Restaurant · Wake County, NC

Dunkin' #347603

Name: Dunkin' #347603
Address: 13240 Strickland Rd, Wake County, NC

13240 Strickland Rd

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 28, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; The top layer of numerous foods (filled well above the fill line) in the prep cooler holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Do not fill food above the fill line as it is hard to maintain proper temperatures. CDI - The top layer of foods moved to chill rapidly in the walk-in cooler.

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

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies observed in the restaurant. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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 insects

notedCode 4-303.11Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer prepared at the 3-compartment sink.

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

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleanliness has improved overall; however; the following items/areas need more frequent/more thorough cleaning. The walk-in cooler gasket soiled with black accumulation. Sides of the thawing rack (stored in the walk-in cooler) soiled with black accumulation/debris. The exterior of the Cambro ice holder soiled with debris and brown residues. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning 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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The wall in the front area near the doughnut display is damaged in multiple areas. Physical facilities shall be maintained in good repair. PIC actively working towards repair of the wall; work order(s) have been placed. Repair wall.

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 Wake County Environmental Services, Aug 28, 2026 · Original Source

1 - Inspection

Mar 18, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC (Person In Charge) is not a certified Food Protection Manager. Must have a CFPM on site at all hours of operation. Continue working towards obtaining additional Serv Safe Food Protection Manager certification(s).

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

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A large rolling trashcan blocking the front handwashing sink. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Trash can moved. 6-301.12; Priority Foundation; No paper towels available at front & back handwashing sinks. All handwashing sinks shall be provided with a hand drying device. Each handwashing sink shall be provided with a continuous towel system that supplies the user with a clean towel. CDI - Towels to be provided.

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 wording

Toxic substances properly identified stored & used

Inspector’s notes

7-203.11 ; Priority; Facility is re-using chemical spray bottles labeled 'Spic & Span Disinfecting All-Purpose Spray & Glass Cleaner' and they are being re-filled with Quaternary ammonium sanitizer. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI - PIC educated and spray bottles voluntarily disposed of.

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.

More about chemicals stored or used unsafely

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Numerous boxes of food stored on the floor in prep areas; the walk-in cooler and in the walk-in freezer. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination.

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

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Syrup splatter and debris present on the syrup holder in the front prep area. Walk-in cooler gasket soiled with black accumulation. Exterior of the Cambro ice holder soiled with dust; debris and brown residues. Lowboy milk cooler gaskets soiled with food and debris. Cooler drawers soiled with food and debris. The area above cooler drawers where misc. single-service/single-use items are stored are soiled with food and debris. Shelving throughout the facility is soiled with coffee grounds; syrup splatter; coffee splatter; food; and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning 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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The wall in the front area near the doughnut display is damaged in multiple areas. Physical facilities shall be maintained in good repair. Repair wall. 6-501.12; Core; Syrup splatter and debris present on walls throughout. Ceiling tiles throughout the facility stained brown and soiled with dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 Wake County Environmental Services, Mar 18, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority & Core; Priority: When prompted by EHS; PIC indicated that food-contact surfaces such as espresso carafes and blenders are washed; rinsed; and sanitized twice per day. If used with potentially hazardous food (Time/Temperature Control for Safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least once every 4 hours. CDI - Education provided. Based on current hours; these shall be cleaned and sanitized at least three times per day. PIC to increase cleaning frequency. Core: Large ice machine baffle soiled with pink accumulation. The Cambro ice holder (interior) soiled with black and pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Sliced American cheese (filled well above the fill line) in the prep cooler holding above 41 F. Additionally; the walk-in cooler holding 47 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Do not fill food above the fill line as it is hard to maintain proper temperatures. CDI - Sliced American cheese voluntarily discarded. Walk-in cooler cooled to 33 F ambient.

In plain English

More about food kept at an unsafe temperature

majorCode 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; The digital thermometer located on the outside of the walk-in cooler and the outside of the walk-in freezer are not operable. No temperatures indicated on thermometer screens. Ambient air temperature measuring devices that are scaled in Fahrenheit shall be accurate to ±3 F in the intended range of use. VR- Repair walk-in cooler/freezer thermometers. They shall be accurate to ±3 F.

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

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A large block of ice present underneath the walk-in cooler condenser; and condensate dripping from the condenser. PIC removed the block of ice. If ice persists; place a large container underneath where the leak is coming from to catch the condensate. Food shall be protected from contamination by storing the food in a clean; dry location where it's not exposed to splash. Work order(s) placed prior to inspection. Continue to work towards repair and in the meantime; replace containers as needed to prevent the contamination of food.

In plain English

More about food not protected from contamination

notedCode 4-903.11(A)(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C); Core; Coffee splatter; food and debris present on single-use/single-service lids; containers; and packages. These articles shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination. They shall be kept in the original protective package or stored using other means that protect the item until used.

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

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; The walk-in freezer door has a damaged hinge and top door-catch. The emergency safety knob on the walk-in freezer door is also damaged. Additionally; the walk-in freezer gasket is torn in multiple areas and ice buildup is present in the gasket and on the ceiling. As mentioned in violation # 39 above; there is a large block of ice present underneath the walk-in cooler's condenser. The walk-in cooler door will not self-close/self-latch unless pushed with force. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Equipment shall be maintained in a state of good repair. Repair the following items mentioned above in full.

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

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Syrup splatter and debris present on the syrup holder in the front prep area. Walk-in cooler gasket soiled with black accumulation. Exterior of the Cambro ice holder soiled with dust; debris and brown residues. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning 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 problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Syrup splatter present on the front wall behind and next to the doughnut display. Flooring underneath equipment and the 3-compartment sink soiled with debris and black buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency and conduct more periodical deep cleanings.

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 Wake County Environmental Services, Sep 15, 2025 · Original Source

1 - Inspection

Mar 28, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority foundation; Bodily fluid cleanup procedures could not be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting/diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - Bodily fluid cleanup kit was located after the inspection was completed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 7-207.11(B)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11(B); Priority; Observed a container of stomach medication stored above a food prep area. Medicines that are in a food establishment for the employees' use shall be properly labeled and located to prevent the contamination of food; equipment; utensils; linens; and single-service/single-use articles. CDI - Medication was removed by PIC.

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.

More about chemicals stored or used unsafely

notedCode 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; The walk-in freezer door has a damaged hinge and top door-catch; the emergency safety knob on this door is also damaged. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Repair these parts of the freezer door to maintain in good repair.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed some minor residue on the walls throughout the prep areas and residue buildup on the bathroom walls under the hand dryer. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.

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 Wake County Environmental Services, Mar 28, 2025 · Original Source

1 - Inspection

Dec 31, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority foundation; The back handwashing sink did not have paper towels available; due to paper towel dispenser not working. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device; or other approved hand drying system. CDI - Paper towel roll provided at handwashing sink.

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 wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed a food employee washing and rising a food container then setting the container aside to dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Container was returned to 3-compartment sink to be washed; rinsed; and sanitized.

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

notedCode 2-302.11 (B)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-302.11 (B); Priority foundation; Observed a food employee with false nails and nail decorations working with open containers of food without wearing gloves. Unless wearing intact gloves in good repair; a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. CDI - Employee donned gloves.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-303.11 (A) (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11 (A) (B); Priority foundation; Establishment did not have any sanitizer for food-contact surfaces available at the time of the inspection. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. CDI - Manager returned with broad-range sanitizer; 3-compartment sink was filled with sanitizing liquid.

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

notedCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Observed the following areas in need of cleaning: interior of coffee cooler; exterior of sandwich prep cooler; surfaces of coffee machines; and shelving above prep table. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment more frequently. Repeat.

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 Wake County Environmental Services, Dec 31, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed brown residue inside large gray ice bin. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.; 4-601.11 (A); Priority Foundation; Observed sticky greasy residue on shakers with yellow lids and on inner components of food equipment stored on shelving above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed spic and span chemical stored above single use gloves on prep table. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.

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.

More about chemicals stored or used unsafely

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Observed QT 40 test papers a yellow color; item can not provide an accurate reading. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test kit obtained before the end of inspection.

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed dust and food debris on top of toasters; ovens; hot holding equipment. Observed syrup splash on reach in doors and icing and candy buildup on shelf above prep table. Observed debris inside spray nozzle at 3 comp sink.Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 Wake County Environmental Services, Mar 11, 2024 · Original Source