McDonald's
5111 Gulfport Blvd, Gulfport, FL 33707 · Permanent Food Service · License 6210294
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 Oct 2 routine inspection2 high priority (1 repeat), 3 intermediate, 6 basic-29
- Administrative complaint on Oct 2Counts in full until a follow-up finds the problems fixed-20
- Safety score51
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 visitOct 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In reach in cooler on drink prep line- whole milk (53°F - Cold Holding); whipped cream (56°F - Cold Holding) Cooler at 59°F ambient. Operator says there is a work order in for that cooler and she noticed the temperature was elevated yesterday. Some items were stored in the cooler overnight, others were stocked at 5AM. Temperatures taken at 9:44AM.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler on drink prep line- whole milk (53°F - Cold Holding); whipped cream (56°F - Cold Holding) Cooler at 59°F ambient. Operator says there is a work order in for that cooler and she noticed the temperature was elevated yesterday. Some items were stored in the cooler overnight, others were stocked at 5AM. Temperatures taken at 9:44AM. Stop Sale issued.
Repeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-mocha machine nozzles soiled
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. Log of employee training completed not being maintained, operator presented individual employee files, some of which were empty and marked with the month and day completed, but not the year.
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Some training expired, done in 2022.
Basic6
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer on cookline.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. -Reach in cooler on drink prep line has ambient temperature of 59°F. Stop sale issued on all TCS foods stored inside over 4 hours.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave on cookline has accumulation of
grease/food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-pans on dish rack in warewash area stacked wet
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
-No splash guard on hand wash sink next to clean dish rack in warewash area.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-Leaking pipe under 3 compartment sink causing standing water in floor. Operato4 put a bucket to catch it, but the pipe is spraying outside the bucket and the bucket was overflowing onto the floor. Operator emptied bucket.
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.