ROYAL DONUTS

A vending machine on the premises had a violation related to food safety or maintenance.

Code F037

CO2 tanks (used for carbonated drinks) weren't being stored or secured properly.

Code F036

Trash and waste are being thrown away properly and the garbage areas are kept in good condition.

Code F042

The restaurant has a dishwasher machine on-site.

Code CA10

The restaurant's dishwasher is not working or not present.

Code CA11

The outer surfaces of equipment (like the sides of fryers or shelving) were not properly cleaned.

Code F033

The restaurant must properly maintain and use their dish-washing equipment, including testing it regularly to ensure it sanitizes correctly.

Code F034

Cooked food must be cooled down quickly and safely to prevent bacterial growth.

Code F009

This appears to be an internal impound release code and cannot be translated without more context.

Code CA06

The restaurant was not meeting hearing accessibility requirements.

Code EA03

The restaurant doesn't have adequate hot and cold running water available.

Code F021

The restaurant must have proper airflow and lighting in all work areas.

Code F038

The restaurant's operating permit wasn't visible or available on the premises.

Code F048

The restaurant either lacks food thermometers or the ones they have are giving inaccurate temperature readings.

Code F039

A health inspector seized and held certain food items or equipment because they were deemed unsafe or in violation of health codes.

Code CA05

The restaurant must serve food that is safe to eat and not spoiled or contaminated.

Code F013

Food wasn't cooked to a high enough temperature or for long enough to kill harmful bacteria.

Code F010

The restaurant's pipes, faucets, and drains must be properly installed and working to prevent contamination.

Code F041

The restaurant is correctly disposing of sewage and wastewater so it doesn't contaminate food or the surrounding area.

Code F022

The restaurant made changes to its layout or operations without getting the required approval from health authorities beforehand.

Code F049

The restaurant is in the process of transferring ownership, and the new owner's application is still being reviewed.

Code EA09

The bathrooms are not properly built, stocked with supplies, or kept clean.

Code F043

Raw meats or other foods that could cause cross-contamination were not properly separated from ready-to-eat foods.

Code F027

The restaurant has completed a transfer of ownership and the new owner has been officially approved.

Code EA08

Cleaning chemicals or other toxic substances weren't properly labeled, stored separately from food, or used correctly.

Code F029

Food that a customer sends back cannot be served to another customer.

Code F012

Food samples given to customers were not handled or stored properly.

Code CA03

Food items were mislabeled or misrepresented to customers, such as falsely advertising a premium ingredient.

Code F032

The restaurant was previously forced to close and is being checked to confirm it can legally reopen.

Code EA04

Surfaces and equipment that touch food are not being properly cleaned and sanitized.

Code F014

The wet cloths used to wipe down surfaces are not being stored in sanitizing solution between uses, which can spread bacteria.

Code F040

The restaurant's self-service area (like a salad bar or buffet) is not being properly managed to keep food safe for customers to serve themselves.

Code F031

Evidence of insects, rodents, birds, or other animals was found in the restaurant.

Code F023

The restaurant was not complying with rules about trans fats in food.

Code EA05

The new owner was not approved to take over this restaurant's operating license.

Code EA07

Staff must not eat, drink, or use tobacco in areas where food is prepared or served.

Code F004

Staff are not maintaining adequate personal hygiene or are not wearing proper hair coverings like nets or hats while handling food.

Code F025

The menu did not meet required guidelines (likely missing allergen or calorie information).

Code EA06

The restaurant was using polystyrene (styrofoam) containers, which may be banned in this area.

Code CA07

The restaurant is not following the required safety rules for sourcing, storing, or serving raw oysters from the Gulf of Mexico.

Code F017

The restaurant is not correctly using time instead of temperature to keep certain foods safe, or is missing the required records for doing so.

Code F008

Food is not being stored properly or containers holding food are not clearly labeled with what's inside.

Code F030

The restaurant is not reheating previously cooked food to a high enough temperature before putting it out to stay warm for customers.

Code F011

The inspector took photos to document a violation as evidence.

Code EA02

No qualified manager was present or actively overseeing food safety practices.

Code F024

Employees weren't washing their hands properly or were using gloves incorrectly.

Code F005

The restaurant is required to avoid serving certain high-risk foods (like unpasteurized items) to vulnerable groups such as school children or hospital patients.

Code F020

No one is allowed to use any part of the restaurant as a place to sleep.

Code F046

The restaurant has been ordered to stop operating, either entirely or for a specific activity.

Code CA04

The restaurant must be kept clean, personal belongings stored properly, and the building sealed against pests like rats and insects.

Code F044

The restaurant has an issue with how rainwater runoff is being managed on the property.

Code CA08

This inspection finding has been referred to another agency or department for further action.

Code CA01

Fruits and vegetables were not being properly washed before being served or prepared.

Code F028

The restaurant did not have a working, accessible sink with soap and drying supplies specifically for staff to wash their hands.

Code F006

The person in charge could not demonstrate they understand basic food safety rules.

Code F01a

Employees must not handle food if they are showing symptoms like discharge from their eyes, nose, or mouth.

Code F003

The restaurant is not following the special food safety procedures or plans it agreed to follow as a condition of operating.

Code F018

All kitchen equipment and utensils must be approved for food use, properly installed, clean, in good working order, and sufficient for the restaurant's needs.

Code F035

If the restaurant serves shellfish, they must keep and display the required tracking tags that show where the shellfish came from.

Code F016

Staff didn't have valid food safety certifications or food handler cards available for the inspector to check.

Code F01b

The restaurant must ensure all food comes from a safe, government-approved supplier.

Code F015

Frozen food was not being thawed safely, which can allow bacteria to grow.

Code F026

The restaurant is not keeping hot foods hot enough or cold foods cold enough to prevent bacterial growth.

Code F007

The restaurant is using single-use plastics that are banned under local regulations.

Code CA09

The restaurant was found to have violations related to cleanliness and sanitation that were observed and documented by the inspector.

Code CA02

Required informational signs were not posted and/or the most recent inspection report was not available for customers to see.

Code F047

The restaurant didn't warn customers that some menu items (like undercooked meat or eggs) may increase the risk of foodborne illness.

Code F019

The restaurant isn't properly following rules about keeping sick employees away from food handling to prevent spreading illness to customers.

Code F002

The floors, walls, or ceiling are dirty or not properly maintained.

Code F045

The restaurant has been given an official health rating placard that is displayed for customers to see.

Code EA01