Heavenly Donuts Sweets & Eats
2025 49th St S, Gulfport, FL 33707 · Permanent Food Service · License 6200531
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection6 high priority (1 fixed on the spot, 3 repeats), 3 intermediate (1 fixed on the spot, 1 repeat), 14 basic (3 repeats); basic violations cost 12 at most-60
- Administrative complaint on Aug 11Counts in full until a follow-up finds the problems fixed-20
- Safety score20
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 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
-Butter packets kept on tables between customers
Repeat violationAdministrative complaint
Code 07, Unwrapped or hazardous food re-served: Time/temperature control for safety food re-served to customers.
Butter packets kept on tables after bussing and reserved to the next patrons. I observed a patron dine in, leave, the table be bussed without removing the butter packets, and a new patron be sat at that table. Stop Sale issued on all butter packets on tables.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken removed from commercial packaging over croissants and biscuits in reach in freezer
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 live fly in baking area
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket at server station (Chlorine 200ppm) Operator diluted and retested at 100PPM
Fixed on the spotAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-Milk opened on Sunday with no date mark Operator date marked milk.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-soda machine nozzles soiled
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-Hose and rag stored in hand wash sink near ice machine
Basic14
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
-operator cut head of lettuce in half while it was still in its plastic packaging. Operator got new head of lettuce and washed and prepared it.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-Utensils on cookline in 113°F water Operator removed utensils, washed and sanitized, and stored with no water
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
-tongs on oven door handle
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-3 compartment sink draining when closed
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up 3 compartment sink.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer Bucket in kitchen (Chlorine 0ppm) Operator remade and tested at 100PPM.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of ovens and microwaves have accumulation of black substance/grease/food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
-on cookline and in wait station
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-Plates and pans not inverted on storage rack behind cookline
Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
-Employee and customer restroom doors left open
Repeat violation
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-Employee and customer restroom doors not self-closing
Repeat violation
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.
-wallet on shelf above single serve and dish storage on cookline
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.
- Stop sale
- An order that the food can’t be sold or served.