Dunkin Donuts #211
3768 S. Orlando Drive, San Ford, FL 32773 · Permanent Food Service · License 6904504
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 Aug 18 routine inspection1 high priority (fixed by the Aug 20 follow-up), 2 intermediate, 6 basic-15
- Complaint after follow-up on Aug 19, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 29, Plumbing and backflow prevention: Toilet leaking.
More time given
- 1st follow-up visitAug 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cream cheese 46f Butter 47f Egg 47f Sliced cheese52
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 29, Plumbing and backflow prevention: Toilet leaking.
Sign on door out of order
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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.
MAKE LINE: all items less than 4hours. - cream cheese (47°F - Cold Holding); - butter (47°F - Cold Holding); - cream cheese filled donut tops (48°F - Cold Holding); - sliced cheese (52°F - Cold Holding); - butter chips (52°F - Cold Holding); Advised operator to rapid cool items.
Intermediate2
Code 13, Clean clothes, hair restraints, jewelry: Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils.
- employee with long nails not wearing gloves.
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/ - 5 employees present.
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean container.
- stir spoon stored in cup with coffee residue at bottom
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation.
- employee with long braided hair not secured together. - employee wearing company visor, has long curly hair not tied up.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
- both bottom drawers of cooler at sandwich cooler gapped open when shut.
Code 29, Plumbing and backflow prevention: Toilet leaking.
- liquid waste seeping out at bottom of toilet at men's bathroom. Person in charge place restroom out of order. Other bathroom is available for use.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
- at dining room
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- cellphones on food preparation counter
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.
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