DIXIE FRIED CHICKEN

Name: DIXIE FRIED CHICKEN
Address: 133 DR MARTIN LUTHER KING JR BLVD , W, BELLE GLADE, FL, 33430, US
Rating: 26.9

133 DR MARTIN LUTHER KING JR BLVD , W, BELLE GLADE, FL 33430

License #6000486

🍗 Wings/Chicken ℹ️

26.9 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DIXIE FRIED CHICKEN in BELLE GLADE currently holds an InspectFL Health Score of 26.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 53 total violations — 17 critical, 15 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 23, 2024

The latest inspection on October 28, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

91%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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DIXIE FRIED CHICKEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[12A-18-4] Employee dried hands on clothes/apron/soiled towel after washing. Observed employees wiping hands with wet and soiled wiping cloth at cookline then handling cleaned food utensils at fry station without first handwashing. Advised employee to wash hands.
[14-69-4] Ice buildup in walk-in freezer on floors and boxed products.
[14-17-4] Observed walk-in cooler food storage shelves with rust that has pitted the surface.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floors in walk in freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee personal coffee cup stored on prep table next to lemonade in kitchen. Operator removed.
[08B-38-4] Food stored on floor. Observed bag of graham cracker meal stored on floor in walk in freezer. Operator removed.
[03F-10-5] No written procedures available for use of time as a public health control to hold, batter, time/temperature control for safety food. Operator provided blank form on email.
[41-17-4] Spray bottle containing blue toxic substance not labeled and stored at chemical storage rack. Operator labeled degreaser.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed black mold like stain on ceiling in walk in cooler and condensation dripping onto floors.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wiping soiled bare hands on apron at cookline in kitchen then handling cleaned food utensils immediately after without first handwashing. Advised employee to wash hands.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floors in walk in cooler.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on ceiling vent in front of reach in cooler in kitchen dripping onto floor.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mops stored on floor next to ice machine in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potato (126F - Hot Holding) at steam table in kitchen. Cooked less than one hour ago per operator. Operator turned up setting on unit to reheat food to 165F.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to walk in cooler interior has Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Discussed with operator to clean and sanitize.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen wiped face with hand and without washing hands after handled clean and sanitized utensils, discussed with operator employee washed hands.
[35A-02-7] Live, small flying insects found In customer lobby approximately 3 live flying insects landing on hanging plant. In kitchen approximately 1 live flying insect landing on wall next to three compartment sink. In laundry room approximately 2 live flying insects landing on employee belongings. Discussed with operator who killed flies with fly swatter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on table butter milk (57F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 45 minutes, discussed with operator who decided to place product on time as a public health control. In reach in cooler raw pork chops (46F - Cold Holding) per operator product left out to thaw for approximately 1 hour, discussed thawing.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table mashed potatoes (119F - Hot Holding); gravy (122F - Hot Holding) per operator product prepared approximately 2 hours ago, discussed hot holding requirements with operator who moved product to reheat to 165+F.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm) discussed with operator who corrected Sanitizer Bucket (Chlorine 100ppm)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands inside of three compartment sink, discussed with operator who educated employee.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large plastic bins of hush puppy mix with buttermilk and eggs (71F - Cooling) at 11:10 since 10:55 to 70F at 11:20, at this current rate of cooling product will not reach 41F within 4 hours discussed with operator who moved product to freezer to rapid chill.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler- coleslaw 45-46F at 3:25 ( cooling since 10:30), macaroni salad 45-46F at 3:25 ( cooling since 10:30)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At glass reach in cooler- coleslaw 45-46F at 3:25 ( cooling since 10:30), macaroni salad 45-46F at 3:25 ( cooling since 10:30)- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
[41-10-4] Toxic substance/chemical improperly stored. At storage closet container of powdered bleach stored over container of spices- operator removed.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At glass reach in cooler - catfish fingers 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30), raw pork 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30), raw fish 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30), raw chicken 47-50F at 3:25 to 47-50F at 3:40( cooling since 2:30) - at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in cooler to quick chill.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for milk, cooked chicken and fries under time as a Public health control.
[41-17-4] Spray bottle containing toxic substance not labeled. At storage area - spray bottle of degreaser not labeled- operator labeled.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In 3 door reach in cooler.
[03A-05-5] Time/temperature control for safety food not maintained frozen solid in a freezer - TCS foods tested at 29F - 31F.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cut cabbage (46F-47F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours. See stop sale. small make table - shredded BBQ chicken patties (45F - Cold Holding) not portioned or prepared today held in bottom unit of make table overnight and more than 4 hours - see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler - cut cabbage (46F-47F - Cold Holding) not portioned or prepared today held in cooler overnight and more than 4 hours. See stop sale. small make table - shredded BBQ chicken patties (45F - Cold Holding) not portioned or prepared today held in bottom unit of make table overnight and more than 4 hours - see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (131F - Hot Holding) at 11:50am operator states held in warmer since 10:00am - operator increased warmer temperature and moved mashed potatoes to stove for reheat. Recheck mashed potatoes 169F Reheating.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - 3 door reach in cooler - portioned Cole slaw 53F@ 11:30am ambient cooling since 9:30am recheck 15 mins 53F; Catfish 48F at 11:30am ambient cooling since 9:30am recheck 15 mins 48F. Walk in cooler - Cole slaw 48F@10:40am ambient cooling since 9:30am recheck 20 mins 48F. cod 48F@ 11:45am ambient cooling since 9:00am recheck 15 mins (48F - Cooling) - operator added ice bags to all cooling items to help facilitate the cooling process.