Halo Food Truck LLC
4072 NE 5 Terr, Oakland Park, FL 33334 · Mobile Food Dispensing Vehicle · License 1653559
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (fixed on the spot), 1 intermediate, 3 basic-9
- Safety score91
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 visitNov 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Flip top refrigerator ; sliced cheese (56°F - Cold Holding) due to overfilled. Operator placed in freezer
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Food manager did not know basic cooling questions. Operator didn't know when cooling started or how much time you have . Informed operator that cooling started at 135 and 2hours till 70 degrees.and 70-41 4 additional hours .
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed plastic bottles of Gatorade's on floor in kitchen
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Current Hotel and Restaurant license not displayed.
Operator posted
Fixed on the spot
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.