Kentucky Fried Chicken/Taco Bell
232 SE 1 Ave, Florida City, FL 33034 · Permanent Food Service · License 2321273
What drove the grade
Handwash sink used for purposes other than handwashing.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 intermediate, 6 basic-9
- Safety score91
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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed food debris inside of handwashing sink near fryers.
Basic6
Code 03, Food out of temperature: Time/temperature control for safety food not maintained frozen solid in a freezer.
Observed guacamole, cut tomatoes, shredded cheese, pickle de gallo at reach in freezer not frozen solid.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee smoothie stored at reach in cooler pack line facing ware washing area. Employee removed drink.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Observed water draining onto floor from some ceiling tiles in the kitchen. As per GM a ROC order has been made to fix the issue.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed on the right and left side of exit door.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed in the kitchen.
Floor soiled/has accumulation of debris.
Observed floor soiled with heavy oil under fryers.
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.