Restaurant · Wake County, NC

Dunkin #362565

Name: Dunkin #362565
Address: 994 High House Rd, Wake County, NC

994 High House Rd

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

5 inspections

1 - Inspection

Jun 5, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (Core)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (Core); The plastic ice bin at the coffee make line is peeling in a few places. Maintain equipment in good repair. Resurface or replace the ice bin.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink had black residue on the interior. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Sink was cleaned 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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (Core); Shelving along the make line was moderately soiled. The shelf holding the sanitizer bucket near the iced coffee was heavily soiled. The exterior of the ice machine was soiled. Maintain equipment clean. Increase cleaning frequency of these areas. CDI-Cleaning was begun during 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

Official record from Wake County Environmental Services, Jun 5, 2026 · Original Source

1 - Inspection

Aug 15, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; The front ice bin has some peeling plastic on the inside. The ice maker has some residue on the top of the panel; away from ice; but on the interior of the ice machine. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Ensure that ice bins and ice machines are clean and in good repair so they cannot contaminate the ice. PIC will contact maintenance about the ice bin and machine. Cleaning was begun on the ice machine.

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(Core)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(Core); The small shot-sized paper cups stored in the coffee area are soiled from splash. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI-Cups were voluntarily discarded. Cups will be left in plastic until used in the future.

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, Aug 15, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-304.12 (F)Long Handled beverage mixing spoons are stored in metal cup of dark water. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue ~or~ in system such as a dipper well with running water ~or~ in a clean dry cup. Recommend emptying the standing water and having additional spoons stored in a cleanEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F)Long Handled beverage mixing spoons are stored in metal cup of dark water. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue ~or~ in system such as a dipper well with running water ~or~ in a clean dry cup. Recommend emptying the standing water and having additional spoons stored in a clean; dry cup. Spoons were removed from the water today.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) Some areas of the equipment are not clean. Primarily the build up is observed in the sandwich assembly area such as where the English Muffins are stored. . . . Surface directly above the grey ice bin in the front area is not clean; clean surface over the ice bin. Move equipment to access surfaces for cleaning.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions: Floor is not clean under equipment with electrical component such as a the sandwich station and oven. Move equipment to help with cleaning. Floor is sticky. Increased cleaning is needed

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, Feb 25, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in the front has an ice bucket stored in it. Handwashing sink near food preparation and the ice machine is dryHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in the front has an ice bucket stored in it. Handwashing sink near food preparation and the ice machine is dry; indicating lack of use. Keep handwashing sink clear of storage and available for use. Ice bucket was removed from the handwashing sink and taken to the ware washing sink to be cleaned.

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

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 3 compartment ware washing sink is not clean. Remove unused items from drainboard. Warewashing sink shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Small Refrigerator in the front is not clean with liquid leaking to the floor. Microbial growth is visible on the door. . . Top of the ice machine needs cleaning. Small drip in the back. Maintain equipment clean. discussed today and small refrigerator cleaning was started during 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions Floor is sticky. Increased cleaning is needed

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, Oct 23, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Chemical bottle was not labeled. Working containers of toxic materials shall be clearly and individually identified. CDI: Liquid within container was discarded in 3-comparmtent sink as it could not be identified.; 7-201.11; Priority; Bottles of chemicals were stored next to drink prep equipment on drink line. Toxic materials shall be stored so they can not contaminate food or equipment. CDI: Bottles of chemicals were moved.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Bucket of food was stored under handwashing sink where it could be splashed during handwashing. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash. Avoid storing food under handwashing sinks.

In plain English

More about food not protected from contamination

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor under units and within walk in cooler were soiled with food debris. Vents near dishwashing area and above flip top had accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.

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, Jan 11, 2024 · Original Source