Power Meals by Dawn
323 10 Ave W Unit 101, Palmetto, FL 34221 · Permanent Food Service · License 5104574
What drove the grade
No paper towels or mechanical hand drying device provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection1 intermediate (fixed on the spot), 6 basic (2 repeats)-10
- Safety score90
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 visitAug 7, 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
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand sink in back storage area. Operator replaced paper towels.
Fixed on the spot
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed open bag of flour stored on floor near air fryers. Operator removed bag from floor.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee food not identified and stored with food prepared for public.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop in direct contact with white rice inside of reach in cooler. Operator removed scoop from rice.
Repeat violationFixed on the spot
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface in kitchen area.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup up in reach in freezer inside storage area near 3 compartment sink.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Observed blood on bottom of reach in cooler in dish washing storage area. Operator cleaned blood.
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.