Chicken Salad Chick
12096 SR 54, Odessa, FL 33556 · Permanent Food Service · License 6113689
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection5 high priority (no follow-up needed), 1 basic-16
- Safety score84
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 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Pasta salad (47°F-cold holding , date on 8/4/2026) in vertical reach in cooler in kitchen. Cooler ambient temperature is 44°F.
Stop Sale issued due to food not being in a wholesome, sound condition.
Feta cheese dated on 7/29/26 in walk in cooler, see stop sale
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Feta cheese dated on 7/29/26 in walk in cooler, see stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Pasta salad (47°F-cold holding , date on 8/4/2026) in vertical reach in cooler in kitchen. Cooler ambient temperature is 44°F. See stop sale
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Sanitation bucket tested quaternary over 500ppm. Operator added water to it and diluted it to 200ppm
Basic1
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Soiled dry towel in use on prep counter, operator removed it to sanitizer bucket
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.