Dunkin Donuts #301419
2495 S. McCall Rd, Englewood, FL 34224 · Permanent Food Service · License 6805838
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 21 routine inspection1 high priority (fixed on the spot), 4 basic (1 repeat)-8
- Safety score92
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 21, 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.
5 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.
Observed sliced cheese (48°F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the make line near the drive-thru window. The operator emptied half of the contents and stored in the lower portion of the cold holding unit.
Fixed on the spot
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in the single-door reach in coolers behind the front counter.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed an in-use mixing spoon stored in 77°F standing water behind the front counter. The operator properly stored the mixing spoon.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup on the floor of the walk-in freezer.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed an accumulation of dust and debris underneath and behind storage racks in dry storage.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.