Dune House
1 Ocean Blvd, Atlantic Beach, FL 32233 · Permanent Food Service · License 2600332
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection9 high priority (4 fixed on the spot, 2 repeats), 2 intermediate, 7 basic (1 repeat)-60
- Administrative complaint on Jul 28, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score20
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
At todays callback : spoke to Montrel at plan review. Said deficiency letters were sent for updated plans. Still waiting for response. Application has been received but still processing.
More time given
- 1st follow-up visitJul 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Still the same at callback
More time given
- First visitJul 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. Observed in walk in cooler Tomato chili sauce dated 7-3-2026, House made pimento cheese dated 7-8-2026, House made jalapeño ranch dressing dated 7-11-2026, House made
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on shelf above reach in cooler Tomato chili sauce (73°F - Cold Holding) dated 7-3-2026 Stop sale., Whipped butter (63°F - Cold Holding) on prep table above reach in cooler. Employee placed in reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed in stand alone heating cabinet Ham and cheese croissants (115°F - Hot Holding). Employee removed to reheat .
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed in walk in cooler House made Demi glaze (65°F - Cold Holding) See stop sale Employee stated was cooked off yesterday evening placed in walk into cool before cooking again to reduce.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed on cook line drawer reach in cooler raw lobster stored next to cooked pasta . Manager removed and stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade towels used to line proteins in coolers throughout kitchen.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed High temperature dish machine at 155°F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 1 flying insect in dining area near bar.
Roach activity present as evidenced by live roaches found.
Observed 1 live roach on cook line. Manager killed and discarded from kitchen.
Fixed on the spot
Intermediate2
Code 51, Other sanitary and safe operation: 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/. Observed establishment submitted plans for remodel but not yet approved.
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employee food training expired.
Basic7
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed raw pork chops in reduced oxygen bag without production time and date on each bag.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks stored on prep areas throughout kitchen. Manager removed and stored properly.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Obviously wiping cloth under cutting board located in kitchen. Employee removed and stored properly.
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Observed open box of single service cups stored on floor in kitchen. Manager removed and stored properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach near stand alone wine cooler located in kitchen. Manager removed and discarded from premises.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling air vents near entrance of kitchen dusty.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee back pack stored on prep table near dish machine. Employee removed and stored properly .
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.