🪰1,174,669 violations tracked across 67 Florida counties

PARLOR DOUGHNUTS FLEMING ISLAND

1524 COUNTY RD 220 STE 4, FLEMING ISLAND, FL 32003

License #2001470

🌴 Cuban/Caribbean ℹ️
84 Grade C / 100

Mixed Health Record

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Latest inspection
September 2, 2026 · 8 findings · 2 critical
Routine - Food
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Critical
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Major
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Minor
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Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on September 2, 2026 shows 8 observation rows: 2 critical, 4 major, and 2 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
0%
Inspector notes
0
Coverage note
Inspector notes linked where available

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Would you eat here?

PARLOR DOUGHNUTS FLEMING ISLAND has some meaningful issues on record. Would you still eat here?

C record

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

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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.

Official DBPR inspection report ↗
Inspector notes not available yet — showing violation categories below.
  • Disposition: Inspection Completed - No Further Action
  • Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
  • Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
  • TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
  • Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
  • Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
  • Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
  • Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
  • Handwash sink water not at the required minimum 85°F, no hot running water at three-compartment sink, or insufficient water pressure.
Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.
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