Cafe Alfresco
Last inspected: Apr 20, 2026
67
Score
The health department has logged 12 inspections at Cafe Alfresco, the earliest from 2022. Cafe Alfresco was last inspected on Apr 20, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to three violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Dunedin restaurant, which scores around 74. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seasoned chicken stored above cooked potato's on a speed rack located in the exterior middle walk-in cooler. Discussed with chef who had items relocated. **Corrected On-Site**
08A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook-line with no hair restraints.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tong on cook line oven door. Tongs were relocated for proper storage.
10-20-4
Basic - Stored food not covered. Cooked potato's stored uncovered after cooling.
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in outer breezeway.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
67
Jan 30, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash before starting work. **Warning** - From follow-up inspection 2026-01-30: Employee placed raw chicken in container. Changed gloves and did not wash hands then moved to place containers of salmon and spaghetti in reach in cooler. **Admin Complaint**
12A-07-5
High Priority - - From initial inspection : High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed hands in soiled apron. Began work after no handwash. **Warning** - From follow-up inspection 2026-01-30: Employee rubbed hands on soiled apron, no hand wash before putting on in gloves and started working. **Admin Complaint**
12A-28-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach in cooler by bar. Raw chicken over calamari in reach in cooler on cookline. Operator removed chicken. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-30: Container of Raw steak on top of bags of creme anglaise. Operator moved steak to proper location. Container,of Raw tuna over ready to eat lettuce, operator moved container of tuna to proper location. Container of Raw chicken over ready to eat corn in reach in cooler. Operator moved container of raw chicken. Ready to eat spaghetti in same container as raw beef. Not packaged. Inspector issued stop sale to spaghetti **Admin Complaint** **Corrected On-Site**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired between may and August of 2025. **Warning** - From follow-up inspection 2026-01-30: Operator has no proof of employee training. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil stored on floor in dry storage area. Operator moved to proper area. Soda bag on floor in dry storage area. Operator moved to proper area. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-30: Salt stored on floor of dry storage. Operator moved to shelf. Oil on floor of dry storage across from walk in coolers.**Time Extended** **Admin Complaint**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at ware washing area **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
14-33-4
37
Nov 24, 2025
Routine - Food
4 critical violations. 4 major violations. 13 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash before starting work. **Warning**
12A-07-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee rubbed hands in soiled apron. Began work after no handwash. **Warning**
12A-28-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator remade, remeasured at 200. **Corrected On-Site** **Warning**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach in cooler by bar. Raw chicken over calamari in reach in cooler on cookline. Operator removed chicken. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's on menu, sesame salmon, sesame ahi tuna salad not notated as raw or undercooked. Operator added identification to all menus. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired between may and August of 2025. **Warning**
53B-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar. **Warning**
22-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole. **Warning**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep table on cook line. Operator removed **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks. **Corrected On-Site** **Warning**
24-08-4
Basic - Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked **Warning**
14-38-4
Basic - Food stored on floor. Fryer oil stored on floor in dry storage area. Operator moved to proper area. Soda bag on floor in dry storage area. Operator moved to proper area. **Corrected On-Site** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall at ware washing area **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep stations throughout cook line. Operator removed knives. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water temped at 85 degrees in pan on cook line, operator removed, **Corrected On-Site** **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in cook line. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted **Warning**
14-33-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in dry storage. **Warning**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade, remeasured at 200. **Corrected On-Site** **Warning**
21-08-4
19
May 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Danny, Javier, Reinardo, Cooper, Woodford, Sally and Jenny. **Warning** - From follow-up inspection 2025-05-30: **Time Extended**
53B-14-5
90
May 28, 2025
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. homemade tomato sauce (74F - Cooling) cooked at 11am. Operator unsure when the cooling process began. See stop sale. **Warning**
03D-01-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Renewed at time of inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade tomato sauce (74F - Cooling) cooked at 11am. Second walk in cooler: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced turkey (51F - Cold Holding); poached egg (50F - Cold Holding); sliced pork (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside in the middle of two walk in coolers: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced pork (51F - Cold Holding); poached egg (50F - Cold Holding); sliced ham (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding) confirmed with the chef that none of these food items were prepared today. No temperatures were taken. All other food that was prepared today was relocated to a different cooler. See stop sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (126F - Hot Holding); lasagna (90F - Hot Holding) operator began reheating both foods. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Danny, Javier, Reinardo, Cooper, Woodford, Sally and Jenny. **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
41
Dec 9, 2024
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
86
Mar 11, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink behind front counter. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line behind front counter has cutting board that are deeply grooved.
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
02D-01-5
82
Oct 27, 2023
Routine - Food
No violations found.
100
Oct 25, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. tuna raw (51F - Cold Holding); chicken salad (46F - Cold Holding); sliced tomato (46F - Cold Holding); hummus (46F - Cold Holding); deli meat (46F - Cold Holding); melon (47F - Cold Holding) rice (74F - held on counter); noodles (69F - held on counter). **Warning**
01B-01-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ppm 0 corrected to 50ppm Sanitizer empty, operator replaced empty sanitizer correction on site **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna raw (51F - Cold Holding); chicken salad (46F - Cold Holding); sliced tomato (46F - Cold Holding); hummus (46F - Cold Holding); deli meat (46F - Cold Holding); melon (47F - Cold Holding). rice (74F - held on counter); noodles (69F - held on counter) See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Repeat Violation** **Warning**
02B-01-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Food stored outside. Reachin Freezer stored outside in unprotected area. **Repeat Violation** **Warning**
08B-42-4
Basic - Food storage container/container lid cracked or broken. Insulated pan holding butter at server station cracked and broken. **Warning**
14-38-4
50
Jun 8, 2023
Routine - Food
1 major violation.
View 1 violation
Food Obtained from Approved Sources
FL-11
82
Jun 7, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. curry sauce (46F - Cold Holding); cooked potatoes (46F - Cold Holding); beef gravy (46F - Cold Holding),gumbo 46F cold hold, Marinara 46F cold hold green beans 46F cold hold, rice cooked 46F cold hold, lemon butter 46F cold hold, chutney46F cold hold, sliced tomatoes 46F cold hold, diced tomatoes 46F cold hold, pasta 46F cold hold. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. curry sauce (46F - Cold Holding); cooked potatoes (46F - Cold Holding); beef gravy (46F - Cold Holding) see stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee agreement **Warning**
11-26-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided hand out pertaining to vomit and diarrheal. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu as being raw **Warning**
02B-01-5
Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Rack with pans stored outside in unprotected area. Discussed the need to move food pans to an area inside the establishment **Repeat Violation** **Warning**
24-24-4
Basic - Food stored outside. Freezer stored outside in unprotected area. Operator emptied freezer and placed food in walk in freezer **Corrected On-Site** **Warning**
08B-42-4
50
Nov 14, 2022
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (46F - Cold Holding); cole slaw (46F - Cold Holding); shrimp (46F - Cold Holding); cut tomatoes (46F - Cold Holding); milk (46F - Cold Holding). Ambient air temperature is 40F. Employee stated he had the door open cleaning the walk in cooler. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ladies room used for employees and the public water temperature 80F. **Warning**
27-16-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Cloth used as a food-contact surface. Wiping cloth stored under sliced cheese. Operator removed the wiping cloth. **Corrected On-Site** **Warning**
21-05-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored on floor. Food stored on the floor in dry storage. Discussed with operator the need to store food a minimum of 6" off the ground **Warning**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line. Discussed the need to label all foods removed from its original container must be labeled with common name **Repeat Violation** **Warning**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dinnerware stored on wire rack not protected. Food debris present. Discussed with operator the need to protect dinner ware during storage **Warning**
24-05-4
45
Frequently Asked Questions
When was Cafe Alfresco last inspected?
The most recent health inspection at Cafe Alfresco on file is from Apr 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cafe Alfresco?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cafe Alfresco.
How does Cafe Alfresco compare to other restaurants in Dunedin?
Cafe Alfresco most recently scored 67 out of 100, which is lower than the Dunedin average of 74.
Has Cafe Alfresco's inspection record improved over time?
No. Recent inspections at Cafe Alfresco have averaged around 13 violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cafe Alfresco means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cafe Alfresco inspected?
Based on the inspection history on file, Cafe Alfresco is inspected around three times per year on average.
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