DirtyFLRestaurant Inspection Data

DUNEDIN CRICKETERS

Food safety records indicate DUNEDIN CRICKETERS in DUNEDIN has 10 inspections with a 2.6/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 10 reports on file

2634 Bayshore Boulevard
Florida, 34698
Pinellas County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

2/4/2026· 1mo ago

Visit ID: 10926457

Met Inspection Standards

3 high, 5 int, 13 basic

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing above ice machine in wait station.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on top of ice machine. Operator inverted ice bucket. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and on prep tables in front of cook line has groove marks.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to deli slicer above clean dishes. Operator moved employee beverage. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on top of deli slicer in prep area. Informed employee who then moved it to dry storage next to vinegar.
  • 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 backpack stored on top of cans of beans in dry storage. Employee jacket stored on top of cans of beets.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups near soda machine in wait station.
  • 08B-38-4:Basic - Food stored on floor. Boxes of salad dressing stored on floor of dry storage. Boxes of haddock and French fries stored on floor of walk in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep station in front of cook line.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach in cooler next to food meant to be served to customers. Operator moved employee beverage Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. Single service containers stored on floor of dry storage,
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table across from cook line and next to dry storage not stored in sanitizer.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth used on prep table across from cook line.
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee insulin stored on top of and next to food meant for customers in reach in cooler,
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Metal container of Raw beef over ready to eat mixed vegetables in reach in freezer by front of cook line. Operator moved container. Raw burger over onion ring batter in walk In cooler. Raw chicken over container of onions in walk in cooler. Operator moved both raw products. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on hand wash sink near cook line.
  • 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
  • 11-27-4: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. Emailed operator form HR 5030-104
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun on bar soiled with debris. Cutting boards on cook line and on prep station across from cook line soiled. Can opener blade soiled.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Glass cleaner stored in handwashing sink. Operator removed cleaner from sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottles of unknown cleaner unlabeled hanging near rear door.

4/4/2025· 11mo ago

Visit ID: 10811073

Met Inspection Standards

2 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has visible gaps of light leading to the outside. Warning - From follow-up inspection 2025-04-04: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor behind kitchen equipment on cookline. Warning - From follow-up inspection 2025-04-04: **Time Extended**

4/1/2025· 11mo ago

Visit ID: 10809893

Follow-up Inspection Required

4 high, 2 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed in reduced oxygen packaging that states to be removed prior to thawing. Warning
  • 35A-03-4:Basic - Dead roaches on premises. 1 dead roach at entrance of establishment. Operator discarded and sanitized. 1 dead roach in walk in cooler on the floor. Operator discarded and sanitized area. Corrected On-Site Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door has visible gaps of light leading to the outside. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor behind kitchen equipment on cookline. 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 chlorine. Dish machine was ran 3 times. Discontinue use of dish machine and use 3 compartment sink to sanitize dishes until working properly. Operator states technician is on the way out to fix the machine. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon fully thawed in reduced oxygen packaging that states to be removed prior to thawing. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler: raw chicken (48F - Cold Holding); shrimp (48F - Cold Holding); fish (44F - Cold Holding) cooler was accidentally left open and was noticed by inspector. Some food in the cooler was at proper temperature. Operator relocated to freezer for rapid chill. 3 door reach in cooler: ;mash potatoes (46F - Cold Holding); l chop (44F - Cold Holding); cut tomatoes (46F - Cold Holding) food was relocated to another cooler. All other food in 3 door cooler was at proper temperature. No food was prepared today. Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter in server area. Operator added time. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in dish area. 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. Provided operator with plan via email. Warning

2/3/2025· 1y 1mo ago

Visit ID: 10734489

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

12/4/2024· 1y 3mo ago

Visit ID: 8776356

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Food buckets on floor in walk in cooler. Food boxes on floor in walk in freezer.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 108f, reheat 176f, Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

5/30/2024· 1y 9mo ago

Visit ID: 8683114

Met Inspection Standards

4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked wet.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Burgers thawing at room temperature. Operator placed beef in refrigerator. Meat still frozen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.

4/26/2024· 1y 10mo ago

Visit ID: 8661591

Met Inspection Standards

1 high, 2 int

  • 12A-13-4:High Priority - - From initial inspection : 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. Dish washer touched soiled dishes and then clean with no hand wash Warning - From follow-up inspection 2024-04-26: Dish washer went from touching soiled dishes to touching clean dishes no hand wash **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. No proof of employee training. Admin Complaint - From follow-up inspection 2024-04-26: Admin Complaint
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning - From follow-up inspection 2024-04-26: **Time Extended**

4/25/2024· 1y 10mo ago

Visit ID: 8661037

Follow-up Inspection Required

3 high, 3 int

  • 12A-13-4: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. Dish washer touched soiled dishes and then clean with no hand wash Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touching raw chicken strips during the breading process went from breading raw chicken to clean utensils and cooked chicken no hand wash. Cook touched raw ground beef, wiped knife with wiping cloth, rinsed the knife in the 3 compartment sink and then changed gloves no hand wash and touched bread. Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife used on cook line was wiped off with a wiping cloth, rinsed in the 3 compartment sink and returned to use. Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Tonya White.PIC Admin Complaint
  • 53B-01-5: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. No proof of employee training. Admin Complaint
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

3/25/2024· 1y 11mo ago

Visit ID: 8597926

Follow-up Inspection Required

2 int, 2 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor has an accumulation of food debris cook line, prep area and storage area including walk in cooler. Wall across from dish machine has an accumulation of dust and debris. Warning - From follow-up inspection 2024-03-25: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 5 gallon buckets containing food stored on the floor of the walk in cooler, bag of potatoes stored on the floor by back door, Discussed the need to store all food a minimum of 6" off the floor. Warning - From follow-up inspection 2024-03-25: **Time Extended**
  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Patrick Fantasia PIC Warning - From follow-up inspection 2024-03-25: No proof of any Certified manager training Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-03-25: No proof of employee training Admin Complaint

1/24/2024· 2y 1mo ago

Visit ID: 8541068

Follow-up Inspection Required

2 high, 3 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee removed employee beverages from prep table. Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Prep unit not holding proper temperature, thermostat was turned down and the temperature dropped from 50F to 45F during inspection. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor has an accumulation of food debris cook line, prep area and storage area including walk in cooler. Wall across from dish machine has an accumulation of dust and debris. Warning
  • 08B-38-4:Basic - Food stored on floor. 5 gallon buckets containing food stored on the floor of the walk in cooler, bag of potatoes stored on the floor by back door, Discussed the need to store all food a minimum of 6" off the floor. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); potato salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (45F - Cold Holding); deli meat (46F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); potato salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (45F - Cold Holding); deli meat (46F - Cold Holding) Thermostat was turned down on unit. Stop Sale issued on TCS food cold holding. Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Patrick Fantasia PIC Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the Hands wash sink in server area. Operator replenished paper towels Corrected On-Site Warning
  • 53B-01-5: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