McDonald's 31482
13118 S US Hwy 301, Riverview, FL 33569 · Permanent Food Service · License 3916054
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 16 complaint inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 16, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cream 46°F in walk in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Miscellaneous items blocking hand wash sink next to dish machine, manager removed at time of inspection.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in reach in freezer.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on containers above dish machine.
Code 38, Lighting: Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
Light not working in walk in freezer. Light is getting repaired at time of inspection.
Fixed on the spot
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.
Employees phone on to go bags, removed at time of inspection.
Fixed on the spotRepeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Manager hung at time of 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.