Cafe Alfresco

344 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6213520

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 1 intermediate, 10 basic (1 repeat)
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep252026

Routine inspection

14 violations found

First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Chutney in walk in prepared on the 14th. Operator disposed of food.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Chutney in walk in prepared on the 14th. Operator disposed of food.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw salmon over ready to eat shrimp in walk in. Operator moved salmon.
  Fixed on the spotRepeat violation
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting board on cook line.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Squeeze bottle of oil unlabeled in kitchen. Operator labeled squeeze bottle.
  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 beverage on shelf above prep table in prep kitchen. And above jelly in dry storage. Operator moved beverages.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining top shelf in walk in cooler. Operator disposed of cardboard.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting board in kitchen
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in cooler rusted.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave soiled with debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice buckets not inverted
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in dry storage.
- 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.
  Employee phone and AirPods on shelf above prep tables in prep kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Establishment on,y displays alcohol license not seating license
  Repeat violation
Official report, on the Florida DBPR website

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.