New York City, NY - A health department inspection at Dunkin', Baskin Robbins on 07/30/2025 revealed multiple health code violations.
The establishment operates from 8347 Parsons Boulevard in Jamaica, a busy area of New York City known for its dining scene.
The inspection report notes: "10e. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical: not critical). 10b. Anti-siphonage or back-flow prevention device not prov." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. These federal guidelines guarantee that restaurants adhere to strict health requirements.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| ZIPCODE | 10458 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| GRADE DATE | 07/28/2025 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| BUILDING | 321 |
| Latitude | 40.862267907971 |
| STREET | EAST KINGSBRIDGE ROAD |
| Longitude | -73.893909214692 |
| BIN | 2016776 |
| CUISINE DESCRIPTION | Donuts |
| CAMIS | 50014878 |
| Census Tract | 039901 |
| NTA | BX05 |
| DBA | DUNKIN'; ' BASKIN ROBBINS |
| Council District | 15 |
| INSPECTION DATE | 07/28/2025 |
| SCORE | 19 |
| GRADE | Z |
| BBL | 2032930005 |
| Community Board | 207 |
| PHONE | 2039196337 |
| VIOLATION CODES | 02G; 02B; 06A |
| ALL VIOLATIONS | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 02B: Hot TCS food item not held at or above 140 °F. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. |
This inspection was conducted on July 30, 2025.
Chicago Department of Public Health
The following violations were found: 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 02B: Hot TCS food item not held at or above 140 °F. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
