Donuts · New York City, NY

Dunkin

Name: Dunkin
Address: 272 Broadway, New York City, NY

272 Broadway

Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗

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A Grade

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

5 inspections

Cycle Inspection / Initial Inspection

Apr 14, 2026

A Grade

Official score: 10 · Understand this area’s scale

2 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

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 problems

criticalCode 06ECleaning and sanitizing

Official wording

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

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 problems

Official record from NYC Department of Health and Mental Hygiene, Apr 14, 2026 · Original Source

Administrative Miscellaneous / Initial Inspection

Apr 14, 2026

Violations cited

1 recorded violation

minorCode 19-06Equipment and utensils

Official wording

Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)

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 issues

Official record from NYC Department of Health and Mental Hygiene, Apr 14, 2026 · Original Source

Cycle Inspection / Initial Inspection

Apr 7, 2025

A Grade

Official score: 12 · Understand this area’s scale

2 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

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 problems

criticalCode 04APermits, training, and postings

Official wording

Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

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.

More about paperwork, training, or posting issues

Official record from NYC Department of Health and Mental Hygiene, Apr 7, 2025 · Original Source

Cycle Inspection / Re-inspection

Jun 13, 2024

A Grade

Official score: 13 · Understand this area’s scale

3 recorded violations

criticalCode 06CContamination

Official wording

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

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 contamination

criticalCode 06DContamination

Official wording

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

In plain English

More about food not protected from contamination

minorCode 10FCleaning and sanitizing

Official wording

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 problems

Official record from NYC Department of Health and Mental Hygiene, Jun 13, 2024 · Original Source

Cycle Inspection / Initial Inspection

Apr 17, 2024

Violations cited

Official score: 24 · Understand this area’s scale

3 recorded violations

minorCode 10FCleaning and sanitizing

Official wording

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 problems

criticalCode 05FFood temperature

Official wording

Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required 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.

More about food kept at an unsafe temperature

criticalCode 02GFood temperature

Official wording

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.