The Market Restaurant
1300 S French Ave Ste 3C, Sanford, FL 32771 · Permanent Food Service · License 6903046
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 2 routine inspection5 high priority (1 no follow-up needed, 4 fixed on the spot), 1 intermediate, 6 basic (1 repeat)-25
- Safety score75
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 2, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-boiled egg 46°F, per employee less than 4 hours stored above fill line in the top of the left side reach-in cooler, operator discarded
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chickens stored over raw pork sausage in glass door reach-in cooler, operator reorganized reach-in cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
-chlorine solution exceeding 200ppm, operator diluted with water, retested 100ppm
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-inside reach-in coolers on cookline
Basic6
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
-glass door reach-in coolers
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-wet wiping cloth stored on table next to coffee maker
Wiping cloth sanitizing solution stored on the floor.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-buildup of food debris/soil residue on equipment door handles -exterior of microwaves soiled -exterior of cooking equipment has an accumulation of grease and food debris
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall over cooking equipment
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee sweater stored on dry storage rack, operator removed
Fixed on the spot
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.