Little Caesars #652
2543 S French Ave, Sanford, FL 32773 · Permanent Food Service · License 6905164
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 25 routine inspection2 high priority (fixed by the Sep 1 follow-up), 2 basic-8
- Complaint after follow-up on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 1, 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 - 1st follow-up visitAug 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Portioned Pizza sauce 38f Cheese stick 49f per operator held overnight Sausage 50f per operator held overnight.
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Gaskets removed for cleaning. - cheese stick (60°F - Cold Holding); per operator approximately 6 hours - cheese sauce (41°F - Cold Holding); per operator less than 4 hours - yellow shredded cheese (46°F - Cold Holding); per operator less than 4 hours - sausage (46°F - Cold Holding); per operator less than 4 hours - chicken wings (55°F - Cold Holding) per operator less than 4 hours
Basic2
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
- provided to operator
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.