McDonald's #02497
2260 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1606904
What drove the grade
Ice buildup in walk-in freezer.
How the score was calculated
- Starting score100
- Violations at the Sep 30 complaint inspection1 basic-1
- Safety score99
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
Complaint inspection
- First visitSep 30, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Earlier inspections 1
A93Routine inspection3 violations, 2 high priority No follow-up needed
- First visitAug 12, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Double Drawers- ; Butter (48°F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Manager moved to walk in cooler to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Opened bags and cases of raw chicken stored above opened case of fries in Beverage Air Reach in cooler- Inverted during inspection.
Fixed on the spot
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee wrapped hair during inspection.
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.