DUNKIN AND BASKIN

Name: DUNKIN AND BASKIN
Address: 719 ATLANTIC BLVD, ATLANTIC BEACH, FL, 32233, US
Rating: 66.7

719 ATLANTIC BLVD, ATLANTIC BEACH, FL 32233

License #2613885

🍟 Fast Food ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

DUNKIN AND BASKIN in ATLANTIC BEACH currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 42 total violations — 18 critical, 6 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 22, 2026

The latest inspection on March 24, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in steam drawers Cooked egg (120F-122F - Hot Holding); Hash rounds (110F-115F - Hot Holding). Employee voluntarily discarded and made fresh.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed on cook line reach in drawer cooler with standing water at the bottom of unit.
[33-16-4] Open dumpster lid. Observed dumpster lid open at start of inspection. Employee closed dumpster lid.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents in prep area soiled with dust.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing bracelets while engaging in food preparation without. Observed employees engaging in food preparation wearing a watch.
[41-10-4] Toxic substance/chemical improperly stored. Observed sanitizer bucket stored next to expresso Machine. Employee removed and stored properly.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
[53A-05-6] 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/ Observed 5 employees engaging in food preparation without certified food manager on duty.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed establishment missing some employee food training.

Disposition: Administrative complaint recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
[33-16-4] Open dumpster lid. Observed dumpster lid open during inspection.
[35A-02-7] Live, small flying insects found Observed 2 flying insects on cook line.
[12A-25-4] 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 engaging in food preparation wearing gloves touched personal pone and face. Inspector intervened and explained to PIC hand washing procedures. Employee removed gloves and washed hands.
[53B-01-5] 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. Observed establishment without proof of employee food training.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets and watch.
[08B-38-4] Food stored on floor. Observed open boxes of food stored on floor of walk in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above prep table. Employee removed and stored properly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on line Cooked egg (57F - Cold Holding); Cooked sausage (56F - Cold Holding); Cream cheese (57F - Cold Holding); Ham and cheese croissant (57F - Cold Holding); pre cooked breaded chicken (57F - Cold Holding); Chicken wraps (56F - Cold Holding) ; Cheese slices (57F - Cold Holding) Bacon cheddar omelette bites (57F) See stop sale Cooler has an ambient temperature of 55F. Employee stated all foods remained in cooler since yesterday. Establishment will only use items stored in ice bath until cooler is repaired.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed threaded hose Bibb on hot water tank without back flow device.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler on line Cooked egg (57F - Cold Holding); Cooked sausage (56F - Cold Holding); Cream cheese (57F - Cold Holding); Ham and cheese croissant (57F - Cold Holding); pre cooked breaded chicken (57F - Cold Holding); Chicken wraps (56F - Cold Holding) ; Cheese slices (57F - Cold Holding)Bacon cheddar omelette bites (57F) See stop sale Cooler has an ambient temperature of 55F. Employee stated all foods remained in cooler since yesterday.
[14-11-5] Equipment in poor repair. Observed walk in cooler door gasket torn.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink without back flow device non chemical side of spitter.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment without Certified food manager. Observed 4 employees engaging in food preparation without certified food manager.

Community reaction

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Community pulse