ROUTINE - STANDARD INSPECTION
Sep 8, 2026
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Sep 8, 2026 · Original Source
Cincinnati, OH
Dunkin Donuts & Baskin Robbins
435 E Martin Luther King Jr Dr
Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗
Approved - Violations Abated
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
10 inspectionsROUTINE - STANDARD INSPECTION
Sep 1, 2026
Not In Compliance
8 recorded violations
notedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage Containers - Identified with Common Name of Food
Inspector’s notes
Working containers of food are not properly labeled. Working containers of food items on line and in storage were observed to not be labeled with contents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. In use utensils observed stored in standing water. +COS
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 issuesnotedCode 6.1(M)Other
Official wording
6.1(M) - Outer Openings - Protected
Inspector’s notes
Outer openings of a food facility were not protected against the entry of insects and rodents. Back door observed to not be properly sealed against the entry of pests.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.4(G)(1)Food temperature
Official wording
3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
Inspector’s notes
Refrigerated, ready-to-eat, TCS food that is prepared in the food facility and held refrigerated for more than 24 hours is not properly date marked. Containers of bacon observed to not be date marked or labeled. +COS
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 temperaturenotedCode 3.4(F)(1)(b)Food temperature
Official wording
3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
Inspector’s notes
TCS foods were being held at temperatures >41° F. TCS foods in cold holding station were observed being held above 41 degrees.
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 temperaturenotedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Physical thermometers not observed or not easily visible in coolers.
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 temperaturenotedCode 4.4(A)(2)Equipment and utensils
Official wording
4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
Inspector’s notes
Equipment components were not intact, tight or properly adjusted. Condenser unit in freezer observed to be leaking.
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 issuesnotedCode 3701-21-22Other
Official wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees. No choking poster available in operation for employees or public.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Cincinnati Health Department, Sep 1, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Mar 25, 2026
Approved - Minor Violations
10 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed leaking sanitizer pump over dishwashing sink.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 5.4(H)Other
Official wording
5.4(H) - Toilet room receptacle - covered
Inspector’s notes
There is no covered receptacle in women's/unisex bathroom.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(B)(1)Cleaning and sanitizing
Official wording
5.1(B)(1) - Approved System and Cleanable Fixtures
Inspector’s notes
Plumbing system is not designed, constructed, and installed according to the Ohio building code. Mop sink has Y splitter attached to it with chemical hose still in. If utilizing a Y splitter, always disconnect the sanitizer hose after use.
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 problemsnotedCode 6.4(J)(2)Other
Official wording
6.4(J)(2) - Using Dressing Rooms and Lockers
Inspector’s notes
Lockers or other suitable facilities are not being utilized for the orderly storage of employee clothing and other possessions. Drinks and personal items were placed in the food area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3701-21-22Other
Official wording
3701-21-22 - Food Choking Standards
Inspector’s notes
Facility did not have accessible instructions for removing food of a choking victim accessible to the public as well as food employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3.2(C)(1)(H)Contamination
Official wording
3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Tub of cold brew was not covered in walk in fridge.
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 contaminationnotedCode 4.4(P)Chemicals
Official wording
4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
Inspector’s notes
Sanitizer concentration is not being monitored. Sanitizer pump was not working properly or checked to be working prior to when inspected.
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 unsafelynotedCode 3.2(I)(1)Other
Official wording
3.2(I)(1) - Food Storage or Display: Contact with Water or Ice
Inspector’s notes
Food items are stored or displayed directly in contact with ice, water or undrained ice. Ice cream coming into direct contact with ice in walk in freezer. Fix the freezer cooler to make sure it does not leak water on food and freeze.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Drink and B.R. Side cooler missing thermometers.
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 temperaturenotedCode 4.8(A)(1)Equipment and utensils
Official wording
4.8(A)(1) - Equipment and Utensils - Air-Drying
Inspector’s notes
Equipment and utensils are not being air dried or allowed to drain adequately after sanitizing. Food containers were being stacked while still wet. Allow containers to peroperly air dry before stacking them.
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 issuesOfficial record from Cincinnati Health Department, Mar 25, 2026 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 26, 2025
Approved - Violations Abated
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Nov 26, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 19, 2025
Not In Compliance
4 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Hand sink next to three comp sink not maintained in good repair. Person in charge has contacted plumber for repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 2.4(C)(16)Employee health and hygiene
Official wording
2.4(C)(16) - I. Employee Health - Person in Charge - Duties
Inspector’s notes
Food employees and conditional employees are not informed in a verifiable manner of their responsibilities to report to the person in charge, information about their health as it relates to diseases transmissible through food. Was not able to verify employee health reporting paperwork, emailing paperwork for employees to sign and keep on file.
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 issuesnotedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance
Inspector’s notes
Access to handwashing facility blocked. Observed donut holder stored in front of hand sink. Spoke with person in charge about keeping handwashing sinks open and available for employees to use.
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.
More about handwashing problemsnotedCode 4.1(Z)Food temperature
Official wording
4.1(Z) - Temperature Measuring Device - Functionality
Inspector’s notes
Temperature measuring devices are missing, not correctly placed, not readable, or of improper design. Observed a couple of reach in coolers that needed thermometers inside of them. Keep thermometers inside food prep 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 temperatureOfficial record from Cincinnati Health Department, Nov 19, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
May 13, 2025
Approved - Minor Violations
6 recorded violations
notedCode 5.1(S)(2)Water, plumbing, and sewage
Official wording
5.1(S)(2) - Plumbing System- Maintained in Good Repair
Inspector’s notes
Plumbing system is not maintained in good repair. Observed leaking hand sinks only for next to 3-comp sink. Please have a certified plumber repair pipes.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsnotedCode 7.1(A)Chemicals
Official wording
7.1(A) - X. Chemical - Storage: Separation
Inspector’s notes
Poisonous/toxic materials are stored in a manner that could contaminate food, equipment, utensils, linens, or single-service or single-use articles. Observed a wiping cloth bucket stored on counter where contamination of food and equipment could occur. Informed PIC to keep sanitizer buckets down low where they cannot spill onto stuff.
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 unsafelynotedCode 5.1(C)(1)Handwashing
Official wording
5.1(C)(1) - III. Preventing Contamination by Hands - Handwashing facility - Installation
Inspector’s notes
Handwashing sink does not provide water at least 85° F. Observed hand sinks only for without running hot water next to 3-comp sink. Must be fixed so employees can wash hands after washing dishes.
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.
More about handwashing problemsnotedCode 3.2(M)(5)Cleaning and sanitizing
Official wording
3.2(M)(5) - Wiping cloths - use limitation
Inspector’s notes
Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles. Spoke with PIC about placing sanitizer buckets low or below areas that it could spill on.
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 problemsnotedCode 6.3(C)(1)Permits, training, and postings
Official wording
6.3(C)(1) - Employee Accommodation-Designated Areas
Inspector’s notes
Areas designated for employees to eat, drink, and use tobacco are located so that food, equipment, linens, and single-service and single-use articles are not protected from contamination. Observed drinks not stored in their designated storage area.
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 issuesnotedCode 3.2(K)Equipment and utensils
Official wording
3.2(K) - In-use utensils - between-use storage
Inspector’s notes
In-use utensils are improperly stored. Observed ice scoops stored within ice buckets, spoke with PIC about keeping scoops in a clean dry location not inside the ice.
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 issuesOfficial record from Cincinnati Health Department, May 13, 2025 · Original Source
COMPLAINT - COMPLAINT
Feb 24, 2025
Approved - No Violations
0 recorded violations
No violations recorded in this inspection.
Official record from Cincinnati Health Department, Feb 24, 2025 · Original Source
ROUTINE - STANDARD INSPECTION
Nov 14, 2024
Approved - Minor Violations
1 recorded violation
notedCode 3.2(C)(8)Contamination
Official wording
3.2(C)(8) - VII. Protection from Contamination - Protection from Contamination
Inspector’s notes
Food is stored unwrapped or in uncovered containers. Slices of cheese stored in uncovered container in walk-in cooler. Operator covered up cheese.
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 contaminationOfficial record from Cincinnati Health Department, Nov 14, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Sep 6, 2024
Approved - Minor Violations
4 recorded violations
notedCode 5.1(O)(2)Handwashing
Official wording
5.1(O)(2) - III. Preventing Contamination by Hands - Using handwashing facility
Inspector’s notes
Handwashing facility is being used for purposes other than handwashing. Sanitizer buckets were stored in hand washing sink by the ice cream scoop area of baskin robins. Had employees removed items in 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.
More about handwashing problemsnotedCode 5.1(O)(1)Handwashing
Official wording
5.1(O)(1) - III. Preventing Contamination by Hands - Using a handwashing facility
Inspector’s notes
Access to handwashing facility blocked. Hand wash sink was blocked with food storage cart. Had employees move the cart to the back since it was not in use.
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.
More about handwashing problemsnotedCode 3.2(D)Other
Official wording
3.2(D) - Food Storage containers
Inspector’s notes
Working containers of food are not properly labeled. Matcha and hot chocolate need to have identity labels on them if they are not easily identifiable by eye. These two containers were stored to the left of the drive through.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 5.1(L)(1)Handwashing
Official wording
5.1(L)(1) - III. Preventing Contamination by Hands - Handwashing facilities
Inspector’s notes
Handwashing facility is not located to allow convenient use by employees. Observed hand sink that is located very close to the oven next to the food prep area. Oven is placed in front of sink and to the right so it can be hard to access the sink for all people.
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.
More about handwashing problemsOfficial record from Cincinnati Health Department, Sep 6, 2024 · Original Source
ROUTINE - STANDARD INSPECTION
Apr 29, 2024
Not Abated
5 recorded violations
notedCode 3717-1-03.4(B)Other
Official wording
"3717-1-03.4(B) - Violation - TCS, slacking Food is being improperly slacked."
Inspector’s notes
"Observed frozen sausage thawing at room temperature. Thaw according to code: - under running water - in the cooler - microwave and hold at 135F or higher"
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3717-1-04.1(Y)Food temperature
Official wording
"3717-1-04.1(Y) - Violation - Temperature Measuring Devices Temperature measuring devices are missing, not correctly placed, not readable, or of improper design."
Inspector’s notes
"Observed a non functional equipment thermometer at the beverage dairy 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 temperaturenotedCode 3717-1-02.3(A)Contamination
Official wording
"3717-1-02.3(A) - Violation - Food contamination-eating Employees were eating, drinking or using tobacco in non-designated areas."
Inspector’s notes
"Observed employee personal food items stored on top of food items intended for sale. Store personal items away from / below food and food equipment."
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 contaminationnotedCode 3717-1-03.2(M)(5)Contamination
Official wording
"3717-1-03.2(M)(5) - Violation - Wiping cloth-use limitations Container of wiping cloth solution is stored on the floor or in a manner that allows for contamination of food, utensils, equipment, linens and single use articles."
Inspector’s notes
"Observed a sanitizing bucket stored on the floor. Keep the bucket at least six (6) inches above ground at all times - the contents are used on food contact surfaces."
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 contaminationnotedCode 3717-1-06.4(B)(1)Cleaning and sanitizing
Official wording
"3717-1-06.4(B)(1) - Violation - Facilities: Cleaning: Frequency The physical facilities are not cleaned as often as necessary to keep them clean."
Inspector’s notes
"Clean the floor perimeter throughout. Observed debris behind the ice cream freezer and storage racks."
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 problemsOfficial record from Cincinnati Health Department, Apr 29, 2024 · Original Source