A97.5

DUNKIN DONUTS #358644

4605 HYLAS LN, SUITE A, Huntersville, NC 28078

Restaurant · NC permit/State ID 20600110085

Latest gradeA (97.5)

Last inspectedOct 26, 2026

Inspections on record13

On record sinceApr 29, 2021

Score history

Apr 29, 2021Higher is betterOct 26, 2026

Inspections & violations

Oct 26, 2026 A 97.5 · 8 violations

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from personal cup behind counter near exposed food and utensils. CDI - Employee was advised to drink and store personal items in designated areas away from food, equipment, and utensils. -0 points-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near three compartment sink. CDI - Paper towels were provided. -0 points-

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed turkey sausage hot holding at 116F and hashbrowns hot holding at 124F. All other TCS foods were 135F or above. PIC has been advised to conduct frequent temperature checks of TCS foods. CDI - Items were reheated. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese stored above fill line in flip top cooler with a cold holding temperature of 55F. CDI - Volume of cheese in flip top cooler was lowered and excess cheese was moved to reach in cooler. PIC has been advised to never hold TCS foods above fill line in flip top cooler. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in walk in cooler. -0 points-

#43 · In-use utensils: properly stored −1

Repeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of cardboard box and without any covering or protection. -REPEAT- -1 point-

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food splash and debris on inner non-food contact surfaces of freezer with frozen hashbrowns and in gaskets of two milk coolers. Recommend higher frequency and more thorough cleaning. -0 points-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpsters. -0 points-

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Jun 1, 2026 A 99 · 3 violations

Inspector comments: PIC has been advised that after cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food, equipment and utensils may not be cloth dried, and equipment and utensils shall not be rinsed before air drying or use.

#43 · In-use utensils: properly stored −1

Corrected during inspectionRepeat violation

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine without any covering or protection. -REPEAT- -1 point-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed gaskets torn on two low boy coolers. PIC has replacement gaskets in establishment. -0 points-

#48 · Warewashing facilities: installed, maintained & used; test strips

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed water temperature during manual warewashing to be 100F. CDI - Hot water was added to three compartment sink to increase manual warewash temps. -0 points-

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Aug 19, 2025 A 98 · 4 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink near drive thru window. CDI - Paper towels were provided. -0 points-

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey sausage and sausage cold holding in flip top cooler at temperatures between 48F and 50F. Sausages were over-stacked in flip top cooler. CDI - Items were taken to walk in cooler to rapidly cool to 41F or less. PIC has been advised to only fill food to fill line and to conduct frequent temperature checks of TCS foods. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing a wrist watch. -0 points-

#43 · In-use utensils: properly stored −0.5

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored on top of ice machine without any covering or protection. -0.5 points-

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Feb 20, 2025 A 98 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee was hands then use clean hands to turn off faucet, no barrier. CDI.. EHS educated employee on hand washing. Employee washed hands again and used correct method

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI.. sink was cleaned out.

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles and shakers without labels.

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food being stored on floor in WIC, including bottled waters and sodas.

#49 · Non-food contact surfaces clean −0.5

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning.

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Jul 17, 2024 A 96 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hand and with clean hands turn faucets off. EHS educated PIC For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker on clean container ..EHS had PIC remove For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausage in steam well below 135F CDI..had employee to reheat. Final temp 170 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly pests in back of house

#40 · Personal cleanliness −0.5

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees without hair restraints.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes stacked wet

#56 · Meets ventilation & lighting requirements; designated areas used

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. Observed phone on prep table, Jar of pickles and personal soda in WIC mixed in with facility food.

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Jan 15, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Aug 2, 2023 A 99 · 3 violations

Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to drive-thru window. CDI: PIC provided paper towels.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of sink & surface cleaner stored on prep table next to ice machine. CDI: PIC moved bottle to approved location.

#55 · Physical facilities installed, maintained & clean

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Apr 26, 2023 A 98 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#43 · In-use utensils: properly stored −0.5

Corrected during inspection

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed stir spoons in 63F water. CDI- Removed.

#45 · Single-use & single-service articles: properly stored & used

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. Observed single service lids stored on the floor.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed upper plates of creamer machines in need of cleaning. Observed metal holder housing lids on need of cleaning.

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Oct 3, 2022 A 99.5 · details not yet loaded