McDonald's
3306 S. University Drive, Miramar, FL 33025 · Permanent Food Service · License 1607843
What drove the grade
Bowl or other container with no handle used to dispense food.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 basic-2
- Safety score98
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 visitOct 20, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed scoop with a broken handle used to scoop ice Operator replaced scoop
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Employee added water to solution until the required minimum strength was attained
Fixed on the spot
Earlier inspections 1
A95Routine inspection3 violations, 1 high priority No follow-up needed
- First visitAug 18, 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.
3 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.
Observed at steam table Steak ; (112°F - Hot Holding)Eggs; (105°F - Hot Holding) Employee reheated to 165°F
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.