DUNKIN

Inspection summary

DUNKIN has been inspected 3 times by Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants since July 13, 2026. The most recent inspection, on July 29, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene and Cleaning and sanitizing.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

• Handwashing and staff hygieneHigher risk

  Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

  Recorded 9 times across 2 separate inspections, most recently on July 14, 2026. For example: Clean clothes; hair restraints; jewelry; painted/artificial fingernails

• Cleaning and sanitizingHigher risk

  Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

  Recorded once on July 13, 2026. For example: Wiping cloths; clean and soiled linens; laundry facilities

• Equipment and utensilsLower risk

  Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

  Recorded 3 times across 2 separate inspections, most recently on July 29, 2026. For example: Storage/handling of clean equipment, utensils; air drying

• Food safety training and certificationLower risk

  Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

  Recorded once on July 13, 2026. For example: Food management certification valid / Employee training verification

About this data

These results come from Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

• View the official Florida Department of Business and Professional Regulation, Division of Hotels and Restaurants disclosure site
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