Dunkin Donuts
3934 49 Street North, St. Petersburg, FL 33709 · Permanent Food Service · License 6217708
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 Oct 20 routine inspection1 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 repeats), 4 basic-20
- Administrative complaint on Oct 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In prep cooler near service window- butter blend (61°F - Cold Holding, Retemped at 43°F); cream cheese (56°F - Cold Holding, Retemped at 45°F); round eggs (46°F - Cold Holding, Retemped at 43°F); sliced American cheese (49°F - Cold Holding, Retemped at 38°F); sliced white cheddar (61°F - Cold Holding, Retemped at 44°F); sausage patties (61°F - Cold Holding, Retemped at 54°F) Items were taken out from walk in and stored at 5 AM. Operator put all items in freezer to rapid chill.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-dipperwells in ice cream area visibly soiled with accumulation of food and hard water debris -cutting board on ice cream topping cooler stained
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
-some Employee Food Handler Training certificates do not have date of birth on them.
Repeat violation
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. Employees Katelynn and Jocelyn do not have proof of Employee Food Handler Training and have been employed over 60 days.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
-water softener salt stored on floor Operator removed from floor
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. -Prep cooler near service window is not keeping foods at 41°F and below. butter blend (61°F - Cold Holding); cream cheese (56°F - Cold Holding); round eggs (46°F - Cold Holding); sliced American cheese (49°F - Cold Holding); sliced white cheddar (61°F - Cold Holding); sausage patties (61°F - Cold Holding)
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
-sanitize bucket on cookline visibly soiled Operator remade bucket
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.