DUNDEE DINER
28089 HWY 27
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/14/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. In the dry storage area. **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
Food safety inspection conducted on 3/14/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/5/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 33-29-4:Basic - Grease receptacle lid open. Operator closed lid. **Corrected On-Site** **Warning**
- 36-24-5:Basic - Hole in or other damage to wall. In the dry storage area. **Repeat Violation** **Warning**
- 22-41-4: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 **Warning**
- 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Cook line raw chicken over raw fish in reach cooler. Operator placed raw chicken below raw fish. **Corrected On-Site** **Warning**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw shell eggs **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Repeat Violation** **Warning**
Food safety inspection conducted on 3/5/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 2/12/2025
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-24-5:Basic - Hole in or other damage to wall. In Kitchen area **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cook line raw chicken over raw fish. Employee removed raw chicken from over raw fish. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bowl and fork in hand washing sink on cook line and employee removed bowl and fork. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Repeat Violation**
Food safety inspection conducted on 2/12/2025 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 10/31/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Box of biscuits on the floor in walk-in cooler cooler and oil by the cook line. Operator removed from the floor. **Corrected On-Site**
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Operator closed lid **Corrected On-Site**
- 36-24-5:Basic - Hole in or other damage to wall. Across from ice machine
- 33-16-4:Basic - Open dumpster lid. Operator closed lid **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottle of bleach in hand washing sink. Operator removed. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by the three compartment sink water not on. Employee turned water on from underneath. Water tested at temperature. **Corrected On-Site**
Food safety inspection conducted on 10/31/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).