Dunkin PC#300243
301 Federal Hwy, Lake Park, FL 33403 · Permanent Food Service · License 6000383
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 Aug 5 routine inspection2 high priority (fixed on the spot, 1 repeat), 2 intermediate-14
- Administrative complaint on Aug 5Counts in full until a follow-up finds the problems fixed-20
- Safety score66
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 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
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 cold held at greater than 41°F.
cheese (57°F - Cold Holding);in cooler at cook line; as per operator food out of temperature for approximately one hour; food double panned; operator placed food in walk-in cooler to quick chill
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee rubbed hands together for less than 10-15 seconds while washing hands.
Observed employee preparing drinks at the drive through window touching headset and food bags came to handwash sink and rinsed her hands quickly before returning to window; employee didn't properly wash hands ; manager educated; employee washed hands properly
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink by walk-in cooler used for purposes other than handwashing- ice cubes inside
Code 53, Manager certification and employee training: Employee training certificates are not original; some were photo copies operator unable to provide original certificate;
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.