Marquise Dunedin
Last inspected: Feb 12, 2026
95
Score
Inspectors have visited Marquise Dunedin seven times, with records going back to 2022. The newest entry in the record is dated Feb 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
When inspectors have written things up, “floor soiled/has accumulation of debris” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Dunedin restaurant scores 75. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles of oil and liquid margarine on cooks line. Operator labeled at time of inspection **Corrected On-Site**
02D-01-5
95
Apr 25, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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. Operator touched bread with bare hands and placed bread on plate to serve. Operator placed back in the oven to reheat. **Warning**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (52F - Cold Holding); whipping cream (52F - Cold Holding); shredded cheese (56F - Cold Holding); Swiss cheese (53F - Cold Holding); ham (52F - Cold Holding); sausage (49F - Cold Holding); shredded cheese (52F - Cold Holding); butter (51F - Cold Holding); Canadian ham (51F - Cold Holding); ham (53F - Cold Holding); salmon (54F - Cold Holding); bacon (55F - Cold Holding); brie (55F - Cold Holding); cooked hashbrowns (63F - Cold Holding) blue cheese (52F - Cold Holding). See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the cookline. All food has been in the cooler overnight. Operator did not take temperatures of the food in this cooler today. None of these food items were prepared today per the operator. butter (52F - Cold Holding); whipping cream (52F - Cold Holding); shredded cheese (56F - Cold Holding); Swiss cheese (53F - Cold Holding); ham (52F - Cold Holding); sausage (49F - Cold Holding); shredded cheese (52F - Cold Holding); butter (51F - Cold Holding); Canadian ham (51F - Cold Holding); ham (53F - Cold Holding); salmon (54F - Cold Holding); bacon (55F - Cold Holding); brie (55F - Cold Holding); cooked hashbrowns (63F - Cold Holding) blue cheese (52F - Cold Holding) **Warning**
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. For one employee who washes dishes that has worked at establishment for less than 60 days. Inspector printed the employee health reporting agreement and the employee read and signed at the time of inspection. **Corrected On-Site** **Warning**
11-26-1
Basic - Hole in or other damage to wall. Hole in wall near handwash sink in the kitchen. **Warning**
36-24-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in the bar area. Operator refilled. Second test 100ppm. **Corrected On-Site** **Warning**
21-07-4
52
Dec 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 26, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation**
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Owls not inverted or protected from contamination. Food debris present.
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Dinnerware stored on shelving that has a build up of food crumbs.
24-06-4
78
Oct 4, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
12A-27-4
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 - Clean utensils or equipment stored on soiled surface. Dinnerware stored on surface with crumbs/ dried food debris. **Warning**
24-06-4
Basic - Equipment in poor repair. Prep unit and refrigerated unit no presently working. Operator working out of reach in cooler at entrance of the kitchen. **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage area **Warning**
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain foods removed from its origional container not marked with common name. **Warning**
02D-01-5
64
May 12, 2023
Food-Licensing Inspection
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); ham (46F - Cold Holding); shredded cheese (47F - Cold Holding); milk (46F - Cold Holding) see stop sale Priority: High Priority
03A-02-5
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. ham (47F - Cold Holding); ham (46F - Cold Holding); shredded cheese (47F - Cold Holding); milk (46F - Cold Holding) Priority: High Priority
01B-02-5
Intermediate - Observed: 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 Priority: Intermediat
11-26-1
Intermediate - Observed: 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 Priority: Intermediate
11-27-4
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham Priority: Intermediate
02C-02-5
Basic - Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic
23-24-4
Basic - Observed: Floor soiled/has accumulation of debris. Priority: Basic
36-73-4
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
21-12-4
47
Nov 16, 2022
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 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.
22-41-4
High Priority - Toxic substance/chemical improperly stored. Windex stored with clean dishes and creamers. Operator moved glass cleaner. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table Prep table in front of stove. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Discussed the need to keep hand wash sink stocked with paper towels.
31B-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in at the bottom portion of make table unit soiled
22-16-4
Basic - Floor soiled/has accumulation of debris. Floor soiled cook line prep area, storage area and under and behind equipment.
36-73-4
55
Frequently Asked Questions
When was Marquise Dunedin last inspected?
The most recent health inspection at Marquise Dunedin on file is from Feb 12, 2026. The public record contains seven inspections in total.
What is the most common violation at Marquise Dunedin?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Marquise Dunedin.
How does Marquise Dunedin compare to other restaurants in Dunedin?
Marquise Dunedin most recently scored 95 out of 100, which is higher than the Dunedin average of 75.
Has Marquise Dunedin's inspection record improved over time?
Yes. Recent inspections at Marquise Dunedin have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Marquise Dunedin 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 Marquise Dunedin inspected?
Based on the inspection history on file, Marquise Dunedin is inspected around two times per year on average.
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