Quality Inn Florida City - Homestead
333 SE 1 Ave, Florida City, FL 33034 · Permanent Food Service · License 2328874
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 1 basic (1 repeat)-19
- Safety score81
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 visitSep 9, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked eggs (124°F - Hot Holding); fully cooked sausage (119°F - Hot Holding) at steam table in the dining area, as per employee for less than 2 hours. Manager adjust unit temperature.
Fixed on the spotRepeat violation
Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process.
Observed fully cooked sausage reheating in the microwave near the triple sink.
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
Observed fully cooked sausage (126°F - Reheating) in the microwave near the triple sink, as per employee for less than 2 hours.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed cooked eggs at reach in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash used to store soiled wiping cloths, and plastic containers. Coach manager.
Basic1
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Observed no choking poster.
Repeat violation
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.