Dunkin Donuts
6014 S Military Trl, Lake Worth, FL 33463 · Permanent Food Service · License 6021481
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 29 complaint inspection7 high priority (6 fixed on the spot, 1 repeat)-26
- Administrative complaint on Jul 29, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At make table: butter (55°F - Cold Holding). Operator stated not prepared or portioned today, held in make top for 1 hour; over ice not surrounding product level, added ice to surrounding product level.
Fixed on the spot
- First visitJul 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cellphone then handled cooked sausage and egg; no hand wash. See stop sale for egg and sausage.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At make table: butter (48°F - Cold Holding) As per operator stored, since 1 hours; cream cheese (49°F - Cold Holding) As per operator stored, since 20mins; cooked eggs (47°F - Cold Holding) As per operator stored, since 1 hour. Products not prepped or portioned today. Stored over stacked. Manager removed to quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle head covering on hair then handled several clean pans and lids on clean dish drying rack; no hand wash. Employee washed hands and removed items to clean and sanitize.
Fixed on the spot
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch clothes then touched prep table and handle clean pan at hot box; no hand wash. Employee washed hands.
Fixed on the spot
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee handle cellphone then handled cooked sausage and egg; no hand wash. See stop sale for egg and sausage. Employee washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee wash utensils with soap and water at triple sink then took them to prep area for use; no sanitizing done. Manager retrieved utensils then washed and sanitized.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 live flies observed during inspection. Operator killed one.
Fixed on the spotAdministrative complaint
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.