Dunkin Donuts
10201 W Commercial Blvd, Sunrise, FL 33351 · Permanent Food Service · License 1623987
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 Jul 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
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 visitJul 28, 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.
8 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 at 8:40 a.m., butter tamps at 45°F in front line reach in cooler. Per operator, butter transfer to unit at 5:00 a.m. Operator removed butter to freezer for quick chill.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed additional vacuum breaker needed at mop sink where splitter added.
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in prep area.
Operator replenished.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Observed all employees training certification are photocopies.
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
-Observed an open package with cheese stored in walk in cooler. Operator covered.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee open cup with tea stored on shelf above prep table. Operator discarded at will.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
Observed employee with long hair not effectively restraints.
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 at front line not stored in sanitizer solution between use. Operator placed cloth in sanitizer bucket.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.