Pete's Restaurant
Last inspected: Mar 25, 2026
74
Score
Across the available record, Pete's Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Mar 25, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Ready-to-eat” comes up most often, recorded two times in the inspection record.
Pete's Restaurant's latest score is in line with the Dunedin average of 75. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger over cooked soup. Items moved. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lemon soup date mark added. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Torn gaskets on two door reach in.
14-11-5
74
Aug 8, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sherry H and expired for Nick. **Warning** - From follow-up inspection 2025-08-08: **Time Extended**
53B-13-5
90
Jul 29, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage gravy (96F - Hot Holding) in steam table. Was cooked an hour ago. Operator reheated to 171F. **Corrected On-Site** **Warning**
03B-01-6
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. Sanitizer bucket was empty. Refilled sanitizer. Operator ran dish machine 2 more times and both readings were 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Triple sink 100ppm chlorine. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can in the ware washing area. Trash can was relocated. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sherry H and expired for Nick. **Warning**
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes without a hair restraint. Operator put on hair net. **Corrected On-Site** **Warning**
13-03-4
58
Feb 14, 2025
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
74
Nov 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Adequate Handwashing Facilities Supplied and Accessible
FL-10
95
May 9, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over or with unwashed produce. Ground beef stored with unwashed cabbage. Operator moved ground beef to gain compliance.
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45F cold hold. **Repeat Violation**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food that has been removed from its original container not labeled with common name **Repeat Violation**
02D-01-5
70
Oct 25, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding,second temperature 43F cooling); ham (47F - Cold Holding **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Food film stored on hand wash sink. Operator removed film **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs not identified on menu as containing raw ingredients **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator stated that food thawing on the counter is personal food for home. Food not identified as personal food
08B-49-4
Basic - Floors not maintained smooth and durable. Cook line **Repeat Violation**
36-11-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles used on cook line contain food removed from its original container and are not labeled with common name **Repeat Violation**
02D-01-5
61
Jun 5, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
47
Nov 21, 2022
Routine - Food
4 critical violations. 1 major violation. 2 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
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hoursBrown gravy made from drippings 47F cooling over night see stop sale
03D-01-5
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. Chlorine sanitizer 0ppm in dishwasher. Operator to utilize 3 compartment sink to sanitize dishes until dish washer can be repaired
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown gravy cooled over night 47F
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, potato salad
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board of prep table.
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored above single service items behind the front counter. Employee moved items **Corrected On-Site**
40-06-5
45
Frequently Asked Questions
When was Pete's Restaurant last inspected?
The most recent health inspection at Pete's Restaurant on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Pete's Restaurant?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Pete's Restaurant.
How does Pete's Restaurant compare to other restaurants in Dunedin?
Pete's Restaurant most recently scored 74 out of 100, which is about the same as the Dunedin average of 75.
Has Pete's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pete's Restaurant have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pete's Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pete's Restaurant inspected?
Based on the inspection history on file, Pete's Restaurant is inspected around three times per year on average.
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