Dunkin Donuts
6300 Forest Hill Blvd, Greenacres, FL 33415 · Permanent Food Service · License 6023213
What drove the grade
Stop Sale issued on time/temperature control for safety food due to time/temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 1 intermediate-15
- Safety score85
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 21, 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 time/temperature abuse.
At make top cooler; prepped tortillas with egg and cheese (TPHC) time marked 5:01 as start time and 9:01 as discard time, not discarded as of 9:07. Time/temperature control for safety food cold held at greater than 41°F. At Make top cooler; sliced cheese (48°F - Cold Holding); cream cheese (58°F - Cold Holding). Operator stated items not prepared or portioned today, held in make top more than 4 hours. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Make top cooler; sliced cheese (48°F - Cold Holding); cream cheese (58°F - Cold Holding). Operator stated items not prepared or portioned today, held in make top more than 4 hours. See stop sale.
Time/temperature control for safety food held using time as a public health control (TPHC) not discarded at the end of the 4-hour period.
At make top cooler; prepped tortillas with egg and cheese (TPHC) time marked 5:01 as start time and 9:01 as discard time, not discarded as of 9:07. See stop sale.
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee cashiering handling order entry/point of sale system handling/collecting customer payment and returning change then handled clean equipment, clean utensils, unwrapped single service take out materials to prepare/package drinks/food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
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.