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The Florida Department of Business and Professional Regulation reports that, since January 2021, nearly 500 new permanent food service licenses have been issued in Palm Beach County.
The Department of Business and Professional Regulation (DBPR) is the agency charged with licensing and regulating more than 1.6 million businesses and professionals in the State of Florida, such as alcohol, beverage & tobacco, barbers/cosmetologists, condominiums, spas, hotels and restaurants, real estate agents and appraisers, and veterinarians, among many other industries.
The 1992 Legislature passed Chapter 92-291 of the Laws of Florida, which formally organized the Department of Agriculture and Consumer Services into the following divisions: Administration, Agricultural Environmental Services (AES), Animal Industry, Plant Industry, Marketing and Development, Dairy Industry, Food Safety, Fruit and Vegetables ...
Observed food service license expired 06-01-23. Verified ownership with manager. **Admin Complaint** - From follow-up inspection 2024-04-16: Observed food service license expired 06-01-23.
The commissioner of agriculture is a constitutional officer in the executive branch of government of the U.S. state of Florida that heads the Florida Department of Agriculture and Consumer Services (FDACS). Elected for a four-year mandate that is limited to two consecutive terms of office, the commissioner of agriculture is charged with ...
Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. ... High Priority - From follow-up inspection 2024-02-22: Observed food service ...
National Registry of Food Safety Professionals (NRFSP) is a food safety certification for the restaurant, hotel, and quick service industry business administered by Environmental Health Testing. NRFSP was founded in 1998 through partnerships between the Chartered Institute of Environmental Health and Professional Testing, Inc. and is ...
Observed food service license expired 06-01-24. High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
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