Norma D's Kitchen
224 N Main St, Hastings, FL 32145 · Permanent Food Service · License 6502290
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-13
- Safety score87
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 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed melted butter (80°F - Hot Holding). Discussed with person in charge and person in charge decided to place on time control.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed medication spray on table next to microwave. Person in charge placed spray in first aid kit.
Fixed on the spot
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.
Observed no written procedures for individual butters on time control. Provided blank copy to person in charge.
Fixed on the spot
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed two employee drinks on prep table next to microwave. Person in charge placed on bottom shelf.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gaskets on flip-top coolers soiled with food debris.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed case of plastic cups on floor in dry storage. Person in charge placed on shelf.
Fixed on the spot
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Observed several pieces of unused kitchen equipment in back lot of establishment next too building.
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.