Dunkin Donuts
12522 W Sunrise Blvd, Sunrise, FL 33323 · Permanent Food Service · License 1623980
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection2 high priority (fixed on the spot), 2 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 8, 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
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sandwich Station- ; Cream Cheese (54°F - Cold Holding); Butter (44°F - Cold Holding). Per cook food items in unit less than 4 hours. Items not prepared or portioned today. Cook moved to walk in cooler to quick chill.
Fixed on the spot
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 picked something from floor while preparing food and then continued engaging in food preparation without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit Door
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.