DirtyFLRestaurant Inspection Data

DUNE DOG RESTAURANT

421 Southwest Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 2/15/2025

Inspection #: Visit ID: 10780349

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked crab cakes and raw prime rib over cooked ribs in cooler at cook line; Raw burgers over marinara sauce in walk-in cooler at Advised operator to store properly Repeat Violation Admin Complaint - From follow-up inspection 2025-02-15: Raw steak over dressing in cooler at cook line Stored properly Admin Complaint Corrected On-Site
  • 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw crab legs in chest freezer inside walk-in cooler- not commercially packaged; advised to store properly - From follow-up inspection 2025-02-15: Raw shrimp and fish not commercially packaged stored above French fries -in freezer at cook line Operator stored properly Raw chicken over soups ; raw burgers over sauces in walk-in cooler ; operators stored properly Admin Complaint Admin Complaint Corrected On-Site
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted corn (90-130F - Hot Holding)on top of steam table at cook line; food not stored inside food containers and inside steam table; food out of temperature for approximately 2 hours; food placed on the stove to be reheated to 165 F; **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2025-02-15: Chili 168 Hot Holding Black Beans 147 Hot Holding Sour kraut 138-112 Hit Holding in steam table ; food not stirred ; as per operator food reheated earlier and placed inside steam table 20 minutes prior ; operator stirred food; rechecked to 144 F Admin Complaint Corrected On-Site
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation - From follow-up inspection 2025-02-15: **Time Extended**

Inspection Date: 2/14/2025

Inspection #: Visit ID: 8857047

  • 08B-38-4:Basic - Food stored on floor. Buckets of soups on the floor by the stove at prep area; stored properly Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over soup buckets in walk-in cooler; advised to store properly Repeat Violation
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw breaded fish placing inside fryer wiping hands on soiled towel and touching plates to plate other foods; Educated; employee washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked crab cakes and raw prime rib over cooked ribs in cooler at cook line; Raw burgers over marinara sauce in walk-in cooler at Advised operator to store properly Repeat Violation Admin Complaint
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw crab legs in chest freezer inside walk-in cooler- not commercially packaged; advised to store properly
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee numerous times wiping gloved hands on soiled towels at cook line, touching clean utensils without washing hands and changing gloves ; Manager educated; employee washed hands; Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00 ;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding); raw fish (50F - Cold Holding); ribs (50F - Cold Holding); raw burgers (48F - Cold Holding); sliced cheese (60F - Cold Holding); raw shrimp (48F - Cold Holding) in cooler at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator placed food on TPHC until cooler is fixed Repeat Violation Admin Complaint
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00 ;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted corn (90-130F - Hot Holding)on top of steam table at cook line; food not stored inside food containers and inside steam table; food out of temperature for approximately 2 hours; food placed on the stove to be reheated to 165 F; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (47-50F - Cooling)at 12:28 to 53 F at 1:05 since 10:30 ;at this rate food will not reach 41 F or below within 4 hours; food placed on ice; **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line Repeat Violation

Inspection Date: 10/30/2024

Inspection #: Visit ID: 9001688

  • N/A:No Violations Were Observed

Inspection Date: 10/11/2024

Inspection #: Visit ID: 8858289

  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse Warning - From follow-up inspection 2024-08-13: **Time Extended** - From follow-up inspection 2024-10-11: Still in the process of approved from plan review. Extension as per F.Sevilla **Time Extended**

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856532

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line Warning - From follow-up inspection 2024-08-13: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse Warning - From follow-up inspection 2024-08-13: **Time Extended**

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8771152

  • 08B-38-4:Basic - Food stored on floor- cut vegetables in walk-in cooler and BBQ sauce bucket in the kitchen Advised to store properly Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus boxes and vegetables over bread and cooked corn on the cob Advised to store properly Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cut vegetables in cooler at cook line; Stored properly Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw shrimp in cooler at cook line Stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (43-68F - Cold Holding) outside by the kitchen entrance on the side parking lot; as per operator food removed from chest freezers in the adjacent building; food out of temperature for approximately 15 minutes; Food moved inside cooler; fish (47F - Cold Holding); burgers (47F - Cold Holding); hot dogs (46F - Cold Holding); potato salad (46F - Cold Holding); cooked ribs (45F - Cold Holding); At reach in cooler at cook line ; food not prepared or portioned today; food placed in ice; **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw (45-50F - Cooling)at 10:40 to 50 F at 11:12 since 9:00; in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; advised to place on ice; Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn on the cob (105-87F - Hot Holding);on top of food container at steam table; food out of temperature for approximately 1 hour; food moved to the stove to be reheated to 165 F **Corrective Action Taken** Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and printed during inspection Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed during inspection Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse 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. Emailed form Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs dated 7/9 on the speed rack in walk-in cooler; as per operator food gets portioned and frozen the same day of cooking ; as per operator food removed from freezer yesterday; advised to date Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8511073

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment- between wall and cooler at cook line Removed Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken bowl stored on top of raw fish; raw burgers over raw shrimp - all in unit at cook line; Advised operator to store properly
  • 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 - cooked tomatoes at cook line; as per operator food on time since 10:00 am; time marked Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;

Inspection Date: 9/28/2023

Inspection #: Visit ID: 8510622

  • 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed Warning - From follow-up inspection 2023-09-28: All screen doors open **Time Extended**
  • 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures; Warning - From follow-up inspection 2023-09-28: Raw battered shrimp not commercially packaged stored above French fries not commercially packaged in reach in freezer at cook line Advised to store based on cooking temperatures; raw below ready to eat; Admin Complaint
  • 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-09-28: **Time Extended**

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8371360

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit- all units Warning
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly at the prep station at the back of the kitchen Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures; Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in cooler at cook line; stored properly Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (50F - Cold Holding); burgers (52F - Cold Holding); fish (49F - Cold Holding); ; shrimp (49F - Cold Holding); hot dogs (49F - Cold Holding); in cooler at cook line ; as per operator foods not prepared or portioned today; foods brought out to set up cooler at 11:00; foods out of temperature for approximately 2 hours; educated in TPHC ; operator decided to bring new containers with foods from the walk-in place them in ice and moved all foods back in the walk-in to quickly chill; **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. prime rib (49-50F - Cooling)at 1:25 to 49-50 F at 1:40 since 11:00 in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler to cool. **Corrective Action Taken** Warning
  • 01C-10-4:Intermediate - Clams tag removed from original container prior to container being emptied- operator found tag and placed with the food - in reach in cooler at prep station Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Chris Caraballo Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. 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. As per employee locked in a different room; no access ; 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. Wrong date marking on cooked ribs; as per operator cooked on Monday 9/25/23 ; dated 9/27/23; removed date; Corrected On-Site Warning