Shipley Do-Nuts
4000 Ulmerton Rd, Clearwater, FL 33762 · Permanent Food Service · License 6218808
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 Jul 7 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 1 basic-9
- Safety score91
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 visitJul 7, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Atosta left side double door reach in fridge. hot dog (53°F - Cold Holding); cooked sausage (52°F - Cold Holding) temp on bottom says 37 degrees temperature inside says 50 degrees. Employee moved all items.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Quaternary and Windex in spray bottles observed hanging above mop sink, not labeled employee labeled.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Establishment uses, opus as training port for some most employees have serv safe.
Basic1
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.
Employee drinks above food for restaurant employee moved.
Fixed on the spot
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Back behind large floor mixer. Outlet broken wires hanging.
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.