DUNKIN DONUTS
1620 CR210, Saint Johns FL 32259 · 904-342-5632
Last inspected Mar 30, 2026 · 3 visits since March 2024
3 inspections within 1 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg patties (49F - Cold Holding); sausage patties (50F - Cold Holding) in reach in cooler drawer under toaster ovens, per manager drawer has been consistently open for 1 hour, both items moved to walk in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Dispenser over triple sink and set up triple sink reading 0ppm, manager worked on dispenser and retested at 200ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up of mold like substance spots on top interior underside of large ice machine.
Floor soiled/has accumulation of debris. Build up of food and drink debris along wall behind equipment on both make lines.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation buckets refilled by employee during inspection tested at 0ppm, manager worked on dispenser at triple sink and retested at 200ppm, and employees dumped out and remade buckets.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
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/ 4 food handlers on site and no one is a certified food manager
No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash stations in kitchen, employee corrected during inspection.
Records/documents for required employee training do not contain all of the required information. Missing certified food manager number for all certifications.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch and bracelet while making sandwiches on make line.
Garbage on the ground and/or pad around dumpster. Build up of debris inside dumpster enclosure.
Open dumpster lid.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg patties (49F - Cold Holding); sausage patties (50F - Cold Holding) in reach in cooler drawer under toaster ovens, per manager drawer has been consistently open for 1 hour, both items moved to walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Mechanical hand dryer is not working in bathroom.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In large ice machine on make line.
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.