McDonald's Restaurant #12730
3247 Hollywood Blvd, Hollywood, FL 33021 · Permanent Food Service · License 1616798
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 complaint inspection2 high priority (fixed by the Aug 6 follow-up), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 6, 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 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In walk in cooler, butter (48°F - Cold Holding); individual butters (51°F - Cold Holding); shredded lettuce (48°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); shredded cheese mix (49°F - Cold Holding); bulk milk bag (47°F - Cold Holding); ice cream base (50°F - Cold Holding). Per manager none prepared/portioned today and all in unit more than 24 hours.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In walk in cooler, butter (48°F - Cold Holding); individual butters (51°F - Cold Holding); shredded lettuce (48°F - Cold Holding); sliced tomatoes (49°F - Cold Holding); shredded cheese mix (49°F - Cold Holding); bulk milk bag (47°F - Cold Holding); ice cream base (50°F - Cold Holding). Per manager none prepared/portioned today and all in unit more than 24 hours. See stop sale.
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Back of cooling unit in walk in cooler heavily covered with dust like buildup.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.