DUNKIN DONUTS
1810 FOREST HILL BLVD, Lake Clarke Shores FL 33406 · 978.273.7155
Last inspected Sep 26, 2025 · 4 visits since November 2023
3 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top cooler; sausage (50F - Cold Holding); cream cheese (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled/above product line in/on make top for 1 hour, moved overfilled portions to reach in cooler.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025080728 | Sep 25, 2025 | Dec 10, 2025 | $400 |
Inspection history
4 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
Show 2 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 cellphone, handled customer payment and then handled clean utensils, unwrapped single service articles, scooped ice, prepared and packaged drinks for customers without washing hands. Advised Operator of proper hand washing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Make top cooler; sausage (52F - Cold Holding); sliced white cheddar cheese (51F - Cold Holding); butter (51F - Cold Holding); cream cheese (56F - Cold Holding). Operator stated items not prepared or portioned today, held in make top cooler for less than 4 hours. Advised Operator to move products to different cooler/maintain product temperature at 41F or below.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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 went from handling broom and dust pan while sweeping floor to handling ready to eat sausage while portioning without washing hands. Operator discussed with employee who then washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make top cooler; sausage (50F - Cold Holding); cream cheese (46F - Cold Holding). Operator stated items not prepared or portioned today, being held overfilled/above product line in/on make top for 1 hour, moved overfilled portions to reach in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to triple sink; no paper towels. Operator provided paper towels.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At clean dish storage shelves across from triple sink; employee beverage container stored over/next to clean dishes. Operator removed.
Food stored on floor. At walk-in cooler; case of almond milk stored on floor. Operator moved to shelf.
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.