McDonald's #11750
4275 45 St, West Palm Beach, FL 33407 · Permanent Food Service · License 6009564
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection5 high priority (fixed on the spot, 1 repeat)-17
- Administrative complaint on Sep 24Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety (TCS) food (butter) identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking.
Operator stated held less than 4 hours (approximately 3-3.5 hours), applied appropriate time marking indicating a discard time within 30 minutes.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At cook line low boy reach in freezer; opened bag inside an opened case of mechanically tenderized raw steak stored over opened bag fully cooked sausage. Operator moved fully cooked sausage to top shelf above mechanically tenderized raw steak. At walk-in freezer opened bag of raw chicken stored over/on case of fully cooked sausage.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled soiled dishes while washing/rinsing then handled clean/sanitized dishes while placing to dry/store/re-use without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Employee cracked raw shell eggs, carried soiled dishes to ware-washing area then handled bag of ready to eat muffins, handled clean equipment and clean food contact/service utensils without washing hands.
Operator discussed with employee who then washed hands and changed gloves.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
At Triple Sink (Quaternary 400+ppm). Manufacturer's direction for use indicate a maximum of 400 quaternary parts per million (ppm). Quaternary test strip indicates a higher than 400 parts per million concentration. Operator diluted to quaternary 200ppm.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.