Mc Donalds Restaurants of Fla

10855 Caribbean Blvd, Miami, FL 33189 · Permanent Food Service · License 2330485

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Aug 21, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Aug 21 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority (fixed by the Aug 21 follow-up), 1 intermediate (fixed on the spot), 4 basic (2 repeats)
-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 · 2 visits

Aug202026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Observed reach in cooler is not working properly. No food stored inside. Technician will come today with the part missing.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What 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 ; tomatoes (50°F - Cold Holding); butter (50°F - Cold Holding); bacon (50°F - Cold Holding); burritos (46°F - Cold Holding) inside the reach in cooler at the cook line. Foods were stored inside unit at 5:00 AM. Foods have been out of temperature for more than 4 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed ; tomatoes (50°F - Cold Holding); butter (50°F - Cold Holding); Canadian bacon (50°F - Cold Holding); burritos (46°F - Cold Holding) inside the reach in cooler at the cook line. Foods were stored inside unit at 5:00 AM. Foods have been out of temperature for more than 4 hours. Also observed lettuce (49°F - Cold Holding) inside the same unit but it was stored at 7:30 AM. Lettuce was stored inside the walk in freezer to bring temperature down.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed ice cream machine soiled with old food debris. Employee cleaned it.
  Fixed on the spot
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler is not working properly. All foods stored inside were out of temperature. Thermometer was at 46°F.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in freezer door gasket soiled next to the fryer. Employee cleaned it.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Reach in cooler is leaking.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.