Dixie Fried Chicken
133 Dr Martin Luther King Jr Blvd , W, Belle Glade, FL 33430 · Permanent Food Service · License 6000486
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 Oct 28 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 9 basic-26
- Safety score74
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 visitOct 28, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 mashed potato (126°F - Hot Holding) at steam table in kitchen. Cooked less than one hour ago per operator. Operator turned up setting on unit to reheat food to 165°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed employees wiping hands with wet and soiled wiping cloth at cookline then handling cleaned food utensils at fry station without first handwashing. Advised employee to wash hands.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wiping soiled bare hands on apron at cookline in kitchen then handling cleaned food utensils immediately after without first handwashing. Advised employee to wash hands.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold, batter, time/temperature control for safety food.
Operator provided blank form on email.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
Operator provided.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled and stored at chemical storage rack.
Operator labeled degreaser.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed bag of graham cracker meal stored on floor in walk in freezer. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal coffee cup stored on prep table next to lemonade in kitchen. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed walk-in cooler food storage shelves with rust that has pitted the surface.
Ice buildup in walk-in freezer on floors and boxed products.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed soiled cardboard on floors in walk in freezer.
Floor area(s) covered with standing water.
Observed standing water on floors in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed black mold like stain on ceiling in walk in cooler and condensation dripping onto floors.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Observed condensation on ceiling vent in front of reach in cooler in kitchen dripping onto floor.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mops stored on floor next to ice machine in kitchen.
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.