Dunkin Donuts

243 9 Avenue
Manhattan, NY 10001
(212) 337-0251

Current Inspection Grade: B
Current Grade: B
Last Graded: 06/06/2022
 
 

At A Glance

Dunkin Donuts has an average score of 12.5 from 2 scored inspections (see inspection history). The average is under 14, which equates to having an A average. This shows that Dunkin Donuts consistently maintains a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

06/02/2023 | Cycle Inspection / Initial Inspection | Score: 5 | A
  1. (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
06/02/2023 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
06/06/2022 | Pre-permit (Operational) / Re-inspection | Score: 20 | B
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  4. 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.
05/25/2022 | Pre-permit (Operational) / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
  2. 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.

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