McDonalds 10537
425 SE 1 Ave, Florida City, FL 33034 · Permanent Food Service · License 2320717
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)-25
- Safety score75
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 3, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed food employee put on gloves without first washing hands to engage in making pancakes.
Repeat violation
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed food employee touched soiled oven gloves and proceeded to engage in removing muffins from toaster. No gloves changed.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Manager coached employee.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed 3 containers of eggs burritos at walk in cooler no date marked. As per operator for less than 2 days. Employee date marked products.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Observed employee put chlorine sanitizer bucket without using chemical test kit to check.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed 2 metal containers of cut onions stored inside of handwash sink next to ice machine. Also observed employee open water bottle stored inside of handwash sink next to ice machine.
Basic5
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer door.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed Sanitizer Bucket (Chlorine 0ppm) near handwash sink next to the drive thru. Employee reset Sanitizer Bucket final reading (Chlorine 50ppm).
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clean plastic containers stacked together at shelves next to the triple not properly air dried.
Repeat violation
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.
Observed laptop stored at prep table near biscuits oven. Manager removed laptop.
Fixed on the spot
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Operator printed chocking poster 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.