McDonald's Corp

11207 SW 152 St, Miami, FL 33157 · Permanent Food Service · License 2324819

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 14, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 14 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
3 high priority (fixed by the Jul 14 follow-up), 7 basic (1 repeat)
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul132026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 14, 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: Equipment in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cheese (51°F - Cold Holding), tomatoes (51°F - Cold Holding), lettuce (50°F - Cold Holding) inside the reach in cooler behind the ice cream machine. Food was time market at 5:12 AM and 6:11 AM Food has been out of temperature more than 4 hours. Stop sale was issued.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cheese (51°F - Cold Holding), tomatoes (51°F - Cold Holding), lettuce (50°F - Cold Holding) inside the reach in cooler behind the ice cream machine. Food was time market at 5:12 AM and 6:11 AM Food has been out of temperature more than 4 hours. Stop sale was issued.
- Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touched her hair and then engaged in food preparation without washing hands.
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Observed at the reach in cooler with lettuce, tomatoes and cheese.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in freezer door gasket torn at the cook line.
  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 behind the ice cream machine is not working properly. Thermometer was at 52°F. All food was removed.
- 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 spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers not properly air-dried - wet nesting above the 3 compartment sink. Manager fixed them..
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water at the dry storage. Employee cleaned it.
  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 a cell phone on preparation area.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.