Fenway Hotel
Last inspected: Apr 16, 2026
37
Score
The health department has logged 11 inspections at Fenway Hotel, the earliest from 2022. On Apr 16, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around five violations to closer to 11 violations per visit.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
Fenway Hotel's latest score of 37 falls below the Dunedin average of 75. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
3
Major latest
8
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 14lbs of hot fudge topping, 6lb of sauerkraut
01B-01-4
High Priority - Food with mold-like growth. See stop sale. 16oz of strawberries molded 12 oz of Blueberries molded.
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used to store spray sanitizer. Operator removed sanitizer. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for sink and service sanitizer. **Repeat Violation**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line. **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. 2 cans of hot fudge topping and 1 can of sauerkraut not separated from undamaged cans. Spoiled strawberries and blueberries in walk in cooler. Not separate from unspoiled product. See stop sale
08B-20-4
Basic - 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 uncovered cup in dry storage area.
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charges above food and in containers in dry storage area near kitchen. Operator moved items. **Corrected On-Site**
40-06-5
Basic - Food storage container/container lid cracked or broken. Broken and cracked containers in ware washing area.
14-38-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler by cook line rusted
14-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area,
24-08-4
37
Dec 18, 2025
Routine - Food
2 critical violations. 8 major violations. 5 minor violations.
View 15 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. Ran the chlorine dish machine in the bar a few times and the chlorine sanitizer tested at 0 PPM. Discussed with the chef on duty.
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer of dish machine in downstairs bar testing at 0 PPM. Bar glasses will be sent to kitchen to be sanitized until machine is serviced.
22-49-4
Intermediate - Handwash sink not accessible for employee use at all times. Tilt skillets water hook/hose hanging from hand sink water faucet on cook line. Item moved to allow access to hand sink. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles soiled in bar. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to five door reach in deli cooler on cook line in dinning room. Roll of paper towels stocked. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Missing at hand sink at the end of cook line next to tilt skillet.
31B-03-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser batteries dead at hand sink next to mixer across the cook line. Batteries were changed and dispenser is now dispensing soap. **Corrected On-Site**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles of light yellow and orange liquid substance hanging from chemical rack next to dish machine. Chef labeled as degreaser and provided mix. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand sink across from walk in cooler on cook line. The water was shut off due to faucet leaking, the chef turn the water back on..
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled of black mold like substance. **Repeat Violation**
22-20-5
Basic - Water leaking from pipe and/or faucet/handle. No hot water at hand sink due to hot water handle in disrepair and causing faucet to continuously leak. **Corrected On-Site**
29-11-4
Basic - Faucet/handle missing at plumbing fixture. No hot water at hand sink due to hot water handle in disrepair.
29-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.
14-09-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple insects trapped on sticky paper in control device. Manager removed sticky paper. **Corrected On-Site**
35A-06-4
26
Jun 2, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at downstairs bar.
22-02-4
Intermediate - Reduced oxygen packaged/sous vide food lacking bold required information. Sous vide items in walk-in cooler missing start time. Date is observed.
03G-06-5
Basic - Standing water in bottom of reach-in-cooler. Outside bar beer cooler.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
74
Mar 14, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale **Warning** - From follow-up inspection 2025-03-14: Stop sale issued for salmon in reduced oxygen packaging. **Time Extended**
01B-13-4
High Priority - - From initial inspection : High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale **Warning** - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging done on site only has date marked on package. No label stating to keep fish frozen until time of use on package. **Admin Complaint**
03G-05-5
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale **Warning** - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging in the walk in cooler half thawed in reduced oxygen packaging. See stop sale. **Admin Complaint**
03G-04-5
Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. **Warning** - From follow-up inspection 2025-03-14: Operator has purchased monitoring system but it is not installed yet. **Time Extended**
03G-19-5
Intermediate - - From initial inspection : Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2025-03-14: Operator is placing cooked salmon in reduced oxygen packaging on site and does nitrogen have an approved process waiver. They have submitted a HACCP plan, but it is not yet approved. **Admin Complaint**
03G-43-2
52
Jan 10, 2025
Routine - Food
4 critical violations. 4 major violations.
View 8 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
01B-14-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale **Warning**
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale **Warning**
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale **Warning**
03G-05-5
Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. **Warning**
03G-19-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. **Warning**
03G-09-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning**
03G-43-2
Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. **Warning**
03G-18-5
37
Apr 18, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-18: **Time Extended**
01C-03-4
90
Apr 15, 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. pico (57F - held on counter); egg mixture (56F - held on ice); tomato cut (50F - Cold Holding); green leafy vegetables (50F - Cold Holding); melon (56 F - Cold Holding); (56F - Cold Holding). Foods were placed on cook line less than 4 hours ago. Operator placed food into an alternate refrigerated unit **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies trapped on sticky paper in dry storage area. Operator removed the dead flies and disposed of them **Corrected On-Site**
35A-06-4
74
Sep 14, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
86
Sep 13, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet potato (46F - Cold Holding ); Beef (46F - Cold Holding); shredded cheese (46F - Cold Holding second temperature 46F cold hold); cut cherry tomatoes (46F - Cold Holding). Unable to correct on site with a second temperature, products not cooled in time. Operator placed foods in the freezer for cooling. **Warning**
03A-02-5
High Priority - Chlorine quat sanitizer in bucket not at proper minimum strength. 0ppm corrected to 200 ppm **Warning**
22-39-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line. **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and back pack stored on bottom shelf of prep table. **Corrected On-Site** **Warning**
40-06-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning**
03G-54-1
61
May 15, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Discussed and provided employee agreement
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 handout pertaining to vomit and diarrheal events
11-27-4
Basic - Food stored on floor. Food on floor in walk in cooler and in dry storage. Discussed the need to store food a minimum of 6" off the floor. **Repeat Violation**
08B-38-4
78
Dec 1, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 45F stored on the counter. Provided paperwork for time as a public health control.
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line and small cutting boards in rack. Discussed the need to replace or refinish cutting boards with deep grooves
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on wire rack with clean dishes. Operator moved beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Walk in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wet mop not stored in a manner to allow the mop to dry. At mop dink
42-01-4
67
Frequently Asked Questions
When was Fenway Hotel last inspected?
The most recent health inspection at Fenway Hotel on file is from Apr 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fenway Hotel?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Fenway Hotel.
How does Fenway Hotel compare to other restaurants in Dunedin?
Fenway Hotel most recently scored 37 out of 100, which is lower than the Dunedin average of 75.
Has Fenway Hotel's inspection record improved over time?
No. Recent inspections at Fenway Hotel have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Fenway Hotel 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 Fenway Hotel inspected?
Based on the inspection history on file, Fenway Hotel is inspected around three times per year on average.
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