What is Dunkin Donuts & Baskin Robbins's health inspection score?

Dunkin Donuts & Baskin Robbins has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Dunkin Donuts & Baskin Robbins last inspected?

Dunkin Donuts & Baskin Robbins was last inspected on August 14, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Dunkin Donuts & Baskin Robbins have?

Dunkin Donuts & Baskin Robbins has 32 total violations across 6 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Dunkin Donuts & Baskin Robbins safe to eat at?

Dunkin Donuts & Baskin Robbins has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Dunkin Donuts & Baskin Robbins serve?

Dunkin Donuts & Baskin Robbins serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Dunkin Donuts & Baskin Robbins

Name: Dunkin Donuts & Baskin Robbins
Address: 448 E 87TH ST, Chicago, 60619
Rating: 65

448 E 87TH ST, Chicago

Last inspected 7mo ago

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0Fair

American•Chicago

Ranked #995 of 1000 in ChicagoBetter than 17% of american restaurants

Declining

6 inspections

Last: Aug 14, 2025

medium confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

8 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Cross-contamination

Raw and cooked foods not properly separated

Employee hygiene

Personal hygiene practices not followed

Facility condition

Building maintenance or structural issues

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-35

Final Score

Impact Breakdown

High Priority

-13 pts

Direct health hazards • 10 pts each

Intermediate

-4 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Freshness Penalty

-3 pts

Score reduced due to stale inspection data

Inspection Timeline

-16 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

448 E 87TH ST, Chicago, IL 60619

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Violation Timeline

Aug 2022

2 inspections

1 high priority

2 intermediate

3 basic

Aug

Apr 2023

1 inspections

1 intermediate

5 basic

Sep 2024

2 inspections

1 high priority

1 intermediate

8 basic

Sep

Aug 2025

1 inspections

2 high priority

1 intermediate

7 basic

Inspection History

6 records on file

4 Complaint1 Canvass Re-Inspection1 Complaint Re-Inspection

Aug 25

Complaint InspectionLatestPass w/ Conditions

2 High1 Med7 Basic

10 total

61/100inspection score

−39 pts

High Priority (2)

−20 pts

10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED ITEMS(SCRUBBER, SPRAYER, ETC) STORED INSIDE HAND WASHING SINK IN REAR PREP/ DISH WASHING AREA. INSTRUCTED MANAGER TO REMOVE ALL ITEMS FROM HAND WASHING SINK AND MAKE HAND WASHING SINK ACCESSIBLE FOR PROPER HAND WASHING. PRIORITY FOUNDATION 7-38-030(C)
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
OBSERVED NO SOAP AT HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE SOAP AT HAND WASHING SINK FOR PROPER HAND WASHING. PRIORITY FOUNDATION 7-38-030(C) CITATION ISSUED.

Intermediate (1)

−5 pts

37FOOD PROPERLY LABELED; ORIGINAL CONTAINER−5
OBSERVED BULK CONTAINERS NOT LABELED IN REAR PREP AREA. INSTRUCTED MANAGER TO LABEL ALL BULK CONTAINERS WITH COMMON NAME OF FOOD.

Basic (7)

−14 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED ICE AND FOOD ITEMS NOT COVERED IN FRONT PREP AREA. INSTRUCTED MANAGER TO COVER ALL ITEMS TO PROTECT FROM CONTAMINATION.
47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED MILK CRATES USED AS SHELVING IN STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE ADEQUATE SHELVING FOR STORAGE.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED FOOD DEBRIS ON INTERIOR AND EXTERIOR SURFACES OF COOKING EQUIPMENT, HOLDING UNITS, PREP TABLES, SHELVING UNITS, COOLERS, FREEZERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED DEBRIS ON GROUND BEHIND DUMPSTERS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED MISSING GROUT ON FLOOR TILES AND DAMAGED BASEBOARDS ALONG WALLS IN PREP AREA. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED DEBRIS AND SPILLS INSIDE FLOOR DRAINS AND ON FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED SEVERAL BACKPACKS STORED ON SHELVING UNITS NEXT TO FOOD AND SINGLE SERVICE ARTICLES IN REAR PREP/STORAGE AREA. INSTRUCTED MANAGER TO PROVIDE SEPARATE AREA FOR EMPLOYEE BELONGINGS OUTSIDE OF FOOD PREP AND STORAGE AREAS TO PREVENT CONTAMINATION.

Base deductions−39 pts

Sep 24

Canvass Re-Inspection InspectionPass

4 Basic

4 total

92/100inspection score

−8 pts

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
TONGS BEING STORED HANGING OFF THE HANDLE OF THE COOKING EQUIPMENT. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE WARMING/COOKING EQUIPMENT WITH FOOD CRUMBS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION.

Base deductions−8 pts

Sep 24

Complaint InspectionPass w/ Conditions

1 High1 Med4 Basic

6 total

77/100inspection score

−23 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 4 DRAWER PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 51.1F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (1)

−5 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 46.2F TO 48.8 IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS EGGS, CHEESE, CREAM CHEESE, SAUSAGES( PORK AND TURKEY). MANAGER DISCARDED AND DENATURED A TOTAL 40LBS AT $150. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

Basic (4)

−8 pts

43IN-USE UTENSILS: PROPERLY STORED−2
TONGS BEING STORED HANGING OFF THE HANDLE OF THE COOKING EQUIPMENT. INSTRUCTED TO STORE IN A CLEAN BIN/CONTAINER. MAINTAIN SAME.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
THE WARMING/COOKING EQUIPMENT WITH FOOD CRUMBS AND DIRT. INSTRUCTED TO CLEAN AND MAINTAIN EQUIPMENT.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
THE INTERIOR OF THE FLOOR DRAINS AND FLOORS IN THE CORNERS AND UNDER/AROUND THE HEAVY EQUIPMENT WITH DIRT, FOOD AND DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
THE VENTILATION ABOVE THE COOKING EQUIPMENT WITH DIRT AND DUST BUILD UP. INSTRUCTED TO CLEAN AND MAINTAIN VENTILATION.

Base deductions−23 pts

Apr 23

Complaint InspectionPass

1 Med5 Basic

6 total

85/100inspection score

−15 pts

Intermediate (1)

−5 pts

36THERMOMETERS PROVIDED & ACCURATE−5
OBSERVED NO AMBIENT AIR THERMOMETER OR TEMPERATURE GAUAGE INSIDE OR ON THE FOUR DOOR REFRIGERATION UNIT WHERE THE HOT FOODS ARE PREPARED, CONSPICUOUSLY POSTED TO MONITOR THE AMBIENT TEMPERATURE OF EQUIPMENT. INSTRUCTED TO EQUIP ALL REFRIGERATION UNITS WITH ACCURATE AND WORKING THERMOMETERS.

Basic (5)

−10 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
OBSERVED CROSSIANTS AND WAFFLE CONES NOT COVERED ON THE RACK AT THE REAR FOOD PREP/DISHWASHING AREA. INSTRUCTED TO COVER ALL FOOD ITEMS THAT ARE NOT BEING PREPARED, TO AVOID POSSIBLE CONTAMINATION.
40PERSONAL CLEANLINESS−2
OBSERVED TWO MALE FOOD HANDLERS WITHOUT HAIR RESTRAINTS IN THE FOOD PREP AREA. INSTRUCTED ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINTS WHILE IN THE FOOD PREP AREA AT ALL TIMES AND MAINTAIN.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
OBSERVED THE MICROWVAE AT THE REAR FOOD PREP/DISHWASHING AREA WITH FOOD SPLATTERS. INSTRUCTED TO CLEAN SAID EQUIPMENT AND MAINTAIN.
54GARBAGE & REFUSE PROPERLY DISPOSED; FACILITIES MAINTAINED−2
OBSERVED BOTH LIDS ON THE OUTDOOR GARBAGE RECEPTACLE WITH HOLES ON THEM. INSTRUCTED TO REPLACE SAID LIDS, IN ORDER TO KEEP THE RECEPTACLES INACCESSIBLE TO PEST AND MAINTAIN.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
OBSERVED THE VENTILATION SYSTEM NOT WORKING IN BOTH OF THE TOILETM ROOMS ON SITE. INSTRUCTED TO REPAIR AND MAINTAIN SAID VENTILATION SYSTEMS.

Base deductions−15 pts

Aug 22

Complaint Re-Inspection InspectionPass

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERELY TORN AN DIRTY GASKETS ON 4 DRAWER PREP COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN

Base deductions−2 pts

Aug 22

Complaint InspectionFail

1 High2 Med2 Basic

5 total

76/100inspection score

−24 pts

High Priority (1)

−10 pts

33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
OBSERVED 4 DRAWER PREP COOLER NOT MAINTAINING PROPER TEMPERATURE 47.6F. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN COOLER AT 41F OR BELOW. PREP COOLER IS TAGGED HELD FOR INSPECTION AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. PRIORITY 7-38-005 CITATION ISSUED.

Intermediate (2)

−10 pts

22PROPER COLD HOLDING TEMPERATURES−5
OBSERVED TCS FOODS HELD AT IMPROPER INTERNAL TEMPERATURES RANGING FROM 50.2 TO 48.5 IN THE FRONT PREP COLD HOLDING UNIT, SUCH AS EGGS, CHEESE, CREAM CHEESE, SAUSAGES( PORK AND TURKEY). MANAGER DISCARDED AND DENATURED A TOTAL 40LBS AT $700. ALL COLD TCS FOOD MUST MAINTAIN 41F OR BELOW . PRIORITY VIOLATION. CITATION ISSUED 7-38-005.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
OBSERVED 15-20 FLYING INSECTS LANDING ON DONUTS AND ON WALL BEHIND DONUT RACKS. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY FOR SERVICE AND DISCARD DONUTS. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED

Basic (2)

−4 pts

47FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED−2
OBSERVED SEVERELY TORN AN DIRTY GASKETS ON 4 DRAWER PREP COOLER. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
OBSERVED FOOD DEBRIS AND CRUMBS ON FLOOR UNDERNEATH EQUIPMENT AND HEAVILY CONCENTRATED IN CORNERS. INSTRUCTED MANAGER TO DETAIL CLEAN ALL FLOORS FOCUSING ON CORNERS.

Base deductions−24 pts

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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