NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Bronx /Mott Haven

Log in to Add to favorites
A

Dunkin' Donuts

114 BRUCKNER BOULEVARD
Bronx, NY 10454
Phone: (718) 742 4839

As of: 2015-12-30 00:00:00

Inspection Trends

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Covered garbage receptacle not provided or inadequate, except that garbage receptacle may be uncovered during active use. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.

Violations:

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 and underneath the unit.
Wiping cloths soiled or not stored in sanitizing solution.
Food worker does not wash hands thoroughly after using the toilet, coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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 and underneath the unit.

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Violations:

Proper sanitization not provided for utensil ware washing operation.
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 and underneath the unit.