DirtyFLRestaurant Inspection Data

GRANT STADIUM

GRANT STADIUM located in DUNEDIN has undergone 3 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 3 reports on file

373 DOUGLAS AVE

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 3 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 10924551

Met Inspection Standards

3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to popcorn machine.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and jewelry while preparing food.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink near soda boxes. Provided operator with sign. Corrected On-Site

3/11/2025· 1y 1mo ago

Visit ID: 8779495

Met Inspection Standards

2 high, 3 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minimal build up in the top area of chute
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm quaternary sanitizer. Operator refilled the sink using chlorine bleach. Second test 50ppm chlorine. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese curds (47F - Cold Holding) operator added more ice to product. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by racks. Racks were relocated. Corrected On-Site
  • 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. Emailed operator procedure. Operator is using Time as a Public Health Control for pizza.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copy's of employee food handlers trainings. Discussed with manager.

2/26/2024· 2y 1mo ago

Visit ID: 8378267

Met Inspection Standards

1 high, 1 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; cooked chicken (124F - Hot Holdingsecond temperature 203F reheat.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.