Dunkin' & Baskin
3031 Monument Rd, Jacksonville, FL 32225 · Permanent Food Service · License 2615018
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 30 routine inspection1 high priority (no follow-up needed), 3 intermediate, 10 basic (3 repeats); basic violations cost 12 at most-24
- Safety score76
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 30, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cream cheese 49f butter 46f in flip top sandwich cooler, shift leader states lid was open that's why it so high
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 food service employees on shift without an active manager present
No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 5 employees on duty shift leader states everyone has been here at least 7 months, only one person has photo copy of training
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Large white container with white substance stored inside with no label, manager states it's sugar.
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In flip top drawer sandwich line cooler no ambient thermometer available
Repeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Sandwich maker no hair restraint
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Person on sandwich line wearing bracelets
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Large cup used as a scooper to scoop sugar out of container
Equipment in poor repair.
Plastic lids over ice cream station cracked and broken, patched together but not smooth and easily cleanable
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handsink next to espresso machine missing employee must wash hands
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Women's restroom missing cover for receptacle/trash can
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Shared dumpster for plaza missing drain plug on dumpster
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided choking flyer to operator
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.