DUNKIN DONUTS 66
171 S SR7 STE 500, Royal Palm Beach FL 33414 · 508-963-1087
Last inspected Jul 10, 2026 · 6 visits since March 2024
MAR 24
SEP 24
JUL 25
JUL 26
— STEADY
4 inspections within 23 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. At flip top reach in cooler: butter (48F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024063776 | Sep 9, 2024 | Dec 5, 2024 | $200 |
| 2--2018050583 | Sep 22, 2018 | Oct 18, 2018 | $200 |
Inspection history
6 visits, newest first
Jul 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 4 high priority.
4 High priority0 Intermediate0 Basic
What the inspector wrote — 4 findings
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touch pants and hat then began handling donuts at donut tray; no gloves change or hand wash. Employee changed gloves and washed. See stop sale for donuts.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee touch pants and hat then began handling donuts at donut tray; no gloves change or hand wash. Employee changed gloves and washed.
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: butter (48F - Cold Holding) As per operator, stored over 4 hours. Not prepped 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: butter (48F - Cold Holding) As per operator, stored over 4 hours. Not prepped or portioned today. See stop sale.
Jul 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched face then prepared beverages at dispenser; no hand wash. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At beverage dispenser on counter: almond milk (55F- Cold holding) As per operator, taken from low boy cooler and stored on counter since 15 mins. Not prepped or portioned today. Operator placed to quick chill.
Current Hotel and Restaurant license not displayed.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled soiled wiping cloth then change one glove then prepared food; no hand wash. Employee changed gloves and washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee retrieved wet soiled wiping cloth from counter in beverage area and used to wipe prep counter. Employee then placed croissant on counter to make sandwich. Employee cleaned and sanitized counter properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee retrieved wet soiled wiping cloth from counter in beverage area and used to wipe prep counter. Employee then placed croissant on counter to make sandwich. See stop sale for croissant.
Manager or person in charge lacking proof of food manager certification.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth stored on beverage prep counter.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Advised operator to change solution to Quaternary 200ppm.
May 28, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 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. At make table: butter (50F - Cold Holding) As per employee in charge, item placed in make table at 4:30am. Not prepped or portioned today. Item stored over stacked. See stop sale for butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (50F - Cold Holding); cream cheese (53F - Cold Holding) As per employee in charge, items placed in make table at 4:30am. Not prepped or portioned today. Items stored over stacked. Employee discarded cream cheese. See stop sale for butter.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 weeks.
Current Hotel and Restaurant license not displayed. Current license displayed is expired 12/02/23
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched hair then prepared beverage and scooped ice; no hand wash. Advised employee in charge to have employee wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At make table: Employee wiped make table prep counter used to prep sandwiches with wiping cloth of water only; no sanitizing done. Employee in charge prepared sanitizer solution for wiping cloths.
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 make table: butter (50F - Cold Holding) As per employee in charge, item placed in make table at 4:30am. Not prepped or portioned today. Item stored over stacked. See stop sale for butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At make table: butter (50F - Cold Holding); cream cheese (53F - Cold Holding) As per employee in charge, items placed in make table at 4:30am. Not prepped or portioned today. Items stored over stacked. Employee discarded cream cheese. See stop sale for butter.
Handwash sink used for purposes other than handwashing. Observed wiping cloth being stored in hand wash sink and employee washing wiping cloth in hand wash sink before wiping down the make table prep counter. Advised employee in charge of the use of the hand wash sink.
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/ Food manager arrived after inquiry was made about trainings.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed 2 weeks.
Current Hotel and Restaurant license not displayed. Current license displayed is expired 12/02/23
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium sanitizing solution was 0ppm. Employee in charge changed to a solution of 200ppm.
Wiping cloth sanitizing solution stored on the floor. At beverage station near make table, wiping cloth sanitizing solution stored on the floor. Employee in charge stored properly.
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.