DUNKIN DONUTS 225 Inspection – October 9, 2026

High Priority 1

#6High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -Employee handling wiping cloth, began making coffee without washing hands.

Intermediate 4

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -Front hand sink used as pitcher rinser with hose hooked to faucet.

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. -Kitchen entrance.

#9Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. -Hand sink nearest to drive through.

#10Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -By three compartment sink.

Basic 5

#1Basic36-73-4

Basic – Floor soiled/has accumulation of debris. -Drain under three compartment sink.

#2Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Stir spoon in 81f water.

#3Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. -Hand sink nearest to drive through.

#4Basic21-44-1

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Stored on prep table by espresso machine.

#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry.

Florida Food Watch