Coldstone Creamery #548

15641 Sheridan St Ste 500, Davie, FL 33331 · Permanent Food Service · License 1621139

B
Grade B
Safety score 89 of 100
Latest visit: Jul 8, 2026

What drove the grade

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 8 routine inspection
    1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic
    -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 · 1 visit

Routine inspection

5 violations found
  1. First visitJul 8, 2026 No follow-up needed

    Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

    5 violations found:

    • 1 High priority
    • 3 Intermediate
    • 1 Basic
    What the inspector cited

    High priority1

    • Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Quaternary 0ppm). Operator corrected to 200ppm)

      Fixed on the spot

    Intermediate3

    • Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at front handwashing sink.

      Operator provided paper towels.

      Fixed on the spot

      No soap provided at front handwashing sink.

      Operator provided soap.

      Fixed on the spot

    Basic1

    • Code 08, Food protection and cross-contamination: Food stored on floor.

      Observed box of whipped cream stored on the floor in the walk in cooler. Operator stored properly.

      Fixed on the spot

    Official report, on the Florida DBPR website

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.

Most cited

Handwash sinks and supplies2
Thermometers provided and accurate1
Food protection and cross-contamination1
Food-contact surfaces clean and sanitized1