Texas Cattle Company
735 E Main St, Lakeland, FL 33801 · Permanent Food Service · License 6300544
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 3 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 visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Expo line garlic butter (54°F - Cold Holding); diced tomatoes (54°F - Cold Holding), manager began icing product
Fixed on the spot
Intermediate4
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink in meat walk in cooler blocked by shelving. Manager cleared area
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
In meat walk in cooler. Manager refilled.
Fixed on the spot
Code 51, Other sanitary and safe operation: Building had remodel after fire approximately 3 years ago.
Walk-in cooler was removed. Unable to verify plans on file. New prep are added with dipper well and ice cream Along with 2 prep coolers and prep table No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed frozen cases on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Butter scoop in water at 86°F. Manager removed water
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating in prep area. Manager educated employee
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.