DUNKIN'
90-15 QUEENS BOULEVARD, Queens, NY 11373 · Restaurant (Coffee/Tea)
Résumé des inspections
DUNKIN' a été inspecté 10 fois par NYC Department of Health and Mental Hygiene (DOHMH) depuis le 28 août 2023. La dernière inspection, le 15 avril 2026, a relevé 1 infraction.
Aucune des 10 inspections au dossier n’a été exempte d’infractions. Au cours des 12 derniers mois, il y a eu 2 inspections et 3 infractions relevées. Les constats à risque élevé ici concernent : Protection des aliments contre la contamination, Lavage des mains et hygiène du personnel et Ravageurs.
Le nombre d'infractions par inspection est resté à peu près le même au fil du temps.
Ce que signifient ces constats
Chaque autorité sanitaire formule ses infractions différemment; nous les regroupons donc selon leur importance pour la salubrité des aliments. Les constats à risque élevé sont ceux que les inspecteurs jugent critiques, car ils peuvent directement rendre quelqu'un malade.
Protection des aliments contre la contaminationRisque élevé
Cela concerne l'entreposage, la préparation et la présentation des aliments : viande crue séparée des aliments prêts à manger, aliments couverts et rangés hors du sol, rien qui ne coule ou n'éclabousse dedans. La contamination croisée entre aliments crus et cuits est une voie directe pour la salmonelle et E. coli.
Relevé 4 fois dans 4 inspections distinctes, la plus récente le 15 avril 2026. Par exemple :
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Lavage des mains et hygiène du personnelRisque élevé
Les mains sont le principal moyen par lequel des microbes comme le norovirus passent des personnes aux aliments. Les inspecteurs vérifient que les lavabos sont accessibles et approvisionnés, que le personnel se lave les mains au besoin, porte un couvre-chef et que les employés malades sont tenus à l'écart des aliments.
Relevé 3 fois dans 3 inspections distinctes, la plus récente le 13 août 2025. Par exemple :
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
RavageursRisque élevé
Signes de souris, de rats, de coquerelles ou de mouches, ou ouvertures et encombrement qui leur permettent d'entrer ou de se cacher. Les ravageurs transportent des bactéries et peuvent contaminer les aliments et les surfaces; toute activité est donc prise au sérieux et entraîne habituellement une visite de suivi.
Relevé une fois le 4 septembre 2025. Par exemple :
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Contrôle de la température des alimentsRisque élevé
Les bactéries se multiplient le plus rapidement entre environ 4 °C et 60 °C. Les inspecteurs vérifient que les aliments froids restent froids, que les aliments chauds restent chauds, que les aliments cuits sont refroidis rapidement et que le personnel dispose de thermomètres précis. Les problèmes de température sont l'une des causes les plus fréquentes d'intoxication alimentaire; ils sont donc considérés comme critiques.
Relevé une fois le 13 août 2025. Par exemple :
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Équipement et ustensilesRisque faible
L'équipement doit être fait de matériaux nettoyables, bien entretenu et rangé correctement. Ces constats portent surtout sur l'entretien, comme une tablette fissurée, un joint usé ou des ustensiles mal rangés. Ils présentent généralement un risque faible, mais montrent à quel point la cuisine est bien tenue.
Relevé 3 fois dans 3 inspections distinctes, la plus récente le 15 avril 2026. Par exemple :
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
À propos de ces données
Ces résultats proviennent de NYC Department of Health and Mental Hygiene (DOHMH), qui inspecte les établissements alimentaires et d'autres installations publiques de la région. Nous republions les données de divulgation publiques de cette autorité et les actualisons régulièrement; le dossier officiel fait foi.
10 inspections
- Administrative Miscellaneous / Initial Inspection
1 infraction
- 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Not Critical
- 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Cycle Inspection / Initial Inspection
2 infractions
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Critical
- 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Not Critical
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Administrative Miscellaneous / Re-inspection
1 infraction
- 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Not Critical
- 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Cycle Inspection / Re-inspection
1 infraction
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Cycle Inspection / Initial Inspection
2 infractions
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Critical
- 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Critical
- 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Cycle Inspection / Initial Inspection
3 infractions
- 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Not Critical
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Critical
- 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
- Critical
- 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Cycle Inspection / Re-inspection
2 infractions
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Critical
- 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Not Critical
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Administrative Miscellaneous / Re-inspection
2 infractions
- 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Not Critical
- 20-06: Current letter grade or Grade Pending card not posted
- Not Critical
- 19-06: Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Cycle Inspection / Initial Inspection
2 infractions
- 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Critical
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Critical
- 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Administrative Miscellaneous / Initial Inspection
1 infraction
- 20-06: Current letter grade or Grade Pending card not posted
- Not Critical
- 20-06: Current letter grade or Grade Pending card not posted
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