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 Nov 6, 2026. The result listed by Boston Inspectional Services Department was “Failed (extension granted)”.
Were any violations recorded at the last inspection?
Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jan 22, 2024 to Nov 6, 2026.
Has Dunkin Donuts ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 22, 2024.
The Full Inspection History
9 inspections
Inspection
Nov 6, 2026
Failed (extension granted)
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Sandwich refrigerating unit out of order no TPHC foods in it at this time. Repair or replace.
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.
Handwashing sink newr warewashing area without soap. Provide.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Nov 6, 2026 · Original Source
Inspection
Oct 30, 2026
Failed
3 recorded violations
majorCode 590.004/4-301.11-PFFood temperature
Official Wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s Notes
Sandwich refrigerating unit out of order no TPHC foods in it at this time. Repair or replace.
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.
Handwashing sink newr warewashing area without soap. Provide.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
Official record from Boston Inspectional Services Department, Oct 30, 2026 · Original Source
Inspection
Jan 9, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 9, 2026 · Original Source
Inspection
Oct 29, 2025
Report filed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
The three posted certified food protection managers per the employees work at other locations full time and the new manager has not posted their certified food protection manager certificate. Post certified food protection manager certificate of current full time manager.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Through a worker who was translating the person in charge was not able to correctly answer the proper cold holding temperature hot holding temperature the minimum temperature to reheat foods to and could not name any of the reportable illnesses. The designated person in charge must be knowlegable about food safety and illnesses as they relate to food workers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
There are stirring spoons stored in cups with murky water at ambient temperature 76F. In use utensils must have their food contact surfaces stored in water at 135F or above in cool running water or stored on a clean sanitized surface.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the sandwich station refigerator sliced cheeses in the top at 50F creamer cup in the drawers at 50F cream cheese inside pastry 51F and the internal thermometer inside the unit read 50F. The internal temperatures were checked with the location's food thermometer and the inspector's calibrated food thermometer. The employee indicated they had recently placed the foods in the sandwich cooler from a reach in unit next to the station in which the TCS foods were at or below 41F. Employees removed the eleveated TCS foods and put them in the walk in refrigerator to cool to 41F. Hold TCS foods at or below 41F.
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.
Daylight is observable through gaps or cracks in the front doors and the rear door; repair doors or add door sweeps so daylight is no longer visible when doors are closed to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the office the two door freezer's light does not turn on; repair or replace the lightbulb.
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, Oct 29, 2025 · Original Source
Inspection
Oct 22, 2025
Failed
7 recorded violations
minorCode 590.002(C)/2-102.12-CPermits, training, and postings
Official Wording
(A) Certified Food Protection Manager (C)
Inspector’s Notes
The three posted certified food protection managers per the employees work at other locations full time and the new manager has not posted their certified food protection manager certificate. Post certified food protection manager certificate of current full time manager.
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
Through a worker who was translating the person in charge was not able to correctly answer the proper cold holding temperature hot holding temperature the minimum temperature to reheat foods to and could not name any of the reportable illnesses. The designated person in charge must be knowlegable about food safety and illnesses as they relate to food workers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
minorCode 590.003/3-304.12-CEquipment and utensils
Official Wording
In-Use Utensils Between-Use Storage (C)
Inspector’s Notes
There are stirring spoons stored in cups with murky water at ambient temperature 76F. In use utensils must have their food contact surfaces stored in water at 135F or above in cool running water or stored on a clean sanitized surface.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
At the sandwich station refigerator sliced cheeses in the top at 50F creamer cup in the drawers at 50F cream cheese inside pastry 51F and the internal thermometer inside the unit read 50F. The internal temperatures were checked with the location's food thermometer and the inspector's calibrated food thermometer. The employee indicated they had recently placed the foods in the sandwich cooler from a reach in unit next to the station in which the TCS foods were at or below 41F. Employees removed the eleveated TCS foods and put them in the walk in refrigerator to cool to 41F. Hold TCS foods at or below 41F.
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.
Daylight is observable through gaps or cracks in the front doors and the rear door; repair doors or add door sweeps so daylight is no longer visible when doors are closed to prevent pest entry.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
In the office the two door freezer's light does not turn on; repair or replace the lightbulb.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cream and Milk stored in single door Hoshizaki refrigeration unit at 47F-48F All products placed in unit less than 2 hours prior to the inspection Removed and placed in another refrigeration unit at 38F
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
Refrigeration unit used to hold milk and cream at 51F All products were removed at the time of the inspection- Make repairs
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No quats test kit available at the time of the inspection- Provide
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
Cream and Milk stored in single door Hoshizaki refrigeration unit at 47F-48F All products placed in unit less than 2 hours prior to the inspection Removed and placed in another refrigeration unit at 38F
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
Refrigeration unit used to hold milk and cream at 51F All products were removed at the time of the inspection- Make repairs
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.
majorCode 590.004/4-302.14-PFCleaning and sanitizing
Official Wording
Sanitizing Solutions Testing Devices (Pf)
Inspector’s Notes
No quats test kit available at the time of the inspection- Provide
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Jan 22, 2024
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Area above ovens with dust buildup- Clean
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.