Not all findings are equal
When you read an inspection report, the number of findings matters much less than their level. Florida sorts every violation into one of three tiers.
High priority
These could directly contribute to foodborne illness or injury. Examples from Flagler County records: cold food held above 41°F, raw chicken stored above ready-to-eat food, no soap or paper towels at a handwash sink, an employee touching ready-to-eat food with bare hands, or live roaches in the kitchen. Inspectors usually require an on-the-spot fix, and a "stop sale" on any food that was held at the wrong temperature.
Intermediate
These aren't immediately dangerous, but left alone they can lead to a high-priority problem. Examples: no sanitizer test strips, no thermometer in a cooler, a certified food manager not on duty, or opened food missing a date label.
Basic
Good-practice and upkeep items: grease on a shelf, a dirty floor under equipment, ice buildup in a freezer, a cracked tile, or staff without hair restraints. They matter for overall cleanliness but rarely affect whether your meal is safe.
How to judge a record
Look for three things: whether there are any high-priority findings, whether the same item repeats visit after visit ("Repeat Violation" in the text), and whether callbacks say "Complied". A restaurant with eight basic findings may be safer than one with a single repeated temperature problem.