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Licensee
Name: MCDONALDS #6952 License Number: SEA6210294
Rank: Seating License Expiration Date: 02/01/2023
Primary Status: Ownership Changed Secondary Status:
Location Address: 5111 GULFPORT BLVD
GULFPORT, FL 33707-4943

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/30/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 4 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets, reach in cooler tracts at drive through, oven mitts. **Warning**
25-16-4    Basic - Bulk milk dispenser with dispensing tube not cut at an angle. **Warning**
24-26-4    Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cases of single service **Warning**
24-06-4    Basic - Clean utensils or equipment stored in dirty drawer or rack. At clean rack **Warning**
25-10-4    Basic - Coffee filters not stored in a protected manner to prevent contamination. **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near toaster. **Warning**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
10-16-4    Basic - Ice bin on floor between uses. **Warning**
22-19-4    Basic - Interior of microwave soiled with encrusted food debris. Ceiling **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler near ice cream **Warning**
29-49-5    Basic - Observed standing water in bottom of reach-in cooler. Drink mix cooler **Warning**
36-27-5    Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind hand washing sink at beverage station. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. In mop sink **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line **Warning**
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee touched face with gloves hands, continued to work with food then changed gloves without a hand wash. Employee was made to remove gloves and rehash hands. **Warning**
12A-12-4    High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee placed raw burger on grill then pulled blue gloves off with under gloves. **Warning**
12A-10-4    High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves hands then continued to prepare food with out glove change. Employee reeducated on glove changes and hand washing. **Corrected On-Site** **Warning**
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 4 flies **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Carmel drink mix 49 degrees Fahrenheight, coffee drink mix 49 degrees Fahrenheight, yogurt mix 49 degrees Fahrenheight Butter 50 degrees Fahrenheight, ice cream mix vanilla 46 degrees Fahrenheight, ice cream mix chocolate 47 degrees Fahrenheight **Warning**
29-34-4    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink **Warning**
22-21-4    Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Warning**
05-05-4    Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Foods read 46-50 degrees Fahrenheight in cooler, Thermometer on exterior reads 37 degrees Fahrenheight **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wet wiping cloth **Warning**
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.