Malboa
5758 54 Ave N, Kenneth City, FL 33709 · Mobile Food Dispensing Vehicle · License 6252866
What drove the grade
Nonfood-grade hose conveying potable water.
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection7 high priority (3 fixed on the spot, 1 repeat), 3 intermediate, 10 basic (1 repeat)-55
- Administrative complaint on Oct 15, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score25
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
14 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
No stop sales issued today.
More time given
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef stored bone cooked pork in reach in cooler on truck Operator moved cooked pork to store above raw meats
More time givenFixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
More time given
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic7
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Food stored outside.
More time given
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
More time given
Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
More time given
- 1st follow-up visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
16 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Food items stored in display cooler located in outdoor market area: cooked ham (46°F Cold Holding), cooked pork leg (46°F Cold Holding), cooked pork loin (46°F Cold Holding) Large amounts of cooked pork products that were cooked on Thursday 10/15, cooled by hanging outside at room temperature, and then put in reach in display cooler in large quantities. Stop Sale issued.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored in display cooler located in outdoor market area: cooked ham (46°F Cold Holding), cooked pork leg (46°F Cold Holding), cooked pork loin (46°F Cold Holding) Large amounts of cooked pork products that were cooked on Thursday 10/15, cooled by hanging outside at room temperature, and then put in reach in display cooler in large quantities. Stop Sale issued.
Administrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shell eggs over sugar cane in reach in cooler in market area Operator moved sugar cane to store above eggs.
More time givenFixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
More time given
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic8
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
More time given
Code 08, Food protection and cross-contamination: Stored food not covered.
-cooked pork stored with no packaging in reach in coolers accessible to customers in market areas
More time given
Food stored outside.
More time given
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
More time given
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
More time given
Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
More time given
- First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food items stored in display cooler located in outdoor market area: vacuum packaged cooked chicken (71°F - Cold Holding); vacuum packaged cooked pork (44°F); cooked pork leg (48°F - Cold Holding); Deli containers storage on outside racks: cooked pork empellas (90°F - Cold Holding) lard (90°F - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Food items stored in display cooler located in outdoor market area: vacuum packaged cooked chicken (71°F - Cold Holding); vacuum packaged cooked pork (44°F); cooked pork leg (48°F - Cold Holding); Deli containers storage on outside racks: cooked pork empellas (90°F - Cold Holding) lard (90°F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Food items stored in black hot holding unit: cooked beef (113°F - Hot Holding, reheated to 190°F)
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 shell Eggs over sauces in reach in cooler by truck entrance -Raw beef over cooked pork in reach in cooler Operator moved raw foods to store below ready to eat foods.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-raw meats in reach in freezer in contact with grocery bags and nonfood grade plastic bags
Code 29, Plumbing and backflow prevention: Nonfood-grade hose conveying potable water.
Red hose being used for clean water. Operator showed picture of red hose online and it is meant fo4 cleaning, not food grade.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Triple Sink (Chlorine 200ppm) Operator diluted and retested at 100PPM
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards have stained groove marks -meats hooks outside in market area soiled with food residue
Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle operating from an unapproved commissary.
-restaurant foods being cold and dry stored and prepared in outdoor market area built around MFDV. This market area is not licensed or regulated by any agency and lacks handwash facilities.
Code 53, Manager certification and employee training: 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. For three employees that are currently present engaging with food or in food preparation during the inspection.
Basic10
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Rice pudding and flan packaged onsite and sold for self setvic3 in drink cooler not labeled
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
-cooked pork and chicken products vacuum packaged onsite not labeled with time and date of production. Items were also out of temperature for an indeterminate period of time, stop sales issued. Observed ROP cooked chicken legs, cooked pork , and cooked pork sausage with no date marks or time items were packaged.
Code 08, Food protection and cross-contamination: Stored food not covered.
-raw meat in reach in freezer outside truck near service window not packaged
Food stored outside.
-unlocked coolers, freezers, and dry storage foods stored outside in carport structure with no walls and no means of securing after hours. Currently securing area with single chain to"block" off food storage areas.
Administrative complaint
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
-reach in freezer outside food truck near service window storing open bags of raw meats is unlocked
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-wet wiping cloth stored on cutting board on cookline
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-To go boxes and plates not stored inverted on shelves Operator inverted all items.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed expired 2/1/26
Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
Unit is hard plumbed to pipe in ground and grey water tank is disconnected with no quick way to reconnect when the truck is moved. PVC pipe from wastewater tank has been cut and reconnected to PVC pipe that leads to underground plumbing sewer system which has quick disconnect, but lacks way to reconnect to the wastewater tank.
Repeat violation
Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
MFDV connected with screw s wooden overhead structure.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.