Dunkin Donuts 66
171 S SR7 Ste 500, Royal Palm Beach, FL 33414 · Permanent Food Service · License 6021513
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 Jul 10 routine inspection4 high priority (1 fixed on the spot, 1 repeat)-23
- Administrative complaint on Jul 10Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitJul 10, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. At flip top reach in cooler: butter (48°F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Observed employee touch pants and hat then began handling donuts at donut tray; no gloves change or hand wash. Employee changed gloves and washed.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At flip top reach in cooler: butter (48°F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
Repeat violationAdministrative complaint
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.
Observed employee touch pants and hat then began handling donuts at donut tray; no gloves change or hand wash. Employee changed gloves and washed. See stop sale for donuts.
Fixed on the spot
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.