Bhimavaram Ruchulu

10938 N 56 St, Temple Terrace, FL 33617 · Permanent Food Service · License 3909515

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Aug 25, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 25 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
3 high priority (fixed by the Aug 25 follow-up), 1 intermediate, 4 basic (2 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 · 2 visits

Aug212026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards still stained.
  More time given
Basic2
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Items still not labeled correctly .
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Shelves still rusted.
  More time given
Official report, on the Florida DBPR website
First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked Goat 5lbs, 45°F. Chicken 30 lbs,45°F. Chicken 30 lbs, 47°F Chicken 30 lbs 47°F. Chicken 30 lbs. 46°F. Manager stated were made last night (unsure of time), temperature taken at 12:10pm next day. Stop sale issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Manager stated items were temping 38-39°F this morning at around 10am. Temps taken at around 12:15 pm. Instructed manager to close flip top unit or place in walk in cooler to cool down. Cheese 60°F. Tomatoes 54°F. Chicken 46°F.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked Goat 5lbs, 45°F. Chicken 30 lbs,45°F. Chicken 30 lbs, 47°F Chicken 30 lbs 47°F. Chicken 30 lbs. 46°F. Manager stated were made last night (unsure of time), temperature taken at 12:10pm next day. Stop sale issued.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed stained cutting boards on the flip top units on the cook line.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed drinks and desserts made in house not labeled correctly and customers have access to.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor in the walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed an employee beverage being stored on the flip top unit. Employee removed.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.