DirtyFLRestaurant Inspection Data

HEAVENLY DONUTS SWEETS & EATS

HEAVENLY DONUTS SWEETS & EATS maintains a 3.0/5 food safety rating based on 4 health department inspections in GULFPORT. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

2025 49th Street South
Saint Petersburg, Florida, 33707
Pinellas County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13651192

Met Inspection Standards

1 int, 2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of pink mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line and at wait station are grooved Warning - From follow-up inspection 2026-03-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and at wait station are stained Repeat Violation Warning - From follow-up inspection 2026-03-17: **Time Extended**

3/13/2026· 1mo ago

Visit ID: 13565613

Follow-up Inspection Required

5 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of pink mold-like substance in the interior of the ice machine. Warning
  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation Warning
  • 32-04-4:Basic - Bathrooms located inside establishment not enclosed with self-closing doors. Repeat Violation Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line and at wait station are grooved Warning
  • 10-20-4:Basic - In-use tongs on cook line stored on oven door handle between uses. Operator removed tongs. Corrected On-Site Repeat Violation Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn chowder (48F - Cooling) made yesterday around 1-3 PM. Stop Sale issued. Sausage gravy (51F - Cooling) made yesterday around 5 PM. Stop Sale issued. Warning
  • 22-41-4:High Priority - 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, retested at 50PPM) Operator adjusted sanitizer bucket so that tube could reach product and primed. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets reserved to customers. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn chowder (48F - Cooling) made yesterday around 1-3 PM. Sausage gravy (51F - Cooling) made yesterday around 5 PM. Warning
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Observed butter packets on table and server seat new guests with butter packs kept on table. Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and at wait station are stained Repeat Violation Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

10/31/2025· 5mo ago

Visit ID: 10918937

Met Inspection Standards

1 high, 2 int, 3 basic

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator replaced sanitizer bucket. Rechecked dishmachine chlorine sanitizer solution. Reading 50ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks
  • 31A-11-4:Intermediate - Handwash sinks on cooks line used to store measuring cup inside bowl. Operator removed cup. Corrected On-Site

4/8/2025· 1y ago

Visit ID: 10811412

Met Inspection Standards
  • N/A:No Violations Were Observed