Dunkin Donuts
8843 Southern Blvd, West Palm Beach, FL 33411 · Permanent Food Service · License 6021550
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 Sep 30 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 1 basic-11
- Administrative complaint on Sep 30Counts in full until a follow-up finds the problems fixed-20
- Safety score69
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 visitSep 30, 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.
At kitchen reach in cooler drawers, cream cheese stuffed bagels (51°F - Cold Holding); cooked eggs (49°F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler approximately 2 hours. Advised operator of cold holding parameters. Operator removed items and placed into walk in cooler 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.
At front counter observed employee touching their hair, then proceeding to prepare drinks without washing hands. Advised operator of proper hand washing. Employee washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
At kitchen, designated hand sink by cook line blocked by pan. Operator removed.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
At kitchen, ice bucket stored, not inverted. Operator corrected.
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.