Cold Stone Creamery
819 N Nob Hill Rd, Plantation, FL 33324 · Permanent Food Service · License 1620763
What drove the grade
Commercially processed ready-to-eat , time/temperature control for safety milk opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 10, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat , time/temperature control for safety milk opened and held more than 24 hours not properly date marked after opening.
Operator proper date marked.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with chemicals at the front counter. As per operator chemical is windex. Operator labeled properly.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed graham crackers stored on the floor in the dry storage closet. Observed sweet cream mix stored on the floor in the walk in cooler. Observed frozen bakery products stored on the floor in the walk in freezer. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer and the reach in freezer.
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.