Dunkin Donuts

6919 SW 18 St, Boca Raton, FL 33433 · Permanent Food Service · License 6021713

A
Grade A
Safety score 93 of 100
Latest visit: Aug 10, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 10 routine inspection
    2 high priority (fixed on the spot), 1 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 10, 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.

    3 violations found:

    • 2 High priority
    • 1 Basic
    What 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.

      Pork sausage at 117°f. Cook reheated sausage to 17°f

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary ppm at 0. Manager changed bottle of sanitizer and primed to 200 ppm

      Fixed on the spot

    Basic1

    • Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.

      Bug zapper by cook line over handwashing sink has to be moved to a place that it is not over food or food associated items and not in a preparation area.

    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.

Most cited

Food out of temperature1
Food-contact surfaces clean and sanitized1
Insects, rodents, pests and animals1