Dunkin Donuts

3930 Sunbeam Rd, Jacksonville, FL 32257 · Permanent Food Service · License 2610529

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 3, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 3 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
5 high priority (3 fixed by the Sep 3 follow-up, 2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot)
-21
Administrative complaint on Aug 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score67

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

Inspection history

1 inspection · 3 visits

Aug282026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitSep 3, 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
1st follow-up visitSep 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In drawers below make line chicken, cream cheese, butter at 45-47°F. Person in charge states have been in unit for 3 hours. Moved to walk in freezer to rapidly chill.
  Fixed on the spot
Official report, on the Florida DBPR website
First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
- 5 High priority
- 2 Intermediate
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cream cheese, cheese, chicken, butter pats in bottom drawer of sandwich line for more than 4 hours per person in charge at 47-52°F.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cream cheese, cheese, chicken, butter pats in bottom drawer of sandwich line for more than 4 hours per person in charge at 47-52°F.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41°F during the preparation process and was not cooled back down to 41°F within 4 hours.
  Cheese sauce placed in squeeze bottle and held on line at ambient temperature at 64°F. Person in charge states placed in squeeze bottle more than 4 hours ago.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee pick up utensil that dropped on the ground, then handle to go container without hand wash. Spoke to employee during inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Faucet at coffee maker lime has two sided splitter added, issuing vacuum breaker from faucet, and both sides of splitter. Person in charge added during inspection.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Paper towels missing from dispenser by triple sink. Person in charge provided.
  Fixed on the spot
- 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/ No manager on site with 4+ food handling employees present. Managers arrived by end of 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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.