Dunkin PC#310284

7823 W Sunrise Blvd, Plantation, FL 33322 · Permanent Food Service · License 1624172

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Jul 24 follow-up · 7 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
3 high priority (2 fixed by the Jul 24 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate, 4 basic
-20
Administrative complaint on Jul 23, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score68

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink and sanitizer bucket.
  Not provided - same
Basic1
- Code 14, Food-contact surfaces designed and maintained: Paper Towel dispenser at employees handwashing sink next to reach in cooler in poor repair.
  Observed same
Official report, on the Florida DBPR website
First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
- 3 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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°F. Front Line Flip Top- ; Cream Cheese (68°F - Cold Holding); Butter(65°F - Cold Holding); Sliced Cheese (58°F - Cold Holding); Cooked Eggs (50°F- Cold Holding). Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Front Line Flip Top- ; Cream Cheese (68°F - Cold Holding); Butter (65°F - Cold Holding); Sliced Cheese (58°F - Cold Holding); Cooked Eggs (50°F- Cold Holding). Per Manager food items in unit more than 4 hours. Items not prepared or portioned today. See Stop Sale.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee removed phone from prep table proceeded to prep cooked food without washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink and sanitizer bucket.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Paper Towel dispenser at employees handwashing sink next to reach in cooler in poor repair.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Front counter shelves under coffee station and next to drive through soiled. Cleaned during inspection.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated food debris.
  Wall next to drive through register behind trash can. Cleaned during inspection.
  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.
  Employee phone stored on sandwich prep table front counter. Removed during inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.