Dunkin Donuts #54
2931 Northlake Blvd, Palm Beach Gardens, FL 33403 · Permanent Food Service · License 6020888
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 26 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot)-15
- Administrative complaint on Aug 26, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 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
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 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.
sliced cheese (55°F - Cold Holding)food not prepared or portioned today; food stored in shallow pan; food out of temperature for approximately 30 minutes; food placed in ice;
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
eggs (130°F - Hot Holding) in hot hold8mg drawers at cook line; as per operator food out of temp for approximately 20 minutes; operator decided to discard food;
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink at front counter turned into a prep sink and used for purposes other than handwashing.
Operator removed hose attached to faucet, placed sign and provided paper towels and soap; establishment licensed with two handwashing sinks; plans matching
Fixed on the spot
No soap provided at handwash sink next to three compartment sink ; provided
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator presented photo copies certificates. Please make sure all employees are trained by an approved program and have original proof of training for inspections
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.