McDonald's
7909 W Hillsborough Ave, Tampa, FL 33615 · Permanent Food Service · License 3900496
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 Oct 19 routine inspection4 high priority (fixed on the spot), 2 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 19, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw burger patties 49°F at 9:30 AM inside front line reach in cooler from walk in cooler at 8:30 AM - cooled to 41°F to 47°F at 10:14 AM. Canadian bacon 48°F at 9:30 AM inside front line reach and cooler from walk in cooler at 8:30 AM - cooled to 44°F to 47°F at 10:13 AM. All items placed inside walk in freezer for quick cooling.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed one employee on the front line place cooked eggs into a holding container using her bare hands to slide eggs from spatula into holding unit. Discussed with employee and manager. employee reheated cooked eggs to 189°F at time of inspection.
Fixed on the spot
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.
Observe one employee at the front line pick up a piece of paper from the ground, then handled a bag of bagels. Discussed with employee. Employee washed hands at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Quaternary ammonia at three compartment sink tested at over 500 PPM. Manager readjusted Quaternary ammonia to 400 PPM at time of inspection.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Inside reach in cooler for shake mixers near drive-thru station.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Inside reach in cooler for shake mixers near drive-thru station.
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.