DUNKIN DONUTS 224 Inspection – October 31, 2025

High Priority 2

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. – egg patties stored at make line temp 119° – operator reheated eggs new temp 179° **Corrected On-Site**

Corrected On-Site

#8High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. – spray bottle of cleaner stored shelf above bakers table. **Corrected On-Site**

Corrected On-Site

Intermediate 1

#9Intermediate13-06-4

Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. – employee using cup to scoop ice. – operator coached employee **Corrected On-Site**

Corrected On-Site

#2Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. – employee drink stored stored on stage station.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. – coffee stirs stored in 63° water on counter. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. – lowboy reach in cooler on make line.

#5Basic08B-12-5

Basic – Stored food not covered. – ice machine left open **Corrected On-Site**

Corrected On-Site

#6Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. – bulk sugar on front counter.

Florida Food Watch