Fortune Cookie
505 W Hickpochee Ave Unit 1000, Labelle, FL 33935 · Permanent Food Service · License 3600502
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection2 intermediate (1 repeat), 6 basic (5 repeats)-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 · 1 visitRoutine inspection
- First visitOct 1, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cook pork in the freezer and cooked battered chicken in the walk in cooler with no date marking prepared over 24 hours according to the operator.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Onserved unlabeled squeeze bottle on the shelf to the left of the kitchen.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked pork in the walk in freezer not covered.
Repeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Observed cleaver stored between the make table and the reach in cooler on the cookline.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in door gaskets on the cookline soiled.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Observed microwave door handle on the cookline soiled.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gap beneath screen door that leads to the outside in the kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Onserved ceiling tiles soiled.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.