Dunkin #354811

4715 S Rural Rd, Tempe 85282

Food Establishment - Eating & Drinking · Permit FD-69301

Score based on 7 scored inspections on record, weighted toward recent visits (one-year half-life). How scoring works

County record last checked Sep 20, 2026.

Excellent

Tempe restaurant avg: 93

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Score over time

Score per routine inspection and re-inspection; dashed line marks the “Poor” threshold (60).

Inspection history7 on record

2026

May 26, 2026RoutinecleanA

Predefined Comment: No County legal action will result from this inspection.Reviewed and discussed: hot water temperatures at hand sinks and three compartment sink. Quat ammonia sanitizer concentrations at three compartment sink. Establishment has work orders for women's restroom soap dispenser. Recommend: deep clean oven vents. Reminder: all drain lines need to be 1 inch above floor drains. If installing new plumbing equipment; cold brew draft system; or moving walls will require a review with Maricopa County Environmental Services Department. Please contact us at 602.506.6824 email: envplanreview@maricopa.gov

2025

Nov 10, 2025Routine2 foundationall corrected on siteB

Predefined Comment: No County legal action will result from this inspection.

#10 — Adequate Handwashing Sinks, Properly Supplied and AccessiblePriority foundation6-301.12

Inspector's notes

Observed hand wash sink without hand drying provision available. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

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6-301.12 - Priority Foundation: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.

#40 — Personal CleanlinessPriority foundation2-302.11

Inspector's notes

Observed staff wearing fingernail polish handing exposed food without gloves. PIC instructed staff wearing fingernail polish; or wearing artificial nails to wear gloves when handling exposed foods. Corrective Action: Corrected at time of inspection.

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2-302.11 - Priority Foundation: Maintenance-Fingernails. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.

Jun 18, 2025Routine1 coreA

The PIC stated that there is a current work order to correct the gap at the walk in cooler door.Predefined Comment: No County legal action will result from this inspection.

#41 — Wiping Cloths; Properly Used and StoredCore3-304.14

Inspector's notes

Wiping cloths stored in soiled sanitizing solution in the food prep/make line area. Chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. Corrective Action: Correct prior to next routine inspection.

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3-304.14 - Core: Wiping Cloths, Use Limitation

2024

Dec 9, 2024RoutinecleanA

No County legal action will result from this inspection.

May 3, 2024Routine2 coreall corrected on siteA

No County legal action will result from this inspection.This establishment received a(n) A Grade and had 0 Priority, 0 Priority Foundation violations on this inspection. The inspection report was emailed.------On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal. If you are unsure whether your email address is accurate, you may: • Contact your inspector using the phone number or email on your last inspection report to review, or • Contact the Department using the email addresses below, o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food) o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants) o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets) o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review) If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.Signer: Tassandra Page,Award: A

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlCore3-501.15

Core-3-501.15 (B), C: Cooling Methods; Cooling containers. -- Wake up wrap setups (egg and cheese) were in a container on the top level of the make table at 51°F. Per person in charge (PIC), these had just ben assembled 15 to 20 minutes prior. These were placed in the walk-in refrigerator to rapidly cool to 41°F and had reached 45°F 20 minutes after being placed in the walk-in. --Cooling of recently prepared items and the use of the walk-in for cooling instead of the make table was discussed with the PIC. **For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Correct By: Corrected At Time Of Inspection

#41 — Wiping Cloths; Properly Used and StoredCore3-304.14

Core-3-304.14, C: Wiping Cloths, Use Limitation -- Wiping cloths were stored in solutions that were visibly cloudy with suspended soils and tested at less than 150ppm of quaternary ammonium sanitizer. New solutions were prepared. Correct By: Corrected At Time Of Inspection

2023

Sep 5, 2023Re-InspectioncleanA°

Upon re-inspection, all violations have been corrected.Emailed the inspection report.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: Re-Inspection,Signer: Keesha Yazzie

Aug 17, 2023Routine1 priority1 foundation1 coreB

This establishment received a(n) B Grade and had 1 Priority, 1 Priority Foundation violations on this inspection.Core-2-102.12(A), C: Certified Food Protection Manager----The PIC is not a certified food protection manager. Maricopa County requires all establishments that serve open food, which requires time/temperature control for food safety, to have at least one certified Food Protection Manager (CFPM) on staff. The Person in Charge shall be a CFPM and is required to be onsite during the hours of operation. This certificate must be visible or readily accessible and kept at the establishment for all inspections.-Second Consecutive ViolationA re-inspection is scheduled for 8-31-2023.Emailed the inspection report.No County legal action will result from this inspection.The Environmental Services Department will begin emailing permit card(s) and permit invoice(s) to permittees in the coming months. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.If you are unsure whether your email address is accurate, you may:• Contact your inspector using the phone number or email on your last inspection report to review, or• Contact the Department using the email addresses below,o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)Note: If you need to update your email address and/or other contact information, please submit an administrative change request form at the below websitehttps://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181 or call 602-506-6824.Award: B,Embargo Lbs: 12,Signer: Scarlett J.

#16 — Food-Contact Surfaces: Cleaned and SanitizedCore4-602.11

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.----Ice machine with brown residue along the ice plate area. Manager stated that machine would be cleaned. Ensure that equipment, food-contact surfaces, and utensils are clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection

#22 — Proper Cold Holding TemperaturesPriority3-501.16

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.----Butter, chorizo wraps, cream cheese filled mini bagels, cream cheese items, ham and swiss sandwiches-47-54F in the table top area of the make line unit to the right of the oven. Multiple packages of egg bites-91F on the oven in the prep area. PIC stated that all items had been in the make line for about 4 hours. Employee was unsure of exactly how long the egg bites had been on the oven. PIC discarded all items-see embargo form. Keep PHF/TCS foods in cold holding at 41F or below. Correct By: Corrected At Time Of Inspection

#33 — Proper Cooling Methods Used; Adequate Equipment for Temperature ControlPriority foundation4-301.11

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.----Table top area of the make line unit to the right of the oven with ambient temperature at 52F. PIC stated that the unit would be scheduled for repair. Ensure that cold holding equipment is able to maintain TCS foods at 41F or below. Correct By: Correct Prior To Reinspection

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Data from Maricopa County Environmental Services public records, last checked Sep 20, 2026. Grades marked with ° are computed equivalents for establishments not participating in the county's voluntary grading program. View official county records →