DUNKIN DONUTS
865 W MITCHELL HAMMOCK RD STE 1021
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
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All Inspection Reports
Inspection on 10/29/2024
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 33-16-4:Basic - Open dumpster lid.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar removed from original container not properly labeled **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee left threshold of front counter, retuned for food and drink prep, no hand wash
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched face, no hand wash before food or drink prep
- 12A-08-4:High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. -HWS in woman's restroom
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Hand wash sink next to dry syrup storage being used to store dry goods **Corrected On-Site**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Food manager returned to location during inspection. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -HWS next to 3 compartment sink -HWS next to dry storage syrups -HWS at front bar **Corrected On-Site**
Food safety inspection conducted on 10/29/2024 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).