DUNKIN exterior
A Grade

DUNKIN

Passing - No Critical Violations | FOOD SERVICE ESTABLISHMENT

Latest Score

97

Last Inspected

Nov 11, 2025

Violations

14

Critical

6

Inspection History

A

Nov 11, 2025

Score: 97

A

Jan 29, 2025

Score: 92

A

Jun 17, 2024

Score: 97

Inspection Reports

A
November 11, 2025 REGULAR
Score: 97 0 violations

No violations recorded for this inspection.

P
August 6, 2021
Score: 77 14 violations 6 critical
Critical

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES

There is no person-in-charge on site

Non-Critical

Certified food protection manager

No certified food manager present.

Critical

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE

Multiple personal drinks stored on food prep areas

Critical

HANDS CLEAN AND PROPERLY WASHED

Hands not washed to prevent contamination from previous task.

Non-Critical

Adequate hand washing facilities supplied and accessible

Individual disposable towels and/or hand drying device not provided at lavatory or hand sink.

Non-Critical

Food stored covered

Food stored uncovered- sprinkles

Critical

FOOD-CONTACT SURFACES: CLEANED AND SANITIZED

Food-contact surfaces not cleaned and sanitized- ice scoop The approved sanitizing solution for manual/mechanical ware-washing is not at the proper concentration- sanitizing buckets

Critical

PROPER COLD HOLDING TEMPERATURES

TCS food not maintained at 5°C (41°F) or below- milk and whipping cream

Critical

TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED

Toxic substances stored improperly- cleaning sprays on food contact surfaces

Non-Critical

Food properly labeled; original container

Bulk food not stored in the product container or package in which it was obtained and without identifying label- caramel, matcha powder, cocoa powder, donut topping containers

Non-Critical

Personal cleanliness; hair restraints

No hair/beard restraints where required.

Non-Critical

Wiping cloths: properly used and stored

Cloths in use not stored in sanitizing solution- wet cloths on food contact surfaces

Non-Critical

Utensil, equipment and linens: properly stored, dried, handled

Improper storage of clean utensils- dishes stacked before dry

Non-Critical

Physical facilities installed, maintained and clean

Employee clothing/possessions not stored properly- personal items on food contact surface