DUNKIN DONUTS #50

Name: DUNKIN DONUTS #50
Address: 10800 N MILITARY TRL STE 100, PALM BEACH GARDENS, FL, 33410, US
Rating: 80.3

10800 N MILITARY TRL STE 100, PALM BEACH GARDENS, FL 33410

License #6021196

🍟 Fast Food ℹ️

80.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 5, 2026 · 7 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DUNKIN DONUTS #50 in PALM BEACH GARDENS currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 5, 2026. Across those visits, inspectors documented 30 total violations — 9 critical, 11 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 2, 2024

The latest inspection on March 5, 2026 shows 7 observation rows: 6 critical, 1 major, and 0 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

DUNKIN DONUTS #50 has some meaningful issues on record. Would you still eat here?

C record

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*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: Warning Issued
[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. Employee wiped face and without washing hands employee handled slice cheese to refill reach in cooler, discussed with operator who educated employee, employee washed hands, see stop sale.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up labels from floor and handled personal cell phone after without washing hands employee handled multiple containers of food, discussed with operator, employee washed hands.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and without washing hands employee handled slice cheese to refill reach in cooler, discussed with operator who educated employee, employee washed hands, see stop sale.
[01B-02-5] 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. In reach in cooler at sandwich prep station cream cheese (58F - Cold Holding); fried chicken (46F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous night 7pm, discussed with operator see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at sandwich prep station cream cheese (58F - Cold Holding); fried chicken (46F - Cold Holding) per operator product not portioned or prepared today and held in unit since previous night 7pm, discussed with operator see stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit at sandwich station cooked sausage (118F - Hot Holding); cooked egg (126F - Hot Holding) per operator products prepared appropriately 30 minutes ago, discussed hot holding requirements with operator, operator moved product to reheat to 165F+.
[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/ Establishment currently has 5 employees working with no certified food manager on duty, discussed with operator in charge.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating at cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[10-08-5] Ice scoop handle in contact with ice at front counter Stored properly
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched garbage, touched coffee filters to place in coffee brewer ; took customers order on the computer, touched coffee cup to make coffee and served to customer; started refilling coffee cups without washing hands; educated employee; employee washed hands
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked eggs (102F - Hot Holding) in hot holding box at cook line; food out of temperature for approximately 30 minutes; advised to reheat to 165 F and check the hot bid to make sure is properly set to hold 135 F or above;
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Printed poster and reviewed
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed poster
[05-08-4] No probe thermometer provided to measure temperature of food products. PIC unable to locate it
[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.
[53B-11-4] Records/documents for required employee training appear to be falsified Employees have copied certificates instead of original; no QR code present; educated manager
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; as per operator HWS not used due to not being in good repair; advised to repair; multiple handwash sinks present