DUNKIN' → 18.04.2024

Evidence of mice or live mice in establishment's food or non-food areas.

DUNKIN' → 18.04.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

DUNKIN' → 18.04.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

DUNKIN' → 04.05.2023

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

DUNKIN' → 04.05.2023

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

DUNKIN' → 29.08.2022

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

DUNKIN' → 29.08.2022

Live animal other than fish in tank or service animal present in facility’s food or non-food area.

DUNKIN' → 18.08.2022

DUNKIN' → 18.08.2022

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

DUNKIN' → 18.08.2022

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

DUNKIN' → 18.08.2022

Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

DUNKIN' → 12.08.2021

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

DUNKIN' → 12.08.2021

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.