Dunkin Donuts in Port St Lucie
1820 Sw Fountainview Blvd, Port St Lucie, FL 34986
Dunkin Donuts in Port St. Lucie has been inspected 3 times, with 13 violations cited across a May 2024 focused inspection, a May 2024 routine inspection, and an April 2023 inspection. A priority violation for improper hot-holding temperature was found in April 2023, when hash browns measured between 125°F and 128°F in a drawer hot box next to the oven, below the required 135°F minimum. The product was reheated to 165°F during inspection. A priority hand-washing violation was also documented in April 2023 when an employee worked the register, touched their clothes, and then engaged in food preparation without washing hands; the employee was instructed to wash hands during the inspection. The May 2024 inspection identified a missing hand-cleaning supply issue at the handwashing sink adjacent to the drive-thru area, which was corrected on site with paper towels obtained during inspection. The facility was also required to submit documentation of its water supply from an approved source within 30 days. The most recent focused inspection on May 31, 2024 was conducted offsite to verify receipt of required water documentation and resulted in no violations.
Summary generated from Florida FDACS public inspection records.
Last inspected FDACS: May 31, 2024
Dunkin Donuts in Port St Lucie: FDACS Inspection History (3)
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.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: This Focused Inspection is being conducted offsite to ensure required and/or requested documentation has been received from
the food establishment.
Water documentation was Received.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements; Check-back Needed· 5 violations· Met Requirements
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.
Food Establishment must submit updated documentation demonstrating the water supply for its facility comes from an approved
source, as required by Rule 5K-4.004(3)(a), FAC. Please submit the documents within 30 days of this visit to:
[email protected].
Request # 5114230 The Issues described were address with the person in charge.
Risk-Based Violations
4-602.11(E)
Surface of utensil or equipment contacting food that is not time/temperature control
for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for
iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment
or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of
equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup
dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by
the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude
accumulation of soil or mold. 4-602.11(E)
Back - soil build up around chute areas of ice maker. Cos - chute areas were cleaned and
sanitized during inspection.
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
Food service - missing paper towels for hand sink adjacent to drive thru area. Cos - paper
towels were obtained during inspection.
Good Retail Practice Violations
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Food service - multiple employees wearing watch and bracelets on writs while working with
exposed foods.
6-501.16
After use, mop not placed in a position that allows air-drying without soiling walls,
equipment or supplies. 6-501.16
Back - wet mop not held to air dry after use located at mop sink in bucket.
99
The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.
2024 food permit not displayed conspicuously.
— 1 inspection
— Met Inspection Requirements· 8 violations· Met Requirements
Comments: A copy of this report has been provided to the person in charge of the food establishment and will be available online at
https://foodpermit.fdacs.gov/Reports/SearchFoodEntity.aspx .
ROSE RIVERA, PERSON IN CHARGE
JOSE PAVON, SANITATION AND SAFETY SPECIALIST
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)
Processing - container of food stored uncovered inside cold holding unit next to ovens.
o
4-602.12
Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours,
or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's
recommended cleaning procedure. 4-602.12
Processing - food particles throughout roller bread oven warmer.
o
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above, or
roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot
held at 130°F or above. 3-501.16(A)(1) PP
Processing - a container of hash browns with internal temperatures between 125 f - 128 f when
probed located inside drawer hot box next to oven. Cos - container of hash browns was re-heated to 165 f during
inspection.
x
Print Date: 4/11/2023
Page 1 of 3
24
Pf
Citation Description: 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 Pf
Observation: Food establishment does not have written procedures for diarrhea or vomiting events.
o
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 service - employee not washing hands after working register touching clothes and then
engaged to work with open foods and single service items. Cos - employee was instructed by management to
wash hands during inspection.
x
Good Retail Practice Violations
4-204.11
Temperature measuring device sensor not located to measure the air temperature or a
simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a
hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not
equipped with at least one integral or permanently affixed temperature measuring device that is located to allow
easy viewing of the temperature display; or temperature measuring device not designed to be easily readable.
4-204.112(A), (B) and (D)
Food service - missing ambient thermometer for milk cooler next to coffee station.
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
Food service - multiple milk crates used as shelving located underneath register 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)
Processing - exterior container of portable ice holder with soil build up throughout located
underneath counter next to coffee station.
o
6-202.11
Light bulb not shielded, coated, or otherwise shatter-resistant in an area where there is
exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles.
Infrared or other heat lamp not protected against breakage by a shield surrounding and extending beyond the
bulb so that only the face of the bulb is exposed. 6-202.11
Food service - lights above donuts display case not shatter resistant.
o
Dunkin Donuts in Port St Lucie: Frequently Asked Questions
- When was Dunkin Donuts in Port St Lucie last inspected?
- Dunkin Donuts in Port St Lucie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on May 31, 2024. Inspection type: Focused Inspection.
- How many inspections has Dunkin Donuts in Port St Lucie had?
- Dunkin Donuts in Port St Lucie has 3 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Dunkin Donuts in Port St Lucie find?
- Dunkin Donuts in Port St Lucie was most recently inspected by FDACS on May 31, 2024 (Focused Inspection).
- Has Dunkin Donuts in Port St Lucie had any stop-sale or stop-use orders?
- No, Dunkin Donuts in Port St Lucie has no stop-sale or stop-use orders on record with Florida FDACS.
- What are the most common violations at Dunkin Donuts in Port St Lucie?
- The most frequently cited FDACS violations at Dunkin Donuts in Port St Lucie are: 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 P; 3-302.11(A)(4): Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4); 4-602.12: Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Dunkin Donuts. How we collect and verify this data.