Inspection
Aug 18, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Aug 18, 2026 · Original Source
Eating & Drinking w/ Take Out · Boston, MA
Dunkin' Donuts
847 Dorchester Av
Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗
Passed
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
11 inspectionsInspection
Jan 28, 2026
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Jan 28, 2026 · Original Source
Inspection
Jun 25, 2025
Passed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled cloth stored on the counter top. Discontinue and store soiled cloth in the sanitizer.
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.
More about cleaning or sanitizing problemscriticalCode 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
Noted prepackaged Cream cheese at 50F stored about half hour ago.Discontinue/Retrain staff not to store above the rim of the container to maintain temperature. COS by the PIC and moved to a walkin refrigerator to chill it 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-401.11-C1Contamination
Official wording
Equipment Clothes Washers Dryers and Storage Cabinets Contamination Prevention Location (C)
Inspector’s notes
Noted food stored in the stairwell.Discontinue
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.
More about food not protected from contaminationmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Noted brown spots inside of the Ice Machine.Clean with frequency
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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Noted behind the hand sink clean containers stored.Remove to prevent contamination
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jun 25, 2025 · Original Source
Inspection
Jun 18, 2025
Failed
5 recorded violations
minorCode 590.003/3-304.14-CCleaning and sanitizing
Official wording
Wiping Cloths Use Limitation (C)
Inspector’s notes
Noted soiled cloth stored on the counter top. Discontinue and store soiled cloth in the sanitizer.
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.
More about cleaning or sanitizing problemscriticalCode 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
Noted prepackaged Cream cheese at 50F stored about half hour ago.Discontinue/Retrain staff not to store above the rim of the container to maintain temperature. COS by the PIC and moved to a walkin refrigerator to chill it 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.
More about food kept at an unsafe temperatureminorCode 590.004/4-401.11-C1Contamination
Official wording
Equipment Clothes Washers Dryers and Storage Cabinets Contamination Prevention Location (C)
Inspector’s notes
Noted food stored in the stairwell.Discontinue
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.
More about food not protected from contaminationmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Noted brown spots inside of the Ice Machine.Clean with frequency
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.
More about cleaning or sanitizing problemsmajorCode 590.005/5-205.11-PFHandwashing
Official wording
Using a Handwashing Sink-Operation and Maintenance (Pf)
Inspector’s notes
Noted behind the hand sink clean containers stored.Remove to prevent contamination
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.
More about handwashing problemsOfficial record from Boston Inspectional Services Department, Jun 18, 2025 · Original Source
Inspection
Feb 27, 2025
Passed
3 recorded violations
minorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Noted food stored under the stairwell. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Noted in the basement items stored which are not in use. Remove and provide clutter free space
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.
More about building upkeep issuesminorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted floors in the basement heavily soiled. Clean with frequency
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Feb 27, 2025 · Original Source
Inspection
Feb 20, 2025
Failed
3 recorded violations
minorCode 590.006/6-501.12-CCleaning and sanitizing
Official wording
Cleaning Frequency and Restrictions (C)
Inspector’s notes
Noted floors in the basement heavily soiled. Clean with frequency
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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Noted food stored under the stairwell. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-501.114-CFacility maintenance
Official wording
Maintaining Premises Unnecessary Items and Litter (C)
Inspector’s notes
Noted in the basement items stored which are not in use. Remove and provide clutter free space
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.
More about building upkeep issuesOfficial record from Boston Inspectional Services Department, Feb 20, 2025 · Original Source
Inspection
Dec 10, 2024
Passed
0 recorded violations
No violations recorded in this inspection.
Official record from Boston Inspectional Services Department, Dec 10, 2024 · Original Source
Inspection
Nov 12, 2024
Passed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ice machine filters has accumulated dust. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Food stored in the hallway under the stairwell area. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floors under the equipment on the cookline heavily soiled. Clean with frequency.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 12, 2024 · Original Source
Inspection
Nov 5, 2024
Failed
3 recorded violations
minorCode 590.004/4-602.13-CCleaning and sanitizing
Official wording
Nonfood Contact Surfaces (C)
Inspector’s notes
Ice machine filters has accumulated dust. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-903.12-COther
Official wording
Prohibitions (C)
Inspector’s notes
Food stored in the hallway under the stairwell area. Remove
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Floors under the equipment on the cookline heavily soiled. Clean with frequency.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Nov 5, 2024 · Original Source
Inspection
Jun 24, 2024
Passed
11 recorded violations
minorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soils on underside of hood sides of refrigeration soiled. Floor under and around equipment soiled in service area and basement. Clean to remove. Interior of freezers in basement with frost build up. Defrost and 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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Walkin unit at 50F. Discontinue using to store until at or below 41F. Replace freezers with NSF commercial grade in basement. In sufficient refrigeration for Dunkin. Sharing walkin with convenience store.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
No storage for soiled equipment. Provide.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior top of ice machine soiled. Nozzle in chocolate machine with soiled. 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.
More about cleaning or sanitizing problemsminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hand sink faucet corroded. Replace.
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.
More about building upkeep issuesmajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple mouse droppings on floor. Chew marks on pet food bag. Remove snap traps and provide proper monitors from approve exterminator. Submit pest report.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
1 Foods stored in basement under pipes. Store all foods properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Filth and dust on cans in pasta sauce shelving.Clean and store protected.
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.
More about food not protected from contaminationcriticalCode 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
Multiple food above 41F stored in walkin. Egg bites 49.9F discarded by PIC. Sausage patty 50F egg patties 44F - 48F. PIC Adline removing foods stored less than 4 hours and will relocate to another store. Unit registers 50F.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Shelving over three bay sink not slotted and corroded. Replace to properly air dry.
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.
More about equipment or utensil issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Plastic tarps on ceiling in basement where food is stored. Remove and provide a properly constructed smooth durable cleanable surface.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 24, 2024 · Original Source
Inspection
Jun 14, 2024
Failed
11 recorded violations
minorCode 590.003/3-305.12-COther
Official wording
Food Storage Prohibited Areas (C)
Inspector’s notes
1. Food stored in the hallway under stairwell. Remove. 2. Foods stored in basement under tarp and pipes. Ice cream in chests stored in restroom. Store all foods properly.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 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
Multiple food above 41F stored in walkin. Egg bites 49.9F discarded by PIC. Sausage patty 50F egg patties 44F - 48F. PIC Adline removing foods stored less than 4 hours and will relocate to another store. Unit registers 50F.
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.
More about food kept at an unsafe temperatureminorCode 590.004/4-202.16-CCleaning and sanitizing
Official wording
Nonfood-Contact Surfaces (C)
Inspector’s notes
Soils on underside of hood sides of refrigeration soiled. Floor under and around equipment soiled in service area and basement. Clean to remove. Interior of freezers in basement with frost build up. Defrost and 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.
More about cleaning or sanitizing problemsmajorCode 590.004/4-301.11-PFFood temperature
Official wording
Cooling Heating and Holding Capacities-Equipment (Pf)
Inspector’s notes
Walkin unit at 50F. Discontinue using to store until at or below 41F. Rplace freezers with NSF commercial grade in basement. In sufficient refrigeration for Dunkin. Sharing walkin with convenience store.
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.
More about food kept at an unsafe temperaturemajorCode 590.006/6-501.111-PFPests
Official wording
Controlling Pests (Pf)
Inspector’s notes
Multiple mouse droppings on floor. Chew marks on pet food bag. Remove snap traps and provide proper monitors from approve exterminator. Submit pest report.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 590.003/3-307.11-CContamination
Official wording
Miscellaneous Sources of Contamination (C)
Inspector’s notes
Filth and dust on cans in pasta sauce shelving.Clean and store protected.
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.
More about food not protected from contaminationminorCode 590.004/4-301.13-CWater, plumbing, and sewage
Official wording
Drain boards (C)
Inspector’s notes
No storage for soiled equipment. Provide.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsmajorCode 590.004/4-601.11-PFCleaning and sanitizing
Official wording
(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)
Inspector’s notes
Interior top of ice machine soiled. Nozzle in chocolate machine with soiled. 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.
More about cleaning or sanitizing problemsminorCode 590.004/4-901.11-CEquipment and utensils
Official wording
Equipment and Utensils Air-Drying Required (C)
Inspector’s notes
Shelving over three bay sink not slotted and corroded. Replace to properly air dry.
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.
More about equipment or utensil issuesminorCode 590.005/5-205.15-CFacility maintenance
Official wording
System Maintained in Good Repair (C)
Inspector’s notes
Hand sink faucet corroded. Replace.
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.
More about building upkeep issuesminorCode 590.006/6-201.11-CCleaning and sanitizing
Official wording
Floors Walls and Ceilings-Cleanability (C)
Inspector’s notes
Plastic tarps on ceiling in basement where food is stored. Remove and provide a properly constructed smooth durable cleanable surface.
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.
More about cleaning or sanitizing problemsOfficial record from Boston Inspectional Services Department, Jun 14, 2024 · Original Source