The Black Pearl Restaurant
Last inspected: Mar 27, 2026
47
Score
The health department has logged nine inspections at The Black Pearl Restaurant, the earliest from 2022. Inspectors last stopped by on Mar 27, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to seven violations.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Restaurants in Dunedin average 74, so The Black Pearl Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair before grabbing hand slicer to begin food preparation. Operator had employee change gloves and wash hands. **Warning**
12A-25-4
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
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. Provided operator with form HR 5030-104. Operator printed and posted form. **Corrected On-Site** **Warning**
11-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. No Handwash sign in one of the restrooms. Provided operator with handwash sign which was posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted on shelves of reach in cooler. **Warning**
14-33-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved on cook line. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on dish drying area of three compartment sink. Operator moved beverage. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees on cook line not wearing beard guard. Operator had employees wear beard guard. **Corrected On-Site** **Warning**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting utensils in warewashing area. **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of oven. Operator moved tongs to proper area. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board. Operator removed cloth. **Corrected On-Site** **Warning**
21-04-4
47
Sep 10, 2025
Routine - Food
No violations found.
100
Jun 25, 2025
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. blue cheese (48F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler over night, not prepared today, no temperatures taken: blue cheese (48F - Cold Holding); orzo (44F - Cold Holding) second temp 43F. Operator added ice to orzo. See stop sale for blue cheese. Sitting above flip top: butter (51F - Cold Holding) sitting on counter for less than 4 hours. Operator relocated to the reach in cooler. Discussed using time as a public health control for butter. **Corrective Action Taken** **Warning**
03A-02-5
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. Grouper packaged on site today with no label. **Warning**
03G-05-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked pork, cut watermelon, blue cheese ROP on site held longer than 48 hours. **Warning**
01B-13-4
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. Operator is vacuum packaging cooked pork, cut watermelon, and cheddar cheese on site and holding for longer than 48 hours. **Warning**
03G-43-2
Intermediate - Food-contact surface soiled with food debris. Stained cutting board on flip top cooler. **Warning**
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed food in reduce oxygen packaging conducted on-site: grouper was vacuum packaged today. Pork over 48 hours, cheddar cheese over 48 hours, watermelon over 48 hours. **Warning**
03G-50-1
Basic - Dead roaches on premises. 1 dead roach on the floor on cookline. Operator discarded and sanitized area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes and preparing food with no hair restraints. **Repeat Violation** **Warning**
13-03-4
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. Cooked pork, cut watermelon, cheddar cheese. **Warning**
03G-54-1
35
Jan 15, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled with common name **Corrected On-Site**
02D-01-5
90
May 20, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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/. A plan review referral was provided on 12-19-23 and was provided again at 2/19/24. Application was submitted for plan review 4/26/24 **Repeat Violation** **Admin Complaint**
51-16-7
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Food in an unprotected holding unit in a customer/nonsecure area. 3 freezers holding food stored outside in an area that is not fully enclosed 2 freezers no locked. Freezers not shown on origin plans. **Repeat Violation** **Admin Complaint**
08B-63-4
Basic - Unnecessary items/unused equipment on the premises. Toaster oven tables chairs and prep table top. **Warning**
33-31-5
78
Feb 19, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held on the counter 67F. Discussed time as a public health control and provided form HR 5022090 and HR 5022100 via email. **Warning** - From follow-up inspection 2024-02-19: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 2 reach in freezers and a chest freezer stored behind building locked no plan reviewNo 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/. **Warning** - From follow-up inspection 2024-02-19: 1 Chest freezer and 2 chest freezers, 1 wire rack containing pans and single service stored outside in a room that is not fully enclosed **Admin Complaint**
51-16-7
78
Dec 19, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter held on the counter 67F. Discussed time as a public health control and provided form HR 5022090 and HR 5022100 via email. **Warning**
03A-02-5
Intermediate - 2 reach in freezers and a chest freezer stored behind building locked no plan reviewNo 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/. **Warning**
51-16-7
78
Jun 8, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
52
Dec 16, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. No reading of chlorine on dish machine. Operator will use 3 compartment sink for sanitizing until dishwasher is repaired.
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Riling of walk in cooler soiled with mold like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal food stored on clean sheet pans **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Discussed the need to label all foods removed from its original container.
02D-01-5
74
Frequently Asked Questions
When was The Black Pearl Restaurant last inspected?
The most recent health inspection at The Black Pearl Restaurant on file is from Mar 27, 2026. The public record contains nine inspections in total.
What is the most common violation at The Black Pearl Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Black Pearl Restaurant.
How does The Black Pearl Restaurant compare to other restaurants in Dunedin?
The Black Pearl Restaurant most recently scored 47 out of 100, which is lower than the Dunedin average of 74.
Has The Black Pearl Restaurant's inspection record improved over time?
No. Recent inspections at The Black Pearl Restaurant have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Black Pearl 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 The Black Pearl Restaurant inspected?
Based on the inspection history on file, The Black Pearl Restaurant is inspected around three times per year on average.
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