McDonald's of Palm Harbor

33817 US Hwy 19 N, Palm Harbor, FL 34684 · Permanent Food Service · License 6216783

A
Grade A
Safety score 96 of 100
Latest visit: Oct 29, 2026 (9 days ago)

What drove the grade

Walk-in cooler/freezer shelves with rust that has pitted the surface.Basic · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Jul 23 routine inspection
    4 basic
    -4
  • Safety score96

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Complaint check

No violations found
  1. First visitOct 29, 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.

    No violations found.

    Official report, on the Florida DBPR website

Earlier inspections 1

A96Routine inspection4 violations No follow-up needed
  1. First visitJul 23, 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:

    • 4 Basic
    What the inspector cited

    Basic4

    • Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

      Employees wearing wrist watch on cook line, operator had employee remove watch.

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.

      Shelves of walk in cooler has rust pitting to surface

      Reach-in cooler shelves with rust that has pitted the surface.

      Shelf of reach in cooler on cook line has rust pitting to surface.

    • Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

      Wet nesting utensils in ware washing area.

    Official report, on the Florida DBPR website

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

Wet nesting
Stacking dishes or containers before they have dried, which traps moisture where germs can grow.

Most cited

Food-contact surfaces designed and maintained2
Clean clothes, hair restraints, jewelry1
Clean equipment storage and air drying1