Chicken Time
10819 SE US Hwy 441, Belleview, FL 34420 · Permanent Food Service · License 5202043
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 Sep 15 routine inspection3 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Administrative complaint on Sep 15, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on cook line (underneath) Cold holding: in house pork broth 52°F and 50°F, Manager voluntarily discarded.
- 1st follow-up visitSep 17, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold holding: ham 54°F, red beans 56°F, yellow rice 59°F white rice 55°F, yellow rice 48°F, 52°F and 54°F, gravy 47°F, ambient air temperature 52°F. All items stored overnight in cooler.
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Cold holding: ham 54°F, red beans 56°F, yellow rice 59°F white rice 55°F, yellow rice 48°F, 52°F and 54°F, gravy 47°F, ambient air temperature 52°F. Non time temperature control for safety (TCS) food at 52°F.
- First visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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.
Reach in cooler on cook line (make table): Cold holding: cut tomatoes 45°F, cheese 48°F, ham 53°F, pork 48°F, chicken 49°F, beef 54°F, sweet plantain 56°F, yuca 45°F, pork broth 47°F white rice 50°F yellow rice 51°F per manager, all food were 40°F at 9:00am, items moved to freezer.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cooler near back door, raw beef stored above cooked rice, Manager moved and stored properly.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, and selling food to customers with an expired license from the Division of Hotels and Restaurants dated June 1, 2026. Operator renewed license during inspection.
Fixed on the spotAdministrative complaint
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.
Reach in cooler on front line, dessert(egg flan) no date, per manager flan made on 09/09/26.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
At the triple sink area, spray bottles with cleaner solution not labeled, manager labeled bleach and degreaser.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line, (make table), ambient temperature of 56°F with ice build up, Cold holding: cut tomatoes 45°F, cheese 48°F, ham 53°F, pork 48°F, chicken 49°F, beef 54°F, sweet plantain 56°F, yuca 45°F, pork broth 47°F white rice 50°F yellow rice 51°F.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Chlorine 0ppm, manager made a fresh one, 50-100ppm.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.