Dunkin Donuts
4801 Linton Blvd #9A, Delray Beach, FL 33445 · Permanent Food Service · License 6021154
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse....
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 basic (1 repeat)-14
- Safety score86
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 11, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
Time/temperature control for safety food cold held at greater than 41°F....sausages 45°F in flip top reach in cooler at front line . Food not prepped or portioned today , employee not determined how long food being held out of temperature.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....sausages 45°F in flip top reach in cooler at front line .
Food not prepped or portioned today , employee not determined how long food being held out of temperature. Stop sale issue . Employee discarded food.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F...spoon stored in 70°F water .
Employee removed spoon.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food...employee handled money, POS and than putting gloves on hands and prepping eggs sandwich without washing hands .
Discussed with employee
Basic1
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses at front line .
Employee properly stored.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.