DirtyFLRestaurant Inspection Data

FENWAY HOTEL

Food safety records indicate FENWAY HOTEL in DUNEDIN has 8 inspections with a 2.4/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

453 Edgewater Drive
Florida, 34698
Heath Side Villas
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

12/18/2025· 2mo ago

Visit ID: 10940454

Met Inspection Standards

2 high, 8 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled of black mold like substance. Repeat Violation
  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple insects trapped on sticky paper in control device. Manager removed sticky paper. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. No hot water at hand sink due to hot water handle in disrepair.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. No hot water at hand sink due to hot water handle in disrepair and causing faucet to continuously leak. Corrected On-Site
  • 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. Ran the chlorine dish machine in the bar a few times and the chlorine sanitizer tested at 0 PPM. Discussed with the chef on duty.
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer of dish machine in downstairs bar testing at 0 PPM. Bar glasses will be sent to kitchen to be sanitized until machine is serviced.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles soiled in bar. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Tilt skillets water hook/hose hanging from hand sink water faucet on cook line. Item moved to allow access to hand sink. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to five door reach in deli cooler on cook line in dinning room. Roll of paper towels stocked. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Missing at hand sink at the end of cook line next to tilt skillet.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser batteries dead at hand sink next to mixer across the cook line. Batteries were changed and dispenser is now dispensing soap. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles of light yellow and orange liquid substance hanging from chemical rack next to dish machine. Chef labeled as degreaser and provided mix. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand sink across from walk in cooler on cook line. The water was shut off due to faucet leaking, the chef turn the water back on..

6/2/2025· 9mo ago

Visit ID: 10757709

Met Inspection Standards

2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Outside bar beer cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at downstairs bar.
  • 03G-06-5:Intermediate - Reduced oxygen packaged/sous vide food lacking bold required information. Sous vide items in walk-in cooler missing start time. Date is observed.

3/14/2025· 12mo ago

Visit ID: 10757360

Follow-up Inspection Required

3 high, 2 int

  • 03G-04-5:High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale Warning - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging in the walk in cooler half thawed in reduced oxygen packaging. See stop sale. Admin Complaint
  • 03G-05-5:High Priority - - From initial inspection : 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. See Stop Sale Warning - From follow-up inspection 2025-03-14: Salmon in reduced oxygen packaging done on site only has date marked on package. No label stating to keep fish frozen until time of use on package. Admin Complaint
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale Warning - From follow-up inspection 2025-03-14: Stop sale issued for salmon in reduced oxygen packaging. **Time Extended**
  • 03G-19-5:Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning - From follow-up inspection 2025-03-14: Operator has purchased monitoring system but it is not installed yet. **Time Extended**
  • 03G-43-2:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-03-14: Operator is placing cooked salmon in reduced oxygen packaging on site and does nitrogen have an approved process waiver. They have submitted a HACCP plan, but it is not yet approved. Admin Complaint

1/10/2025· 1y 2mo ago

Visit ID: 8752284

Follow-up Inspection Required

4 high, 4 int

  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale Warning
  • 03G-05-5: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. See Stop Sale Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale Warning
  • 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Warning
  • 03G-43-2: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. Warning
  • 03G-18-5:Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. Warning

4/18/2024· 1y 10mo ago

Visit ID: 8653372

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-04-18: **Time Extended**

4/15/2024· 1y 11mo ago

Visit ID: 8499202

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies trapped on sticky paper in dry storage area. Operator removed the dead flies and disposed of them Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (57F - held on counter); egg mixture (56F - held on ice); tomato cut (50F - Cold Holding); green leafy vegetables (50F - Cold Holding); melon (56 F - Cold Holding); (56F - Cold Holding). Foods were placed on cook line less than 4 hours ago. Operator placed food into an alternate refrigerated unit Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.

9/14/2023· 2y 6mo ago

Visit ID: 8498681

Met Inspection Standards

1 int, 1 basic

  • 03G-54-1:Basic - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-14: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line. Corrected On-Site Warning - From follow-up inspection 2023-09-14: **Time Extended**

9/13/2023· 2y 6mo ago

Visit ID: 8365750

Follow-up Inspection Required

2 high, 1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and back pack stored on bottom shelf of prep table. Corrected On-Site Warning
  • 03G-54-1: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. Warning
  • 22-39-4:High Priority - Chlorine quat sanitizer in bucket not at proper minimum strength. 0ppm corrected to 200 ppm Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet potato (46F - Cold Holding ); Beef (46F - Cold Holding); shredded cheese (46F - Cold Holding second temperature 46F cold hold); cut cherry tomatoes (46F - Cold Holding). Unable to correct on site with a second temperature, products not cooled in time. Operator placed foods in the freezer for cooling. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line. Corrected On-Site Warning