DirtyFLRestaurant Inspection Data

DUNKIN DONUTS 66

171 S SR7 STE 500

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/2/2025

Inspection #: Visit ID: 10890393

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then prepared beverages at dispenser; no hand wash. Employee washed hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At beverage dispenser on counter: almond milk (55F- Cold holding) As per operator, taken from low boy cooler and stored on counter since 15 mins. Not prepped or portioned today. Operator placed to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8883222

  • N/A:No Violations Were Observed

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8744381

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth stored on beverage prep counter.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to change solution to Quaternary 200ppm. Repeat Violation
  • 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 handled soiled wiping cloth then change one glove then prepared food; no hand wash. Employee changed gloves and washed hands. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee retrieved wet soiled wiping cloth from counter in beverage area and used to wipe prep counter. Employee then placed croissant on counter to make sandwich. Employee cleaned and sanitized counter properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee retrieved wet soiled wiping cloth from counter in beverage area and used to wipe prep counter. Employee then placed croissant on counter to make sandwich. See stop sale for croissant.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.

Inspection Date: 5/28/2024

Inspection #: Visit ID: 8643190

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license displayed is expired 12/02/23 - From follow-up inspection 2024-05-28: Same. License locked in office. Operator provided on phone. **Time Extended** **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (50F - Cold Holding) As per employee in charge, item placed in make table at 4:30am. Not prepped or portioned today. Item stored over stacked. See stop sale for butter. - From follow-up inspection 2024-05-28: At make table: butter (50F - Cold Holding) As per employee in charge, item placed in make table more than 4 hours prior. Not prepped or portioned today. Item stored over stacked. See stop sale. Admin Complaint Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (50F - Cold Holding); cream cheese (53F - Cold Holding) As per employee in charge, items placed in make table at 4:30am. Not prepped or portioned today. Items stored over stacked. Employee discarded cream cheese. See stop sale for butter. - From follow-up inspection 2024-05-28: At make table: butter (50F - Cold Holding) As per employee in charge, item placed in make table more than 4 hours prior. Not prepped or portioned today. Item stored over stacked. See stop sale. Admin Complaint
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 weeks. - From follow-up inspection 2024-05-28: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Admin Complaint

Inspection Date: 3/29/2024

Inspection #: Visit ID: 8362598

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license displayed is expired 12/02/23
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium sanitizing solution was 0ppm. Employee in charge changed to a solution of 200ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At beverage station near make table, wiping cloth sanitizing solution stored on the floor. Employee in charge stored properly. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then prepared beverage and scooped ice; no hand wash. Advised employee in charge to have employee wash hands.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At make table: Employee wiped make table prep counter used to prep sandwiches with wiping cloth of water only; no sanitizing done. Employee in charge prepared sanitizer solution for wiping cloths. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (50F - Cold Holding) As per employee in charge, item placed in make table at 4:30am. Not prepped or portioned today. Item stored over stacked. See stop sale for butter.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (50F - Cold Holding); cream cheese (53F - Cold Holding) As per employee in charge, items placed in make table at 4:30am. Not prepped or portioned today. Items stored over stacked. Employee discarded cream cheese. See stop sale for butter.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed wiping cloth being stored in hand wash sink and employee washing wiping cloth in hand wash sink before wiping down the make table prep counter. Advised employee in charge of the use of the hand wash sink.
  • 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 arrived after inquiry was made about trainings.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 weeks.