Question 1

How many health inspections has DUNKIN DONUTS #354727 had?

Accepted Answer

DUNKIN DONUTS #354727 has had 15 inspections according to Florida DBPR records.

Question 2

Has DUNKIN DONUTS #354727 ever been shut down?

Accepted Answer

No, DUNKIN DONUTS #354727 has no emergency closures on record.

Question 3

What are the most common violations at DUNKIN DONUTS #354727?

Accepted Answer

The most frequently cited violations at DUNKIN DONUTS #354727 are: Time as control, Shell stock requirements, Clean multi-use utensils.

Question 4

What does Florida violation V08 (Proper hand/arm washing) mean?

Accepted Answer

TECHNIQUE FAILURE: Improper handwashing technique leaves pathogens on hands even when a handwashing attempt is made. Studies show 95% of people wash hands incorrectly — most don't scrub for 20 seconds or miss fingertips, thumbs, and between fingers. Incomplete washing creates a false sense of security while still transferring E. coli, Norovirus, and Salmonella to food. Correct technique requires: wet hands with clean warm water, apply soap, lather and scrub for 20+ seconds covering all surfaces including fingertips/nails/between fingers/back of hands, rinse thoroughly, dry with single-use towel. Use towel to turn off faucet. Do NOT use hand sanitizer as substitute for handwashing.

Question 5

What does Florida violation V21 (Time as control) mean?

Accepted Answer

TIME ABUSE: When time is used as a public health control (instead of temperature), food is allowed to remain in the temperature danger zone for a limited period. Without proper written procedures, documentation, and disposal protocols, food may be served after unsafe time periods. Bacteria reach dangerous levels after 4 hours at room temperature — causing Staphylococcal intoxication, Salmonellosis, and C. perfringens illness. If using time as a control: develop written procedures, mark food with discard time (4 hours from removal, or 6 hours if starting at 41°F and not exceeding 70°F), monitor and document. Food must be discarded at marked time — no exceptions. Staff must be trained on procedures. Time as control is NOT appropriate for all foods.

Question 6

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

DUNKIN DONUTS #354727

Inspection History (15)

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

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