Qteas
1416 Ohio Ave S Ste B, Live Oak, FL 32064 · Permanent Food Service · License 7100375
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 Aug 14 routine inspection3 high priority, 3 intermediate (1 fixed on the spot), 4 basic-30
- Administrative complaint on Aug 14, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 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.
Reach-in cooler: creamer 46°F, milk 49°F.
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ham cheese sandwich (70°F - Cold Holding) in display case. Item has been in case 2 hours. cream (47°F - Cold Holding); milk (48°F - Cold Holding) in reach in cooler behind counter the gasket was not attached to door causing a gap.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked boba (91°F - Hot Holding) at room temperature by counter top ice machine for 1.5 hours.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired 6/1/2026.
Administrative complaint
Intermediate3
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
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.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Jar and milk container in hand washing sink, inspector moved items.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoops handle in ice in ice machine, operator moved scoop.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Togo boxes on floor in storage room.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room.
Togo boxes in bathroom.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.