Mr Donuts
Last inspected: Mar 17, 2026
21
Score
Inspectors have visited Mr Donuts seven times, with records going back to 2023. The newest entry in the record is dated Mar 17, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to 10 violations per visit.
Looking across the full record, “food stored on floor” is the recurring theme, flagged three times.
Mr Donuts' latest score of 21 falls below the New Port Richey average of 78. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
3
Critical latest
6
Major latest
10
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 critical violations. 6 major violations. 10 minor violations.
View 19 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. The employee went outside to grab her hat and did not wash her hands before returning to work. **Warning**
12A-16-4
High Priority - Food with mold-like growth. See stop sale. **Warning**
01B-07-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Warning**
12A-18-4
Intermediate - No soap provided at handwash sink. No soap at the handwashing sink by the reach in cooler's. **Warning**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Baking tray on top of the hand sink. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Kagnchana U. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks. **Warning**
31B-02-4
Intermediate - 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. Luon S. and Vickie B. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided the operator with the DBPR Form HR 5030-081. The operator posted. **Corrected On-Site** **Warning**
02B-02-5
Basic - Ice scoop handle in contact with ice. **Warning**
10-08-5
Basic - Food stored on floor. 1 box of frying oil and boxes of palm oil on the floor. **Warning**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. **Warning**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 cloths on prep tables wet. **Warning**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hood filters are soiled with grease. **Warning**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soda and an open water bottle in the reach in cooler. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. 2 employee engaging in food preparation with no hair restraint. The employee put on hair restraint. **Warning**
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 employee wearing a bracelet. **Warning**
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in food prep area. **Warning**
12B-02-4
21
Jul 2, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red sauce in vertical cooler, made last night at 9, (63F - Cold Holding)see stop sale
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Red sauce in vertical cooler, made last night at 9, (63F - Cold Holding)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dish room **Corrected On-Site**
31B-02-4
Basic - Food stored on floor. Fry oil in storage room, moved to shelf **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets
23-03-4
55
Jan 17, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Put into steam table at 9:30, no temperature taken since then, see stop sale marinara (109F - Hot Holding)
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (109F - Hot Holding)
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary ammonium sanitizer **Repeat Violation**
16-37-1
Basic - Food stored on floor. In prep area, bucket of pickles, operator moved to counter Plastic bottles of soda and water on floor in storage room **Corrected On-Site**
08B-38-4
64
Aug 6, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad dated 7/25, Tzatziki, made on 7/25
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzatziki, made on 7/25 Tuna salad dated 7/25, see stop sale Ham sliced Saturday, no date
02C-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quaternary ammonium
16-37-1
67
Apr 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer > 500 ppm, corrected to 400 ppm. Dispenser needs to be adjusted.
41-27-4
86
Nov 15, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Justin Hale - From follow-up inspection 2023-11-15: Shay H. Had to schedule test for another times **Admin Complaint**
53A-02-7
90
May 8, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Mr Donuts last inspected?
The most recent health inspection at Mr Donuts on file is from Mar 17, 2026. The public record contains seven inspections in total.
What is the most common violation at Mr Donuts?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Mr Donuts.
How does Mr Donuts compare to other restaurants in New Port Richey?
Mr Donuts most recently scored 21 out of 100, which is lower than the New Port Richey average of 78.
Has Mr Donuts' inspection record improved over time?
No. Recent inspections at Mr Donuts have averaged around 10 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Mr Donuts 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 Mr Donuts inspected?
Based on the inspection history on file, Mr Donuts is inspected around two times per year on average.
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