Dairy Queen of Homestead
3330 NE 8th St, Homestead, FL 33033 · Permanent Food Service · License 2333791
What drove the grade
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 5 complaint inspection1 high priority (no follow-up needed), 2 intermediate, 10 basic (1 repeat)-20
- Safety score80
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 5, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken tenders over raw beef patties inside reach in freezer next to cook line.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed Commercially processed ground beef not date marked inside walk in cooler. As per operator for more than a day.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed food employee Yoandri hired for more than 60 days no proof of employee training.
Basic10
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed personal food not properly identified and segregated inside white chest freezer at storage area. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed hot water handle in disrepair in one of the hand sinks in the men's room.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
Observed inside walk in cooler.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Observed at Cook line: Sanitizer Bucket (Quaternary 0ppm). Operator discarded solution and refilled with new solution, retest Cook line: Sanitizer Bucket (Quaternary 150 ppm)
Fixed on the spot
Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on table with single service items at drive thru not stored in sanitizing bucket. Operator removed the wiping cloth.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Observed lid open on recycling dumpster. Operator closed lid.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water across hand washing sink next to washing area.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed tiles show damage over shelf at dry storage.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed ceiling not smooth, nonabsorbent and easily cleanable over washing area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee rice cooker on top of white chest freezer at storage area. Operator removed the item.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.