Michele's Cuisine LLC
18050 SE 102nd Terrace, Summerfield, FL 34491 · Permanent Food Service · License 5203063
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 12 complaint inspection4 high priority (2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 2 basic (1 repeat)-30
- Administrative complaint on Oct 12Counts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
See stop sale. Reach in cooler on cook line, black beans with mold like substance, also I. Walk in cooler, cabbage with black mold substance.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Reach in cooler on cook line, potatoes dated 9/24/26, Mac and cheese 9/30/26.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
In freezer, raw fish and pork stored above opened bag of meatballs and portioned containers with soup, employee stored properly.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Reach in cooler on cook line, pooled raw eggs stored above container with cooked pork, employee moved and stored properly.
Fixed on the spot
Intermediate3
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 cook line, cut tomatoes, grilled onions, Cole slaw, employee voluntarily discarded all.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled, employee moved to dish machine.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Photocopy for one male employee.
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine near back door, with mold like substance, employee cleaned during inspection.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go cups not inverted, employee inverted.
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.
- 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.