McAlister's Deli
19570 Cochran Blvd, Port Charlotte, FL 33948 · Permanent Food Service · License 1802051
What drove the grade
Vacuum breaker missing at splitter added to mop sink faucet.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (2 fixed on the spot), 1 intermediate, 3 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Drying rack shelves with rust that has pitted the surface.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese (54°F - Cold Holding) on a counter near the steam table. The operator stated the cheese had been out for approximately 1.5 hours. The operator placed the cheese in a reach in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dishmachine chlorine solution at 0ppm after 4 cycles. The operator set up the three compartment sink for sanitizing.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at splitter added to mop sink faucet.
Intermediate1
Code 16, Dishwashing facilities and test kits: Wash solution in spray-type chemical warewasher less than 120°F.
Observed a maximum water temperature of 104°F after 4 cycles.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in cold holding units in the kitchen.
The operator placed thermometers in the cold holding units.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Drying rack shelves with rust that has pitted the surface.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed stacked metal containers not properly air dried near the three compartment sink.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.