When was Donut King in Minneola last inspected?

Donut King in Minneola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 18, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Donut King in Minneola had?

Donut King in Minneola has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Donut King in Minneola find?

Donut King in Minneola was most recently inspected by FDACS on November 18, 2025 (Met Sanitation Inspection Requirements).

Has Donut King in Minneola had any stop-sale or stop-use orders?

No, Donut King in Minneola has no stop-sale or stop-use orders on record with Florida FDACS.

Donut King in Minneola

Name: Donut King in Minneola Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: November 18, 2025

208 S Highway 27, Minneola, FL 34715

Lake County · Retail Bakery w/FS · FDACS
Owner: Donut King of Central Florida LLC
FDACS Estab #: 333267

Overview

Donut King in Minneola has a compliance record marked by significant infrastructure failures and knowledge gaps that required multiple interventions. The bakery's five inspections between September 2022 and November 2025 reflect ongoing struggles with food safety fundamentals, though recent years show improvement.

The most serious findings occurred during a September 2022 re-inspection that documented a grease trap overflowing and leaking onto the ground behind the building, a sewage disposal violation. That same visit found the walk-in cooler maintaining 47–48°F instead of the required 41°F or below, causing temperature abuse of eggs, liquid egg product, bacon, and shredded cheese stored for more than 24 hours. The manager voluntarily discarded raw shell eggs during the inspection, and a technician repaired the cooler unit on-site. Employees were also observed entering the food prep area without handwashing. A follow-up inspection in October 2022 verified that compliance issues had been resolved, including confirmation that the grease trap area was cleaned.

The most recent inspection on November 18, 2025 issued 23 violations, predominantly Priority Foundation (systemic) issues rather than imminent hazards. A spray bottle of blue glass cleaner was found stored on a metal prep shelf near uncovered cambros of donut icing, corrected on-site. The facility lacked a certified food protection manager and the person in charge could not correctly answer food safety questions. Written procedures for cleanup of vomit and diarrheal events were missing (guidance was provided), employees had not been properly informed of their duty to report foodborne illness symptoms, and sanitizer test strips were not available for the three-compartment sink (acquired before inspection end). The facility's knowledge and management deficiencies pattern across the 2025 inspection, contrasting with the infrastructure focus of 2022 findings.

Summary generated from Florida FDACS public inspection records.

5FDACS Insp.

56Violations

Last inspected FDACS: November 18, 2025

Donut King in Minneola: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Nov 18, 2025 — Met Sanitation Inspection Requirements· 23 violations· Met Requirements

Inspector: ALLISON LAURICELLA, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected].

Risk-Based Violations

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

The food establishment does not have adequate demonstration of knowledge, priority violations were cited, the establishment could not provide a certified food protection manager certificate, and the person in charge was unable to correctly respond to food safety questions relevant to the operation. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Kitchen: Open box of shortening left uncovered on rolling cart pushed behind unused equipment in prep area near fryers. COS: Shortening was relocated and properly covered.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

It could not be verified that employees are informed of their responsibility to report information regarding foodborne disease and symptoms. Food Employee Reporting Agreement handout was provided.

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Manager could not provide written procedures for the clean-up of vomit and diarrhea. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events handout was provided.

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Kitchen: Spray bottle of blue glass cleaner stored on metal prep shelf near exit door with uncovered cambros containing donut icing. COS: Cleaner was relocated for proper separation. x

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Kitchen: Employee beverage cup stored on top shelf over exposed foods on prep shelf near glazing area. Opened employee bottled water stored on bottom shelf of prep table next to donut toppings and glaze. Uncovered employee beverage stored on step near floor next to large dough processing machine. COS: Employee beverages were voluntarily discarded.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen: No soap or hand drying device provided at handwashing sink near exit door by glazing area. COS: Soap and paper towels were provided. No soap provided at handwashing sink near dough making area. COS: Hand soap was provided.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Kitchen: Dust pan is stored in basin to handwashing sink near exit door by glazing area. COS: Dust pan was relocated allowing access to the sink. Large measuring cup is stored in basin to handwashing sink near dough making area. COS: Measuring cup was relocated to allow access to sink.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.Repeat

No certified food protection manager certificate provided during inspection.

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Kitchen: Spray bottle containing water on top shelf above dough rolling machine is not identified with contents. COS: Bottle was labeled. Large plastic bins containing flour and sugar are not labeled with contents under wooden dough prep table.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Kitchen: Open box of sprinkles and open bucket of icing stored directly on floor under prep shelf near glazing area. COS: Foods were relocated. Open buckets of icing stored directly on the floor under wooden dough prep table. Open container of yellow sprinkles sitting directly on cookie crumbles in metal pan, and metal pans of cookie crumble and sprinkles stored on metal block directly on the floor under hot holding unit for icing. Dry Storage: Buckets of icing stored on bottom of metal shelving rack directly on floor in back area.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Kitchen/Service Area: Employees working with exposed foods not wearing any hair restraint. COS: A conversation was had with the person in charge and all employees donned hair nets.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Service Area: Unwrapped single use coffee stirrers stored uncovered and unprotected in black display case on shelf and in cup near coffee machine. Retail: Unwrapped single use coffee stirrers stored uncovered and unprotected in black display case on shelf for consumer self service.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Kitchen: Metal on whisk and interior of bowl to commercial stand mixer is becoming worn down.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Warewashing Area: Establishment does not have sanitizer test strips to test chlorine sanitizer solution in three compartment sink. COS: Test strips were acquired before the end of inspection.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Service Area: Petals operating water to handwashing sink are broken causing handwashing sink to be inoperable. Dump sink was designated as handwashing sink. Hallway: Faucet on mop sink runs when turned off and not in use near walk in cooler area.

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Outside: Pipe dripping condensate from air conditioner is draining into overflowing bucket into grass on outside of bulding near back exit door.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Kitchen/Service Area/Backroom: There is a build up of icing, toppings, and old food debris on floors under tables and equipment and splashed on walls throughout establishment.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back Room: Equipment not in use and in non-working order stored in back room containing second office impeding inspection access. Service Area: Various drink makers not in working order are stored on table near door to access kitchen.

6-201.13 Floor and wall junctures not coved and closed to no larger than one thirty-second inch in areas where cleaning methods other than water flushing are used for cleaning floors; or floors not provided with drains and graded to drain, or the floor and wall junctures not coved and sealed in areas where water flush cleaning methods are used. 6-201.13

Kitchen: Wall junctures not coved behind drying rack in warewashing area.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Kitchen: Floor tiles in various areas on kitchen and prep areas and broken and/or are in disrepair.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Kitchen: Bag of employee money stored on top shelf above glazing area.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Establishment did not have the most current food permit displayed. Displayed permit expired on 10/30/2025. COS: Person in charge displayed current food permit before the end of inspection.

2024 — 1 inspection

Aug 12, 2024 — Focused Inspection· 1 violation· Focused Inspection

Inspector: ROBERT SMITH, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The concerns listed in the complaint were discussed with the manager.

Good Retail Practice Violations

6-501.11 Physical facilities not maintained in good repair. 6-501.11Repeat

Food entity: Walls, doors, cooler and freezer doors and floor in the processing area are in disrepair

2022 — 3 inspections

Nov 30, 2022 — Focused Inspection· 2 violations· Focused Inspection

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted per request 5088203.

Good Retail Practice Violations

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Food Prep: Heavy carbon, grime and old food debris build up along the top edge of flat grill and metal pot / pan griddle. COS: Manager and employees washed and sanitized surfaces of cooking equipment during visit. Heavy carbon build up on cooking pans stored in kitchen area. COS: Employee washed and sanitized cooking pans during visit. x

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Food Prep: Heavy dust and grease build up on hood filters located over flat top griddle and grease fryer in kitchen. COS: Hood filters were relocated to ware wash sink to wash, rinse and sanitize. x

Oct 10, 2022 — Met Inspection Requirements· 4 violations· Met Requirements

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Comments: This check-back inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Inspection Requirements. Inspector verified that the area surrounding the grease trap located behind the building is free and clean of all soiled grease deposits.

Risk-Based Violations

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Food Entity: No certified food manager available that has passed a test through a recognized accredited program. o

Good Retail Practice Violations

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Service Counter: Inverted plastic bread crates used as shelving near front customer service counter next to milk cooler. o

4-402.11 Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11

Service Counter: Hand wash sink not fully sealed to adjoining wall located next to soda fountain. o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Food Prep: Mop stored in mop bucket and not properly hung up to air-dry after use. o Print Date: 10/10/2022 Page 1 of 3 53 Citation Description: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12 Observation: Food Prep / Back Room: Old food debris, grime and soil build up on floors in food prep areas under shelving and storage area.

Sep 14, 2022 — Re-Inspection Required· 26 violations· Re-Inspection Required

Inspector: NEAL WOHLTMANN, SANITATION AND SAFETY SPECIALIST

Comments: Visit conducted per request 5084351. Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days. Food establishment's grease trap located in back lot of building filled to the rim level and leaking grease on to ground and surrounding area. The food establishment is required to remove spilled grease from area surrounding the grease trap. A Re-Inspection will be conducted in 14 days to verify all spilled grease has been removed.

Risk-Based Violations

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food Prep: Large plastic container of flour stored under prep table not stored covered to protect from contamination. COS: Employee provided lid to flour container during visit. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Back Room: Inspector provided probe thermometer indicated an internal temperature of commercially processed prepackaged Gordan Choice brand liquid egg, prepackaged bacon toppings and ready to eat prepackaged shredded cheese stored in walk in cooler at 46F to 48F. Manager stated that the TCS (Time / Temperature Control For Safety) food items have been in the cooler more than 24 hours. COS: Manager voluntarily discarded all out of temperature TCS (Time / Temperature Control For Safety) food items from walk in cooler. The walk in cooler was maintaining and ambient air temperature of 47F to 48F in various parts of the cooler. The technician was on-site and repaired walk in cooler unit during visit. The unit was maintaining and ambient air temperature of 38F. x

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Back Room: Cartons of raw shell eggs stored in walk in cooler for more that 24 hours are not stored at a temperature of 45F or below. Inspector provided probe thermometer indicated an ambient air temperature of walk in cooler located in back storage area at 47F to 48F. COS: Manager voluntarily discarded raw shell eggs during visit. Technician was on-site and repaired walk in cooler unit. x

Food Prep: Observed employee's uncovered foam beverage cup stored on shelf over food items stored on prep table in kitchen. COS: Manager voluntarily discarded employee's beverage cup. x

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Front Counter: Observed food employee washing hands in beverage dump sink next to soda fountain. COS: Inspector instructed employee to wash hands in a proper hand washing sink. x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food Prep: Observed employees entering food prep area and not properly washing hands before donning gloves and working with exposed food items. COS: Inspector informed manager and employees that when entering a food prep area that they must wash hand before donning gloves and working with exposed food items. x Print Date: 9/14/2022 Page 1 of 6 8 Pf Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf Observation: Back Room: Paper towels to dry hands not provided at hand wash sink located in back storage room. COS: Manager provided paper towels to hand wash sink during visit. Food Prep: No soap provided to cleanse hands at hand wash sink located next to donut glazing station in kitchen. COS: Manager provided soap to hand wash sink during visit. x

Food Prep: Access to hand wash sink impeded by trash can stored in front of hand wash sink. COS: Manager relocated trash can to new location away from hand wash sink. x

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Service Counter / Food Prep / Restroom / Back Room: No hot water provided to all hand wash sinks in food establishment. COS: Plumbers were on-site and restored hot water to all hand wash sink in food establishment during visit. x

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Food Entity: No certified food manager available that has passed a test through a recognized accredited program. The previous CFM certificate expired in May of 2022. Provided certified food protection manager industry handout. o Print Date: 9/14/2022 Page 2 of 6

Good Retail Practice Violations

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food Prep: No small diameter probe thermometer available or accessible to accurately measure and ensure food temperatures are attained and maintained. COS: Manager provided a proper thin tipped stem thermometer during visit. x

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail / Back Room: Visible daylight from the outside through gap on side of front entrance door and gap along side of storage room exit door allowing for possible pest intrusion. o

Food Prep: Observed employees working with exposed food items without wearing proper hair restraints or beard guards in kitchen. o

4-903.12 Single-service or single-use articles stored in a locker room, toilet room, garbage room or mechanical room; or under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads, lines on which water has condensed, open stairwells or other sources of contamination. 4-903.12

Back Room: Cases of single-use gloves used for food prep stored on shelf in unisex restroom. COS: Manager removed single-use gloves and relocated to new location away from restroom. x

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Back Room: Card board that is not non-absorbent used as shelving in back storage room. o

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Back Room: Walk in cooler thermometer with temperature display located on the exterior of unit located next to entrance door in disrepair and not displaying accurate temperature. The thermometer is indicating 48F while the walk in cooler is at 38F. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Service Counter / Back Room: Inverted plastic bread crates used as shelving near front customer service area and inverted milk crates used as shelving in back storage room and in walk in cooler. o

Service Counter / Food Prep / Back Room: Hand wash sinks are not caulked or fully sealed to adjoining wall. o

Back Room: Inspector provided probe thermometer indicated an ambient air temperature of American brand walk in cooler at 47F to 48F in various parts of the cooler. COS: All TCS (Time / Temperature Control For Safety) consumer food items have been voluntarily discarded. Technician was on-site and repaired walk in cooler unit during visit. Inspector verified ambient air temperature at 38F. x Print Date: 9/14/2022 Page 3 of 6 47 Citation Description: Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13 Observation: Food Prep / Back Room: Old grease build up along sides of cooking equipment used for making breakfast sandwiches. Bio-film like substance and grime along the walls of kitchen near donut glazing area and on legs of equipment in kitchen. Flour build up along wall of food prep area near donut fryers. Back Room: Dark soil build up on exterior door and side of walk in cooler located in storage area. o

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Service Counter: Food debris and dust build up on ridges of gaskets to small reach in milk refrigerator near register. Food Prep: Food debris and donut glaze on wheeled baking racks located in kitchen. o

48 Water at a suitable temperature for cleaning not provided to a warewashing sink or mop sink. 5K-4.004(3)(a)

Food Prep: No hot water provided at warewash sink located in kitchen to wash equipment and utensils. COS: Plumbers were on-site to repair hot water heater and restored hot water to warewash sink during visit. x

5-403.11 Sewage not disposed through an approved facility that is a public sewage treatment plant or an individual sewage disposal system that is sized, constructed, maintained, and operated according to law. 5-403.11 P

Outside: Grease trap located in back of food establishment is over flowing and leaking onto ground and surrounding area. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Back Room: No covered trash receptacle provided in unisex restroom for sanitary napkins. o

6-501.16 After use, mop not placed in a position that allows air-drying without soiling walls, equipment or supplies. 6-501.16

Front Counter: Mop stored in mop bucket and not properly hung up to air-dry after use. o

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back Room: Single-use items, large fan, food processing equipment, dismantled shelving, cold hold equipment that is not in use or in working order stored in back dry stock area near office. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Food Prep / Back Room: Missing or cracked floor tiles in various areas of kitchen and in back storage area. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Food Prep / Back Room: Old food debris, grime and soil build up on floors in food prep areas under shelving and storage room area. o

Donut King in Minneola: Frequently Asked Questions

When was Donut King in Minneola last inspected?: Donut King in Minneola was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on November 18, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Donut King in Minneola had?: Donut King in Minneola has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Donut King in Minneola find?: Donut King in Minneola was most recently inspected by FDACS on November 18, 2025 (Met Sanitation Inspection Requirements).
Has Donut King in Minneola had any stop-sale or stop-use orders?: No, Donut King in Minneola has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Donut King in Minneola?: The most frequently cited FDACS violations at Donut King in Minneola are: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16; 4-402.11: Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11.
Does Donut King in Minneola have any repeat violations?: Yes, Donut King in Minneola has had the following violations cited on multiple FDACS inspections: 6-501.11: Physical facilities not maintained in good repair. 6-501.11; 4-202.16: Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16; 4-402.11: Equipment that is fixed because it is not easily moveable not installed with space to allow access for cleaning along the sides, behind or above the equipment; with no more than one thirty-second inch of space from adjoining equipment, walls, or ceiling; or sealed to adjoining equipment or walls when the equipment is exposed to spillage or seepage. Counter-mounted equipment that is not easily moveable not installed to allow cleaning of the equipment or areas underneath or around the equipment by being sealed. 4-402.11.