McDonalds 23594

8002 Citrus Park Dr, Tampa, FL 33625 · Permanent Food Service · License 3912099

A
Grade A
Safety score 92 of 100
Latest visit: Sep 21, 2026 (7 weeks 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 Sep 21 routine inspection
    2 high priority (fixed on the spot), 1 basic (1 repeat)
    -8
  • Safety score92

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 visitSep 21, 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:

    • 2 High priority
    • 1 Basic
    What the inspector cited

    High priority2

    • 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.

      Observed one front line employee, wipe down a table with a wiping cloth then proceed to handle ready to eat pancakes inside a microwave without first washing hands. Discussed proper handwashing with employee. Employee washed hands immediately.

      Fixed on the spot

    • Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.

      Quaternary ammonia tested at over 500 PPM. Employee adjusted sanitizer to 150 PPM at time of inspection.

      Fixed on the spot

    Basic1

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

      Repeat violation

    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
Food-contact surfaces designed and maintained1
Chemicals and toxic substances1