McDonald's #17525
1470 Greenview Shores Blvd, Wellington, FL 33414 · Permanent Food Service · License 6011458
What drove the grade
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection4 high priority (fixed on the spot, 1 repeat)-14
- Administrative complaint on Aug 21Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At front counter: Whipped butter packets (70°F - Cold Holding) As per operator, stored since 3 hours. Not prepped or portioned today. Operator moved to quick chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Observed raw chicken nuggets stored over open bag of raw fish - not all products commercially packaged. Operator fixed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed employee handle garbage from garbage cans then began to tap clean screen of fryer master used to prepare food; no hand wash. Employee cleaned and sanitized clean screen of fryer master.
Fixed on the spotRepeat violationAdministrative complaint
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face then put gloves on then handled bag with pancakes; no hand wash. Employee washed hands.
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.