Dunkin Donuts #20
9545 NE 2 Ave, Miami, FL 33138 · Permanent Food Service · License 2335828
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 8 basic-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 visitSep 23, 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.
13 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, other than whole meat roast, hot held at less than 135°F.
Observed fried eggs (109°F - Hot Holding) at cook line steamer drawers. As per employee less than 30 minutes. Employee discarded.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee leave hot station and went to other side kitchen came back put new gloves without wash hands.
Intermediate3
Code 16, Dishwashing facilities and test kits: No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee discarded sanitizer inside hand sink by cook line.
No soap provided at handwash sink.
Observed no soap at hand sink by dishwasher. Employee provided.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed boxes of donuts stored at walk in cooler floor. Manager stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler drawers by oven disconnected. As per employee not working. Observed reach in cooler gaskets torn across coffee machine.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in freezer in disrepair. No TCS FOOD AVAILABLE.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed by coffee area. Employee stored inside sanitizer bucket.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Observed clean ice container not inverted by ice machine. Manager inverted.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed container stored on floor by front cashier area. Employee stored properly.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling tiles soiled by prep area and cook line.
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.