DUNKIN DONUTS
2741 SR 7, Wellington FL 33414 · 561-345-9281
Last inspected Dec 9, 2025 · 4 visits since November 2023
NOV 23
NOV 24
DEC 25
— STEADY
3 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area: 4 live, small flying insects observed landing on walls and prep area at front line where beverages area prepared.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025002783 | Nov 1, 2024 | Feb 5, 2025 | $200 |
| 2--2017016183 | Mar 21, 2017 | Aug 9, 2017 | $1,200 |
| 2--2015051799 | Oct 21, 2015 | Dec 18, 2015 | $160 |
Inspection history
4 visits, newest first
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touched pants whist at cash register then began to handle clean milk pitchers and serve food; no hand wash. Employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wipe counters of food prep area with water only; no sanitizer used. Observed employee use soap and water to clean milk pitchers at triple sink; no sanitizer used. Operator sanitized areas.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator provided Triple Sink (Quaternary 200ppm)
No chemical test kit provided when using quaternary ammonium sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator provided.
Show the remaining 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed in the middle section of light over sandwich prep area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep area above reach in cooler used to stored milk. Operator stored sanitizer bucket properly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) Advised operator to prepare a quaternary ammonium solution of 200ppm.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle soiled cups, touch trash can to move, clean counter with wiping cloth solution then scooped ice and prepare beverages; no hand wash. Employee washed hands.
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. At flip top cooler: butter (48F - Cold Holding); cream cheese (52F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. Items double panned and over stacked. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: butter (48F - Cold Holding); cream cheese (52F - Cold Holding) As per operator, items stored overnight in unit. Not prepped or portioned today. Items double panned and over stacked. See stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler: sliced cheese (47F at 9:10am; 47F at 9:40am- Cooling) As per operator, portioned and cooling since 7:30am. At current rate of cooling, cheese will not cool to 41F in 4 hours. Operator moved cheese to walk in cooler to quick chill.
Handwash sink used for purposes other than handwashing. Observed employee washing wiping cloth at hand wash sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored above prep counter at flip top cooler. Operator removed.
Floor of walk in cooler in disrepair.
Plumbing system in disrepair at triple sink.
Soiled floors.
Wall soiled with accumulated grease, food debris, and/or dust.
Nov 9, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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 handled money, picked product up off the floor and discard, then scooped ice and served beverages; no hand wash. Educated operator on proper hand washing practices. Employee washed hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At prep area: 4 live, small flying insects observed landing on walls and prep area at front line where beverages area prepared.
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. At flip top reach in cooler:; sour cream (54F - Cold Holding); butter with canola oil (51F - Cold Holding); American cheese (51F - Cold Holding); cooked turkey sausage (44F - Cold Holding) As per operator taken from walk in cooler more than 4 hours. Not prepared or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler:; sour cream (54F - Cold Holding); butter with canola oil (51F - Cold Holding); American cheese (51F - Cold Holding); cooked turkey sausage (44F - Cold Holding) As per operator taken from walk in cooler more than 4 hours. Not prepared or portioned today. See stop sale.
Toxic substance/chemical improperly stored. At single service storage area near dishwashing area: WD-40 stored amongst single service items (cups). Operator removed WD-40.
Handwash sink used for purposes other than handwashing. At hand wash sink near prep area: Hand wash used to dump ice and beverages. Advised operator of the uses of the hand wash sink.
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. Employees employed for 4 months has no proof of employee training.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area: Employee drink above flip top cooler. Employee removed.
Old labels stuck to food containers after cleaning. Old labels stuck to food containers containing cooked eggs in walk in cooler. Operator removed old labels.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At prep area: sanitizer buckets contained quaternary ammonium solution of 0ppm. Operator replaced with quaternary ammonium solution of 200ppm.
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.