Question 1

How many health inspections has DUNKIN DONUTS #209 had?

Accepted Answer

DUNKIN DONUTS #209 has had 18 inspections according to Florida DBPR records.

Question 2

Has DUNKIN DONUTS #209 ever been shut down?

Accepted Answer

No, DUNKIN DONUTS #209 has no emergency closures on record.

Question 3

What are the most common violations at DUNKIN DONUTS #209?

Accepted Answer

The most frequently cited violations at DUNKIN DONUTS #209 are: Food contact surfaces, Consumer advisory, Outer openings protected.

Question 4

What does Florida violation V12 (Shell stock requirements) mean?

Accepted Answer

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

Question 5

What does Florida violation V14 (Food contact surfaces) mean?

Accepted Answer

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

Question 6

What does Florida violation V40 (Wiping cloths usage) mean?

Accepted Answer

CONTAMINATION SPREAD: Improperly used wiping cloths are one of the most common contamination vehicles in food service. A single dirty cloth spreads millions of bacteria across every surface wiped. Cloths used on raw meat surfaces and then food contact surfaces cause direct cross-contamination. Bacteria double every 20 minutes on damp cloths at room temperature. Wet wiping cloths must be stored in sanitizer solution between uses: chlorine 50-100 ppm or quaternary ammonium 200-400 ppm. Change solution every 4 hours or when visibly soiled. Use separate cloths for food contact vs. non-food contact surfaces. Dry wiping cloths may be used on food contact surfaces only if laundered daily. Test sanitizer concentration with test strips.

DUNKIN DONUTS #209

Inspection History (18)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Basic Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

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