Dunkin Donuts
4065 N Haverhill Rd, West Palm Beach, FL 33417 · Permanent Food Service · License 6021991
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 8 complaint inspection3 high priority (2 fixed on the spot, 2 repeats)-16
- Administrative complaint on Sep 8Counts in full until a follow-up finds the problems fixed-20
- Safety score64
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 8, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At Left make top cooler; cooked eggs (48°F - Cold Holding). At Right make top cooler; cream cheese (51°F - Cold Holding). Operator stated items not prepared or portioned today, held overfilled in make top for less than 4 hours, removed overfilled portions to separate pans/reach in cooler.
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.
Employee cleaning handling wiping cloth while wiping counter, equipment exteriors, returning soiled wiping cloth to sanitizer bucket then handled clean utensils, clean equipment and prepared/packaged food/drinks for customers without washing hands. Operator discussed with employees who then washed hands.
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched face/forehead while wiping with hand then continued preparing/packaging food for customers without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spotRepeat violationAdministrative complaint
Earlier inspections 1
B88Routine inspection4 violations, 2 high priority No follow-up needed
- First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
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, other than whole meat roast, hot held at less than 135°F.
At cook line; cooked macaroni with cheese (108°F - Hot Holding). Operator stated item reheated prior to being held on cook top for less than 30 minutes, moved to be reheated to 165°F+ and held at 135°F or above.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled cellphone and then handled clean equipment, clean utensils and prepared food without washing hands. Operator discussed with employee who then washed hands.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food (milk) opened and held more than 24 hours (48+ hours) not properly date marked after opening..
Operator date marked.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at hand wash sink.
Operator provided paper towels.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.