Dunkin Donuts
12658 S Military Trl # 101, Boynton Beach, FL 33436 · Permanent Food Service · License 6022054
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....hot holding eggs 130°F, hash brown 127°F, sausage 134°F in hot holding machine at front , food being held less than 4 hours.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection2 high priority (fixed on the spot), 2 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 · 1 visitRoutine inspection
- First visitAug 7, 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.
4 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....hot holding eggs 130°F, hash brown 127°F, sausage 134°F in hot holding machine at front , food being held less than 4 hours.
Employee time marked.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee talking with cellphone and then handle cheese without ch without change, gloves, and washing hand.
Employee wash hand after discussion.
Fixed on the spot
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F...spoons stored in 81°F at front line .
Employee provided hot water at 177°F
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer on floor
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.