Dunkin Donuts #56
12432 W Atlantic Blvd, Coral Springs, FL 33071 · Permanent Food Service · License 1621244
What drove the grade
Employee with ineffective hair restraint while engaging in food preparation.
How the score was calculated
- Starting score100
- Violations at the Nov 5 complaint inspection4 basic-4
- Safety score96
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- First visitNov 5, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed a female employee at front line engaged in food production with ineffective hair restraint.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed a wet wiping cloth on prep table not stored in sanitizer solution.
Fixed on the spot
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Observed sanitizer bucket stored on prep area next to food items. Operator removed
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cellular phone stored on food preparation table next to food items. Operator removed and stored properly.
Fixed on the spot
Earlier inspections 1
C70Routine inspection4 violations, 2 high priority · 1 follow-up visit Complaint after follow-up
- Follow-up visitSep 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At the time of callback inspection all TCS foods cold held at 49-52. Precooked eggs 52°F and milk 49°F. Per operator, milk delivered 1 hour prior to the inspection.
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
At the time of callback inspection, walk in cooler ambient temperature found at 52°F.
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Observed butter (47°F - Cold Holding); cream cheese (47°F - Cold Holding); milk (47°F - Cold Holding) in walk in cooler. Per operator, items out of temperature for less than 4 hours. Operator removed all items to reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-Observed employee touch his face and continue to engage in food preparation without changing his gloves. After brief education, employee then changed gloves.
Fixed on the spot
Intermediate1
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Observed employee at front line.
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk in cooler ambient temperature at 47°F.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.