More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Dunkin Donuts last inspected?
The most recent inspection on record was on Nov 2, 2026. The result listed by Boston Inspectional Services Department was “Report filed”.
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?
10 inspections on record, from May 8, 2024 to Nov 2, 2026.
Has Dunkin Donuts ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated May 8, 2024.
The Full Inspection History
10 inspections
Inspection
Nov 2, 2026
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean the self service counter areas where condiments / straws are available for customers from all visible food spills stains and soils
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, Nov 2, 2026 · Original Source
Inspection
Aug 13, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 13, 2026 · Original Source
Inspection
Apr 1, 2026
Report filed
1 recorded violation
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official Wording
Nonfood Contact Surfaces (C)
Inspector’s Notes
Clean underneath all small moveable appliances on the counter tops from visible food spills stains and soils - clean the counter tops around the self service station from visible sugar and coffee spills
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, Apr 1, 2026 · Original Source
Inspection
Jul 16, 2025
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jul 16, 2025 · Original Source
Inspection
Mar 5, 2025
Passed
1 recorded violation
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
Observed milk stored inside dispenser machine @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. Instructed PIC to use all milk products directly from refrigerated units until machine repaired.
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, Mar 5, 2025 · Original Source
Inspection
Feb 26, 2025
Failed
1 recorded violation
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
Observed milk stored inside dispenser machine @ 48F. Discussed with PIC to maintain cold holding @ 41F or below. Instructed PIC to use all milk products directly from refrigerated units until machine repaired.
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, Feb 26, 2025 · Original Source
Inspection
Oct 31, 2024
Not required
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Oct 31, 2024 · Original Source
Inspection
Sep 18, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Sep 18, 2024 · Original Source
Inspection
May 15, 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
Observed milk stored at reach in unit @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in larger unit @ 39F
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed hand sink blocked with coffee canister and utensils. Discussed with PIC to maintain hand sinks clear and accessible for handwashing. PIC removed
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, May 15, 2024 · Original Source
Inspection
May 8, 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
Observed milk stored at reach in unit @ 45F. Discussed with PIC to maintain cold holding @ 41F or below. PIC removed and stored in larger unit @ 39F
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.
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s Notes
Observed hand sink blocked with coffee canister and utensils. Discussed with PIC to maintain hand sinks clear and accessible for handwashing. PIC removed
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.