Dunedin's Cricketers
Last inspected: Feb 4, 2026
20
Score
The health department has logged 14 inspections at Dunedin's Cricketers, the earliest from 2022. Dunedin's Cricketers was last inspected on Feb 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly three violations earlier in the record.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
Compared to other Dunedin restaurants (averaging 75), there's room to close the gap. The pattern in the record is worth a careful look.
14
Inspections
3
Critical latest
5
Major latest
13
Minor latest
Inspection History
Feb 4, 2026
Routine - Food
3 critical violations. 5 major violations. 13 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Employee insulin stored on top of and next to food meant for customers in reach in cooler,
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Metal container of Raw beef over ready to eat mixed vegetables in reach in freezer by front of cook line. Operator moved container. Raw burger over onion ring batter in walk In cooler. Raw chicken over container of onions in walk in cooler. Operator moved both raw products. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on hand wash sink near cook line.
41-10-4
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. Emailed operator form HR 5030-100
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. Emailed operator form HR 5030-104
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun on bar soiled with debris. Cutting boards on cook line and on prep station across from cook line soiled. Can opener blade soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Glass cleaner stored in handwashing sink. Operator removed cleaner from sink. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottles of unknown cleaner unlabeled hanging near rear door.
41-17-4
Basic - Food stored on floor. Boxes of salad dressing stored on floor of dry storage. Boxes of haddock and French fries stored on floor of walk in freezer.
08B-38-4
Basic - Ceiling tile missing. Ceiling tile missing above ice machine in wait station.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on top of ice machine. Operator inverted ice bucket. **Corrected On-Site**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and on prep tables in front of cook line has groove marks.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to deli slicer above clean dishes. Operator moved employee beverage. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on top of deli slicer in prep area. Informed employee who then moved it to dry storage next to vinegar.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of cans of beans in dry storage. Employee jacket stored on top of cans of beets.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups near soda machine in wait station.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep station in front of cook line.
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach in cooler next to food meant to be served to customers. Operator moved employee beverage **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Single service containers stored on floor of dry storage,
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table across from cook line and next to dry storage not stored in sanitizer.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth used on prep table across from cook line.
21-09-4
20
Apr 4, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has visible gaps of light leading to the outside. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor behind kitchen equipment on cookline. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
36-27-5
90
Apr 1, 2025
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 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. 0ppm chlorine. Dish machine was ran 3 times. Discontinue use of dish machine and use 3 compartment sink to sanitize dishes until working properly. Operator states technician is on the way out to fix the machine. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon fully thawed in reduced oxygen packaging that states to be removed prior to thawing. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler: raw chicken (48F - Cold Holding); shrimp (48F - Cold Holding); fish (44F - Cold Holding) cooler was accidentally left open and was noticed by inspector. Some food in the cooler was at proper temperature. Operator relocated to freezer for rapid chill. 3 door reach in cooler: ;mash potatoes (46F - Cold Holding); l chop (44F - Cold Holding); cut tomatoes (46F - Cold Holding) food was relocated to another cooler. All other food in 3 door cooler was at proper temperature. No food was prepared today. **Warning**
03A-02-5
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. Butter in server area. Operator added time. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in dish area. **Warning**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan via email. **Warning**
03F-10-5
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. Salmon fully thawed in reduced oxygen packaging that states to be removed prior to thawing. **Warning**
06-09-1
Basic - Dead roaches on premises. 1 dead roach at entrance of establishment. Operator discarded and sanitized. 1 dead roach in walk in cooler on the floor. Operator discarded and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has visible gaps of light leading to the outside. **Warning**
35B-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor behind kitchen equipment on cookline. **Warning**
36-27-5
37
Feb 3, 2025
Routine - Food
No violations found.
100
Dec 4, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 108f, reheat 176f, **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Food stored on floor. Food buckets on floor in walk in cooler. Food boxes on floor in walk in freezer.
08B-38-4
67
May 30, 2024
Complaint Partial
4 minor violations.
View 4 violations
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked wet.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Burgers thawing at room temperature. Operator placed beef in refrigerator. Meat still frozen.
06-01-5
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
Apr 26, 2024
Complaint Partial
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and then clean with no hand wash **Warning** - From follow-up inspection 2024-04-26: Dish washer went from touching soiled dishes to touching clean dishes no hand wash **Time Extended**
12A-13-4
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. No proof of employee training. **Admin Complaint** - From follow-up inspection 2024-04-26: **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-04-26: **Time Extended**
11-26-1
70
Apr 25, 2024
Complaint Partial
3 critical violations. 3 major violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and then clean with no hand wash **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touching raw chicken strips during the breading process went from breading raw chicken to clean utensils and cooked chicken no hand wash. Cook touched raw ground beef, wiped knife with wiping cloth, rinsed the knife in the 3 compartment sink and then changed gloves no hand wash and touched bread. **Warning**
12A-12-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife used on cook line was wiped off with a wiping cloth, rinsed in the 3 compartment sink and returned to use. **Warning**
22-45-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Tonya White.PIC **Admin Complaint**
53A-02-7
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. No proof of employee training. **Admin Complaint**
53B-01-5
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. **Warning**
11-26-1
47
Mar 25, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
74
Jan 24, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); potato salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (45F - Cold Holding); deli meat (46F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); potato salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (45F - Cold Holding); deli meat (46F - Cold Holding) Thermostat was turned down on unit. Stop Sale issued on TCS food cold holding. **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Patrick Fantasia PIC **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the Hands wash sink in server area. Operator replenished paper towels **Corrected On-Site** **Warning**
31B-02-4
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. **Warning**
53B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee removed employee beverages from prep table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Prep unit not holding proper temperature, thermostat was turned down and the temperature dropped from 50F to 45F during inspection. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor has an accumulation of food debris cook line, prep area and storage area including walk in cooler. Wall across from dish machine has an accumulation of dust and debris. **Warning**
36-73-4
Basic - Food stored on floor. 5 gallon buckets containing food stored on the floor of the walk in cooler, bag of potatoes stored on the floor by back door, Discussed the need to store all food a minimum of 6" off the floor. **Warning**
08B-38-4
45
Sep 26, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over RTE food. Eggs were moved to lower shelf. **Corrected On-Site**
08A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table near dish machine. Employee moved beverage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Buckets of food stored on walk in cooler floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment soiled with grease and food debris.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass front cooler on cook line.
22-16-4
70
Mar 22, 2023
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shepherds pie 44F cold hold. All other items in unit at proper temperature. Door had been open to arrange cooler.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in prep area soiled **Repeat Violation**
22-02-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food not labeled . Discussed the need to label all foods removed from its original container with its common nAme
02D-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
70
Mar 1, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. lamb (54-67F - Cooling) See stop sale
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. lamb (54-67F - Cooling)
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Salmon in ROP packaging thawed without removing from ROP packaging.
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
22-02-4
Basic - Floor not cleaned when the least amount of food is exposed. Cook line, prep area, storage area.
36-01-4
Basic - Food stored on floor. Onions on floor in walk in cooler. Operator moved onions to be 6" off the floor. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on counters. Discussed the need to store wiping cloths in sanitizer. **Repeat Violation**
21-12-4
47
Nov 21, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. **Corrected On-Site**
08A-20-5
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of chemical hanging below dish machine unlabeled. Operator labeled chemical **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Oper moved employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. One backpacks stored in dry storage hanging off wire rack in one pack pack stored on top of bag in the box beverages. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Stored food not covered. Turkey in beer cooler not covered **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp wiping cloths stored on prep table and cooks line. Discussed the need to store wiping cloths in a sanitizer solution
21-12-4
58
Frequently Asked Questions
When was Dunedin's Cricketers last inspected?
The most recent health inspection at Dunedin's Cricketers on file is from Feb 4, 2026. The public record contains 14 inspections in total.
What is the most common violation at Dunedin's Cricketers?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Dunedin's Cricketers.
How does Dunedin's Cricketers compare to other restaurants in Dunedin?
Dunedin's Cricketers most recently scored 20 out of 100, which is lower than the Dunedin average of 75.
Has Dunedin's Cricketers' inspection record improved over time?
No. Recent inspections at Dunedin's Cricketers have averaged around 11 violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Dunedin's Cricketers 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 Dunedin's Cricketers inspected?
Based on the inspection history on file, Dunedin's Cricketers is inspected around four times per year on average.
Nearby Restaurants