The Kitchen in Dunedin
Last inspected: Dec 23, 2025
55
Score
Across the available record, The Kitchen in Dunedin has 14 inspections on file, the first dated 2022. The most recent visit was on Dec 23, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly four violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
Compared to other Dunedin restaurants (averaging 75), there's room to close the gap. On the whole, the file is mixed but not concerning.
14
Inspections
0
Critical latest
2
Major latest
8
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with debris, deli slicer soiled with food debris **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Surface of can opener blade rusted. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles throughout kitchen missing in dry storage. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and storage grooved, **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to margarine in wait station. Operator moved drink. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station above coffee machine. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Handle of reach in cooler damaged in disrepair. Insulation visible. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of butter on cookline not labeled. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage acoustic tiles. Not smooth and easily cleanable. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
36-37-5
55
Dec 22, 2025
Routine - Food
7 critical violations. 4 major violations. 14 minor violations.
View 25 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and then touched clean plates to serve food with. No hand wash. **Warning**
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands when changing gloves after moving container of dirty towels from hand wash sink or after cracking eggs. Only one hand sink inside the establishment for employees to use, located in back of kitchen in ware washing areas. **Warning**
12A-07-5
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. Employee moved dirty wash bucket from, hand wash sink. Did not wash hands before putting on new gloves and preparing food in deep fryer. **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork overreact to eat chicken and blue berries in reach in freezer in back of kitchen. Raw pork overreact cooked pork in reach in cooler in dry storage. **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese 2qts prepared October 4th 25 1 qt Alfredo sauce prepared 12 14 25 2 qts Hollandaise prepared 12 13 25 **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese prepared October 4th 25 Alfredo sauce prepared 12 14 25 Hollandaise prepared 12 13 25 **Warning**
01B-24-5
High Priority - Toxic substance/chemical improperly stored. Butane fuel stored in top of reach in cooler on cookline. Operator moved fuel from food contact surfaces. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage not date marked in reach in cooler on cookline soiled line. Operator said was prepared yesterday. **Warning**
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with debris, deli slicer soiled with food debris **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store bucket with dirty wiping cloths. Operator removed bucket from handwash sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surface of can opener blade rusted. **Warning**
22-31-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage acoustic tiles. Not smooth and easily cleanable. **Warning**
36-37-5
Basic - Ceiling tile missing. Ceiling tiles throughout kitchen missing in dry storage. **Warning**
36-36-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and storage grooved, **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to margarine in wait station. Operator moved drink. **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station above coffee machine. **Warning**
24-08-4
Basic - Equipment in poor repair. Handle of reach in cooler damaged in disrepair. Insulation visible. **Warning**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair. **Warning**
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline soiled with debris **Warning**
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler in wait station. Operator moved beverage. **Corrected On-Site** **Warning**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cookline and in dry storage rusted. **Warning**
14-33-4
Basic - Utensils in poor condition. Rubber spatulas on prep table melted. **Warning**
14-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths used on ware washing station. Operator removed dirty wiping cloths. **Corrected On-Site** **Warning**
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at waitstation measured at 0ppm. Operator corrected to 100ppm **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of butter on cookline not labeled. **Warning**
02D-01-5
12
Apr 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers. **Warning** - From follow-up inspection 2025-04-14: **Time Extended**
23-03-4
95
Apr 9, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hollandaise sauce prepared on 3/26/25. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Hollandaise sauce prepared on 3/26/25. **Warning**
01B-29-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw mix (67F - Cold Holding); cheesecake (71F - Cold Holding); mash potatoes (71F - Cold Holding); sour cream (71F - Cold Holding); cream cheese (70F - Cold Holding); lemon meringue (69F - Cold Holding); cut cabbage (68F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pepperjack (51F - Cold Holding) operator states that cheese has been sitting. 2 door cooler by back door: no temperatures taken since yesterday. No food prepared today. Employee stated at time of inspection that cooler was not working, food below stored in cooler: coleslaw mix (67F - Cold Holding); cheesecake (71F - Cold Holding); mash potatoes (71F - Cold Holding); sour cream (71F - Cold Holding); cream cheese (70F - Cold Holding); lemon meringue (69F - Cold Holding); cut cabbage (68F - Cold Holding) See stop sale. Flip top, sitting above fill line: pepperjack (51F - Cold Holding). See stop sale. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Employee restocked soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers. **Warning**
23-03-4
47
Dec 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler. - From follow-up inspection 2024-12-18: **Time Extended**
29-49-6
95
Dec 12, 2024
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. Ran three cycles 0 ppm. **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage tube stored over ready to eat items in stand up cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Next to dish washer.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler.
29-49-6
55
Apr 4, 2024
Routine - Food
No violations found.
100
Apr 3, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding) **Warning** - From follow-up inspection 2024-04-03: Chicken Soup 46F cold hold, chili 46F cold hold, Alfredo 46F cold hold, tomato sauce 45F cold hold. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding). See stop sale. sausage (51F - Cold Holding); lettuce (49F - Cold Holding); sliced tomato (49F - Cold Holding); sausage links (49F - Cold Holding). These foods wear double panned in make table not allowing unit to hold temperature. They were out of temperature for less than 4 hours. Operator placed foods in unit properly **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-04-03: Chicken Soup 46F cold hold, chili 46F cold hold, Alfredo 46F cold hold, tomato sauce 45F cold hold. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 1 employee involved in food preparation not wearing a hair restraint **Repeat Violation** **Warning** - From follow-up inspection 2024-04-03: **Time Extended**
13-03-4
70
Mar 25, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Oct 20, 2023
Routine - Food
3 critical violations. 1 minor violation.
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. 0ppm corrected to 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and beef roasts stored above cooked noodles. Operator rearranged the reach in to gain compliance. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 51F cold hold, second temperature 38F cold hold. Cooked sausage 53F cold hold, second temperature 44F cooling., second temperature 43F cooling. Cooked sausage was double stacked above the well of the prep table. **Corrected On-Site**
03A-02-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
61
Mar 8, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (46F - Cold Holding at 12:50 pm) second temperature 42F at 1:30pm; sausage (60F - Cold Holding)at 12:50pm second temperature 43F at 1:30pm; Plant Foods (43F - Cold Holding); Dairy (45F - Cold Holding)at 12:50pm second temperature 43F at 1:30pm, cut tomatoes 46F cold hold at 12:50pm, second temperature 42F cold hold@ 1:30pm.
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No soap or sanitizer running through dish machine. Operator to utilize 3 compartment sink.
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage with no lid no straw on prep table. Operator discarded employee beverage. **Corrected On-Site**
12B-07-4
64
Nov 22, 2022
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
36-73-4
95
Nov 18, 2022
Complaint Full
5 critical violations. 1 major violation. 3 minor violations.
View 9 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. Dish machine sanitizer 0ppm corrected to 50ppm, sanitizer was empty. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator touched soiled wiping cloth and equipment with gloves on went back to food prep no glove change and no hand wash. Operator touched soiled dishes in dish wash area did not wash hands before returning to food prep. Discussed the importance of proper hand washing , Discuss proper handwashing procedures**Repeat Violation** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Potatoes 46F cold hold Coleslaw 47F cold hold **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Potatoes 46F cold hold See Stop Sale Coleslaw 47F cold hold see Stop Sale Operator moved TCS foods to other side of refrigerated unit where temperature and foods where below 41F. Raw eggs 67F held on counter less than 4 hours. Discussed time as a public health control. Provided DBPR forms DBPR Form HR 5022-090 and DBPR Form HR 5022-100 via email. Cut tomatoes 50F held above the wells of the prep table less than 4 hours, operator moved the tomatoes inside the well. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Coleslaw no date operator stated it was made about a week ago **Warning**
01B-17-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw, cooked potatoes, cooked sausage. Operator was able to determine the prep date of cooked potatoes and sausage. Stop Sale issued on coleslaw **Corrected On-Site** **Repeat Violation** **Admin Complaint**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table at cook line. Operator removed beverage **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Under and behind fixed equipment. **Warning**
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Damp soiled wiping cloths stored on counter. Discussed the importance of storing wiping cloths in sanitizer between used **Warning**
21-12-4
37
Sep 22, 2022
Routine - Food
7 critical violations. 2 major violations. 7 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage Pattie's being cooled on prep table in dry storage in a deep pan 114F cooked at approximately 9:00-9:30am. Operator placed in shallow pan and placed in cooler to cool. **Corrective Action Taken**
03D-01-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled bucket holding chemicals, soiled handle of reach in cooler no hand wash.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg mixture stored over ham and cooked sausage in reach in cooler near cook line, raw eggs stored over cooked bacon in reach in cooler in dry storage. **Admin Complaint**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs held on counter 75F. ; Grits (79F - held on range no heat) **Repeat Violation**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grits (79F - held on range no heat) **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked grits 79F held on range no heat less than 4 hours. Oper placed
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Degreaser, dish soap and window cleaner stored on prep table near 3 compartment sink. Dried concentrated liquid observed on plate in front of spray bottle. Operator moved chemicals and washed, rinsed and sanitized all soiled plates **Repeat Violation**
41-10-4
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 forms DBPR Form HR 5022-090 and DBPR Form HR 5022-100. **Repeat Violation**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes,
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Plate used to dispense cooked potatoes. Discussed with operator the need to use a utensil with a handle to dispense food
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler near stove has soil accumulation. Discussed with operator the need to keep handles clean and free from debris.
23-24-4
Basic - Cloth used as a food-contact surface. White terry cloth wiping cloth used to line and cover pans of cooked sausage, cooked bacon, raw fish fillet and raw burger Pattie's.
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of soda and open bottle of water bot employee drinks stored on prep table next to food and utensils. **Repeat Violation**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Mold like growth on shelves of reach in cooler near stove. Discussed with operator the need to keep shelves free from soil and mold like growth.
22-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, corrected to 50ppm
21-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates not inverted or protected stored on back prep table. Soil residue observed. Operator removed plates to be washed rinsed and sanitized. **Corrective Action Taken**
24-05-4
20
Frequently Asked Questions
When was The Kitchen in Dunedin last inspected?
The most recent health inspection at The Kitchen in Dunedin on file is from Dec 23, 2025. The public record contains 14 inspections in total.
What is the most common violation at The Kitchen in Dunedin?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Kitchen in Dunedin.
How does The Kitchen in Dunedin compare to other restaurants in Dunedin?
The Kitchen in Dunedin most recently scored 55 out of 100, which is lower than the Dunedin average of 75.
Has The Kitchen in Dunedin's inspection record improved over time?
No. Recent inspections at The Kitchen in Dunedin have averaged around 12 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Kitchen in Dunedin 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 The Kitchen in Dunedin inspected?
Based on the inspection history on file, The Kitchen in Dunedin is inspected around four times per year on average.
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