DUNKIN DONUTS #50
10800 N MILITARY TRL STE 100, Palm Beach Gardens FL 33410 · 561-290-2680
Last inspected Mar 5, 2026 · 6 visits since February 2024
FEB 24
MAY 24
JUL 24
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 5, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled slice cheese to refill reach in cooler, discussed with operator who educated employee, employee washed hands, see stop sale.
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 labels from floor and handled personal cell phone after without washing hands employee handled multiple containers of food, discussed with operator, employee washed hands.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled slice cheese to refill reach in cooler, discussed with operator who educated employee, employee washed hands, see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sandwich prep station cream cheese (58F - Cold Holding); fried chicken (46F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous night 7pm, discussed with operator see stop sale.
Show the remaining 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sandwich prep station cream cheese (58F - Cold Holding); fried chicken (46F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous night 7pm, discussed with operator see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at sandwich station cooked sausage (118F - Hot Holding); cooked egg (126F - Hot Holding) per operator products prepared appropriately 30 minutes ago, discussed hot holding requirements with operator, operator moved product to reheat to 165F+.
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/ Establishment currently has 5 employees working with no certified food manager on duty, discussed with operator in charge.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Jul 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
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. Employee touched garbage, touched coffee filters to place in coffee brewer; took customers order on the computer, touched coffee cup to make coffee and served to customer; started refilling coffee cups without washing hands; educated employee; employee washed hands
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (102F - Hot Holding) in hot holding box at cook line; food out of temperature for approximately 30 minutes; advised to reheat to 165 F and check the hot bid to make sure is properly set to hold 135 F or above;
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed poster and reviewed
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed poster
No probe thermometer provided to measure temperature of food products. PIC unable to locate it
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Records/documents for required employee training appear to be falsified Employees have copied certificates instead of original; no QR code present; educated manager
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; as per operator HWS not used due to not being in good repair; advised to repair; multiple handwash sinks present
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employee eating at cook line
Employee with no hair restraint while engaging in food preparation.
Ice scoop handle in contact with ice at front counter Stored properly
May 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink. At breakfast station hand washing sink no soap, operator provided soap.
Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. At walk in cooler cooling fan dripping moisture on floor,operator states that a repair call has been placed and that they are addressing the issue.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket = 0 ppm quaternary 1st time, 2nd reading = 200ppm quaternary
Feb 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (124F - Hot Holding); sausage (120F - Hot Holding) in hot holding unit at cook line; as per operator foods out of temperature for approximately 20 minutes; advised to reheat foods back to 165 F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 2 containers of skim milk in walk-in cooler opened approximately 48 hour prior; advised operator to date mark
Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor- milk in walk-in cooler Advised to store 6 inches off the floor
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) operator changed sanitizer container at three compartment sink where the buckets are filled up; to 200 ppm
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.