DONATOS

Name: DONATOS
Address: 1900 TAMIAMI TRL UNIT 117, PORT CHARLOTTE, FL, 33948, US
Rating: 62.5

1900 TAMIAMI TRL UNIT 117, PORT CHARLOTTE, FL 33948

License #1801692

62.5 Grade F / 100

Failing Health Score

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Quick take

DONATOS in PORT CHARLOTTE currently holds an InspectFL Health Score of 62.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 22 total violations — 5 critical, 5 major, 12 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 included 4 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knives.
[14-01-5] 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.
[41-07-4] 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.
[01C-10-4] Clams tag removed from original container prior to container being emptied.
[29-49-6] Standing water in bottom of reach-in-coolers in the cook line.
[27-16-4] 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.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
[40-06-5] 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.
[16-36-4] 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.
[12A-13-4] 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.
[08A-05-6] 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.
[03A-02-5] 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.

Inspection Completed - No Further Action
[06-09-1] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers with food debris.
[25-06-4] 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.
[31A-11-4] 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.
[08B-12-5] Stored food not covered. Observed croutons on shelf at salad station with no lid. Observed Chef placing lid on croutons.
[10-01-5] 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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour, with no identification label. Observed Chef labeling.
[12A-28-4] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards with multiple groove marks on them at make tables in kitchen.
[22-02-4] 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.

Community reaction

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Community pulse