McDonald's 13061

106 Crystal Grove Blvd, Lutz, FL 33549 · Permanent Food Service · License 3910748

A
Grade A
Safety score 94 of 100
Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 26 routine inspection
    1 high priority (fixed on the spot), 2 basic (1 repeat)
    -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 visit

Routine inspection

3 violations found
  1. First visitOct 26, 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:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

      Employee touched dusty pan then touched cooking utensil without washing hands. Manager asked her to wash hands properly and moved the utensil to dish wash sink.

      Fixed on the spot

    Basic2

    • Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employee wearing watch while engaging food preparation, manager asked her to remove it.

      Fixed on the spotRepeat violation

    • Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.

      Ice buildup in walk in freezer slightly

    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.

Most cited

Handwashing and hygienic practices1
Clean clothes, hair restraints, jewelry1
Food-contact surfaces designed and maintained1