More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Dunkin' last inspected?
The most recent inspection on record was on Jan 30, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
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?
6 inspections on record, from Jan 17, 2024 to Jan 30, 2026.
Has Dunkin' ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 17, 2024.
The Full Inspection History
6 inspections
Inspection
Jan 30, 2026
Non-critical violations only
1 recorded violation
minorCode 8EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 New York State Department of Health, Jan 30, 2026 · Original Source
Inspection
Aug 4, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 4, 2025 · Original Source
Re-Inspection
Apr 2, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 2, 2025 · Original Source
Inspection
Feb 28, 2025
Critical violations found
3 recorded violations
criticalCode 4AChemicals
Official Wording
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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.