McDonalds #12396
1201 SR 84, Fort Lauderdale, FL 33315 · Permanent Food Service · License 1616491
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 21 complaint inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 21, 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 cold held at greater than 41°F.
Food not prepared or portioned today, butter (78°F - Cold Holding), per manager butter held less than 4 hours, observed single service butter container on low ice, employee placed ice on top of butter for a quick chill.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee grabbed fryer canister with hands, after placed gloves to grab hash brown, without washing hands first. After manager educated employee on hand wash procedures, employee discarded gloves, washed hands and put in new pair of gloves.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
Sanitizer compartment with food debris. Employee cleaned and sanitized.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Soap compartment, drain is clogged. Manager already contacted technician
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-Storage rack - Service Window. Cell phone inside container of condiments, employee removed.
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.