How many inspections has Dunkin Donuts in Port St Lucie had?

Dunkin Donuts in Port St Lucie has 1 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 June 24, 2022 (Met Inspection Requirements).

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.

Dunkin Donuts in Port St Lucie

Name: Dunkin Donuts in Port St Lucie Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: June 24, 2022

2173 Sw Gatlin Blvd Port St, Port St Lucie, FL 34953

St. Lucie County · Retail Bakery w/FS · FDACS
Owner: Gatlin Donuts LLC
FDACS Estab #: 341865

Part of: Dunkin Florida health inspections, violations & closures

Overview

Dunkin Donuts in Lucie had one FDACS inspection on record on June 24, 2022, which resulted in five violations. An environmental specialist observed employees handling the register and headset before working with exposed foods without changing gloves or washing hands immediately beforehand. During the inspection, management was instructed on proper glove usage and hand washing procedures, and employees corrected both violations on site by washing hands before resuming food handling.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.

5Violations

Last inspected FDACS: June 24, 2022

Dunkin Donuts in Port St Lucie: FDACS Inspection History (1)

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.

2022 — 1 inspection

Jun 24, 2022 — Met Inspection Requirements· 5 violations· Met Requirements

Inspector: STEPHEN COLLINS, ENVIRONMENTAL SPECIALIST II

Person in charge: LASHONDA PHILLIPS

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 . LASHONDA PHILLIPS, STORE MANAGER STEPHEN COLLINS, ENVIRONMENTAL SPECIALIST II

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)

Backroom: Croissants and bagels not covered on top of ovens near sandwich station. o

3-304.15(A) Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP

Food Service: Employee handled money and the register before working with exposed foods without changing of gloves. COS: Reviewed glove usage with management and employee correctly washed hands before changing of gloves during visit. x Print Date: 6/24/2022 Page 1 of 3

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: Observed employees handle register and headset before working with exposed foods. COS: Reviewed hand washing procedure with management and employees properly washed hands during visit. x

Good Retail Practice Violations

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

Food Service: Not all employees are wearing effective hair restraint when working around exposed foods. o

4-901.11 After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11

Backroom: Pans stored wet nesting on drying drainboard of 3 compartment sink. 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 June 24, 2022. Inspection type: Met Inspection Requirements.
How many inspections has Dunkin Donuts in Port St Lucie had?: Dunkin Donuts in Port St Lucie has 1 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 June 24, 2022 (Met Inspection Requirements).
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); 3-304.15(A): Single-use gloves not used for only one task, used for another purpose, or not discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) P.