SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Dunkin Donuts last inspected?
The most recent inspection on record was on Jan 12, 2026. The result listed by Boston Inspectional Services Department was “Passed”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Jan 24, 2024 to Jan 12, 2026.
Has Dunkin Donuts ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 24, 2024.
The Full Inspection History
8 inspections
Inspection
Jan 12, 2026
Passed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Handsink at serving line leaking at the bottom taken out of order. Other handsink nearby used at this time. Repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jan 12, 2026 · Original Source
Inspection
Jan 5, 2026
Failed
1 recorded violation
minorCode 590.005/5-205.15-CFacility maintenance
Official Wording
System Maintained in Good Repair (C)
Inspector’s Notes
Handsink at serving line leaking at the bottom taken out of order. Other handsink nearby used at this time. Repair.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from Boston Inspectional Services Department, Jan 6, 2025 · Original Source
Inspection
Dec 17, 2024
Passed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Products in refrigeration unit that hasbeen in the unit less than 2 hours at 48-51F The unit has an internal temperature of 48F All products were removedat this time and placed in refrigerator at 38F until repairs are made
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Lift top refrigeration unit at the front service line with a temperature of 48F All products were removed and a service call was made
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from Boston Inspectional Services Department, Dec 17, 2024 · Original Source
Inspection
Dec 4, 2024
Failed
2 recorded violations
criticalCode 590.003/3-501.16-PFood temperature
Official Wording
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Products in refrigeration unit that hasbeen in the unit less than 2 hours at 48-51F The unit has an internal temperature of 48F All products were removedat this time and placed in refrigerator at 38F until repairs are made
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Lift top refrigeration unit at the front service line with a temperature of 48F All products were removed and a service call was made
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.