Dunkin Donuts
3000 S Congress Ave #100, Boynton Beach, FL 33426 · Permanent Food Service · License 6021424
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 30 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 2 basic-12
- Safety score88
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 30, 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.
5 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 cold held at greater than 41°F.
Flip top cooler: Butter blend (47°F - Cold Holding) Observed filled to top of pan. Per operator, not prepared or portioned today. Per operator out of temperature for approximately 2 hours. Advised operator to cut portion in half and place in walk in cooler.
Repeat violation
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Multi surface cleaner spray bottles stored over delivery bags. Operator stored chemicals properly.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Sliced Cheddar prepped 7/28 missing date at walk in cooler.
Fixed on the spot
Basic2
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Clean food storage containers stored on rack soiled with food debris.
Code 25, Single-service items: Single-service articles improperly stored.
Cups with lids stored on floor by register area.
Fixed on the spot
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.