D&E Donuts
1453 S Belcher Rd, Clearwater, FL 33764 · Permanent Food Service · License 6217656
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (fixed on the spot), 4 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 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cooked sausage 52°F, American cheese 48°F in same closed container as cooling food under 2 hours . Manager separated cooling food from cold holding food and placed sausage and cheese in freezer for quick chill down
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food ( raw bacon ) stored over/not properly separated from ready-to-eat food ( strawberry filling ) in cooler in back kitchen .
Manager rearranged food
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed shelf above food prep table in the back kitchen area
Code 25, Single-service items: Single-service articles ( coffee filters ) not stored inverted or protected from contamination.
Manager placed coffee filters in a bag for storage
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor and wall junctures not coved in food preparation/storage area near coolers and back cook line area .
Reviewed with manager
Damage to wall above triple sink .
Reviewed with manager
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.