Saucy’s Frozen Treats and Tasty Eats
6511 Caroline St, Milton, FL 32570 · Permanent Food Service · License 6700046
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 20 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate-12
- Safety score88
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 20, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Upon inspection, observed sliced tomatoes 44f in lower make bar cooler # 2. Manager stated tomatoes have been in cooler overnight. Manager discarded tomatoes during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Upon inspection, observed sliced tomatoes 44f in lower make bar cooler # 2. Manager stated tomatoes have been in cooler overnight.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Upon inspection, observed license expired as of 06/01/26. Manager was able to renew license during inspection.
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Upon inspection, observed buttermilk/egg wash mixture on chicken breading station being held on time for 4 hours with no written procedures available. Manager was provided TPHC industry handout and application during inspection.
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.
- Stop sale
- An order that the food can’t be sold or served.