DirtyFLRestaurant Inspection Data

THE KITCHEN IN DUNEDIN

Food safety records indicate THE KITCHEN IN DUNEDIN in DUNEDIN has 10 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

405 Patricia Avenue
Florida, 34698
Golden Crest
Pinellas County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

12/23/2025· 2mo ago

Visit ID: 13601797

Met Inspection Standards

2 int, 8 basic

  • 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage acoustic tiles. Not smooth and easily cleanable. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles throughout kitchen missing in dry storage. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and storage grooved, Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to margarine in wait station. Operator moved drink. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station above coffee machine. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Handle of reach in cooler damaged in disrepair. Insulation visible. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of butter on cookline not labeled. Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with debris, deli slicer soiled with food debris Warning - From follow-up inspection 2025-12-23: **Time Extended**
  • 22-31-4:Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Surface of can opener blade rusted. Warning - From follow-up inspection 2025-12-23: **Time Extended**

12/22/2025· 2mo ago

Visit ID: 10875277

Follow-up Inspection Required

7 high, 4 int, 14 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage acoustic tiles. Not smooth and easily cleanable. Warning
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tiles throughout kitchen missing in dry storage. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and storage grooved, Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to margarine in wait station. Operator moved drink. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station above coffee machine. Warning
  • 14-11-5:Basic - Equipment in poor repair. Handle of reach in cooler damaged in disrepair. Insulation visible. Warning
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline soiled with debris Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler in wait station. Operator moved beverage. Corrected On-Site Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cookline and in dry storage rusted. Warning
  • 14-12-4:Basic - Utensils in poor condition. Rubber spatulas on prep table melted. Warning
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths used on ware washing station. Operator removed dirty wiping cloths. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at waitstation measured at 0ppm. Operator corrected to 100ppm Corrected On-Site Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of butter on cookline not labeled. 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. Employee cracked eggs and then touched clean plates to serve food with. No hand wash. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands when changing gloves after moving container of dirty towels from hand wash sink or after cracking eggs. Only one hand sink inside the establishment for employees to use, located in back of kitchen in ware washing areas. Warning
  • 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. Employee moved dirty wash bucket from, hand wash sink. Did not wash hands before putting on new gloves and preparing food in deep fryer. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork overreact to eat chicken and blue berries in reach in freezer in back of kitchen. Raw pork overreact cooked pork in reach in cooler in dry storage. 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. Blue cheese 2qts prepared October 4th 25 1 qt Alfredo sauce prepared 12 14 25 2 qts Hollandaise prepared 12 13 25 Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese prepared October 4th 25 Alfredo sauce prepared 12 14 25 Hollandaise prepared 12 13 25 Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Butane fuel stored in top of reach in cooler on cookline. Operator moved fuel from food contact surfaces. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with debris, deli slicer soiled with food debris Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store bucket with dirty wiping cloths. Operator removed bucket from handwash sink. Corrected On-Site Warning
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Surface of can opener blade rusted. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage not date marked in reach in cooler on cookline soiled line. Operator said was prepared yesterday. Warning

4/14/2025· 11mo ago

Visit ID: 10816139

Met Inspection Standards

1 basic

  • 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**

4/9/2025· 11mo ago

Visit ID: 10742075

Follow-up Inspection Required

4 high, 1 int, 1 basic

  • 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

12/18/2024· 1y 2mo ago

Visit ID: 10741245

Met Inspection Standards

1 basic

  • 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**

12/12/2024· 1y 3mo ago

Visit ID: 8760766

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 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.

4/4/2024· 1y 11mo ago

Visit ID: 8646282

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

4/3/2024· 1y 11mo ago

Visit ID: 8639399

Follow-up Inspection Required

2 high, 1 basic

  • 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

3/25/2024· 1y 11mo ago

Visit ID: 8532263

Follow-up Inspection Required

4 high, 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. 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

10/20/2023· 2y 4mo ago

Visit ID: 8368797

Met Inspection Standards

3 high, 1 basic

  • 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