McDonalds Corporation

4595 S 34 St, St Petersburg, FL 33711 · Permanent Food Service · License 6215068

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 8 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Oct142026

Complaint inspection

13 violations found

First visitOct 14, 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.
13 violations found:
- 2 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
  Sausage burrito reheated by employee in microwave for hot holding. Temperature was 109°F . Operator reheated to 165°F.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Splitter missing one vacuum breaker.
Intermediate3
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Employee working in drink station with nail polish and handling food.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Bread toaster has build up of debris on the interior. Interior of ice machine soiled. Interior of ice machine shoot in customer self serve area on left side soiled with mold like substance.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink behind microwaving oven table.
Basic8
- Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
  Observed with manager while cooking burgers.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Reach in cooler door handle underneath refresher drink station falling off. Seal broken on ice machine next to drive through first window.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Above ice cream machine nozzle has build up of debris and slime. Exterior of ice machine had build up.
  Buildup of food debris/soil residue on equipment door handles of cabinet underneath fryers.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed coffee filters without cover. Operator put into container to cover.
  Fixed on the spot
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Observed in light above griddle top.
- 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 hood of a jacket stored on dry storage racks next to fudge topping.
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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.