Brooklyn, NY — A Dunkin'/Baskin Robbins location at 1993 Atlantic Avenue in Brooklyn received a score of 32 during a health inspection conducted on February 18, 2026, resulting in a Grade C rating. Inspectors documented a critical violation related to adulterated or contaminated food, marking a significant departure from the establishment's previously consistent Grade A record.
Dunkin', 'Baskin Robbins restaurant inspection" width="400" height="225" loading="eager" decoding="async" class="article-featured-image">The inspection data was released by the New York City Department of Health and Mental Hygiene (DOHMH) on February 20, 2026.
What Inspectors Found
During the February 18 inspection, DOHMH inspectors identified one critical violation at the Atlantic Avenue location:
- Code 04H: Raw, cooked, or prepared food was found to be adulterated, contaminated, cross-contaminated, or not discarded in accordance with the establishment's HACCP (Hazard Analysis and Critical Control Points) plan.
This violation addresses fundamental food safety requirements related to how food is handled, stored, and maintained throughout the preparation process. A Code 04H citation indicates that inspectors observed conditions where food products may not have met safety standards for consumer consumption, whether due to contamination, improper handling, cross-contamination between food items, or failure to follow required food safety protocols.
No non-critical violations were documented during this inspection cycle.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework governing food service establishments in New York City. Under these regulations, food service operators are required to maintain conditions that prevent adulteration and contamination of food products at all stages of storage, preparation, and service.
The FDA Food Code, which serves as the basis for many local food safety regulations, defines adulterated food as any product that has been prepared, packed, or held under conditions that may render it injurious to health. HACCP plans are specifically designed to identify critical control points in food handling where contamination risks are highest, and establishments are required to follow these plans consistently.
A critical violation is one that DOHMH identifies as most likely to contribute to foodborne illness or food contamination. These violations carry greater weight in the scoring system and require prompt corrective action by the establishment.
Inspection History
The Grade C rating represents a notable change for this location, which had maintained Grade A scores across all four of its previous inspection cycles:
- Feb 18, 2026: Score 32 (Grade C)
- Mar 11, 2025: Score 7 (Grade A)
- Apr 19, 2024: Score 12 (Grade A)
- Apr 28, 2023: Score 3 (Grade A)
- Mar 16, 2022: Score 12 (Grade A)
The establishment's prior scores ranged from 3 to 12, all well within the Grade A threshold. The jump to a score of 32 represents the first time this location has received a grade below A in the available inspection record.
Under DOHMH procedures, restaurants that receive a Grade C on an initial inspection have the option to request a re-inspection. The grade posted at the establishment may reflect either the initial or re-inspection result, depending on which score is lower.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on violation point totals:
- Grade A: 0–13 points
- Grade B: 14–27 points
- Grade C: 28 or more points
Lower scores indicate fewer or less severe violations. Each violation carries a specific point value, with critical violations generally receiving higher point assignments than non-critical ones.
Restaurants are required to post their current grade where it is visible to the public. Consumers can verify any restaurant's inspection history through the DOHMH restaurant inspection database or by visiting NYCRestaurantInspections.com.
All inspection data referenced in this article is sourced from publicly available DOHMH records. Inspection results represent conditions observed at a specific point in time and may not reflect current conditions at the establishment.
More About This Restaurant
View the full inspection history for Dunkin', 'Baskin Robbins including all past inspections, violations, and grade changes.