Dunkin PC#352681
2499 N University Dr, Sunrise, FL 33322 · Permanent Food Service · License 1623687
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 21 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 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.
Cookline Flip Top- ; Cooked Eggs (41-48°F - Cold Holding); Cream Cheese (41-49°F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager moved to walk in cooler to quick chill.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
HOT BOX-; Cooked Eggs (117°F - Hot Holding); Cooked Turkey Sausage (80°F - Hot Holding); Cooked Pork Sausage (82°F- Hot Holding). Per Manager food items in unit less than an hour. Observed unit turning on and off. Manager reheated.
Fixed on the spot
Intermediate1
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
No battery in thermometer provided. Replaced battery during inspection.
Fixed on the spot
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.