GOOD INFORMATION. BETTER PEACE OF MIND.Español · Always free. No signup required.
Restaurant
Health Inspections.org

Restaurant · Wake County, NC

Dunkin #362566

510 Optical Ln

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the next inspection, free.

We'll email you when Dunkin #362566 has a new health inspection. No spam, one-click unsubscribe.

No account needed. Unsubscribe at any time.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Aug 12, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Cheese stacked above the fill line was holding 55F. Hold TCS foods cold at 41F or below. CDI-Cheese was placed in unit around an hour ago; per PIC; and was moved to the walk in cooler to chill. Cheese cooled to 46F within 20 minutes.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The floor under shelving and equipment has spillage and debris. The drain under the ice machine is beginning to have a build up of black residue. Floors and drains must be maintained clean. Increase floor 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

Official record from Wake County Environmental Services, Aug 12, 2026 · Original Source

1 - Inspection

May 5, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-101.11 (A) - (E ) CoreCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 (A) - (E ) Core; The ice bin exterior around the edges is peeling. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Replace or repair ice bin to be smooth and easily cleanable. PIC noted that there is a service order for this 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
notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; The dump sink is heavily soiled and stained. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, May 5, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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

Official wording

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

Inspector’s notes

4-903.11(A)(Core); The single use coffee cup storage unit has a moderate amount of splash and residue on it. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Increase cleaning frequency of this unit. PIC stated this unit is cleaned once per week; but more frequent cleaning is needed.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The floor under shelving and equipment has spillage and debris. Floors must be maintained clean. Increase floor 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

Official record from Wake County Environmental Services, Sep 16, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority) Bottles of disinfectant cleaner were stored above sugar packets in the to go shelves. Chemicals shall be stored so they cannot contaminate foods. CDI-Chemicals were moved to a single storage area away from food.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core) The lid on the ice storage bin under the coffee prep station was propped openContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core) The lid on the ice storage bin under the coffee prep station was propped open; exposing ice to dust and other contamination. Food shall be protected from contamination from the premises during storage and service. CDI-Discussed with PIC the importance of keeping ice and other foods protected from contamination. Lid was closed.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) (Core) Sanitizer buckets in use throughout facility had no measureable sanitizer concentration. Hold in-use wiping cloths in properly concentrated sanitizer between uses. (200-400 ppm quaternary ammonium). CDI-Sanitizer bucket were refilled from dispenser at 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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core) Lexan pans were stacked tightly while still wet after cleaning. Equipment must be stored to allow air drying after cleaning and sanitizing. CDI-Pans were restacked to allow air drying.

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, Feb 12, 2025 · Original Source

More restaurants nearby

Score 97

The New York Butcher Shoppe And Wine Bar

Cary · Wake County, NC·Restaurant

Jul 22, 20262 recorded violations
Score 99.5

Starbucks #10158

Cary · Wake County, NC·Restaurant

Jun 23, 20262 recorded violations
Score 99

Shinmai

Cary · Wake County, NC·Restaurant

Jun 23, 20262 recorded violations
Score 98.5

Jimmy John's #791

Cary · Wake County, NC·Restaurant

Jun 1, 20262 recorded violations