HEAVENLY DONUTS SWEETS & EATS

Name: HEAVENLY DONUTS SWEETS & EATS
Address: 2025 49TH ST S, GULFPORT, FL, 33707, US
Rating: 86.5

2025 49TH ST S, GULFPORT, FL 33707

License #6200531

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HEAVENLY DONUTS SWEETS & EATS in GULFPORT currently holds an InspectFL Health Score of 86.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 21 total violations — 6 critical, 5 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 March 17, 2026 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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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.

Disposition: Call Back - Complied
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line and at wait station are grooved
[22-20-5] Accumulation of pink mold-like substance in the interior of the ice machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and at wait station are stained

Disposition: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Corn chowder (48F - Cooling) made yesterday around 1-3 PM. Sausage gravy (51F - Cooling) made yesterday around 5 PM.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corn chowder (48F - Cooling) made yesterday around 1-3 PM. Stop Sale issued. Sausage gravy (51F - Cooling) made yesterday around 5 PM. Stop Sale issued.
[07-08-5] Time/temperature control for safety food re-served to customers. Observed butter packets on table and server seat new guests with butter packs kept on table.
[14-09-4] Cutting board has cut marks and is no longer cleanable. -cutting boards on cook line and at wait station are grooved
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Butter packets reserved to customers.
[32-04-4] Bathrooms located inside establishment not enclosed with self-closing doors.
[22-20-5] Accumulation of pink mold-like substance in the interior of the ice machine.
[53B-01-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on cook line and at wait station are stained
[10-20-4] In-use tongs on cook line stored on oven door handle between uses. Operator removed tongs.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[22-41-4] 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. Dishwasher (Chlorine 0ppm, retested at 50PPM) Operator adjusted sanitizer bucket so that tube could reach product and primed.

Community reaction

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Community pulse