Services, South Florida
You can take a single service or combine them into an ongoing plan. We come to your kitchen, on your team's schedule.
We see your kitchen before the inspector does.
We walk your kitchen exactly as a DBPR or DOH inspector would. We document every finding with photos, the applicable regulation, and the correction deadline. You receive a written report ready to show.
Duration: 90 minutes on-site
Ideal for: Before a scheduled inspection or as a quarterly review
The most common finding, solved at the root.
We verify refrigeration equipment, temperature logs, and rapid cooling procedures. We leave you a record-keeping system that any inspector will want to see and your team can maintain without supervision.
Duration: 60-90 minutes on-site
Ideal for: Kitchens with a history of temperature violations or new equipment
Written protocols, trained staff.
We design written protocols to prevent cross-contamination, review ingredient labeling, and train staff on the 9 major allergens. Compliance with current FDA Food Code regulations.
Duration: 2-3 hours on-site
Ideal for: Restaurants with varied menus or serving customers with dietary restrictions
The paperwork they always ask for and is never ready.
We prepare complete HACCP plans, standard operating procedures (SOPs), and cleaning schedules tailored to your operation. Documents ready to present to the inspector, in Spanish or English.
Duration: Delivered in 5-7 business days
Ideal for: New operations, menu changes, or inspections with documentation deficiencies
Written procedures your team can follow , and any inspector can verify.
We develop custom Standard Operating Procedures (SOPs) for your operation: receiving, storage, preparation, cleaning, pest control, allergen management, and more. Each SOP is written in plain language, bilingual (Spanish and English), and formatted for daily use by your team. Tailored to restaurants, ALFs, Group Homes, food trucks, and any food service establishment.
Duration: Delivered in 5-10 business days depending on scope
Ideal for: New openings, operations with documentation gaps, post-inspection corrective action, or any establishment that needs written procedures on file
In your kitchen, in the language they work in.
Food safety classes for the whole line: kitchen, dishwashers, and servers. In Spanish, English, or Kreyòl upon request. Scheduled around your shifts, without interrupting service.
Duration: 2-4 hours depending on group size
Ideal for: New staff, certification renewals, or after a failed inspection
You got written up. Let's close every violation before the follow-up.
If you already received a violation report, we design a priority plan to close every point before the inspector's follow-up visit. Support through the re-inspection.
Duration: Start within 24-48 hours
Ideal for: Operations with an active violation report or temporary closure
Everything the opening inspector will check, before they arrive.
A comprehensive establishment audit focused on licensing: we review floor plans, equipment, workflow, surfaces, ventilation, plumbing, and documentation required by the DBPR or DOH. Ideal for new openings, remodels, or ownership changes. We deliver a prioritized correction list before the official inspection.
Duration: 2-3 hours on-site
Ideal for: New openings, remodels, ownership changes, or establishments preparing a Plan Review
Food sanitation, Certified Food Manager requirements, documentation, training, plan review, and inspection readiness under applicable Florida Department of Health requirements.
For certain residential group care facilities, requirements vary based on facility capacity and type of food service. Facilities with 11 or more residents that serve food generally require a DOH food hygiene permit, while smaller facilities may fall under different requirements.
Duration: Full service, coordinated around your schedule
Ideal for: Explore ALF & Group Care Compliance
Special process
Florida Statutes § 509 · FDA Food CodeReduced Oxygen Packaging (ROP) is one of the most regulated practices in Florida and one of the most poorly documented.
Florida Statutes Chapter 509, administered by the DBPR (Division of Hotels and Restaurants), establishes specific requirements for any establishment that processes or stores food in reduced oxygen packaging (ROP), including vacuum-sealed meat, sous vide, and modified atmosphere packaging.
Vacuum sealing without proper controls creates anaerobic conditions that promote the growth of Clostridium botulinum, a high-priority public health risk. That is why the DBPR treats any ROP deficiency as a high-risk violation, with potential for immediate closure.
If you already have an active variance or are in the process of applying, contact us. We review your documentation at no cost on the first call.
Manufacturing, USDA & FDA
21 CFR · 9 CFR · FSMA 2011If your plan is to manufacture, package, or distribute food beyond your kitchen, like sauces, preserves, processed meats, or supplements, you need to comply with the FDA or USDA. We guide you every step of the way.
Which agency applies to you?
Food & Drug Administration
21 CFR Parts 1-199 · FSMA
Regulates most processed foods: sauces, preserves, beverages, baked goods, dietary supplements, seafood, and more. Under the FSMA (2011), every facility that manufactures, processes, packs, or holds food for human consumption in the U.S. must register with the FDA and have a Food Safety Plan.
Food Safety and Inspection Service (FSIS)
9 CFR · Mandatory HACCP
Regulates meat (beef, pork, lamb), poultry (chicken, turkey), and processed egg products. Every plant that processes these products must have continuous USDA-FSIS inspection on-site, with a federal inspector present during production, and an approved HACCP plan.
How we help
Have a recipe ready and not sure where to start? First consultation is free. We will tell you exactly what you need.
Frequently asked questions
Ideally at least 2 weeks before. That gives us time for the walkthrough, the report, and correcting the findings. If the inspection is imminent, contact us anyway, we can prioritize.
We work with both. For chains we offer scheduled visit plans with consolidated reports by location.
Yes. All services are available in Spanish and English. The report and documentation are delivered in your preferred language.
The report we deliver documents that you already identified the issues and have an active plan. That counts in your favor in the inspector's evaluation.
Official resources — Florida
Food safety standards for all Florida food establishments
Food service establishments — Food Manager requirement
Florida Assisted Living Facility regulations
Licenses, inspections, and compliance for Florida restaurants
Tell us where you are and we'll tell you where to start.
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