DirtyFLRestaurant Inspection Data

MARQUISE DUNEDIN

1714 CR 1 STE 15

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/29/2025

Inspection #: Visit ID: 10827019

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall near handwash sink in the kitchen. Warning - From follow-up inspection 2025-04-29: **Time Extended**

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10734742

  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall near handwash sink in the kitchen. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in the bar area. Operator refilled. Second test 100ppm. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched bread with bare hands and placed bread on plate to serve. Operator placed back in the oven to reheat. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (52F - Cold Holding); whipping cream (52F - Cold Holding); shredded cheese (56F - Cold Holding); Swiss cheese (53F - Cold Holding); ham (52F - Cold Holding); sausage (49F - Cold Holding); shredded cheese (52F - Cold Holding); butter (51F - Cold Holding); Canadian ham (51F - Cold Holding); ham (53F - Cold Holding); salmon (54F - Cold Holding); bacon (55F - Cold Holding); brie (55F - Cold Holding); cooked hashbrowns (63F - Cold Holding) blue cheese (52F - Cold Holding). See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the cookline. All food has been in the cooler overnight. Operator did not take temperatures of the food in this cooler today. None of these food items were prepared today per the operator. butter (52F - Cold Holding); whipping cream (52F - Cold Holding); shredded cheese (56F - Cold Holding); Swiss cheese (53F - Cold Holding); ham (52F - Cold Holding); sausage (49F - Cold Holding); shredded cheese (52F - Cold Holding); butter (51F - Cold Holding); Canadian ham (51F - Cold Holding); ham (53F - Cold Holding); salmon (54F - Cold Holding); bacon (55F - Cold Holding); brie (55F - Cold Holding); cooked hashbrowns (63F - Cold Holding) blue cheese (52F - Cold Holding) Warning
  • 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. For one employee who washes dishes that has worked at establishment for less than 60 days. Inspector printed the employee health reporting agreement and the employee read and signed at the time of inspection. Corrected On-Site Warning

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8729118

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under kitchen equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving for cooking equipment soiled.
  • 31A-11-4:Intermediate - Handwash sink soiled next to three compartment sink.

Inspection Date: 4/26/2024

Inspection #: Visit ID: 8517490

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Owls not inverted or protected from contamination. Food debris present.
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Dinnerware stored on shelving that has a build up of food crumbs.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8351151

  • 24-06-4:Basic - Clean utensils or equipment stored on soiled surface. Dinnerware stored on surface with crumbs/ dried food debris. Warning
  • 14-11-5:Basic - Equipment in poor repair. Prep unit and refrigerated unit no presently working. Operator working out of reach in cooler at entrance of the kitchen. Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cook line, prep area and storage area Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contain foods removed from its origional container not marked with common name. Warning
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. 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