Covered Bridge Family Rest
Last inspected: Apr 6, 2026
95
Score
Public records show eight inspections at Covered Bridge Family Rest stretching back to 2022. On Apr 6, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to seven violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Among Dunedin restaurants, the typical score is 74; Covered Bridge Family Rest is comfortably above that bar. The inspection history reads as standard for a restaurant of this size.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved. **Warning** - From follow-up inspection 2026-04-06: **Time Extended**
14-09-4
95
Apr 3, 2026
Routine - Food
9 critical violations. 4 major violations. 8 minor violations.
View 21 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched dirty dishes and placed on gloves no hand wash. **Warning**
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds. **Warning**
12A-17-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employeee touched salad greens with bare hands when moving them to customer plate. Had employee dispose of greens and clean and sanitized dish **Warning**
09-01-4
High Priority - Live, small flying insects found 2 live flies in kitchen **Warning**
35A-02-7
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched dirty dishes and placed on gloves no hand wash. **Warning**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Packaged salmon defrosted in bag. Bag stated to remove from packaging. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Alfredo sauce, marinara sauce cooled improperly. Butter stored unrefridgerated was not at 41 degrees. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter removed from cooler at 7am temped at 70 degrees at 9:05 see stop sale **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara and Alfredo Sauce cooked at 6am and when temped at 9 it was 85 degrees. **Warning**
03D-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. **Warning**
12A-03-4
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. Emailed operator form HR 5030-104 **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handwash sink in kitchen **Warning**
31A-09-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Educated employee on big six and emailed them form HR 5030-100 **Warning**
11-07-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven in has accumulation of debris, **Warning**
22-08-4
Basic - 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. 2lbs of salmon thawed in vacuum packaging which instructed operator to remove item from packaging **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen grooved. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on soda machine in waitstation. Operator moved beverage. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee headphones stored on top of dish in kitchen. Operator removed headphones and cleaned and sanitized dish. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee in kitchen needed beard guard. **Warning**
13-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep tables in kitchen. Operator removed knives. **Corrected On-Site** **Warning**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of sauces and oil not labeled in kitchen. **Warning**
02D-01-5
12
Aug 22, 2025
Food-Licensing Inspection
No violations found.
100
Aug 12, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - 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 https://www2.myfloridalicense.com/hotels-restaurants/ plan review needed **Warning**
50-08-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous owner present at time of inspection, display cases added, bag in box soda in kitchen. **Warning**
51-16-7
78
Aug 9, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Oct 27, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage gravy (51F - Cold Holding). Held in a bowl over the rim of refrigerated make table. Bowl of sausage gravy was placed in lower section of make table to cool. Sausage gravy was over the rim of the unit for less than 4 hours. **Corrective Action Taken**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from the original container not labeled with common name.
02D-01-5
82
Apr 7, 2023
Routine - Food
3 critical violations. 5 major violations. 8 minor violations.
View 16 violations
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. Sanitizer bucket empty. Operator switched out for a new bucket. **Corrected On-Site** **Warning**
22-41-4
High Priority - Operator failed to notify the division after sustaining damage from a fire. **Warning**
51-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over bread in walk in cooler. Operator moved bacon to gain compliance. **Corrected On-Site** **Warning**
08A-05-6
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. Operator has information but does not have needed items for clean up **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Prep tables on both cook line and prep areas have a heavy build up of grease and food debris. Cutting boards soiled on cook line. Wooden cutting board soil and grease build up Containers holding food on cook line have a build up of grease and food debris. Upper shelf containing bread **Warning**
22-02-4
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. Operator has Employee Agreement but has not yet received signatures from staff. **Warning**
11-26-1
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Paint stored in dry storage. Discussed the need to remove unnecessary chemicals from dry storage. **Warning**
41-04-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine being used with empty detergent bucket. Operator replaced detergent bucket **Corrected On-Site** **Warning**
16-59-1
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled food container. Discussed the importance of storing utensils in clean containers **Repeat Violation** **Warning**
24-06-4
Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage areas to include walk in cooler Walls and window sills soiled. **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave ovens x3 soiled with grease and food debris. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of microwaves soiled Shelves of walk in cooler soiled Exterior of fixed equipment soiled with grease build up. Exterior of frying pan has a heavy accumulation of grease and soot. Upper shelving holding clean pans and utensils Exterior and handles of coolers Lower shelf holding pots and pans on cook line **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler near back door soiled. **Warning**
22-16-4
Basic - Reuse of single-service or single-use articles. Water bottles being reused to hold water used for food on grill. **Warning**
25-32-4
Basic - Wood food-contact surface not properly sealed. Wooden cutting board not sealed **Warning**
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Foods removed from the original container and placed in squeeze bottles are not labeled with most common name. Discussed with operator the need to label all food remove myths original container. **Warning**
02D-01-5
26
Dec 16, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket 200+ behind front counter, corrected to 50ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 50F cold hold. Ham was sitting in pan over pans of make table. Operator moved ham to cooler. Ham was out less than 4 hours **Corrected On-Site**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli meat in lower portion of make table **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, car keys and sunglasses stored in food prep area **Repeat Violation**
40-06-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in container with pencil. Some utensils soiled.
24-06-4
61
Frequently Asked Questions
When was Covered Bridge Family Rest last inspected?
The most recent health inspection at Covered Bridge Family Rest on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Covered Bridge Family Rest?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Covered Bridge Family Rest.
How does Covered Bridge Family Rest compare to other restaurants in Dunedin?
Covered Bridge Family Rest most recently scored 95 out of 100, which is higher than the Dunedin average of 74.
Has Covered Bridge Family Rest's inspection record improved over time?
No. Recent inspections at Covered Bridge Family Rest have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Covered Bridge Family Rest 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 Covered Bridge Family Rest inspected?
Based on the inspection history on file, Covered Bridge Family Rest is inspected around two times per year on average.
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