Dunkin Donuts
Last inspected: Apr 20, 2026
41
Score
Dunkin Donuts has been inspected 10 times since 2022. Dunkin Donuts was last inspected on Apr 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “hand wash sink used”, which has been cited three times.
Compared to other Mangonia Park restaurants (averaging 73), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
4
Major latest
1
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top; cream cheese (60F - Cold Holding). Operator stated not prepared or portioned today, held in make top cooler for 2.5 hours, discarded. **Corrected On-Site**
03A-02-5
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. Employee(s) touched hair while scratching/repositioning, touched face (ear/eye/mouth/nose while scratching/rubbing/wiping then handled clean equipment, clean utensils and unwrapped single service articles to prepare/package food for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-25-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) handling sanitizer buckets, sanitizer dispensing system, point of sale/order entry system, customer payment/change, exited/re-entered establishment then handled clean utensils, clean equipment, unwrapped single service cups/lids,food service paper to prepare/package food/drinks for customers without washing hands. Operator discussed with employee(s) who then washed hands. **Corrected On-Site**
12A-16-4
Intermediate - No soap provided at front counter hand wash sink. Operator provided soap. **Corrected On-Site**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Make top; sliced cheese (48F - Ambient Cooling 9:15/48F 9:45). Operator stated cheese prepared (stacked for faster service) at 7:00 at this rate will not reach 41F within 4 hours, discarded. **Corrected On-Site**
03D-15-4
Intermediate - Hand wash sink used for purposes other than hand washing. Front counter hand washing sink used as dump/rinse sink, employees dumping/rinsing coffee pots. Advised Operator sink is required for hand washing only.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at front counter hand wash sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - No hand washing sign provided at front counter hand washing sink (used by food employees). Operator stated removed sign because sink is being used as dump/rinse sink. Advised Operator to replace sign, sink to be used for hand washing only.
31B-04-4
41
Feb 20, 2026
Complaint Full
No violations found.
100
Feb 19, 2026
Complaint Full
4 critical violations.
View 4 violations
Sewage and Wastewater Properly Disposed
FL-27
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
47
Feb 12, 2025
Complaint Full
2 critical violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
64
Nov 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Mar 1, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Observed employee touching hands to face and lip area and then engaging in food preparation without washing hands. Made operator aware who then spoke to employee **Corrected On-Site**
12A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Opposite triple sink handwashing sink blocked by donut rack. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored in a prohibited area. At chemical storage area food item, vanilla flavor for coffee stored on chemical shelf, operator removed **Corrected On-Site**
08B-37-4
Basic - Employee eating in a food preparation or other restricted area. Employee working at the ice coffee station drinking coffee from an open container. Operator corrected employee **Corrected On-Site**
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has slime accumulation
22-20-5
67
Oct 3, 2023
Routine - Food
No violations found.
100
Jul 31, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washing hands after discussion. **Corrected On-Site**
12A-11-4
Intermediate - Handwash sink not accessible for employee use at all times...blocked by the speed rack . Employee moved **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing...employee rinse blander in handwashing sink at front line .
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
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.
53B-01-5
58
Mar 1, 2023
Food-Licensing Inspection
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...slice cheese 46°, cream cheese 48° in walk in cooler food brought it up from sandwich reach cooler due to temperature high. Manager not determined how long food being held out of temperature. Stop sale issue . Manager discarded food. **Corrective Action Taken**
03A-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...slice cheese 46°, cream cheese 48° in walk in cooler food brought it up from sandwich reach cooler due to temperature high. Manager not determined how long food being held out of temperature.
01B-02-5
High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area...employee washing hands after discussion **Corrected On-Site**
12A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at sandwich station.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...soiled handwashing sink . Employee cleaned. **Corrected On-Site**
23-03-4
Basic - Working containers of food removed from original container not identified by common name....sugar , manager labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored on floor...boxes , manager properly stored food. **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair....sandwich reach in cooler unable to maintaining proper temperature. Ambient temperature 62° .
14-11-5
47
Dec 21, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored....bleach spray bottle stored at coffee station at front line , employee moved **Corrected On-Site**
41-10-4
High Priority - In-use utensil stored in unclean water at less than 135° degrees Fahrenheit.... At 74° by the coffee machine at front line rear counter . Employee moved. **Corrected On-Site**
10-05-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Handwash sink used for purposes other than handwashing...stored sanitizer solution bucket in hand washing sink at front line. Employee moved. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength....00 ppm , check 3 sanitizer solution bucket.
21-08-4
55
Frequently Asked Questions
When was Dunkin Donuts last inspected?
The most recent health inspection at Dunkin Donuts on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dunkin Donuts?
Across the inspection record, “hand wash sink used” has been cited three times, more than any other issue at Dunkin Donuts.
How does Dunkin Donuts compare to other restaurants in Mangonia Park?
Dunkin Donuts most recently scored 41 out of 100, which is lower than the Mangonia Park average of 73.
Has Dunkin Donuts' inspection record improved over time?
Results have been roughly steady. Inspections at Dunkin Donuts have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Dunkin Donuts means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dunkin Donuts inspected?
Based on the inspection history on file, Dunkin Donuts is inspected around three times per year on average.
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