Restaurant · Wake County, NC

Dunkin' Donuts #348417

Name: Dunkin' Donuts #348417
Address: 3817 Western Blvd, Wake County, NC

3817 Western Blvd

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

Read Reviews on Google

Score 95.5

Get the next inspection, free.

We'll email you when Dunkin' Donuts #348417 has a new health inspection. No spam, one-click unsubscribe.

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

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

Apr 28, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf): Several items are being stored in the handwashing sink basin such as bottles of chemical cleans and a container of brown sugar syrup. CDI: Items removed by PIC when alerted by inspector. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. (Pf): No paper towels at front handwashing sink station. CDI: Replaced by PIC when alerted by inspector.

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

7-201.11 Separation - Storage (P): Chemical cleaners observed stored with unprotected single-service items such as donut sleeves and other packaging. CDI: Chemicals removed by inspector and given to district manager to store properly.

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 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Several boxes of food products such as various milks and syrups stored on the floor inside facility storage spaces.

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)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) 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. Several boxes of single-service items stored on the floor in facility storage areas.

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 —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 (C) Rust build-up on shelving surfaces.

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 6-501.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling damage observed in tiling above clean dish storage area.

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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Several employee drinks and a phone were stored over unprotected single-service donut bags on wire shelving and in front prep 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, Apr 28, 2026 · Original Source

1 - Inspection

Jun 10, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Hashbrowns in warmer basket holding below 135F. CDI: Food voluntarily discarded by PIC.

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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Several employee drinks stored over unprotected single-service donut bags on wire shelving. CDI: Drinks removed to a safe location away from single-service items.

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, Jun 10, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf): Spray bottle of clear liquid stored in chemical storage rack without an identifying label. Working containers of toxic or chemical cleaners shall be labeled with the common name of the substance. CDI: Name applied.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C): Door on walk-in cooler does not close on its ownCleaning 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 (C): Door on walk-in cooler does not close on its own; and doesn't fully seal when closed. Equipment shall be maintained in a state of good repair. Please have walk-in cooler door repaired/adjusted.

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; Laminated recipe cards are heavily soiled. Significant food debris observed on equipment interior and exterior surfaces. Non-food contact surfaces shall be frequently cleaned. Full points taken due to repeat violation.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls are soiled; especially in the front where coffee is dispensed. Ceiling vents are dusty. Floors under equipment are in need of cleaning. Maintain physical facilities clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C): Wall damage above drive-thru area.

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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Several employee drinks stored over unprotected single-service donut bags; one employee drink stored over prep 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, Oct 18, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls are soiled; especially in the front where coffee is dispensed. Ceiling vents are dusty. Maintain physical facilities 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 4-201.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-201.11; Core; Cabinets along the front are damaged; deteriorating. There is exposed particle board. Table to the right of the sandwich station has collapsed. Provide washable equipment and surfaces that are in good condition.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Sanitizing compartment of the ware washing sink has a greasy unclean residual. Daily cleaning of 3 compartment sink is needed with detergent.

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; Recipe/instruction cards; equipment; etc are not clean. Maintain equipment and surfaces free of unclean build up.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Pitcher is being rinsed in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Pitcher was removed from the handwashing sink and taken to the ware washing 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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Egg Circles 45F in the top of the sandwich preparation refrigerator. Maintain egg at 41F and colder. Today a shallow pan was used and egg is stacked too high. Egg was transferred to a deeper pan.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Black build up present above the uncovered ice stored at the front counter. Donut display areas is not clean. Effective cleaning of ice and donut storage areas is needed.

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; Long handled stir spoons are stored inside the handwashing sink. This is a risk for spreading Norovirus and other illnesses. Pitcher is also rinsed inside the handwashing sink. Take wares and utensils to the ware washing sink to rinse and wash. Request the addition of a rinse sink in the front beverage preparation area. Spoons and pitcher were taken to the ware washing sink to be cleaned and sanitized upon request.

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, Apr 4, 2024 · Original Source

1 - Inspection

Dec 29, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Gloves are being changed but hands not washed. Wash hands in the handwashing sink before donning gloves. Wash hands before working with food after handling money. Wash hands during food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Discussed today

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

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; There is a lot of unclean build-up in and above the sandwich station. Extensive cleaning is needed to remove build-up. Maintain this food storage area clean.

In plain English

More about food not protected from contamination

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; Cups dispensing on the front counter have interior of each end cup exposed to customers. Protection is needed. Previously covers were used on each end cup. Solution is needed to prevent use of end/exposed cup or to protect it.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Laminated recipe cards hanging at the sandwich station are heavily soiled. Replace the recipe cards if they cannot be effectively cleaned.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Ceiling to the right of the sandwich station is in bad repair. The light shield is discolored and light fixture is not functioning. Ceiling tile is collapsing. Ceiling is discolored with grease. Restore the ceiling to continuous; clean and cleanable condition.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Restore out light fixture.

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, Dec 29, 2023 · Original Source