Just Food 5059
3858 E. Lake Mary Blvd., Sanford, FL 32773 · Mobile Food Dispensing Vehicle · License 6950448
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 Oct 13 routine inspection1 high priority (no follow-up needed), 6 basic-9
- Safety score91
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 visitOct 13, 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.
7 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.
- cooked yams (49°F - Cold Holding). Operator states had out during morning prep less than 1 hour. Advised operator to move to freezer for expedited cooling.
Basic6
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
- bulk flour
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- counter at three comp sink warped and missing sections of laminate.
Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- three comp sink sitting on counter that is water damaged, warped, and not properly sealed.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Exterior of water tank below three comp sink. - pipes below three comp sink - door opening at white chest freezer - exterior of bulk flour container
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
- in cabinet below three comp sink
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
- inside cabinet below three comp sunk.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.