McDonald's
7350 W Waters Ave, Tampa, FL 33634 · Permanent Food Service · License 3904963
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 fixed by the Nov 4 follow-up, 1 fixed on the spot, 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 · 2 visitsRoutine inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw burger patty 45°F to 50°F at 9:27 AM placed in front line reaching cooler at 8:30 AM reach in cooler was unplugged - cooled to 43°F to 49°F at 9:52 AM, Canadian bacon 55°F at 9:27 AM placed in front line reaching cooler at 8:30 AM reach in cooler was unplugged - cooled to 43°F at 9:51 AM, raw shell eggs 60°F at 9:27 AM placed in front line reaching cooler at 8:30 AM reach in cooler was unplugged - cooled to 22°F to 28°F at 9:52 AM. All items placed inside the walk in freezer for quick cooling.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No chlorine available for dish machine. Chlorine tested at 0 PPM. Manager obtained chlorine at time of inspection, chlorine treated at 100 PPM.
Repeat 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.