DirtyFLRestaurant Inspection Data

CROWN AND BULL

With 9 documented inspections, CROWN AND BULL in DUNEDIN has achieved a 3.0/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

319 MAIN ST 5733

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 9 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 10890459

Follow-up Inspection Required

6 high, 6 int, 12 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of upstairs prep kitchen. Operator removed cardboard. Corrected On-Site
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of shelf in upstairs prep kitchen.
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom in kitchen.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line grooved.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. 1 damaged 6lb can of garbanzo beans and 1 damaged 5lb can of tomatoes stored next to undamaged cans.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in upstairs prep kitchen. Operator moved item. Employee beverage above reach in cooler on cook line. Operator moved item. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in upstairs prep kitchen. Employee phone above reach in cooler on cook line. Operator removed both phones. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on line not wearing hair restraint. Operator had employee place on hairnet. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor near ice machine in between exterior and interior bars.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked containers in ware washing area,
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in upstairs prep kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of various sauces unlabeled.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 6lb can of garbanzo beans 1 5lb can of tomatoes
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, placed personal items aside, placed on gloves to start work on line no hand wash, operator had employee wash hands. Corrected On-Site
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds. Operator explained to employee importance of handwashing.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat butter. Operator moved butter to different area.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2lbs Ranch measured at 48F operator stated it was in reach in cooler all day. Operator disposed of ranch.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch measured at 48F operator stated it was in reach in cooler all day. Operator disposed of ranch.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator form HR 5030-100
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda guns in exterior and interior bar soiled with debris.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee stored sanitizer bucket in handwashing sink. Operator removed bucket, Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lemon herb salmon, diver scallops, blue fin tuna, and black garlic scallops are served seared and undercooked. Not marked on menu.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips at location.
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees have expired food handler. Repeat Violation

6/18/2025· 10mo ago

Visit ID: 10718073

Met Inspection Standards

3 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Prep employee. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Large steaks. Corrected On-Site
  • 53B-14-5: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.

3/25/2025· 1y ago

Visit ID: 10758568

Met Inspection Standards

1 int, 1 basic

  • 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-03-25: Counted 215 at time of inspection **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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 operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac. - From follow-up inspection 2025-01-13: **Time Extended** - From follow-up inspection 2025-03-25: Observed steak, chicken, and short ribs in reduced oxygen packaging that were held for longer than 48 hours. See stop sale. Operator is to stop using reduced oxygen packaging and holding for longer than 48 hours until their HACCP plan is approved. HACCP plan has been received. **Time Extended**

1/13/2025· 1y 3mo ago

Visit ID: 10717586

Follow-up Inspection Required

1 int, 1 basic

  • 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. - From follow-up inspection 2025-01-13: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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 operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac. - From follow-up inspection 2025-01-13: **Time Extended**

11/12/2024· 1y 5mo ago

Visit ID: 8733756

Follow-up Inspection Required

2 int, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One employee.
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  • 01C-02-4:Intermediate - Establishment not maintaining mussel tags for 90 days. Tags not marked. Tags not in order.
  • 03G-50-1: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 operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac.

5/17/2024· 1y 11mo ago

Visit ID: 8673151

Met Inspection Standards
  • N/A:No Violations Were Observed

5/14/2024· 1y 11mo ago

Visit ID: 8672106

Follow-up Inspection Required

2 high

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint - From follow-up inspection 2024-05-14: Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 56F cold hold, cut tomatoes 45F cold hold, ham 47F cold hold, cheese 46F cold hold, cooked beef 45F cold hold, butter 46F cold hold. Operator iced down all foods in unit. All food is placed in unit when the restaurant opens at 10:30am. The food comes from the walk in cooler where temperatures are within safe parameterss **Admin Complaint*. **Admin Complaint **Corrective Action Taken** Admin Complaint - From follow-up inspection 2024-05-14: Cooked beef 51F cold hold, butter 46F cold hold, shredded. Here's 50F cold hold See Stop Salr Admin Complaint

5/13/2024· 1y 11mo ago

Visit ID: 8494497

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 56F cold hold, cut tomatoes 45F cold hold, ham 47F cold hold, cheese 46F cold hold, cooked beef 45F cold hold, butter 46F cold hold. Operator iced down all foods in unit. All food is placed in unit when the restaurant opens at 10:30am. The food comes from the walk in cooler where temperatures are within safe parameterss **Admin Complaint*. **Admin Complaint **Corrective Action Taken** Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to a squeeze bottle of oil. Operator moved chemical. Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Soiled pans stored in hand wash sink as you enter the kitchen. Employee moved soiled pans from hand wash sink Corrected On-Site Warning

9/7/2023· 2y 7mo ago

Visit ID: 8355357

Met Inspection Standards

1 high, 4 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 29-17-4:Basic - Waste line missing at soda gun holster. Soda guns missing waste line on both outside and inside bar
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Shelved in upstairs dry storage particle board in disrepair not sealed.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle containing water not labeled in upstairs kitchen. Operator labeled spray bottle. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 59F cold hold, second temp at 10:45am 43F cooling, raw ground beef 50F cold hold, second temperature at 10:45am 43F cooling, Sliced tomatoes 49F cold hold, second temperature at 10:45am 43F cooling. Raw beef 49F cold hold, second temperature 43F cooling. Unit was filled with food less than 4 hours ago, food was placed in walk in cooler to cool. Sliced ham 45F cold hold, second temperature at 10:45am 41F cold hold, sliced beef 45F cold hold, second temperature at 10:45am 41F cold hold. Corrected On-Site