THE KITCHEN IN DUNEDIN
405 Patricia Avenue
Florida, 34698
Golden Crest
Pinellas County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/14/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers. Warning - From follow-up inspection 2025-04-14: **Time Extended**
Food safety inspection conducted on 4/14/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/9/2025
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers. Warning
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hollandaise sauce prepared on 3/26/25. Warning
- 01B-29-5:High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Hollandaise sauce prepared on 3/26/25. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw mix (67F - Cold Holding); cheesecake (71F - Cold Holding); mash potatoes (71F - Cold Holding); sour cream (71F - Cold Holding); cream cheese (70F - Cold Holding); lemon meringue (69F - Cold Holding); cut cabbage (68F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pepperjack (51F - Cold Holding) operator states that cheese has been sitting. 2 door cooler by back door: no temperatures taken since yesterday. No food prepared today. Employee stated at time of inspection that cooler was not working, food below stored in cooler: coleslaw mix (67F - Cold Holding); cheesecake (71F - Cold Holding); mash potatoes (71F - Cold Holding); sour cream (71F - Cold Holding); cream cheese (70F - Cold Holding); lemon meringue (69F - Cold Holding); cut cabbage (68F - Cold Holding) See stop sale. Flip top, sitting above fill line: pepperjack (51F - Cold Holding). See stop sale. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Employee restocked soap. Corrected On-Site Warning
Food safety inspection conducted on 4/9/2025 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 12/18/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler. - From follow-up inspection 2024-12-18: **Time Extended**
Food safety inspection conducted on 12/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/12/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to dish washer.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Three door reach in cooler.
- 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 three cycles 0 ppm. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage tube stored over ready to eat items in stand up cooler. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Food safety inspection conducted on 12/12/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 4/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. 1 employee involved in food preparation not wearing a hair restraint Repeat Violation Warning - From follow-up inspection 2024-04-03: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding) Warning - From follow-up inspection 2024-04-03: Chicken Soup 46F cold hold, chili 46F cold hold, Alfredo 46F cold hold, tomato sauce 45F cold hold. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding). See stop sale. sausage (51F - Cold Holding); lettuce (49F - Cold Holding); sliced tomato (49F - Cold Holding); sausage links (49F - Cold Holding). These foods wear double panned in make table not allowing unit to hold temperature. They were out of temperature for less than 4 hours. Operator placed foods in unit properly **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-04-03: Chicken Soup 46F cold hold, chili 46F cold hold, Alfredo 46F cold hold, tomato sauce 45F cold hold. Admin Complaint
Food safety inspection conducted on 4/3/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 3/25/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Short and deodorant stored on rack storing food for the restaurant. Operator moved personal items from the area. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 1 employee involved in food preparation not wearing a hair restraint Repeat Violation 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. Dish machine 0ppm, corrected to 50 ppm during inspection Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding). See stop sale. sausage (51F - Cold Holding); lettuce (49F - Cold Holding); sliced tomato (49F - Cold Holding); sausage links (49F - Cold Holding). These foods wear double panned in make table not allowing unit to hold temperature. They were out of temperature for less than 4 hours. Operator placed foods in unit properly **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of detergent and can of stainless steel cleaner stored next to clean food containers. Warning
Food safety inspection conducted on 3/25/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 10/20/2023
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 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 corrected to 50ppm Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and beef roasts stored above cooked noodles. Operator rearranged the reach in to gain compliance. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 51F cold hold, second temperature 38F cold hold. Cooked sausage 53F cold hold, second temperature 44F cooling., second temperature 43F cooling. Cooked sausage was double stacked above the well of the prep table. Corrected On-Site
Food safety inspection conducted on 10/20/2023 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).