Restaurant · Wake County, NC

Dunkin #358977

Name: Dunkin #358977
Address: 2880 Rogers Rd, Wake County, NC

2880 Rogers Rd

Last inspected Jun 15, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jun 15, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core; Two undercounter reach-in coolers on the makeline were missing ambient air thermometers. Except as specified in (C) of this section; cold or hot holding equipment used for TCS food shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. CDI- Spare thermometers were kept in office and placed in these units.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat. sanitizer in the sanitizer buckets tested at less that 200ppm. Quat. sanitizer shall maintain a concentration between 200-400ppm. CDI- Sanitizer was dumped and remade; tested within range.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use pitcher found inverted under drying rack in a puddle of coffee/water near blenders. Ice scoop on makeline found stored in holder that had accumulated unclean residue. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored on a clean; sanitized surface; and in a clean; protected location if the utensils; such as ice scoops; are used only with a nonTCS food. CDI- Pitcher and ice scoop/holder were taken to the warewashing area to be cleaned and sanitized.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Improvement in cleaning noted; points not increased- interior of tap dispenser reach-in cooler needs cleaning to remove the accumulated spilled residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to this reach-in cooler.

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; A few floor tiles (mop sink and interior walk-in cooler) either missing or cracked. Physical facilities shall be maintained in good repair. PIC already submitted a work order for the replacement of these floor tiles. Follow-up with maintenance to ensure repairs are completed.

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, Jun 15, 2026 · Original Source

1 - Inspection

Aug 26, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; Bug light mounted on wall stored above metro shelving holding clean food containers and utensils. Insect control devices shall be installed so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Relocate bug light to an area that does not pose a risk of contamination.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Crates of milk are stored on the floor of the walk-in cooler. Boxes of food that were delivered yesterday found stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; at least 6 inches above the floor. 3-305.12; Core; Ice is beginning to accumulate on hermetically sealed boxes of food in the walk-in freezer directly under the evaporator unit. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Place another container under the unit to catch the drip until unit is repaired and functioning as intended.

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 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Clean utensils (cups and pitchers) stored in the catch basin of the drying rack in a puddle of water near the blenders. Cleaned equipment and utensils shall be stored in a clean; dry location. Do not store clean utensils in contact with standing water.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Interior of tap dispenser reach-in cooler needs cleaning to remove the accumulated residue. Metro shelving in the walk-in cooler needs cleaning to remove the microbial growth. Bakery racks (speed racks) need cleaning to remove the accumulated food residue. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned.

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 26, 2025 · Original Source

1 - Inspection

Sep 5, 2024

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

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

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; There is syrup splash on the lids/cup toppers by the syrup station and handwashing sink; coffee filters are stored in a container but without a lid; a box of cups is being stored on the floor in the dry storage area. Single service/use articles shall be stored in their original protective packaging or in a manner that prevents them from becoming contaminated until used and at least six inches above the floor. Ensure lids/cup toppers are protected from splash; put a lid on the container; ensure boxes of single service/use articles is on shelving.

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

minorCode 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 base of the faucet at the utensil sink is corroding. All equipment shall be maintained in good repair. Repair/replace faucet so that it remains easy to keep 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 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; Improvement in cleaning noted; points not increased - more frequent cleaning is still needed under the coffee dispensers; the insides of the blue condiment bins; the dairy station and sides of syrup containers. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items 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

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; A lid has broken off of the recycling dumpster. Dumpsters shall be maintained in good repair. Request a new dumpster from your waste management company.

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 issues

minorCode 6-201.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.12; Core; The ceiling vents in the bathrooms have a buildup of dust and black residue/dust in the kitchen area; and the floor is sticky. The physical facilities shall be maintained clean. Improvement noted in keeping the floor clean - point value decreased.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Four milk crates of milk are stored on the floor of the walk-in cooler. Food shall be stored at least six inches above the floor. Ensure all food is stored on shelving; pallets or dollies.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Quat. ammonia sanitizer in the sanitizer bucket tested at less that 150ppm. Quat.ammonia shall maintain a concentration between 200-400 ppm. CDI- Sanitizer was dumped and remade; tested within 200-400 ppm.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Stirring utensils are stored in stagnant water that temps between 72-73F. Utensils used for food/drinks that are not potentially hazardous may be stored in stagnant water if the water temps at 135F or above and the container is frequently cleaned. Store utensils in a clean cup or ensure the water is above 135F.

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 Wake County Environmental Services, Sep 5, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; There were not any papertowels at the handwashing sink near the donut display case. Handwashing sinks shall be provided with individual; disposable towels or a hand drying device. CDI- Papertowels were put in the dispenser.

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

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core; The counter coolers storing the milk; cream; beverage concentrates and whip cream/ whipped toppings did not have thermometers. Mechanically refrigerated units shall have a thermometer stored in the warmest section of the unit that measures the air temperature. Add thermometers to the counter coolers.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A container of donut glaze was stored on the floor. Food shall be stored at least six inches above the floor. Store all food on shelving.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A omelet bites container is stored in the everything bagel seasoning. Utensils being stored in food/food ingredients shall be stored with the handle above the food. Ensure only utensils with handles are stored in food/food ingredients.

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

minorCode 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 sliding lid is broken on the bulk sugar container. All equipment shall be maintained in good repair. Repair/replace lid.

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; Detailed cleaning is needed throughout the facility; the insides and outsides of cooler; the coffee/tea station; food prep surfaces; there is splash on the glaze containers; etc. The physical facilities shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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

minorCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; There are bagels and other trash outside of the dumpster. Trash; recyclables and returnables shall be stored in waste handling units so that they are inaccessible to insects and rodents. Ensure all trash makes it into the dumpster.

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 issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some of the walls have splash on them; the floor has small bags; napkins; gloves and food debris on it - there is a buildup of dust/grime behind and under equipment. The physical facilities shall be maintained clean. CDI- A portion of the floor was swept.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; An employee thermos is stored on a food prep area. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store food/drinks in the designated area.

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 issues

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source