09Bare hand contact with ready-to-eat foodHigh priority
Foods handled with minimum contact; no bare hand contact with ready-to-eat food without an approved alternative operating procedure.
10In-use utensils properly storedBasic
In-use food dispensing utensils stored properly between uses.
11Employee healthIntermediate
Employees with infections or symptoms restricted; employee health knowledge.
12Handwashing and hygienic practicesVaries
Hands washed and clean; no eating, drinking, tasting or smoking in food areas.
13Clean clothes, hair restraints, jewelryBasic
Clean outer clothing, effective hair restraints, no jewelry or artificial nails.
14Food-contact surfaces designed and maintainedBasic
Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed and located properly.
15Non-food contact surfaces designed and maintainedBasic
Non-food contact surfaces designed, constructed, maintained, installed and located properly.
16Dishwashing facilities and test kitsVaries
Dishwashing facilities designed, constructed and operated properly; chemical test kits and gauges available.
17Thermometers, gauges and test kitsIntermediate
Warewashing thermometers, gauges and sanitizer test kits provided.
18Pre-flushed, scraped, soakedBasic
Dishes pre-flushed, scraped or soaked before washing.
19Wash and rinse waterBasic
Wash and rinse water clean and at the proper temperature.
20Sanitizer concentration or temperatureIntermediate
Sanitizing solution concentration or hot-water temperature within the required range.
21Wiping cloths and linensBasic
Wiping cloths clean, used properly and stored in sanitizer; clean and soiled linens handled properly.
22Food-contact surfaces clean and sanitizedVaries
Food-contact surfaces of equipment and utensils clean and sanitized.
23Non-food contact surfaces cleanBasic
Non-food contact surfaces of equipment clean.
24Clean equipment storage and air dryingBasic
Clean equipment and utensils stored and handled properly; air dried.
25Single-service itemsBasic
Single-service and single-use items properly stored, handled and dispensed.
26Single-service articles not re-usedBasic
Single-service articles are not re-used.
27Water sourceIntermediate
Water source safe; hot (100°F) and cold water under pressure.
28Sewage and wastewater disposalVaries
Sewage and wastewater disposed of properly.
29Plumbing and backflow preventionBasic
Plumbing installed and maintained; mop sink; water filters; backflow prevention.
30Cross-connection and backflowIntermediate
No cross-connection, back siphonage or backflow.
31Handwash sinks and suppliesIntermediate
Handwash sinks installed, accessible and not used for other purposes; soap, towels and handwash sign provided.
32RestroomsBasic
Restrooms with self-closing doors, working fixtures, clean and supplied with soap, towels, tissue and covered waste receptacles.
33Garbage and refuseBasic
Containers covered, adequate, insect and rodent proof, emptied at proper intervals, clean; premises maintained.
34Outside storage areaBasic
Outside storage area clean; enclosure properly constructed.
35Insects, rodents, pests and animalsVaries
No presence or breeding of insects, rodents or pests; no live animals; outer openings protected.
36Floors, walls, ceilings and ventilationBasic
Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented.
37Walls, ceilings and attached equipmentBasic
Walls, ceilings and attached equipment constructed and clean.
38LightingBasic
Lighting provided as required; fixtures shielded or bulbs protected.
39VentilationBasic
Rooms and equipment vented as required.
40Employee personal belongingsBasic
Employee lockers or storage provided and used; personal items stored away from food.
41Chemicals and toxic substancesVaries
Toxic items properly stored, labeled and used.
42Premises and cleaning equipmentBasic
Premises free of litter and unnecessary articles; cleaning and maintenance equipment stored properly; kitchen restricted to authorized personnel.
43Separation from living quartersBasic
Complete separation from living or sleeping areas and private premises.
44Linen storageBasic
Clean and soiled linen segregated and properly stored.
45Fire extinguishing equipmentReporting only
Fire extinguishers proper and sufficient (for reporting purposes only).
46ExitsReporting only
Exits not blocked or locked; exiting system in good repair (for reporting purposes only).
47Electrical wiringReporting only
Electrical wiring and outlets adequate and in good repair (for reporting purposes only).
48Gas appliances and boilersReporting only
Gas appliances properly installed and maintained; boiler certificate current and posted (for reporting purposes only).
49Flammable materialsReporting only
Flammable and combustible materials properly stored (for reporting purposes only).
50Current license displayedBasic
Current license properly displayed.
51Other sanitary and safe operationBasic
Other conditions of sanitary and safe operation.
52Misrepresentation or misbrandingIntermediate
False or misleading statements published or advertised relating to food or beverage.
53Manager certification and employee trainingIntermediate
Food manager certification valid; active managerial control; state-approved food handler training verified.
54Florida Clean Indoor Air ActBasic
Compliance with the Florida Clean Indoor Air Act.
55Automatic gratuity noticeIntermediate
Automatic gratuity notice provided as required.
56Copy of Chapter 509 availableRetired code
No longer used (Chapter 2008-55, Laws of Florida).
57Hospitality Education Program informationRetired code
Information only; not a violation.
58Smoke freeRetired code
Information only; no longer used.
Behind the scenes
Where the data comes from
Every record is a public inspection result from the Florida Department of Business and Professional Regulation (DBPR), Division of Hotels and Restaurants.
- Step 1
Inspectors visit
State inspectors make unannounced visits to restaurants, bars, food trucks and caterers, and cite the violations they find.
- Step 2
The state publishes
Every morning around 6:50 AM Eastern, DBPR posts seven files, one per district, covering the current fiscal year from July 1.
- Step 3
We grade and publish
We check each file for changes, load new and updated visits, and recompute every grade.
What isn't included
DBPR licenses restaurants, bars, food trucks, caterers and vending. Grocery and convenience stores (Department of Agriculture) and school cafeterias and institutional kitchens (Department of Health) are inspected by other agencies. The state's file covers the current fiscal year; because we never delete records, history builds up the longer the site runs.
Update status
We check the state's files for new inspections every morning.
All 7 district files up to date
- District 1 Updated
Miami-Dade, Monroe
- District 2 Updated
Broward, Martin, Palm Beach
- District 3 Updated
Citrus, Hernando, Hillsborough, Pasco, Pinellas, Polk, Sumter
- District 4 Updated
Brevard, Indian River, Lake, Orange, Osceola, St. Lucie, Seminole, Volusia
- District 5 Updated
Alachua, Baker, Bradford, Clay, Columbia, Dixie, Duval, Flagler, Gilchrist, Hamilton, Lafayette, Levy, Marion, Nassau, Putnam, St. Johns, Suwannee, Union
- District 6 Updated
Bay, Calhoun, Escambia, Franklin, Gadsden, Gulf, Holmes, Jackson, Jefferson, Leon, Liberty, Madison, Okaloosa, Santa Rosa, Taylor, Wakulla, Walton, Washington
- District 7 Updated
Charlotte, Collier, DeSoto, Glades, Hardee, Hendry, Highlands, Lee, Manatee, Okeechobee, Sarasota