The Dandee Donut Factory

1900 E Atlantic Blvd, Pompano Beach, FL 33060 · Permanent Food Service · License 1626012

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Jul 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
9 high priority (4 no follow-up needed, 5 fixed on the spot), 2 intermediate (1 repeat), 3 basic (1 repeat)
-38
Safety score62

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul282026

Routine inspection

14 violations found

First visitJul 28, 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.
14 violations found:
- 9 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority9
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In walk in cooler, Chicken Soup (59°F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Commercially processed cream cheese , mixed and prepared with house ingredients in containers, dated 7/8 ( 20 days), in walk in cooler. Food was discarded. See Stop Sale.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Commercially processed cream cheese , mixed and prepared with house ingredients in containers, dated 7/8 ( 20 days), in walk in cooler. Food was discarded. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  On table at cook line, Butter (71°F - Cold Holding), per operator, food not prepped or portioned today. Food held in walk in cooler and moved to cook line and held for approximately 40 minutes. Butter was placed in cooler to quick chill.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In walk in cooler, Chicken Soup (59°F - Heated Cooling), per operator, food not prepped or portioned today, food prepared yesterday and held in walk in cooler. Food was discarded. See Stop Sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Packages of raw ground beef stored over package of hot dogs in True Reach in freezer. Operator moved raw beef to bottom shelf.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Employee touched bleach, mixed chlorine sanitizer in sink and continued preparing food, glazing donuts , without washing hands or changing gloves. Educated employee on proper handwashing procedures. Employee washed hands and changed gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment,
  utensils, linens, single-service, or single-use articles. Chlorine sanitizer stored in bucket at over 200 ppm. Operator corrected to 100 ppm.
  Fixed on the spot
  Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Chlorine sanitizer in 3 compartment sink at over 200 ppm, corrected to 100 ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Floor dough mixer soiled with hardened dough and flour.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with over 7 employees.
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bucket of onions stored on floor in walk in cooler. Operator removed onions from floor.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior of all coolers soiled with food debris.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwashing sign at handwashing sink near to front counter.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.