NINETEEN61

215 E Main St Flr 1, Lakeland, FL 33801 · Permanent Food Service · License 6308528

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 8, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 8 follow-up · 5 other violations

How the score was calculated

Starting score100
Violations at the Jul 7 complaint inspection
2 high priority (fixed by the Sep 8 follow-up), 2 intermediate (1 fixed on the spot), 2 basic
-13
Extension granted on Jul 8, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score85

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

Inspection history

2 inspections · 4 visits

Latest inspection

Jul82026

Follow-up to an earlier routine inspection

The first visit came before our records begin

Follow-up visitJul 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul72026B85Complaint inspection6 violations, 2 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  HACCP has been submitted.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 8, 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.
3 violations still not corrected:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
  HACCP plan in listing states plans withdrawn. Discussed 60 day callback with operator.
  More time given
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
- 2 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed in reach in cooler on cook line Reach in cooler; Aroz con pollo (50°F - Cold Holding); chicken (50°F); sofrito (50°F); tomato cut (50°F)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler on cook line Reach in cooler; Aroz con pollo (50°F - Cold Holding); chicken (50°F); sofrito (50°F); tomato cut (50°F)
Intermediate2
- Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed on soda guns in bar area. Employee cleaned soda guns.
  Fixed on the spot
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed on side of unused oven in second cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed behind kitchen equipment on cook line.
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.
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.
Stop sale: An order that the food can’t be sold or served.