Donnas Restaurant
Last inspected: Jan 16, 2026
30
Score
Public records show 10 inspections at Donnas Restaurant stretching back to 2022. Donnas Restaurant was last inspected on Jan 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
Looking across the full record, “no chemical test kit provided when using sanitizer” is the recurring theme, flagged five times.
Compared to other Plantation restaurants (averaging 78), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
70
Mar 20, 2025
Complaint Full
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the pass through window hot holding box, fried chicken (121F - Hot Holding); bbq chicken (121F - Hot Holding). The chicken had been in the box for less than 2 hours. The chicken will be reheated to 165F to hot hold. in the kitchen oven, jerk pork (90-100F - Hot Holding); baked chicken (90-100F - Hot Holding). Items were placed in the powered down oven approximately 1 hour ago. The oven was turned on to reheat the food to 165F to hot hold. **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler doors **Repeat Violation**
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils were stored in 72F water at the front counter. The utensils were removed **Corrected On-Site**
10-07-4
78
Feb 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front counter hot box, hot box; cooked chicken (90F - Hot Holding). The operator stated that the box was just turned on. The item was moved to the oven to be reheated to 165F to hot hold. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. On the walk in cooler door
23-24-4
Basic - Food stored on floor. In the dry storage room, a case of Chinese sauce and 2 cases of curry were stored on the floor. The items were removed from the floor. **Corrected On-Site**
08B-38-4
78
Oct 18, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the stove in the kitchen, cooked vegetables (115-125F - Hot Holding). The item had been prepared less than 1 hour ago. The item is being reheated to 165F to hot hold. **Corrective Action Taken**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Under the prep tables in the kitchen where rice and canned goods are stored
14-45-4
78
Jan 22, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine test kit
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Tiles missing and/or in disrepair. Above 3 Compartment sink
36-17-5
67
Jul 14, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa needs certification **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor and wall junctures not coved by exit door in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket with raw fish on floor inside walk in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-14: Cases of raw chicken on floor inside walk in freezer **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer inside walk in cooler. **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken in men's restroom. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-14: Handyman onsite working in self closing door. **Time Extended** **Corrective Action Taken**
32-17-4
Basic - - From initial inspection : Basic - Some Ceiling tiles in dining room soiled with water stains and dust in dining room. **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-14: Observed same **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing above 3 compartment sink in kitchen. **Warning** - From follow-up inspection 2023-07-14: **Time Extended**
36-30-4
58
Jul 13, 2023
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken (47F - Cold Holding); raw fish (45F - Cold Holding); cooked jerk chicken (47F - Cold Holding) held inside walk in cooler under 4 hours ago. Per cook , walk in cooler door was open for morning prep. Operator moved foods to reach in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200 ppm chlorine sanitizer in kitchen . Operator remade to 100ppm chlorine sanitizer. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lisa needs certification **Warning**
53B-13-5
Intermediate - 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. Emailed procedures to manager. **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - Floor and wall junctures not coved by exit door in kitchen. **Repeat Violation** **Warning**
36-08-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer floor have accumulation of soil residues. Blood from raw meat on floor. **Warning**
36-01-4
Basic - Food not stored at least 6 inches off of the floor. Bucket with raw fish on floor inside walk in freezer. **Repeat Violation** **Warning**
08B-47-4
Basic - Ice buildup on floor inside walk-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer inside walk in cooler. **Warning**
05-09-4
Basic - Single-service articles improperly stored. Cases of Single-service cups and to go containers improperly stored in walkway in dining room. **Repeat Violation** **Warning**
25-05-4
Basic - Some Ceiling tiles in dining room soiled with water stains and dust in dining room. **Warning**
36-34-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall tiles missing above 3 compartment sink in kitchen. **Warning**
36-30-4
Basic - Self-closing device on bathroom door disconnected/broken in men's restroom. **Repeat Violation** **Warning**
32-17-4
29
Feb 22, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
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. Operator proceeded to cut head of lettuce for salad with bare hands. Told Operator to wash hands and put on gloves before prepping. Operator complied **Corrected On-Site**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish (75F - Hot Holding) inside oven in kitchen, per operator , cooked fried fish was left overnight to be discarded today. Operator discarded
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked fish (75F - Hot Holding) inside oven in kitchen, per operator , cooked fried fish was left overnight to be discarded today. Operator discarded * corrected on site* Front counter, hot box , cooked bananas ( 125 F Holding) held under 2 hours ago. Equipment on a low temperature of 100F. Operator increased equipment temperature to 145F to facilitate proper hot holding. **Corrective Action Taken**
03B-01-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Floor and wall junctures not coved by exit door in kitchen. **Repeat Violation**
36-08-4
Basic - Food not stored at least 6 inches off of the floor. Bucket with raw fish inside walk in freezer.
08B-47-4
Basic - Self-closing device on bathroom door disconnected/broken in men's restroom. **Repeat Violation**
32-17-4
Basic - Single-service articles improperly stored. Cases of Single-service cups improperly stored in walkway in dining room. Cases of bags and spoons on floor under front counter. Operator elevated **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Walk in freezer floor have accumulation of soil residues. Blood from raw meat on floor. Operator stated, floor is cleaned at the end of the day.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator placed in sanitizer solution **Corrected On-Site** **Repeat Violation**
21-12-4
35
Aug 18, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler , raw chicken (44F); raw fish (45F). Per cook, wic door was constantly open for prep this morning under 2 hours ago. Operator moved to another reach in cooler for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth at 200ppm chlorine, operator remade to 100ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Cases of Single-service cups improperly stored in walkway in dining room. Operator elevated **Corrected On-Site**
25-05-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor and wall junctures not coved in front walk in cooler and by exit door in kitchen. **Repeat Violation**
36-08-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 90F in cook line. Operator discarded water **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler thermometer broken on the outside of door. **Repeat Violation**
05-09-4
Basic - Self-closing device on bathroom door disconnected/broken in men's restroom.
32-17-4
Basic - Walk in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen. Operator placed in sanitizer solution **Corrected On-Site**
21-12-4
32
Frequently Asked Questions
When was Donnas Restaurant last inspected?
The most recent health inspection at Donnas Restaurant on file is from Jan 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Donnas Restaurant?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited five times, more than any other issue at Donnas Restaurant.
How does Donnas Restaurant compare to other restaurants in Plantation?
Donnas Restaurant most recently scored 30 out of 100, which is lower than the Plantation average of 78.
Has Donnas Restaurant's inspection record improved over time?
No. Recent inspections at Donnas Restaurant have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Donnas Restaurant 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 Donnas Restaurant inspected?
Based on the inspection history on file, Donnas Restaurant is inspected around three times per year on average.
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