Dunkin/Baskin

6101 Gulf Blvd, St Pete Beach, FL 33706 · Permanent Food Service · License 6217281

Official report

out of 100

Grade B

Safety score 82 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 24 routine inspection
1 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic (1 repeat)
-18
Safety score82

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul242026

Routine inspection

9 violations found

First visitJul 24, 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.
9 violations found:
- 1 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items stored in pull out drawer of reach in deli cooler near drive thru: sausage (46°F - Cold Holding); sliced cheese (46°F - Cold Holding); chicken patty (46°F - Cold Holding) Food items have not been out of temperature for more than 4 hours. Temps were taken at 10am. Items moved to the walk in freezer to rapidly bring down the temperature. Second temperature: Re-temped chicken patty at 12:09pm (34°F - Cold Holding); Re-temped sliced cheese at 12:09pm (35°F - Cold Holding); Re-temped sausage at 12:09pm (36°F - Cold Holding) Discussed containers sticking out or misaligned will prevent the drawer from sealing/closing properly to keeping the food items 41 degrees or below.
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Quaternary test kit stored in storage bin above three compartment sink is wet and linger usable. Discussed getting a new one.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Blender with water in hand sink on Baskin Robison side. Item moved.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Dispenser missing paper towels on Baskin Robins side. Roll of paper towels was placed at the dispenser.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Kristal Sounier with a completion date of 7/15/2025 through Safe Food Handlers Corporation. No other employee training was provided.
Basic4
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage on prep table stored next to container of portioned cooked bacon. Item moved. Discussed having a designated area food employee drinks.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  The quaternary sanitizer bucket at the front counter tested at 0 PPM. The inspector and the manager on duty checked the chemical strength at the three compartment sink, air bubbles were observed in the chemical line which was preventing the chemical from feeding into the dispensing equipment. The quaternary sanitizer dispensing at the three compartment sink was tested and was also at 0 PPM. Sanitizer buckets were manually set up and tested. Sanitizer buckets are now testing at 200 PPM. Discussed calling the company to come check the dispenser.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Ice machine interior soiled with black mold like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on milk dispenser in drive thru area soiled with black mold like substance. Gaskets on triple door cooler on the Baskin Robins side is soiled with gray mold like substance.
  Repeat violation
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.