DirtyFLRestaurant Inspection Data

DONNAS RESTAURANT

DONNAS RESTAURANT in PLANTATION has 8 health inspections on record with an overall food safety rating of 2.5/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

3951 W BROWARD BLVD STE A170

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/16/2026· 1mo ago

Visit ID: 13495678

Follow-up Inspection Required

4 high, 1 int, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on tiles above walk-in cooler.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans and hotel pans in shelf opposite triple sink not inverted. Employee inverted all. Corrected On-Site
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 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 cell phone and water bottle on shelf by deli papers and spices. Employee placed items in pan to separate away from food items. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Multiple wiping clothes under cutting boards in kitchen.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk in freezer.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Foil pan lids on prep table show signs of multiple use. Person in charge confirmed. Advised manager to use aluminum foil instead of reusing pan lids. Manager discarded lids. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. In kitchen prep area, sanitizer cloth in soap sanitizer mix. Employee remade sanitizer only bucket. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter sanitizer bucket reading less than 10ppm chlorine. Employee remade to 100ppm chlorine. Corrected On-Site
  • 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 walk in cooler, cooked pigeon peas (50F - Cooling). Per employee prepared on 1-15 and in cooler overnight. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked pigeon peas (50F - Cooling). Per employee prepared on 1-15 and in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above stovetop, under no temperature control, fried fish (46F - Cold Holding); cooked pork (47F - Cold Holding). Per employee removed from cooler to be reheated at approximately 9:00am. Employee placed items back in walk in to rechill. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen OVEN - jerk chicken (119-123F - Hot Holding); cooked plantain (113F - Hot Holding).. Observed oven turned off. Per employee finished cooking approximately 1 hour. Employee moved items to front oven to reheat for proper hot holding. 2) At front counter, HOT LINE - LEFT - calillou (123F - Hot Holding); curry chicken (127F - Hot Holding) //// RIGHT - fish fritters (128F - Hot Holding). Per manager items in line less than 2 hours. All items reheated properly and now above 135F hot holding. Corrected On-Site Repeat Violation Admin Complaint
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Linda Edwina Gordon 1-4-2025 Person on charge Marcia Jones Manager arrived during inspection. Corrected On-Site

8/18/2025· 6mo ago

Visit ID: 10880176

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bucket of season salt, an 8oz cup was stored inside and used to dispense the food. The cup was removed. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Under the oven, a bucket of season salt was stored on the floor. The bucket was moved to the shelf. Corrected On-Site
  • 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 chicken holding box, fried chicken (102F - Hot Holding); jerk chicken (102F - Hot Holding). In the oven, jerk chicken (99F - Hot Holding). The chicken was prepared less than 2 hours ago. The chicken will be reheated to 165F to hot hold. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

3/20/2025· 11mo ago

1 high, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler doors Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils were stored in 72F water at the front counter. The utensils were removed Corrected On-Site
  • 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 pass through window hot holding box, fried chicken (121F - Hot Holding); bbq chicken (121F - Hot Holding). The chicken had been in the box for less than 2 hours. The chicken will be reheated to 165F to hot hold. in the kitchen oven, jerk pork (90-100F - Hot Holding); baked chicken (90-100F - Hot Holding). Items were placed in the powered down oven approximately 1 hour ago. The oven was turned on to reheat the food to 165F to hot hold. Repeat Violation Admin Complaint

2/10/2025· 1y 1mo ago

1 high, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. On the walk in cooler door
  • 08B-38-4:Basic - Food stored on floor. In the dry storage room, a case of Chinese sauce and 2 cases of curry were stored on the floor. The items were removed from the floor. Corrected On-Site
  • 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 front counter hot box, hot box; cooked chicken (90F - Hot Holding). The operator stated that the box was just turned on. The item was moved to the oven to be reheated to 165F to hot hold. **Corrective Action Taken** Repeat Violation Admin Complaint

10/18/2024· 1y 4mo ago

1 high, 2 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Under the prep tables in the kitchen where rice and canned goods are stored
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove in the kitchen, cooked vegetables (115-125F - Hot Holding). The item had been prepared less than 1 hour ago. The item is being reheated to 165F to hot hold. **Corrective Action Taken**

1/22/2024· 2y 1mo ago

Visit ID: 8444507

Met Inspection Standards

2 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 36-17-5:Basic - Tiles missing and/or in disrepair. Above 3 Compartment sink
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present

7/14/2023· 2y 8mo ago

Visit ID: 8443875

Met Inspection Standards

2 int, 7 basic

  • 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved by exit door in kitchen. Repeat Violation Warning - From follow-up inspection 2023-07-14: **Time Extended**
  • 08B-47-4:Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket with raw fish on floor inside walk in freezer. Repeat Violation Warning - From follow-up inspection 2023-07-14: Cases of raw chicken on floor inside walk in freezer **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer inside walk in cooler. Warning - From follow-up inspection 2023-07-14: **Time Extended**
  • 32-17-4:Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken in men's restroom. Repeat Violation Warning - From follow-up inspection 2023-07-14: Handyman onsite working in self closing door. **Time Extended** **Corrective Action Taken**
  • 36-34-5:Basic - - From initial inspection : Basic - Some Ceiling tiles in dining room soiled with water stains and dust in dining room. Warning - From follow-up inspection 2023-07-14: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2023-07-14: Observed same **Time Extended**
  • 36-30-4:Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing above 3 compartment sink in kitchen. Warning - From follow-up inspection 2023-07-14: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning - From follow-up inspection 2023-07-14: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa needs certification Warning - From follow-up inspection 2023-07-14: **Time Extended**

7/13/2023· 2y 8mo ago

Visit ID: 8364794

Follow-up Inspection Required

2 high, 4 int, 11 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning
  • 36-08-4:Basic - Floor and wall junctures not coved by exit door in kitchen. Repeat Violation Warning
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer floor have accumulation of soil residues. Blood from raw meat on floor. Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bucket with raw fish on floor inside walk in freezer. Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup on floor inside walk-in freezer. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer inside walk in cooler. Warning
  • 32-17-4:Basic - Self-closing device on bathroom door disconnected/broken in men's restroom. Repeat Violation Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Cases of Single-service cups and to go containers improperly stored in walkway in dining room. Repeat Violation Warning
  • 36-34-5:Basic - Some Ceiling tiles in dining room soiled with water stains and dust in dining room. Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing above 3 compartment sink in kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (47F - Cold Holding); raw fish (45F - Cold Holding); cooked jerk chicken (47F - Cold Holding) held inside walk in cooler under 4 hours ago. Per cook , walk in cooler door was open for morning prep. Operator moved foods to reach in freezer to quick chill. **Corrective Action Taken** Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200 ppm chlorine sanitizer in kitchen . Operator remade to 100ppm chlorine sanitizer. Corrected On-Site Warning
  • 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. Emailed procedures to manager. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa needs certification Warning