Dunkin Donuts# 83
11790 SW 88 St, Miami, FL 33186 · Permanent Food Service · License 2334006
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 Sep 18 routine inspection1 high priority (fixed on the spot), 5 basic-8
- Safety score92
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 visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
Observed in reach in cooling unit to the left of drive thru service window egg patty (46°F - Cold Holding); cooked chicken patty (51°F - Cold Holding); pork sausage (46°F - Cold Holding). As per operator stored less than 4 hours in unit. Items were placed in reach in cooler unit for rapid cooling.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed handle of scoop submerged in sugar. Operator removed scoop during time of inspection.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Observed tongs on door handle of oven to the left of drive thru window. Operator removed tongs during time of inspection.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Observed dumpster lid open. Operator closed lid during time of inspection.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed floor soiled in back kitchen area soiled with food debris.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current license not displayed during time of inspection.
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.