Dune Dog Restaurant
Last inspected: Apr 14, 2026
17
Score
Public records show 14 inspections at Dune Dog Restaurant stretching back to 2022. The newest entry in the record is dated Apr 14, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to five violations before.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
Dune Dog Restaurant's latest score of 17 falls below the Jupiter average of 79. The pattern in the record is worth a careful look.
14
Inspections
10
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 14, 2026
Complaint Full
10 critical violations. 2 major violations. 2 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line shredded cheese (49F - Cold Holding); potato salad (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 30 minutes, discussed cold holding requirements with operator, operator place ice bags on products. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F - Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F - Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F - Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
03D-06-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cut vegetables. In walk in coolerRaw fish stored directly over imitation Krab meat, discussed with operator who corrected storage of products. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cook line open package of raw breaded shrimp stored directly above uncovered container of cooked chicken wings, discussed with chef who corrected storage of products. **Corrected On-Site**
08A-02-6
High Priority - Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale. **Admin Complaint**
35A-02-7
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes did not washing hands before handling clean and sanitized dishes, discussed with operator who educated employee and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling menus and without washing hands handling clean plates of food and preparing customer drinks, discussed with operator who educated servers and washed Hands. **Corrected On-Site**
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F - Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink, discussed with operator who educated employees. **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle. **Corrected On-Site**
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards at cook like grooved and no longer cleanable, discussed with operator to repair or replace. **Repeat Violation**
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter interior soiled, discussed with operator to clean and sanitize unit.
22-16-4
17
Feb 27, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
30
Aug 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
82
Feb 15, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
58
Feb 14, 2025
Routine - Food
8 critical violations. 2 major violations. 2 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00 ;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale **Repeat Violation** **Admin Complaint**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted corn (90-130F - Hot Holding)on top of steam table at cook line; food not stored inside food containers and inside steam table; food out of temperature for approximately 2 hours; food placed on the stove to be reheated to 165 F; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw breaded fish placing inside fryer wiping hands on soiled towel and touching plates to plate other foods; Educated; employee washed hands **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked crab cakes and raw prime rib over cooked ribs in cooler at cook line; Raw burgers over marinara sauce in walk-in cooler at Advised operator to store properly **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw crab legs in chest freezer inside walk-in cooler- not commercially packaged; advised to store properly
08A-17-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee numerous times wiping gloved hands on soiled towels at cook line, touching clean utensils without washing hands and changing gloves ; Manager educated; employee washed hands; **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00 ;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding); raw fish (50F - Cold Holding); ribs (50F - Cold Holding); raw burgers (48F - Cold Holding); sliced cheese (60F - Cold Holding); raw shrimp (48F - Cold Holding) in cooler at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator placed food on TPHC until cooler is fixed **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (47-50F - Cooling)at 12:28 to 53 F at 1:05 since 10:30 ;at this rate food will not reach 41 F or below within 4 hours; food placed on ice; **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line **Repeat Violation**
22-02-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over soup buckets in walk-in cooler; advised to store properly **Repeat Violation**
08B-17-4
Basic - Food stored on floor. Buckets of soups on the floor by the stove at prep area; stored properly **Corrected On-Site** **Repeat Violation**
08B-38-4
22
Oct 30, 2024
Routine - Food
No violations found.
100
Oct 11, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse **Warning** - From follow-up inspection 2024-08-13: **Time Extended** - From follow-up inspection 2024-10-11: Still in the process of approved from plan review. Extension as per F.Sevilla **Time Extended**
51-16-7
90
Aug 13, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line **Warning** - From follow-up inspection 2024-08-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse **Warning** - From follow-up inspection 2024-08-13: **Time Extended**
51-16-7
82
Aug 12, 2024
Routine - Food
5 critical violations. 7 major violations. 3 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn on the cob (105-87F - Hot Holding);on top of food container at steam table; food out of temperature for approximately 1 hour; food moved to the stove to be reheated to 165 F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw (45-50F - Cooling)at 10:40 to 50 F at 11:12 since 9:00; in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; advised to place on ice; **Warning**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cut vegetables in cooler at cook line; Stored properly **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw shrimp in cooler at cook line Stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (43-68F - Cold Holding) outside by the kitchen entrance on the side parking lot; as per operator food removed from chest freezers in the adjacent building; food out of temperature for approximately 15 minutes; Food moved inside cooler; fish (47F - Cold Holding); burgers (47F - Cold Holding); hot dogs (46F - Cold Holding); potato salad (46F - Cold Holding); cooked ribs (45F - Cold Holding); At reach in cooler at cook line ; food not prepared or portioned today; food placed in ice; **Corrective Action Taken** **Warning**
03A-02-5
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. Reviewed and printed during inspection **Corrected On-Site** **Warning**
11-07-5
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. Printed during inspection **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line **Warning**
22-02-4
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/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse **Warning**
51-16-7
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. Emailed form **Warning**
11-26-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs dated 7/9 on the speed rack in walk-in cooler; as per operator food gets portioned and frozen the same day of cooking ; as per operator food removed from freezer yesterday; advised to date **Warning**
02C-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus boxes and vegetables over bread and cooked corn on the cob Advised to store properly **Warning**
08B-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line **Warning**
05-09-4
Basic - Food stored on floor- cut vegetables in walk-in cooler and BBQ sauce bucket in the kitchen Advised to store properly **Warning**
08B-38-4
20
Feb 21, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - cooked tomatoes at cook line; as per operator food on time since 10:00 am; time marked **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken bowl stored on top of raw fish; raw burgers over raw shrimp - all in unit at cook line; Advised operator to store properly
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment- between wall and cooler at cook line Removed **Corrected On-Site**
10-17-4
64
Sep 28, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures; **Warning** - From follow-up inspection 2023-09-28: Raw battered shrimp not commercially packaged stored above French fries not commercially packaged in reach in freezer at cook line Advised to store based on cooking temperatures; raw below ready to eat; **Admin Complaint**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed **Warning** - From follow-up inspection 2023-09-28: All screen doors open **Time Extended**
35B-05-4
74
Sep 27, 2023
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly at the prep station at the back of the kitchen **Warning**
35A-02-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. prime rib (49-50F - Cooling)at 1:25 to 49-50 F at 1:40 since 11:00 in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler to cool. **Corrective Action Taken** **Warning**
03D-06-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (50F - Cold Holding); burgers (52F - Cold Holding); fish (49F - Cold Holding); ; shrimp (49F - Cold Holding); hot dogs (49F - Cold Holding); in cooler at cook line ; as per operator foods not prepared or portioned today; foods brought out to set up cooler at 11:00; foods out of temperature for approximately 2 hours; educated in TPHC ; operator decided to bring new containers with foods from the walk-in place them in ice and moved all foods back in the walk-in to quickly chill; **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in cooler at cook line; stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures; **Warning**
08A-02-6
Intermediate - Clams tag removed from original container prior to container being emptied- operator found tag and placed with the food - in reach in cooler at prep station **Corrected On-Site** **Warning**
01C-10-4
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/ CFM Chris Caraballo **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. As per employee locked in a different room; no access ; **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date marking on cooked ribs; as per operator cooked on Monday 9/25/23 ; dated 9/27/23; removed date; **Corrected On-Site** **Warning**
02C-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units **Warning**
05-09-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed **Warning**
35B-05-4
26
Feb 8, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers and fresh clams over chowder - operator moved burgers and clams to different shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish - operator moved chicken to lower shelf.
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler - breaded swai (59F - Cooling) 2:10 cooling since 11:00 recheck 20 mins 58F. Operator moved to shallow pans - moved to chest freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-15-4
Basic - Unprotected ice machine in a customer/nonsecure area. Outside ice machines not secured - operator secured. **Corrected On-Site** **Repeat Violation**
08B-62-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Soufflé cup floating in melted butter - operator removed. **Corrected On-Site**
10-06-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Chili sitting out - moved to walk in cooler. **Corrected On-Site**
06-06-5
Basic - Food not stored at least 6 inches off of the floor. Walk in cooler - celery tubs on floor - operator moved to shelf. **Corrected On-Site**
08B-47-4
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. Operator opened packaged tuna. **Corrected On-Site**
06-09-1
Basic - Cardboard used to line nonfood-contact surface. Walk in floor dirty cardboard. **Repeat Violation**
14-45-4
50
Sep 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Dune Dog Restaurant last inspected?
The most recent health inspection at Dune Dog Restaurant on file is from Apr 14, 2026. The public record contains 14 inspections in total.
What is the most common violation at Dune Dog Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Dune Dog Restaurant.
How does Dune Dog Restaurant compare to other restaurants in Jupiter?
Dune Dog Restaurant most recently scored 17 out of 100, which is lower than the Jupiter average of 79.
Has Dune Dog Restaurant's inspection record improved over time?
No. Recent inspections at Dune Dog Restaurant have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Dune Dog Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Dune Dog Restaurant inspected?
Based on the inspection history on file, Dune Dog Restaurant is inspected around four times per year on average.
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