McDonalds Corporation
13642 SR 84, Davie, FL 33325 · Permanent Food Service · License 1623243
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (fixed on the spot), 2 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitSep 29, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed crispy chicken (116-126°F - Hot Holding) per operator held out of temperature less than 1 hour. Operator voluntarily discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine 0 Ppm sanitizer container was empty. Operator replaced and primed machine rechecked 50 Ppm
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Emailed form to operator
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed by fry station hand washing sink being used as a dump sink evident by ice cubes in sink.
Basic1
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of dish soiled with debris machine operator cleaned and sanitized.
Fixed on the spot
Earlier inspections 1
A96Complaint inspection2 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 12, 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 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator placed service call Observed chlorine 0 Ppm
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
Boxes of crispy chicken breast stored on the floor in walk-in freezer. Operator elevated
Fixed on the spot
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.