Donatos
Last inspected: Apr 28, 2026
16
Score
Across the available record, Donatos has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Apr 28, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 15 violations lately compared to roughly 11 violations before.
Looking across the full record, “cutting boards have cut marks and is are no longer cleanable” is the recurring theme, flagged four times.
Donatos' latest score of 16 falls below the Port Charlotte average of 82. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
6
Critical latest
5
Major latest
9
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
6 critical violations. 5 major violations. 9 minor violations.
View 20 violations
High Priority - Container of medicine improperly stored. Observed a bag of cough drops stored on a shelf above a preparation surfaces at the pasta station. The operator properly stored the cough drops. **Corrected On-Site**
41-07-4
High Priority - 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. Observed the chlorine dishmachine solution at 0ppm due to an empty container of solution. The operator replaced the solution. Observed chlorine solution at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean utensils without washing hands. The employee was educated on proper handwashing procedures. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked lasagna in the single-door cooler at the entrance to the cook line. The operator properly stored the raw chicken. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (61F - Cold Holding) at the dessert station. The operator stated the butter had been held for approximately 2 hours. The operator placed the butter in the reach in cooler. **Corrected On-Site**
03A-02-5
High Priority - Vacuum breaker missing at the splitter added to mop sink faucet.
29-42-4
Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Clams tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed an illegible color chart for the chlorine sanitizer solution strips.
16-36-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water turned off at the handwashing sink at the end of the cook line. Observed maximum temperature of 79F.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic scoop used for semolina missing a handle in the back of the kitchen. The operator removed the scoop. **Corrected On-Site**
14-01-5
Basic - Cutting boards have cut marks and is are no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at the pasta station. The operator properly stored the belongings. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed multiple boxes of food products stored on the floor in the walk in cooler.
08B-38-4
Basic - Ice scoop handle in contact with ice behind the bar. The ice scoop was properly stored. **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knives. **Corrected On-Site**
10-17-4
Basic - Uncovered food stored near sink exposed to splash. Observed liquor bottles stored underneath the paper towels behind the bar exposing the bottle to drips.
08B-54-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-coolers in the cook line.
29-49-6
16
Nov 13, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - 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. Observed pasta maker with hands on hips, touching shirt, going to resume work, had to be told to wash hands.
12A-28-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sinks with , to go containers, drain stoppers, ice, coffee cup, icing tube tip, etc. throughout establishment. **Repeat Violation**
31A-11-4
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. Observed heavy cream on make line, in kitchen, without date marking.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains on them, at make tables in kitchen. Observed slicer in pasta station with dried on food debris on cutting blade. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed copper mug handle touching polenta on make line. Observed Chef removing mug. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at salad station, reach in cooler doors, backsides of handles with food debris buildup. **Repeat Violation**
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon in rop packaging thawed without removing salmon. Observed chef voluntarily discarding fish. **Corrected On-Site**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with multiple groove marks on them at make tables in kitchen. **Repeat Violation**
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed copper mug handle touching polenta on make line. Observed Chef removing mug.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers with food debris. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed in server station/dessert station, to go containers not inverted upside down. Observed Chef inverting properly. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Stored food not covered. Observed croutons on shelf at salad station with no lid. Observed Chef placing lid on croutons. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Observed flour, with no identification label. Observed Chef labeling. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some black mold like substance on ice shield, in ice machine. **Repeat Violation**
22-20-5
39
Jun 4, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean with debris on blade. Observed dishwasher, re wash and put away clean**Corrected On-Site** Observed food stains on cutting boards on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed 1 oz plastic cup being used to scoop cheese without a handle. Observed operator removing cup and replacing with a spoon. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in coolers, debris build up on back sides of handles.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Equipment in poor repair. Observed torn gaskets on reach in coolers and freezer.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed cutting knife in between stored food container and wall of cooler. Observed operator removing and putting knife in dish. **Corrective Action Taken**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware being separated by dishwasher, storing handles down. Observed operator having silverware re washed and stored correctly. **Corrected On-Site**
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket. Observed operator remove mop, and hang properly. **Corrected On-Site** **Repeat Violation**
42-01-4
52
Nov 21, 2024
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
30
Jan 24, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents soiled with black dust and black mold like substance **Warning** - From follow-up inspection 2024-01-24: Observed most ceiling vents cleaned and no mold like substance or dust on them. The rest is on list for today. Time Extended
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door **Warning** - From follow-up inspection 2024-01-24: Observed back door still work in progress for repair to close gap. Time extended
35B-01-4
90
Jan 22, 2024
Routine - Food
4 critical violations. 2 major violations. 14 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 small flying insects flying around hand sink in bar. **Warning**
35A-02-6
High Priority - 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. Observed fresh made pasta being portioned with bare hands **Warning**
09-01-4
High Priority - Container of medicine improperly stored. Observed cold medicine, nose spray, throat drops stored next to slicer in pasta station. **Warning**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.observed cook come inside from out side, move garbage can, move dirty dishes, go back out side, come in side and back to line with out hand washing. **Warning**
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags with out last use dates on them. **Warning**
01C-03-4
Intermediate - Packaged food not labeled as specified by law. Observed olive oil being stored in wine bottles with no proper labels on bottles. **Warning**
02D-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine. **Warning**
22-20-5
Basic - Ceiling tile missing. Observed missing ceiling tile above tea despisers . **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents soiled with black dust and black mold like substance **Warning**
36-34-5
Basic - Clean utensils stored between equipment and wall. Observed a spatula stored between wall and prep table across from walk in cooler. **Warning**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a wireless speaker stored on dry storage rack next to canola oil **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed in dish area on drying shelf, wet nesting of cambros **Warning**
24-08-4
Basic - Equipment in poor repair. Observed microwave in kitchen on line, next to smaller microwave in poor repair. Inside coating coming off all around top of microwave inside. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Observed five tongs stored on oven door in kitchen on cook line. **Warning**
10-20-4
Basic - Old labels stuck to food containers after cleaning. Observed on dry storage shelf, cambros with old stickers on them **Warning**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons and forks stored handles down not handles up. **Warning**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed in server station by pasta station Togo containers not inverted properly. **Warning**
25-06-4
Basic - Stored food not covered. Observed minced garlic, and parmigian cheese in bar reach in cooler un wrapped. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop sitting in mop sink with mop head in mop sink, not hung up to properly air dry. **Warning**
42-01-4
22
Jul 26, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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. Observed heavy cream at Walk in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-03-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator able to provide during inspection. **Corrected On-Site** **Repeat Violation**
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at various locations throughout the kitchen. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at prep area. Employee placed hair restraint over her/his hair. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at flour container. Operator removed the handle from touching. **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. Observed multiple containers at dish shelf.
16-46-4
Basic - Working containers of food removed from original container not identified by common name. Observed wrong labeling of sugar at flour container. Operator removed sugar label and labeled the correct name of the food item. **Corrected On-Site** **Repeat Violation**
02D-01-5
64
Feb 7, 2023
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp behind ready to eat pork at Reach in Drawers. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes at bar handwash sink. Educated the operator.
31A-11-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at various locations throughout the kitchen.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees at cookline.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers at dish shelf.
24-08-4
61
Jan 13, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Aug 22, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw egg plant at Reach in Cooler. Operator switched the food items. **Corrected On-Site** **Repeat Violation**
08A-20-5
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. **Repeat Violation**
53B-14-5
Intermediate - Food-contact surface soiled with food debris. Observed cutting board at Make Table. **Repeat Violation**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at Walk in Cooler. Operator removed from reduce oxygen package. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at Make Table.
14-09-4
Basic - Equipment in poor repair. Observed rusted can opener blade.
14-11-5
Basic - Food stored on floor. Observed multiple food items at Walk in Cooler. Operator removed the food items off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at ware washing area handwash sink. **Repeat Violation**
31B-04-4
55
Frequently Asked Questions
When was Donatos last inspected?
The most recent health inspection at Donatos on file is from Apr 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Donatos?
Across the inspection record, “cutting boards have cut marks and is are no longer cleanable” has been cited four times, more than any other issue at Donatos.
How does Donatos compare to other restaurants in Port Charlotte?
Donatos most recently scored 16 out of 100, which is lower than the Port Charlotte average of 82.
Has Donatos' inspection record improved over time?
No. Recent inspections at Donatos have averaged around 15 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Donatos means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Donatos inspected?
Based on the inspection history on file, Donatos is inspected around three times per year on average.
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