Chick-Fil-A Florida City
326 SE 1st Ave, Florida City, FL 33034 · Permanent Food Service · License 2338478
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate, 7 basic-22
- Safety score78
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 visitJul 23, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Observed cut lettuce (44°F - Cold Holding) at prep reach in cooler across kitchen entrance. Manager unable to determine how long product has been out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut lettuce (44°F - Cold Holding) at prep reach in cooler across kitchen entrance. Manager unable to determine how long product has been out of temperature.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chicken nuggets (124°F - Hot Holding) at pack line. As per manager for less than 1 hour. Manager voluntarily discarded product.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed food employee not change gloves after changing tasks and proceeded to engage in food preparation.
Intermediate1
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed container of salt with no label near fries fryer.
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed green bucket of pickles exposed to splash next to handwash sink near machine to heat up soup.
Food stored on floor.
Observed a bag of flour on floor behind dough maker. Operator fixed product properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed reach in cooler next to prep table soiled with food residues.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining onto floor from black carbon tank.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in some areas in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed green bucket wall soiled under handwash sink located between fryers and breading table.
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.
- Stop sale
- An order that the food can’t be sold or served.