Donatos
1900 Tamiami Trl Unit 117, Port Charlotte, FL 33948 · Permanent Food Service · License 1801692
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection3 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 2 repeats), 11 basic (3 repeats); basic violations cost 12 at most-30
- Administrative complaint on Sep 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup on the walk-in freezer door jamb.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers on the cook line.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitSep 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed vodka sauce (62°F - Cooling); marinara sauce (66°F - Cooling) in the walk in cooler. The above foods were date marked 9/22. The operator discarded the potentially hazardous foods.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Alfredo sauce (49°F - Cold Holding); cooked meatballs (47°F - Cold Holding); cooked mushrooms (46°F - Cold Holding); bolognese sauce (47°F - Cold Holding); meat sauce (48°F - Cold Holding); raw ground beef (46°F - Cold Holding); raw chicken (46°F - Cold Holding); raw beef (47°F - Cold Holding); cooked chicken (47°F - Cold Holding); raw pork (47°F - Cold Holding); raw sausage (47°F - Cold Holding); raw ground pork (47°F - Cold Holding); raw calamari (46°F - Cold Holding); heavy cream (47°F - Cold Holding); raw shell eggs ambient (49°F - Cold Holding); pancetta (47°F - Cold Holding); cooked rice balls (47°F - Cold Holding) in the walk in cooler. The operator stored the potentially hazardous foods in an alternate walk in cooler with an ambient temperature of 39°F. Observed butter packets (73°F - Cold Holding) on a shelf at the dessert station. The operator discarded the butter packets.
Fixed on the spotRepeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed vodka sauce (62°F - Cooling); marinara sauce (66°F - Cooling) in the walk in cooler. The above foods were date marked 9/22. The operator discarded the potentially hazardous foods.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam tags not marked with last date served.
Repeat violation
Clams tag removed from original container prior to container being emptied.
The operator placed the correct tag with the clams.
Fixed on the spotRepeat violation
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a container of ice cream stored on the floor in the walk in freezer. The operator properly stored the ice cream.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed an employee beverage stored on a food preparation surface in the dessert station. The operator properly stored the beverage.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed an opened employee beverage stored in the lower portion of the reach in cooler at the entrance to the cook line. The operator properly stored the beverage.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup on the walk-in freezer door jamb.
Code 21, Wiping cloths and linens: Clean wiping cloths stored on floor in the office.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed a black mold-like substance on the shield in the interior of the ice machine.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-coolers on the cook line.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no employee handwashing sign in the men's restroom. The operator printed and posted an employee handwashing sign.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Observed gaps at the rear exit door.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee personal items stored on a food preparation surface in the dessert station. Observed employee personal belongings stored on a surface above the reach in cooler in the pasta station. The operator properly stored the personal belongings.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.