Dunkin Donuts 217
3460 Wedgewood Ln, The Villages, FL 32162 · Permanent Food Service · License 7000498
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 28 complaint inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 6 basic (1 repeat)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Temp taken at 10:25Am sliced American cheese(45°F - Cold Holding) at 10:55am sliced American Cheese 40°F holding
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employees touching head set then touching clean cups, scooping ice and whipped cream without washing hands
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Splitter installed at sink with hose attached, no vacuum breaker
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand sink at front counter used as a dump sink, food debris in sink
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink next to three compartment sink
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Elliot manager on duty with no manager certification
Basic6
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine has pink mold like substance
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled, floor fan guard build up dust
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket not inverted, ice bucket inverted
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Floor soiled throughout the entire establishment
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided operator chocking poster Operator posted
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.