Dunkin Donuts of Port Orange/Nova
3817 S Nova Rd, Port Orange, FL 32127 · Permanent Food Service · License 7407098
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 4 routine inspection4 high priority (3 fixed by the Sep 8 follow-up, 1 fixed on the spot, 1 repeat), 3 basic-17
- Safety score83
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 visitSep 8, 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 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
- First visitSep 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sausage patties (51°F - Cold Holding); cream cheese (51°F - Cold Holding); butter (54°F - Cold Holding); sausage patties (53°F - Cold Holding) sliced cheese 48°F at the lowboy cooler across from the tea station. Manager stated placed into unit less than 2 hours prior to inspection.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-employee touching cell phone donned gloves prior to handling food without washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee picked up dropped bagel from floor prior to handling food at the prep line without washing hands.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-cleaning chemical spray bottle stored on shelf next to container of sugar/case of bagel seasonings
Fixed on the spot
Basic3
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-bottom right side threshold of back door
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Floor soiled/has accumulation of debris.
-prep line, around base of equipment/behind equipment
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.