Global Foody Lovers

2143 Davenport Blvd, Davenport, FL 33837 · Permanent Food Service · License 6308976

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 26, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (1 fixed by the Aug 26 follow-up), 3 intermediate (1 fixed on the spot, 1 repeat), 15 basic (5 repeats); basic violations cost 12 at most
-30
Extension granted on Aug 18, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug112026

Routine inspection

20 violations found · Inspector came back 2 times

2nd follow-up visitAug 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 8 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date
  More time given
Basic8
- Code 02, Labeling, date marking and consumer advisory: Observed: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
  More time given
  Observed: Employee personal food not properly identified and segregated from food to be served to the public.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Observed: Bowl or other container with no handle used to dispense food.
  More time given
- Code 24, Clean equipment storage and air drying: Observed: Cleaned and sanitized equipment or utensils not properly stored.
  More time given
  Observed: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 33, Garbage and refuse: Observed: Unnecessary items/unused equipment on the premises.
  More time given
- Code 40, Employee personal belongings: Observed: No suitable facilities provided to store employee clothing and other possessions.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 18, 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.
20 violations still not corrected:
- 2 High priority
- 3 Intermediate
- 15 Basic
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over ready to eat sauces Priority: High Priority
- Code 41, Chemicals and toxic substances: Observed: Toxic substance/chemical improperly stored.
  By bulk bins Priority: High Priority
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date
  marked. Reach in cooler cooked chicken covered, boiled eggs , fried rice , various items in reach in cooler Priority: Intermediate
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior upright two door reach in cooler soiled Interior ice bin Slicer soiled old food debris Priority: Intermediate
- Code 41, Chemicals and toxic substances: Observed: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Pink liquid spray bottle advised employee to label Priority: Intermediate
  Fixed on the spot
Basic15
- Code 02, Labeling, date marking and consumer advisory: Observed: Working containers of food removed from original container not identified by common name.
  Bulk bins Priority: Basic
  Repeat violation
- Code 06, Food properly thawed: Observed: Time/temperature control for safety food thawed in an improper manner.
  Pork at room temp still frozen , employee placed in cooler Priority: Basic
- Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
  Soy sauce , fryer oil Priority: Basic
  Observed: Employee personal food not properly identified and segregated from food to be served to the public.
  In front area Priority: Basic
- Code 14, Food-contact surfaces designed and maintained: Observed: Bowl or other container with no handle used to dispense food.
  In soy sauce Priority: Basic
- Code 23, Non-food contact surfaces clean: Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior reach in cooler cooked chicken Handles of reach in cooler Exterior microwave Exterior bulk bins Priority: Basic
  Repeat violation
- Code 24, Clean equipment storage and air drying: Observed: Cleaned and sanitized equipment or utensils not properly stored.
  Clean cutting board stored on floor Priority: Basic
  Observed: Equipment and utensils not properly air-dried - wet nesting.
  Priority: Basic
- Code 25, Single-service items: Observed: Single-service articles improperly stored.
  On floor in front area Priority: Basic
  Repeat violation
- Code 29, Plumbing and backflow prevention: Observed: Water leaking from pipe and/or faucet/handle.
  Under three compartment sink small leak when water draining . Employee has bucket under pipe Priority: Basic
- Code 33, Garbage and refuse: Observed: Unnecessary items/unused equipment on the premises.
  Unused broken equipment in kitchen Priority: Basic
- Code 35, Insects, rodents, pests and animals: Observed: Dead roaches on premises.
  3 dead roaches under front counter 2 dead roaches on floor in kitchen behind ice machine 1 dead by back door Priority: Basic
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
  User cooking equipment, under shelving, under prep tables Priority: Basic
  Repeat violation
- Code 40, Employee personal belongings: Observed: No suitable facilities provided to store employee clothing and other possessions.
  Front service area Priority: Basic
  Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service
  items. Cell phone prep table Priority: Basic
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 2 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over ready to eat sauces
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  By bulk bins
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Reach in cooler cooked chicken covered, boiled eggs , fried rice , various items in reach in cooler
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior upright two door reach in cooler soiled Interior ice bin Slicer soiled old food debris
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Pink liquid spray bottle advised employee to label
  Fixed on the spot
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk bins
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Pork at room temp still frozen , employee placed in cooler
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Soy sauce , fryer oil
  Employee personal food not properly identified and segregated from food to be served to the public.
  In front area
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In soy sauce
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior reach in cooler cooked chicken Handles of reach in cooler Exterior microwave Exterior bulk bins
  Repeat violation
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Clean cutting board stored on floor
  Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles improperly stored.
  On floor in front area
  Repeat violation
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Under three compartment sink small leak when water draining . Employee has bucket under pipe
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Unused broken equipment in kitchen
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  3 dead roaches under front counter 2 dead roaches on floor in kitchen behind ice machine 1 dead by back door
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  User cooking equipment, under shelving, under prep tables
  Repeat violation
- Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
  Front service area
  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Cell phone prep table
Official report, on the Florida DBPR website

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.
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.