Question 1

How many health inspections has DUNKIN DONUTS had?

Accepted Answer

DUNKIN DONUTS has had 12 inspections according to Florida DBPR records.

Question 2

Has DUNKIN DONUTS ever been shut down?

Accepted Answer

No, DUNKIN DONUTS has no emergency closures on record.

Question 3

What are the most common violations at DUNKIN DONUTS?

Accepted Answer

The most frequently cited violations at DUNKIN DONUTS are: Shell stock requirements, Chemical properly stored, Consumer advisory.

Question 4

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 5

What does Florida violation V24 (Toxic substance control) mean?

Accepted Answer

TOXIC EXPOSURE: Improper identification, storage, or use of toxic substances creates immediate risk of chemical contamination. Unmarked spray bottles cause accidental food contamination. Improper pesticide application contaminates food preparation surfaces. Chemical fumes in food areas are absorbed by uncovered food. Employee exposure risks chemical burns and respiratory injury. All toxic substances must be: clearly and accurately labeled, stored in designated areas away from food, used only according to manufacturer instructions, applied only by certified personnel (pesticides). Never transfer chemicals to unlabeled containers. Keep chemicals in locked storage when not in active use. Maintain chemical inventory and SDS files.

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

Inspection History (12)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

High Priority Violations

Basic Violations

High Priority Violations

Intermediate Violations

High Priority Violations

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