McDonalds #3896
6875 Sand Lake Rd, Orlando, FL 32819 · Permanent Food Service · License 5813924
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse./cut ham and cut tomatoes at 46°F after ambient cooling for over 5 hours/pizza station back up reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 basic-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 visitSep 28, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat 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./cut ham and cut tomatoes at 46°F after ambient cooling for over 5 hours/pizza station back up reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./canadian bacon (ham) hot holding at 116°F/less than 4 hours/reheated to 171°F/
Fixed on the spot
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours./cut ham and cut tomatoes at 46°F after ambient cooling for over 5 hours/pizza station back up reach in cooler.
Basic1
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle./pizza station hand sink.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.