Floridian Hotel
990 N Homestead Blvd, Homestead, FL 33030 · Permanent Food Service · License 2333878
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (no follow-up needed), 3 intermediate, 7 basic-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 visitAug 26, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over coffee cream at reach in cooler near kitchen exit door.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed establishment utilizes TPHC food items not marked on form. Advised person in charge to complete form properly.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwashing sink blocked by trash can.
Handwash sink used for purposes other than handwashing.
Observed handwashing sink used to store metal cup and parchment paper.
Basic7
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating eggs in the kitchen at time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee cup of coffee stored at prep table in the kitchen. Coach employee.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in the back kitchen storage.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed in the kitchen. Also observed in the kitchen entrance. Advised person in charge to set up sanitizing solution.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Observed slow draining water at handwash sink in the kitchen.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed kitchen exterior door has a gap on the right side.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed ceiling tiles missing in the back kitchen dry storage area.
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.