New York City, NY - A scheduled inspection at Dunkin' on 07/30/2025 documented several health code infractions.
The restaurant is located at 3776 Junction Boulevard Queens Ny in New York City's Jackson Heights district, serving local residents and visitors.
According to inspection records: "10e. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical: not critical). 02g. Cold TCS food item held above 41 °f; smoked or process." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Temperature control violations pose immediate risks to public health and food safety Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring provides comprehensive guidance for preventing such violations.
The inspection identified violations related to pest control, an important area of food safety.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Food Code Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
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.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
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.
| Census Tract | 033000 |
| SCORE | 11 |
| PHONE | 7182312835 |
| RECORD DATE | 08/15/2025 |
| DBA | DUNKIN' |
| Community Board | 211 |
| STREET | BOSTON ROAD |
| ZIPCODE | 10467 |
| BIN | 2051379 |
| ACTION | Violations were cited in the following area(s). |
| BORO | Bronx |
| Longitude | -73.864998601074 |
| NTA | BX07 |
| CUISINE DESCRIPTION | Donuts |
| CAMIS | 41617404 |
| BBL | 2044350010 |
| INSPECTION DATE | 07/11/2025 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Latitude | 40.863596229165 |
| BUILDING | 2515 |
| GRADE | A |
| GRADE DATE | 07/11/2025 |
| Council District | 13 |
| VIOLATION CODES | 02G; 10F |
| 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. || 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. |
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. | 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit..
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.
