Bon Appetit Restaurant
148 Marina Plaza, Dunedin, FL 34698 · Permanent Food Service · License 6200358
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection9 high priority (5 fixed by the Nov 4 follow-up, 4 fixed on the spot, 3 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 12 basic (5 repeats); basic violations cost 12 at most-57
- Administrative complaint on Nov 3, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score31
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
6.5lbs of Clams 60°F cold holding, 3.5lb Langonstine, 7.5lbs grouper 48°F cold holding, 1.5lbs Mussels 47°F cold holding, 4lbs Shrimp 46°F cold holding, 7lbs Rice 50°F cold holding, 5lbs Ravioli 48°F cold holding, 1.5lbs Butter 52°F cold holding, 9lbs Cut tomatoes 51°F cold holding, 4lbs Clams 46°F cold holding, 6.2lbs Roasted garlic 50°F cold holding, 5lbs Potatoes 48°F cold holding Operator moved items from walk in cooler to reach in cooler at 10am. No temperature monitoring.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
6.5lbs of Clams 60°F cold holding, 3.5lb Langonstine, 7.5lbs grouper 48°F cold holding, 1.5lbs Mussels 47°F cold holding, 4lbs Shrimp 46°F cold holding, 7lbs Rice 50°F cold holding, 5lbs Ravioli 48°F cold holding, 1.5lbs Butter 52°F cold holding, 9lbs Cut tomatoes 51°F cold holding, 4lbs Clams 46°F cold holding, 6.2lbs Roasted garlic 50°F cold holding, 5lbs Potatoes 48°F cold holding Operator moved items from walk in cooler to reach in cooler at 10am. No temperature monitoring. See stop sale.
Repeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Asparagus measured at 90°F. Instructed operator to reheat asparagus to 165.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw sausage over ready to eat salad. Operator moved sausage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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 touched personal phone and the went to touch clean dishes.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live fly in dry storage. Operator disposed of fly and sanitized area.
Fixed on the spotAdministrative complaint
Rodent activity present as evidenced by rodent droppings found.
1 rodent dropping near water 2 rodent droppings behind water heater. 2 rodent droppings on cam storage. Operator started cleaning droppings during visit.
Administrative complaint
Roach excrement and/or droppings present.
2 roach eggs counter behind door in dry storage. Operator cleaned eggs.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Household pesticide stored next to three compartment sink. Operator disposed of pesticide.
Fixed on the spot
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Fresh raw oysters, petite seafood tower, and grand seafood tower not marked containing raw food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk and heavy cream not date marked in reach in coolers in kitchen
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with debris
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used to store steel wool brush. Operator removed items.
Fixed on the spot
Basic12
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Squeeze bottles of oil and sauces unlabeled in kitchen.
Repeat violation
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reach in Cooler on cookline has no ambient thermometer
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored in between reach in coolers on cookline. Operator moved knife.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs stored on oven handles. Operator moved tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages on counter next to food for customers.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees wearing wrist not wearing hair restraint in kitchen. Operator had employee place on hair net.
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees wearing wrist watches on cook line.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No sign at hand sink in men's room
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1 dead roach behind water 1 dead roach behind door in dry storage. Operator cleaned dead roaches and eggs.
Fixed on the spotRepeat violationAdministrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Floor tiles in disrepair throughout kitchen.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.