McDonald's
112 French Ave, Sanford, FL 32771 · Permanent Food Service · License 6903322
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 23 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitOct 8, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-reach-in freezer next to prep station
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-triple sink sprayer hose
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall over trash can next to shake machine, employee cleaned
Fixed on the spot
Earlier inspections 1
A92Complaint inspection4 violations, 2 high priority No follow-up needed
- First visitSep 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:
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.
Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
-shredded lettuce 43-50°F, per operator cooling more than 4 hours, operator discarded
Fixed on the spot
Basic2
Code 25, Single-service items: Single-service articles improperly stored.
-open case of napkins stored on the floor, operator elevated
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-triple sink sprayer hose
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.