11th Street Kitchen
437 11 St, Live Oak, FL 32064 · Permanent Food Service · License 7100327
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate (fixed on the spot), 1 basic-16
- Safety score84
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 visitJul 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 priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Container of milk stored in reach-in cooler closest to kitchen entrance dated 7/2.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked chicken stored in reach-in cooler across from kitchen prep table dated 6/19.. Employee stated chicken was stored in kitchen reach-in freezer after preparation. Employee placed proper date mark on chicken.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired on 6/1/2026. Establishment observed preparing, serving, or selling food to customers with expired license.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Boiled eggs, stored in reach-in cooler across from kitchen prep table. Employee stated eggs for prepared on 7/8. Employee placed proper date mark on boiled eggs.
Fixed on the spot
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedure available. Inspector provided operator with written procedure.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels on Kitchen hand washing. Employee provided hand towels at sink.
Fixed on the spot
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Cases oEstablishment observed having rooms or apartments occupied with customers with an expired license to go containers stored on floor in dry storage area.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.