BELINDA TAKE OUT RESTAURANT Inspection – August 11, 2026

High Priority 2

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked meats **Corrected On-Site**

Corrected On-Site

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 44° moved to colder area of reach in cooler.

Intermediate 2

#8Intermediate16-33-4

Intermediate – Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**

Repeat Violation

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked items in walk in cooler.

Basic 5

#1Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. Baseboards throughout kitchen.

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease buildup on top of fryer and hood filters

#3Basic35B-13-4

Basic – Screening is not 16-mesh to the inch.Back door.

#4Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Unused fryer, chest freezer in back area.

#5Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface.

Florida Food Watch