DUNKIN', BASKIN ROBBINS

GRADE A Apr 23, 2025 - Cycle Inspection / Re-inspection

Score: 5 points

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 dis...

Feb 19, 2025 - Cycle Inspection / Initial Inspection

Score: 15 points

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. Anti-siphonage or back-flow pre...

GRADE A Mar 29, 2024 - Cycle Inspection / Re-inspection

Score: 13 points

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. Personal c...

Jan 25, 2024 - Administrative Miscellaneous / Initial Inspection

Failure to post or conspicuously post healthy eating information Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Anti-siphonage or back-flow prevention device not provided where required; equipm...

GRADE A Jan 6, 2023 - Cycle Inspection / Initial Inspection

Score: 11 points

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Design, construction, materials used or maintenance of food contact surface improper. Surface not ...

GRADE A Jun 17, 2022 - Cycle Inspection / Re-inspection

Score: 11 points

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 ...

May 25, 2022 - Cycle Inspection / Initial Inspection

Score: 0 points

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 ...