Dunkin Donuts
1465 South Congress Ave, Delray Beach, FL 33445 · Permanent Food Service · License 6021915
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F...Cream cheese 51°F-43°F in prep line reach in cooler at kitchen.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 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 visitComplaint inspection
- First visitJul 9, 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.
6 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...Cream cheese 51°F-43°F in prep line reach in cooler at kitchen.
Food not prepped or portioned today , food being held less than 4 hours . Employee covered food .
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled...employee handled garbage can and hand food without changed gloves and washing hands .
Employee washed hands after discussion
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at kitchen .
Employee covered provided
Fixed on the spot
Basic3
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses...at customer service line .
Employee removed food properly stored.
Fixed on the spotRepeat violation
Code 33, Garbage and refuse: Trash receptacles not provided where needed in establishment....by the handwashing sink at kitchen.
Employee provided
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed...wrong license displayed.
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.