Dunkin Donuts
4279 Palm Beach Blvd, Fort Myers, FL 33916 · Permanent Food Service · License 4607060
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 9 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 11 basic-21
- Safety score79
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 9, 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.
15 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.
In reach in cooler near prep entrance; cream cheese stuffed bagels (49°F - Cold Holding). Per operator cream cheese stuffed bagels stored in reach in cooler for three hours. Operator removed cream cheese stuffed bagels to walk in cooler.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store food containers near triple sink. Operator removed food containers to proper storage.
Fixed on the spot
No soap provided at handwash sink near cashier.
Operator provided soap.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with five 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/
Basic11
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Sugar container stored under soap dispenser near cashier area. Operator removed sugar container to proper storage.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler; employee foods and drinks stored above cream cheese containers.
Code 10, In-use utensils properly stored: In-use spoons stored in standing water less than 135°F at prep area.
Operator discarded water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing watch and bracelet other than a plain ring on their hands/arms while preparing food.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler near drive through window.
Code 29, Plumbing and backflow prevention: Water draining onto floor surface under handwashing sink near by triple sink.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Open dumpster lid.
Garbage on the ground around dumpster.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bags and jackets stored above sugar containers at dry storage.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry near triple sink.
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.