DirtyFLRestaurant Inspection Data

ED'S DONUTS

2706 REID ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/26/2025

Inspection #: Visit ID: 8881690

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on reach in freezer seal.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service cups and lids in bathroom.
  • 08B-12-5:Basic - Stored food not covered. In the reach in freezer, uncovered fritters, operator covered. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Dry storage shelves unsealed wood. Repeat Violation

Inspection Date: 9/12/2024

Inspection #: Visit ID: 8880860

  • N/A:No Violations Were Observed

Inspection Date: 9/5/2024

Inspection #: Visit ID: 8791731

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and condiments on the top shelf of the stamdup reach in cooler over food for customers on the donut make line. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee phones on cookline wooden cutting board. Operator relocated the phones. Corrected On-Site Repeat Violation
  • 08B-37-4:Basic - Food stored in a prohibited area. Bulk sugar container stored in restroom area.
  • 08B-38-4:Basic - Food stored on floor. Container of icing on the floor of the cook line. Operator relocated the icing. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave over the cook line had food debris at the base.
  • 14-12-4:Basic - Utensils in poor condition. Container lid on cook line repaired with duct tape.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored on the floor by the entrance to the dry storage room.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution at 0ppm. Operator emptied container and remade solution. **Corrective Action Taken**
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed wooden shelves in dry storage area.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household pesticide raid can for ants stored at drive through counter point of sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, ham (51F - Cold Holding); cheese (50F - Cold Holding); sausage (51F - Cold Holding) per operator placed in reach in cooler at start of shift. Reach in cooler at ambient air temperature of 46F. Per operator has been keeping minimal product in cooler while waiting for repair from before holiday weekend. Operator relocated all items to the stand up reach in cooler. At conclusion of inspection, ham second temperature (48F - Cold Holding); cheese second temperature (47F - Cold Holding); sausage second temperature (49F - Cold Holding). Instructed operator to relocate to the reach in freezer to bring back into temperature. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of mold remover on bottom shelf of prep table on sheet tray. Hand sanitizer bottle on prep table of cook line. Operator relocated the chemicals. Corrected On-Site
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at drive through window counter removed. Operator in the process of replacing. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used for sanitizer water. Operator emptied hand wash sink to make available. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink by the three compartment sink. Operator provided paper towels. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the standup reach in cooler opposite the donut make line, breakfast wraps prepared Tuesday missing product date marking.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. At time of inspection one food handler training certificate available, only available on cell phone.

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8505168

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard used to line storage shelves for dry goods in the dry storage room off the side of the cook line.
  • 35A-03-4:Basic - Dead roaches on premises. One dead roach observed in the restroom. Operator states will sweep up and that pest control sprayed the day before.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food and beverages in reach in coolers on top shelf over food to be served to customers.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on cutting board on the main cook line. Operator relocated the phone and cleaned prep table. Multiple employee items on speed rack and shelves over food prep areas.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on multiple food prep counters. Repeat Violation
  • 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. In the standup reach in cooler opposite the cook line, oatmeal (50F - Cold Holding) cooked and began cooling the previous day stored in the cooler covered overnight. Operator states will discard. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the reach in chest freezer, pastries stored in direct contact with plastic grocery bag.
  • 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Combat roach gel stored on bottom shelf of table by the hand wash sink closest the three compartment sink. Discussed pesticide being stored in establishment with operator. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the standup reach in cooler opposite the cook line, oatmeal (50F - Cold Holding) cooked and began cooling the previous day stored in the cooler covered overnight. Operator states will discard.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the table top warmer, oatmeal (127F - Hot Holding) per operator just turned down the heat settings for slower service period. Operator switched back to highest setting. At conclusion of inspection oatmeal second temperature (142F - Reheating) instructed operator to stir and continue reheating. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In the standup reach in cooler closest to the cook line, open container of milk from 3/12 with no product date marking. Operator date marked container. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink closest to the three compartment sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink closest to the three compartment sink.

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8390449

  • 08B-37-4:Basic - Food stored in a prohibited area. Non working cooler with food products stored in restroom.
  • 08B-38-4:Basic - Food stored on floor. Buckets of donut glaze stored on floor.
  • 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Single service items stored in restroom. Also, stored at maketop not inverted.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths in kitchen not stored in sanitizer, person in charge moved to sanitizer bucket. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood shelving added to several areas in the kitchen not sealed or painted.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. Observed employee washing pans, rinsing in same compartment in sink, then adding to speed rack to air dry without sanitizing pans. Spoke to employee during inspection.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb outside back door.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Person in charge unable to provide procedure for biohazard cleanup. Provided during inspection. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available during inspection.