Tsf Eats and Catering / Bradford Hotdog Cart
10204 SE State Rd 100, Starke, FL 32091 · Mobile Food Dispensing Vehicle · License 1450045
What drove the grade
Time/temperature control for safety chili/cheese/cooked onions/cooked peppers served from a hot dog cart are not individually pre-portioned/packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection3 intermediate (1 fixed on the spot), 3 basic-11
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score69
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 08, Food protection and cross-contamination: Time/temperature control for safety chili/cheese/cooked onions/cooked peppers served from a hot dog cart are not individually pre-portioned/packaged.
Has nacho cheese on opened can, coleslaw and cooked onions on open containers, explained to him they have to be individually portioned at commissary
Administrative complaint
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For son helping today only, has blank form, explained to operator
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Employee placed some
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator making hot dogs, no hair restraint
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
None, emailed one
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.