DONNAS RESTAURANT

Name: DONNAS RESTAURANT
Address: 3951 W BROWARD BLVD STE A170, PLANTATION, FL, 33312, US
Rating: 85.8

3951 W BROWARD BLVD STE A170, PLANTATION, FL 33312

License #1623756

85.8 Grade B / 100

Solid Health Score

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Quick take

DONNAS RESTAURANT in PLANTATION currently holds an InspectFL Health Score of 85.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 15 total violations — 3 critical, 2 major, 10 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 January 16, 2026 included 2 critical violations, 1 major, and 8 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.

Administrative complaint recommended
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler rusted.
[53A-05-6] 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/ CFM Linda Edwina Gordon 1-4-2025 Person on charge Marcia Jones Manager arrived during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in walk in freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked pigeon peas (50F - Cooling). Per employee prepared on 1-15 and in cooler overnight.
[25-32-4] Reuse of single-service or single-use articles. Foil pan lids on prep table show signs of multiple use. Person in charge confirmed. Advised manager to use aluminum foil instead of reusing pan lids. Manager discarded lids.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bus pans and hotel pans in shelf opposite triple sink not inverted. Employee inverted all.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust buildup on tiles above walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1) In kitchen OVEN - jerk chicken (119-123F - Hot Holding); cooked plantain (113F - Hot Holding).. Observed oven turned off. Per employee finished cooking approximately 1 hour. Employee moved items to front oven to reheat for proper hot holding. 2) At front counter, HOT LINE - LEFT - calillou (123F - Hot Holding); curry chicken (127F - Hot Holding) //// RIGHT - fish fritters (128F - Hot Holding). Per manager items in line less than 2 hours. All items reheated properly and now above 135F hot holding.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and water bottle on shelf by deli papers and spices. Employee placed items in pan to separate away from food items.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Multiple wiping clothes under cutting boards in kitchen.

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Community pulse