DirtyFLRestaurant Inspection Data

PARLOR DOUGHNUTS FRUIT COVE

PARLOR DOUGHNUTS FRUIT COVE maintains a 2.8/5 food safety rating based on 4 health department inspections in ST. JOHNS. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 4 reports on file

585 State Road 13
Florida, 32259
Saint Johns County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 10908213

Met Inspection Standards

2 high, 2 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks inside proofing coolers in back of store have a build up of food debris.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed blueberries and strawberries stored over frosting and bread in standing reach in cooler in prep area.
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Inside proofing reach in cooler in back of kitchen. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beer cheese (45F - Cold Holding) in squeeze bottle in bottom of reach in cooler in back of kitchen, per employee doors have been open for several hours, doors and lids closed. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bags of hand soap stored with paper towel rolls in cabinets in bathrooms.
  • 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. Open containers of creamer and milk in reach in coolers in establishment without any dates that they where opened, per manager all containers where open on the 16th, manager put dates on containers. Corrected On-Site
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Missing quaternary ammonium test strips.

4/29/2025· 11mo ago

Visit ID: 8729869

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside ice machine at front counter.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Under hand wash sink in kitchen, operator corrected during inspection. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Pieces of wood in proofing reach in cooler across from fryers in kitchen.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sage butter in prep area missing from written procedures, operator corrected during inspection. Corrected On-Site

2/26/2024· 2y 1mo ago

Visit ID: 8509551

Met Inspection Standards

1 high, 3 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Box of to go knifes at condiment coffee counter on floor. Repeat Violation
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer stored with bags of sugar under counter in prep area, bottles removed. Corrected On-Site
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees on site do not have any training and have been employed approximately 3 months.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees hired less then 60 days ago do not have proof of reporting illness, all employees signed reporting agreement during inspection. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Half and half at condiment coffee counter held on time but it is not on any written procedures, manager corrected during inspection. Corrected On-Site

9/26/2023· 2y 6mo ago

Visit ID: 8349926

Met Inspection Standards

3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Standup reach in cooler in the prep area has build up of food residue on the handles. Operator wiped clean the reach in cooler handles. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink area, clean containers stacked while wet.
  • 25-05-4:Basic - Single-service articles improperly stored. In the storage hallway single service trays container stored on the floor. Operator relocated the trays to the correct storage location. Corrected On-Site