McDonald's 27469
17001 Miramar Pkwy, Miramar, FL 33027 · Permanent Food Service · License 1620912
What drove the grade
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection1 high priority (fixed on the spot), 2 intermediate-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 · 2 visitsComplaint inspection
- Follow-up visitAug 7, 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 visitJul 30, 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 priority1
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touching pants, then proceed to grab a clean coffee cup to prepare customer order. After manager instructed, employee washed hands.
Fixed on the spot
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Water temperature (79-80°F). 4 -Hand wash sink-kitchen and food preparation area. 1 hand wash sink - women bathroom 1 hand wash sink- men bathroom
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Unable to provide water temperature of (85°F.) Current temperature (79-80°F). Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands."
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.