DirtyFLRestaurant Inspection Data

WILD IRIS CAFE

With 9 inspections documented, WILD IRIS CAFE maintains a 2.7/5 food safety rating in DUNEDIN. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

434 VIRGINIA LN

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

3/16/2026· 1mo ago

Visit ID: 13463838

Met Inspection Standards

2 high, 3 int, 8 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pancake stored with spices in dry storage. Operator disposed of pancake. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets on cook line. Operator had employee remove jewelry. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in ware washing area. Operator placed sign on handwashing sink. Corrected On-Site
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Old food residue on squeeze bottles in ware washing area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on squeeze bottles in ware washing area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler in outdoor storage shed.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler in dry storage and in kitchen has rust pitted to surface.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled bottle of oil stored on fruit prep station.
  • 35A-02-7:High Priority - Live, small flying insects found. 1. Live fly in dry storage. Operator removed fly and cleaned and sanitized area. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of ready to eat cake in reach in cooler in dry storage. Operator moved chicken and cake to proper locations. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in ware washing area blocked by trash can. Operator moved trash can. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in dry storage. Operator provided paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in dry storage. Operator provided soap. Corrected On-Site

9/23/2025· 6mo ago

Visit ID: 13462871

Met Inspection Standards

1 basic

  • 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraints. Warning - From follow-up inspection 2025-09-23: **Time Extended**

7/16/2025· 9mo ago

Visit ID: 10894054

Follow-up Inspection Required

2 int, 1 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraints. Warning
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Benedict and raw salmon not identified on the menu as being raw and undercooked. Operator is to put an asterisk next to the consumer advisory and the Benedict's and raw/undercooked salmon. 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 some employees who are servers and are new employees: Allie, Olivia, Angelique, Hannah Warning

4/1/2025· 1y ago

Visit ID: 10744385

Met Inspection Standards

1 high, 2 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to the three compartment sink. Provided operator with paper sign. Sign is hanging. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (50F - Cold Holding) Swiss cheese overfilled above fill line in flip top cooler. Asked employee to relocate the cheese to inside the cooler and they discarded. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped coffee in handwash sink. Discussed with employee.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in back part of kitchen. Operator placed soap next to sink. Corrected On-Site

12/18/2024· 1y 3mo ago

Visit ID: 10743817

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

12/16/2024· 1y 4mo ago

Visit ID: 8722338

Follow-up Inspection Required

2 high, 1 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cooks line.
  • 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 3 cycles, no chlorine sanitizer dispensed. 0 ppm
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw sausage stored over unwashed tomatoes. In stand up cooler in back prep area. Corrected On-Site

3/5/2024· 2y 1mo ago

Visit ID: 8493296

Met Inspection Standards

3 high, 1 basic

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms cut before washed.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 46F cold hold, second temperature at 10:55am 42F cold hold. Cooked Mushrooms 45F cold hold second temperature at 10:55 42F cold hold. Egg mixture 46F , second temperature at 10:55 43F cold hold. Food items were placed on ice and thermostat was turned down on the unit. Repeat Violation
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine the time the butter was pulled from the refrigerator and time stamped accordingly

11/2/2023· 2y 5mo ago

Visit ID: 8492879

Met Inspection Standards

1 high, 2 basic

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed on cook line cutting board. Cook moved cell phone Corrected On-Site Warning - From follow-up inspection 2023-11-02: **Time Extended**
  • 21-04-4:Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Cook line wiping cloth under cutting board. Repeat Violation Warning - From follow-up inspection 2023-11-02: **Time Extended**
  • 12A-29-4:High Priority - - From initial inspection : High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and touched clean utensils no hand wash. Warning - From follow-up inspection 2023-11-02: **Time Extended**

9/6/2023· 2y 7mo ago

Visit ID: 8344578

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. Cell phone placed on cook line cutting board. Cook moved cell phone Corrected On-Site Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Cook line wiping cloth under cutting board. Repeat Violation Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and touched clean utensils no hand wash. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 64F cold hold second temperature at 10:33 am 64F cooling double panned. Cooked sausage 45F cold hold second temperature 43F cooling, cooked mushrooms 46F cold hold, second temperature at 10:23am 43F cooling, cut tomatoes 44F cold hold, second temperature at 10:23am 42F cooling, gap in make table causing cold air to escape the unit. Corrected On-Site Repeat Violation 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