Dandee Donut
3101 N State Rd 7, Margate, FL 33063 · Permanent Food Service · License 1624530
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 Nov 6 routine inspection7 high priority (5 fixed on the spot), 6 intermediate, 11 basic (2 repeats); basic violations cost 12 at most-57
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) Time/temperature control for safety food cold held at greater than 41°F. Cook line - Flip Top - Lower//; cooked pasta (46°F - Cold Holding) Per operator item not prepared or portioned today. Item inside unit for over four hours. See stop sale 2) Time/temperature control for safety food cold held at greater than 41°F. Pull out Flat Top// ; sliced cheese (46 -47°F - Cold Holding) per operator item not prepared or portioned today. Item inside unit overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) Cook Line Flip Top// ; cream cheese (57-64°F - Cold Holding); sliced turkey (44-46°F - Cold Holding); per operator item not prepared or portioned today. Item inside unit for less then 4 hours. Operator placed items inside walk in cooler to quick chill. 2) Cook Line - Flip Top - Lower// ; cooked pasta (46°F - Cold Holding); item not prepared or portioned today. Per operator item held in overnight. See stop sale. 3) Cook Line - Flip Top - Lower// salmon lox (53°F - Cold Holding) paper operator item not prepared or portioned today. Item in unit for less than 4 hours. Operator placed items inside walk in cooler to quick chill. 4) Pull out Flat Top// ; sliced cheese (46 -47°F - Cold Holding) per operator item not prepared or portioned today. Item inside unit overnight. See stop sale.
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
1) Cook Line Flip Top// ; Sliced Tomatoes cooling for approximately 20 minutes at 9:40am (47-52°F - Cooling) at 10:52am 7(47°F); diced tomatoes cooling for approximately 20 minutes at 9:42am (46 -52°F - Cooling) at 10:52 (50-52°F); cut lettuce cooling approximately 20 minutes at 9:45am (46 - 53°F - Cooling) at 10:52am (54°F). Based on times and temperature items will not hit 41 degrees in 4 hours. Operator placed items inside walk in cooler to quick chill. 2) Flip Top Lower// ; diced tomatoes cooling for approximately 30 minutes at 9:46am (44°F - Cooling) at 10:53 (45°F) Based on times and temperature item will not hit 41 degrees in 4 hours. Operator placed inside walk-in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed cracked raw shell eggs stored above ready to eat lettuce. Operator stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shell eggs stored above ready to eat raw salmon lox. Operator stored properly.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee handling ready to eat donuts without gloves. Employee washed hands and put on gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed Doughnuts - Nonfood-grade bags used in direct contact with food.
Intermediate6
Code 16, Dishwashing facilities and test kits: Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Dishwasher (Temperature 136°F)
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink in prep area hot water 80°F.
Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
Hot water 79°F - 80°F
Code 31, Handwash sinks and supplies: Ware washing area- No paper towels or mechanical hand drying device provided at handwash sink.
Ware washing Area- No soap provided at handwash sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 1 employee
Basic11
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Cook Line - Observed frozen pre cooked fries (77°F - Cold Holding) on prep table without time or temperature control. Operator voluntarily discarded item.
Code 08, Food protection and cross-contamination: Food stored on floor.
Cook line box of biscuits and French fries stored on the floor. Operator removed items to an elevated surface.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Doughnut Preparation Area - bulk sugar container - observed scoop handle buried inside sugar. Operator properly stored scoop.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Cook Line - Flip Top - observed knife stored in between flip top unit. Operator removed knife.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed 3 compartment sink not set up correctly missing the rinse step. Reviewed proper 3 compartment sink procedures. Operator setup properly.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Drive thru Window - observed donut To Go boxes stored on the floor. Operator removed items off floor and stored properly.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Women's restroom observed hole in wall.
Ceiling/ceiling tile shows damage or is in disrepair.
Ware washing Area - observed 2 missing tiles.
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.
1) Doughnut Preparation Table - observed employee coffee cup on shelf with doughnut fillings. Employee removed drink and cleaned and sanitized area. 2) Cook Line - Prep Table - observed employee drink stored next to boiled eggs and cream cheese. Operator removed. 3) Ware Washing Area - Dish Rack - Employee phone, food and drink item stored above clean . Employee removed items.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Business license displayed from 2025. Printed current business license operator posted.
Fixed on the spot
Earlier inspections 1
A92Routine inspection6 violations, 1 high priority No follow-up needed
- First visitJul 13, 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.
6 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, other than whole meat roast, hot held at less than 135°F.
In hot box by drive thru window, cooked eggs (91-94°F - Hot Holding); cooked sausage (96-97°F - Hot Holding). Per employees, items prepared and in unit less than 1 hour. Observed power switched off from employee leaning against unit at start of inspection. Manager voluntarily discarded items and turned unit by on.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Open bag of powdered sugar on floor by walk in cooler. Manager placed bag on shelf.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee at cook line not wearing hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee at cook line wearing watch.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. 3 compartment sink set up with wash sink in center. Employee began to drain to correctly set up.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
At main cook line. 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.