Dunkin Donuts
2340 Willow Oak Dr, Wesley Chapel, FL 33543 · Permanent Food Service · License 6113518
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-13
- Safety score87
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 check
- First visitOct 6, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
B87Routine inspection6 violations, 2 high priority No follow-up needed
- First visitAug 25, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
28 egg patties 51°F - cold holding at 9:17, placed in cooler at 3am. 10 sausage patties 50°F - Cold holding at 9:16, placed in cooler at 3am. Employee discarded products
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
28 egg patties 51°F - cold holding at 9:17, placed in cooler at 3am. 10 sausage patties 50°F - Cold holding at 9:16, placed in cooler at 3am. Employee discarded products.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels provided at handwash sink at kitchen entrance.
Employee replaced.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees working at time of inspection. No certified manager on premises at time of inspection.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed multiple drinks on dry storage rack with coffee, cups, and syrups. Employee moved all drinks.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer on fan guards, racks, and hanging off fan.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back exit blocked by trash cans full of boxes and donut rack. Employee moved
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.