MCDONALD'S #02497
2260 N UNIVERSITY DR, Sunrise FL 33322 · 954.742.8280
Last inspected Aug 12, 2026 · 4 visits since September 2023
SEP 23
AUG 24
OCT 25
AUG 26
— STEADY
4 inspections within 3 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. - Front Counter. Observed butter placed in cooler to cool down after time has expired. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2017044172 | Sep 1, 2017 | Sep 28, 2017 | $400 |
Inspection history
4 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Opened bags and cases of raw chicken stored above opened case of fries in Beverage Air Reach in cooler- Inverted during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double Drawers-; Butter (48F - Cold Holding). Per Manager food item in unit less than 4 hours. Item not prepared or portioned today. Manager moved to walk in cooler to quick chill.
Employee with no hair restraint while engaging in food preparation. Employee wrapped hair during inspection.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the kitchen at the reach in cooler liquid eggs (45F - Cold Holding). As per operator out of temp for less than 4 hours. Operator placed in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook lines hot holding station precooked egg (117F - Hot Holding). Operator voluntarily discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment counters soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer near clock line soiled with food debris. Operator cleaned.
Aug 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. - Front Counter. Observed butter placed in cooler to cool down after time has expired. See stop sale.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. - Front Counter. Observed butter placed in cooler to cool down after time has expired. See stop sale.
Stored food not covered. Observed steak stored uncovered in freezer next to grill. PIC covered steak.
Sep 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Employee time marked butter.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Next to drive through window. Observed chlorine reading at 200ppm. Manager changed solution. Reading 100ppm.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form sent to manager.
Equipment and utensils not properly air-dried - wet nesting. Above triple sink. Observed cleaned plastic containers stored in a manner that does not allow proper air drying. Manager asked employee to store appropriately to allow proper air drying.
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.