Donut Hole
12983 US Hwy 98 E, Inlet Beach, FL 32413 · Permanent Food Service · License 1305596
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed by the Aug 13 follow-up, 1 repeat), 1 intermediate (fixed on the spot, 1 repeat), 2 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make bar- egg station- house made pimento 46°F, cooked shrimp 45°F, chorizo 55°F, cooked sausage crumble 48°F, crab meat 50°F, diced tomato 44°F, pulled eggs 54°F, shell eggs 55°F ( 8:00-9:30).
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Sink blocked with a pot of pancake mix stored on a crate. Employee removed items from in front of sink.
Fixed on the spotRepeat violation
Basic2
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable in walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and near walk in cooler door & dry storage.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.