Stage 201 LLC
201 E Dr Martin Luther King Jr Blv, Plant City, FL 33563 · Permanent Food Service · License 3918954
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 Oct 13 routine inspection1 high priority (fixed by the Oct 15 follow-up), 2 basic-5
- Safety score95
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 visitOct 15, 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
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
- First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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.
Right make line cooler: sliced tomatoes (47°F - Cold Holding); fresh mozzarella (44°F - Cold Holding); cut lettuce (46°F - Cold Holding); wedge tomatoes (45°F - Cold Holding); roasted red peppers (44°F - Cold Holding).
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
White make line cutting boards.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Stacked cups at bar have visible condensation in between cups.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.