The Ten Fingers Munchies
7290 Central Industsrial Drive, Riviera Beach, FL 33404 · Mobile Food Dispensing Vehicle · License 2361927
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 Aug 21 routine inspection4 high priority (fixed on the spot), 2 intermediate, 3 basic-21
- Safety score79
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 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 cold held at greater than 41°F.
griot (46°F - Cold Holding); in cooler at cook line; food not prepared or portioned today; food was outside; food out of temperature for approximately 20 minutes; food placed inside the cooler;
Fixed on the spot
Shell eggs not stored at an ambient air temperature of 45°F or less.
raw shell eggs (81°F - Cold Holding) outside; as per operator food out of temperature for approximately 2 hours; placed inside cooler to quick chill ;
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over fries raw Philly steak over griot in cooler at cook line; stored properly
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw burgers in cooler at cook line; stored properly
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Raw chicken container on the floor at three compartment sink Stored properly
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F- multiple containers with utensils stored in water at 133°F on the flat top; operator discarded
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Chlorine 0ppm); fixed to 100 ppm
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.