Pink Love Donuts and More
222 67 St, Miami Beach, FL 33141 · Permanent Food Service · License 2337106
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic (1 repeat)-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 6, 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
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed Chorizo (56°F - Cold Holding) inside reach in cooler next to dishwasher area. As per operator for over 24 hours. Stop sale issued. Employee discarded it during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Chorizo (56°F - Cold Holding) inside reach in cooler next to dishwasher area. As per operator for over 24 hours. Stop sale issued. Employee discarded it during inspection. Also observed Cooked potatoes (50°F - Cold Holding) inside reach in cooler next to dishwasher area at kitchen area. Employee stored inside reach in freezer at storage area for rapid cooling.
Fixed on the spot
Intermediate2
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Observed no probe thermometer provided at the time of inspection. Person in charge provided during inspection.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed no employee health agreement for Lorena C. and Claudia S. As per person in charge hired for less than 60 days. Provided and printed form for operator. Employees signed during inspection.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed inside ice machine at front counter.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup with no handle inside frozen fruits on chest freezer at front counter.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside white chest freezer at storage area.
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.
- Stop sale
- An order that the food can’t be sold or served.