HEAVENLY DONUTS SWEETS & EATS
2025 49TH ST S, Gulfport FL 33707
Last inspected Aug 11, 2026 · 8 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
APR 25
OCT 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. -1 live fly in baking area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2020054789 | Nov 9, 2020 | Jan 13, 2021 | $800 |
| 3--2019032448 | Jun 17, 2019 | Jul 17, 2019 | $400 |
Inspection history
8 visits, newest first
Aug 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 6 high priority.
6 High priority3 Intermediate14 Basic
What the inspector wrote — 23 findingsThe state's own report →
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)
Live, small flying insects found. -1 live fly in baking area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken removed from commercial packaging over croissants and biscuits in reach in freezer
Stop Sale issued due to food not being in a wholesome, sound condition. -Butter packets kept on tables between customers
Show the remaining 19 findings ▾
Time/temperature control for safety food re-served to customers. Butter packets kept on tables after bussing and reserved to the next patrons. I observed a patron dine in, leave, the table be bussed without removing the butter packets, and a new patron be sat at that table. Stop Sale issued on all butter packets on tables.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket at server station (Chlorine 200ppm) Operator diluted and retested at 100PPM
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Milk opened on Sunday with no date mark Operator date marked milk.
Food-contact surface soiled with food debris, mold-like substance or slime. -soda machine nozzles soiled
Handwash sink used for purposes other than handwashing. -Hose and rag stored in hand wash sink near ice machine
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bathroom door left open other than during cleaning or maintenance. -Employee and customer restroom doors left open
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Employee and customer restroom doors not self-closing
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Plates and pans not inverted on storage rack behind cookline
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up 3 compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -wallet on shelf above single serve and dish storage on cookline
Equipment in poor repair. -3 compartment sink draining when closed
In-use tongs stored on equipment door handle between uses. -tongs on oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils on cookline in 113F water Operator removed utensils, washed and sanitized, and stored with no water
Interior of ovens and microwaves have accumulation of black substance/grease/food debris.
Raw fruits/vegetables not washed prior to preparation. -operator cut head of lettuce in half while it was still in its plastic packaging. Operator got new head of lettuce and washed and prepared it.
Reach-in cooler interior/shelves have accumulation of soil residues. -on cookline and in wait station
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket in kitchen (Chlorine 0ppm) Operator remade and tested at 100PPM.
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and at wait station are stained
Accumulation of pink mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line and at wait station are grooved
Mar 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority2 Intermediate5 Basic
Show 12 findings ▾
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.
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.
Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets reserved to customers.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and at wait station are stained
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.
Accumulation of pink mold-like substance in the interior of the ice machine.
Bathroom door left open other than during cleaning or maintenance.
Bathrooms located inside establishment not enclosed with self-closing doors.
Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line and at wait station are grooved
In-use tongs on cook line stored on oven door handle between uses. Operator removed tongs.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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.
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
Handwash sinks on cooks line used to store measuring cup inside bowl. Operator removed cup.
Bathroom door left open other than during cleaning or maintenance.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
In-use tongs stored on equipment door handle between uses.
Apr 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No soap provided at handwash sink. No soap at hand sink in prep area. Manager placed soap.
Cove molding at floor/wall juncture broken/missing. In back kitchen area.
Current Hotel and Restaurant license not displayed.
Dishmachine has no data plate/operating specifications.
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 8 high priority.
8 High priority7 Intermediate11 Basic
Show 26 findings ▾
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. Sanitizer chlorine 0ppm, Management set up 3 compartment sink.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs and continued cooking. Inspector educated manager on proper hand washing.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on dirty cloth handing from apron. Inspector educated manager on proper hand washing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touch bread without gloves on cook line and waitress area to sever to the public. Inspector educated manager on proper hand washing and glove use.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat food in stand up cooler back storage area. Employee moved raw chicken to bottom shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs left out on top of reach-in cooler. Emailed operator procedures for time as a public health.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pool eggs (71F - Cold Holding); vanilla sour cream sauce(54F - Cold Holding); icing sauce (57F - Cold Holding) Manager placed items in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (113F - Hot Holding), Employee reheated sausage to 165F.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink was removed from cook line. Manager replaced hand sink back on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in back prep area. Employee placed paper towels.
No soap provided at handwash sink. No soap at hand sink in prep area. Manager placed soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken made more than 24 hours no date marking. Employee date mark item
Cove molding at floor/wall juncture broken/missing. In back kitchen area.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on top shelf cook line. Employee moved drink.
Food not stored at least 6 inches off of the floor. Gallon of pickles on floor in storage area. Manager moved off floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris
No handwashing sign provided at a hand sink used by food employees. No employees must wash hand signs in kitchen area, prep area and employees bathroom.
Single-service articles improperly stored. Cases of to go boxes on floor in dry storage area. Manager moved items off the floor.
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink.
Wiping cloth sanitizing solution stored on the floor. Employee moved bucket off floor.
Sep 6, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.