Walk-in climbing past setpoint? Here's what to do in the first ten minutes — in order.
Before you do anything else, call (813) 599-5988. We triage by phone, dispatch a tech, and give you coaching while they're en route.
Every door cycle pulls cold air out and humid warm air in. Unless you're moving critical product, leave it closed.
Dairy, raw protein, seafood, cut leafy greens. These are the first to fail and the most expensive to lose.
Move highest-risk product to a working reach-in or freezer. Don't overload — airflow still matters in backup units.
Is the compressor running? (listen outside or on the roof). Is the evaporator coil iced over? (look inside). Is the door fully closed and sealed?
Note exact time you first saw the issue, current temp reading, and what product is at risk. This supports your insurance claim and our diagnostic.
Coolers, freezers, prep tables, reach-ins — what the Florida food code actually requires vs. what's safe vs. what's ideal.
The seven most common failures behind a walk-in that can't maintain setpoint — and the two you can check before calling a tech.
Quarterly, monthly, and daily tasks — who does each, and how to document them for DBPR.