DUNKIN DONUTS #54
2931 NORTHLAKE BLVD, Palm Beach Gardens FL 33403
Last inspected Aug 26, 2026 · 5 visits since January 2024
JAN 24
OCT 24
DEC 25
AUG 26
▲ GETTING WORSE
4 inspections trending down, 28 points off where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (130F - Hot Holding) in hot hold8mg drawers at cook line; as per operator food out of temp for approximately 20 minutes; operator decided to discard food;
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026009570 | Dec 10, 2025 | Jun 10, 2026 | $200 |
Inspection history
5 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (55F - Cold Holding)food not prepared or portioned today; food stored in shallow pan; food out of temperature for approximately 30 minutes; food placed in ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. eggs (130F - Hot Holding) in hot hold8mg drawers at cook line; as per operator food out of temp for approximately 20 minutes; operator decided to discard food;
Handwash sink at front counter turned into a prep sink and used for purposes other than handwashing. Operator removed hose attached to faucet, placed sign and provided paper towels and soap; establishment licensed with two handwashing sinks; plans matching
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. Operator presented photo copies certificates. Please make sure all employees are trained by an approved program and have original proof of training for inspections
Show the remaining 1 finding ▾
No soap provided at handwash sink next to three compartment sink; provided
Dec 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee Shoving hand into garbage can to pack down garbage and then engaged in assembling breakfast sandwiches without changing gloves or hand washing. Educated employee/operator on proper hand washing procedures. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter blend (54F - Cold Holding) Observed at flip top cooler double panned. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2.5 hours. Operator placed in walk in cooler to quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter attached at mop sink, no vacuum breaker present.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employee Purse stored over syrup.
Single-service articles improperly stored. Observed To go containers on ground by register area.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. NATACHA ZIRIN, 08/28/2019 ServSafe Food Manager.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates were filled in - no originals made available.
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
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. make table - cream cheese (68F - Cold Holding); American cheese (71F - Cold Holding); fried chicken (57F - Cold Holding); fried eggs (51F - Cold Holding) operator states held in make table since 6am and over 4 hours - make table was unplugged- operator plugged in make table removed all TCS foods - See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. make table - cream cheese (68F - Cold Holding); American cheese (71F - Cold Holding); fried chicken (57F - Cold Holding); fried eggs (51F - Cold Holding) operator states held in make table since 6am and over 4 hours - make table was unplugged- operator plugged in make table removed all TCS foods - See stop sale.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. NATACHA ZIRIN, 08/28/2019 ServSafe Food Manager.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Copies of certificates were filled in - no originals made available.
Soap dispenser at handwash sink not working/unable to dispense soap. At back prep area hand sink.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At make station Breaded chicken (125F - hot holding) operator stated that pre-cooked chicken patty was prepared 30 minutes prior to being placed in pan. operator chose to discard chicken.
Current Hotel and Restaurant license not displayed. Operator could not produce current updated license
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.