Bud's Chicken & Seafood
4790 Lake Worth Rd, Greenacres, FL 33463 · Permanent Food Service · License 6009913
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 9 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 visitOct 30, 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 priority2
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm). Observed sanitizer attached to dispenser but not quaternary sanitizer observed not dispensing. Operator remade sanitizer and tested at 200ppm.
Fixed on the spot
Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee washing and rinsing container in center bay of triple, then nesting the wet container with other cleaned utensils without sanitizing or air drying. Advised employee to rewash container.
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed operator testing quaternary sanitizer with chlorine test strips. Operator and employees did not know which type of sanitizer was in use.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic9
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal drinks stored on food prep tables, next to aluminum foil, and above single service food storage containers in kitchen and prep areas.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
1. Observed torn door gasket at double sided, single door reach in cooler at front counter.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing container in center bay of triple, then nesting the wet container with other cleaned utensils without sanitizing or air drying. Advised employee to rewash container.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 0ppm). Operator remade solution and retested at 200ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
1. Walk in freezer door gasket.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed wet containers wet nesting at cleaned utensil storage rack in kitchen.
Clean utensils stored between equipment and wall.
Observed cleaned spatula stored between triple sink and wall. Operator removed.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1. Observed 7 dead roaches on floors around water heater and Co2 tank in dry storage area. 2. Observed 3 dead roaches u def storage shelving in dry storage area. Operator started to clean at the time of inspection.
Fixed on the spot
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Observed wet mop stored in bucket in prep 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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.