Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Dunkin Donuts(Departure) last inspected?
The most recent inspection on record was on Oct 13, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
Were any violations recorded at the last inspection?
Yes: 2 violations 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 3, 2024 to Oct 13, 2026.
Has Dunkin Donuts(Departure) 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 3, 2024.
The Full Inspection History
8 inspections
Inspection
Oct 13, 2026
Report filed
2 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official Wording
Nonfood-Contact Surfaces (C)
Inspector’s Notes
The Norlake one door fridge observed with milk spills.clean to remove
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.
minorCode 590.006/6-201.11-CCleaning and sanitizing
Official Wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s Notes
Oberved the floor under the equipement and shelves with food spills. Clean to remove
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 13, 2026 · Original Source
Inspection
May 28, 2026
Passed
5 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
Establishment must designate another CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment **The full time employee is not a certified food manager. Provide a full time certified food manager at this location.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
observed turkey sausage regular sausage Cheese and wake up wrap in the 4 drawers refrigerator with elavated temperature at 51F. Provide proper cold holding of 41F and below.
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.
No food thermometer present on site. Food thermometer must be available and accessible used on site.
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, May 28, 2026 · Original Source
Inspection
May 21, 2026
Failed
5 recorded violations
majorCode 590.002(A)/2-101.11-PFPermits, training, and postings
Official Wording
Assignment (Pf)
Inspector’s Notes
Establishment must designate another CFPM staff to be on site for all hours of operation to overseas safe operation of the establishment **The full time employee is not a certified food manager. Provide a full time certified food manager at this location.
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.
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Inspector’s Notes
observed turkey sausage regular sausage Cheese and wake up wrap in the 4 drawers refrigerator with elavated temperature at 51F. Provide proper cold holding of 41F and below.
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.
No food thermometer present on site. Food thermometer must be available and accessible used on site.
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.
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Bottom of the upright refrigerating unit soiled. Clean properly.
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.