1543 BLANDING BLVD, MIDDLEBURG, FL 32068
State inspectors have documented 1 high-priority violation at DUNKIN DONUTS over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 5 violations, including 1 high-priority and 1 Emergency Order of Closure.
Scores higher than 5% of the 64 inspected restaurants in MIDDLEBURG on the trailing-year record.
1 high-priority violation on the trailing-year record — below the Clay County average of 2.2.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
This visit closed with no further action required.
Sewage or wastewater not disposed of properly — backups can contaminate the whole kitchen.
Restrooms not clean, stocked, or maintained as required.
This visit closed with no further action required.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing or expired food manager certification, or employee food-safety training not documented.
This visit closed with no further action required.
Missing or expired food manager certification, or employee food-safety training not documented.
Missing or expired food manager certification, or employee food-safety training not documented.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Restrooms not clean, stocked, or maintained as required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Garbage overflowing or uncovered, or the premises not maintained.
This visit closed with no further action required.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Missing or expired food manager certification, or employee food-safety training not documented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing or expired food manager certification, or employee food-safety training not documented.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Restrooms not clean, stocked, or maintained as required.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Sewage and wastewater must drain properly. A backup can contaminate the whole kitchen, and either can close a restaurant on the spot.
On this record, the category appears in 1 of the 5 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2001292 — you can read the original documents yourself and compare.