Neighbourhood
Milton32583
Restaurants50
Spotless inspections56%
Ordered shut1
Fines$3k
A 32B 3C 2D 1F 1Not rated 11
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Upon inspection, observed 0 ppm quaternary ammonium reading in triple sink at establishment. Manager drained sink and setup triple sink with chlorine sanitizing solution during inspection and 50 ppm reading was observed.
High priorityMCDONALD'S #16473 →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed precooked folded eggs 44f (less than 4 hours) in low boy reach-in cooler.
High priorityMCDONALD'S #16473 →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed raw chicken 50f, milk 46f, raw hamburger patties 56f in upright reach-in cooler, less than 4 hours. Employee stated he has had cooler door open frequently for preparation and restocking of food items.
High priorityCAFE NAUGHTY & NICE →Aug 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed rotisserie chicken 56f, chicken strips 58f, sliced steak 57f, sliced turkey 57f in kitchen low boy reach-in cooler, less than 4 hours per employee. Employee moved all items to walk-in cooler during inspection for cooling.
High prioritySUBWAY 1934 →Jul 22, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed country ham 46f, raw T-bone steak 44f, raw pork chops 45f, Delmonico steak 46f, diced ham 46f in walk-in cooler at establishment, over 4 hours per manager.
High priorityWAFFLE HOUSE #1471 →Jul 16, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed country ham 46f, raw T-Bone steak 44f, raw pork chops 45f, Delmonico steak 46f, diced ham 46f in walk-in cooler at establishment, over 4 hours per manager.
High priorityWAFFLE HOUSE #1471 →Jul 16, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed sliced tomatoes 48f, diced tomatoes 50f, pico 47f, shredded cheddar cheese 52f, cut romaine 54f, shredded romaine 53f in upper make bar cooler, all items over 4 hours per employees. Also observed cut romaine 55f in lower make bar cooler, over 4 hours per employees.
High priorityFISHING HOLE RESTAURANT →Jul 14, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed sliced tomatoes 48f, diced tomatoes 50f, pico 47f, shredded cheddar cheese 52f, cut romaine 54f, shredded romaine 53f in upper make bar cooler, all items over 4 hours per employees. Also observed cut romaine 55f in lower make bar cooler, over 4 hours per employees.
High priorityFISHING HOLE RESTAURANT →Jul 14, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed coleslaw 46f in walk-in cooler (less than 4 hours). Operator stated walk-in cooler door opened frequently prior to inspection. Operator placed containers of coleslaw on ice during inspection.
High priorityGATOR SEAFOOD →Jun 12, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed Canadian bacon 48f (over 4 hours per manager),single serve butter cups 68f (held on TPHC over 4 hours), Carmel frappe mix 47f (over 4 hours per manager.
High priorityMCDONALD'S #16473 →Apr 14, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed Canadian bacon 48f (over 4 hours per manager), liquid eggs 52f (less than 4 hours per manager), Carmel frappe mix 47f (over 4 hours per manager) at establishment.
High priorityMCDONALD'S #16473 →Apr 14, 2026
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Upon inspection, observed single serve butter cups 68f on front counter of establishment with time mark over 4 hours.
High priorityMCDONALD'S #16473 →Apr 14, 2026