Bon Appetit Restaurant
Last inspected: Feb 27, 2026
86
Score
Going back to 2022, Bon Appetit Restaurant has 10 inspections in the public record. Bon Appetit Restaurant was last inspected on Feb 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to three violations before.
Looking across the full record, “quaternary ammonium sanitizer not” is the recurring theme, flagged three times.
Among Dunedin restaurants, the typical score is 75; Bon Appetit Restaurant is comfortably above that bar. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 27, 2026
Complaint Full
3 minor violations.
View 3 violations
Basic - Observed - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. - From follow-up inspection 2026-02-27: **Time Extended**
14-69-4
Basic - Observed - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler in kitchen has rust pitted to the surface. - From follow-up inspection 2026-02-27: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in kitchen - From follow-up inspection 2026-02-27: **Time Extended**
14-09-4
86
Feb 26, 2026
Complaint Full
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Observed: Roach excrement and/or droppings present. 13 roach droppings in dry storage by mustard container. Operator removed roach droppings and cleaned and sanitized areas. **Corrected On-Site** Priority: High Priority
35A-23-4
High Priority - Observed: Stop Sale issued due to adulteration of food product. 30lbs of grouper thawed in bag under water. Bag states to not thaw in bag. Priority: High Priority
01B-03-5
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. the following foods were brought out of refrigerator at 11am and moved to reach in cooler on cook line. 2lbs of tomatoes (50F - Cold Holding); 1lb of cut cooked potatoes (50F - Cold Holding); 3lbs of clams (51F - Cold holding) 1lb of shredded cheese (59F - Cold Holding) Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All foods moved to reach in cooler at 11am sliced tomatoes (50F - Cold Holding); cut cooked potatoes (50F - Cold Holding); butter (48F - Cold Holding); clams (51F - Cold Holding); longonsteen (47F - Cold Holding); shredded cheese (59F - Cold Holding); octopus (48F - Cold Holding) Priority: High Priority
03A-02-5
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with debris Priority: Intermediate
22-02-4
Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in kitchen Priority: Basic
24-05-4
Basic - Observed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 30lbs of grouper thawed in bag under water. Bag states to not thaw in bag. Priority: Basic
06-09-1
Basic - Observed: Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in kitchen Priority: Basic
14-09-4
Basic - Observed: Dead roaches on premises. 1 dead roach on shelf in dry storage near mustard container. 1 dead roach sticking out from wall in dry storage. Operator removed roaches and cleaned and sanitized areas. **Corrected On-Site** Priority: Basic
35A-03-4
Basic - Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open cup of water in dishwasher station. Priority: Basic
12B-12-5
Basic - Observed: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and bracelets on the cook line. Priority: Basic
13-07-4
Basic - Observed: Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area. Priority: Basic
24-08-4
Basic - Observed: Food stored on floor. Frozen sausages stored in floor under shelf in walk in freezer. Operator moved sausages to proper area. **Corrected On-Site** Priority: Basic
08B-38-4
Basic - Observed: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Priority: Basic
14-69-4
Basic - Observed: Open dumpster lid. Lid open at dumpster operator closed dumpster lid. **Corrected On-Site** Priority: Basic
33-16-4
Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler in kitchen has rust pitted to the surface. Priority: Basic
14-33-4
Basic - Observed: Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and sauces unlabeled on cook line. Bottles on cook line have been labeled, **Corrected On-Site** Priority: Basic
02D-01-5
27
Dec 16, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Dented/rusted cans present. See stop sale. 2- 6 Lb 6 oz dented can of roasted red peppers. 1- 8 Lb dented can of Concord Grape Jelly.
01B-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink quaternary sanitizer testing at 0 PPM. Quaternary chemical dispenser not dispensing chemical through the line. Air bubbles observed in line. Discussed with chef on duty. Employee manually set up chlorine sanitizer testing at 50 PPM at three compartment sink. **Corrected On-Site** **Repeat Violation**
22-43-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test kit was previously wet and now dried and no longer usable.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on reach in deli coolers on cook line.
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed dates missing in some oyster tags. Discussed with chef on duty.
01C-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Hanging on wall near hand sink of kitchen entrance, multiple dead trapped insects in control device sticky liner. Chef removed item. **Corrected On-Site**
35A-06-4
Basic - Current Hotel and Restaurant license not displayed. Person in charge provided current printed license to be observed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on reach in deli coolers on cook line.
14-09-4
43
May 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water draining onto floor surface. Water draining onto floor from reach in flip top cooler next to dessert cooler. **Warning** - From follow-up inspection 2025-05-30: Contacted company to repair. Condensation drain for the cooler not connected properly. Slow drip observed at time of callback inspection. **Time Extended**
29-03-4
95
May 28, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Operator refilled sanitizer. Second test 200ppm **Corrected On-Site** **Warning**
22-43-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in warewashing area. Operator killed and discarded. Area has been sanitized. **Corrected On-Site** **Warning**
35A-05-4
Basic - Water draining onto floor surface. Water draining onto floor from reach in flip top cooler next to dessert cooler. **Warning**
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on the cookline not labeled. Discussed with chef. **Warning**
02D-01-5
67
Dec 10, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used for portions in dressings. **Corrected On-Site**
14-01-5
78
Jun 4, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (46F - Cold Holding); Pork (46F - Cold Holding operator placed foods I. Walk in cooler for quick cool.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Food stored on floor. Walk in cooler- buckets of onions stored on the floor. Chef relocated onions to be a minimum of 6" off the floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
74
Nov 8, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm corrected to 200ppm. Hot water was in use discussed that using such hot water alters the sanitizer level. **Corrected On-Site**
22-43-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Peeling paint on ceiling in dish east area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Mold like eubstance on ceiling around vents **Repeat Violation**
36-34-5
Basic - Food stored on floor. Bucket of onions stored on the floor of walk in cooler. Operator removed onions to be a minimum of 6" off the floor **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed opened employee beverage from cooler. **Corrected On-Site**
12B-13-4
Basic - Utility lines are unnecessarily exposed. **Repeat Violation**
36-04-5
67
Jun 15, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
78
Dec 6, 2022
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning** Priority: High Priority
50-08-7
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cheese and washed vegetables. Operator rearranged cooler for compliance **Corrected On-Site** **Warning** Priority: High Priority
08A-05-6
Basic - Observed: Food storage container/container lid cracked or broken. Wooden paddle in disrepair Cracked lid on food container. Discussed the Importance of replacing equipment as needed. **Warning** Priority: Basic
14-38-4
70
Frequently Asked Questions
When was Bon Appetit Restaurant last inspected?
The most recent health inspection at Bon Appetit Restaurant on file is from Feb 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Bon Appetit Restaurant?
Across the inspection record, “quaternary ammonium sanitizer not” has been cited three times, more than any other issue at Bon Appetit Restaurant.
How does Bon Appetit Restaurant compare to other restaurants in Dunedin?
Bon Appetit Restaurant most recently scored 86 out of 100, which is higher than the Dunedin average of 75.
Has Bon Appetit Restaurant's inspection record improved over time?
No. Recent inspections at Bon Appetit Restaurant have averaged around 10 violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Bon Appetit Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bon Appetit Restaurant inspected?
Based on the inspection history on file, Bon Appetit Restaurant is inspected around three times per year on average.
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