Hyatt Foods LLC
8232 NW South River Drive, Medley, FL 33166 · Mobile Food Dispensing Vehicle · License 2358787
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 repeat), 2 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed feta cheese (50°F - Cold Holding); cooked chicken (53°F - Cold Holding); tabbouleh (52°F - Cold Holding); for less than 4 hours as per operator located in open reach in cooler. Also observed cooked chicken (53°F - Cold Holding); Moro (55°F - Cold Holding); spinach (52°F - Cold Holding)in vertical reach in cooler. Operator placed the food items under ice.
Fixed on the spot
Intermediate4
Code 27, Water source: No hot running water at three-compartment sink.
Water temperature 80°F 2 minutes running.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water temperature 80°F, 3 minutes running.
Handwash sink does not have enough water pressure to properly wash hands.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spry bottles with degreaser and sanitizer unlabeled under three compartment sink.
Repeat violation
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler with ambient temperature of 50°F.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Filter soiled.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.