Crown and Bull

319 Main St 5733, Dunedin, FL 34698 · Permanent Food Service · License 6211226

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 22 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
2 high priority, 5 intermediate (1 fixed on the spot, 1 repeat), 16 basic (10 repeats); basic violations cost 12 at most
-39
Safety score61

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov32026

Routine inspection

23 violations found

First visitNov 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
23 violations found:
- 2 High priority
- 5 Intermediate
- 16 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  1.5lbs Butter held at 61°F
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter at 61°F in kitchen in prep table. see stop sale
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
  Tags not marked with the last day they were sold
- 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.
  Benedict's not marked as raw. And dinner blue fin tuna not marked as raw.
  Repeat violation
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Heavy cream opened yesterday not date marked in kitchen. Milk and cream in outside bar not date marked when it was opened.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of soda gun in outside bar soiled with debris.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at sink in inside bar. Employee added towels
  Fixed on the spot
Basic16
- 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
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Celery not washed properly before preparation in upstairs kitchen. Operator washed celery properly before continuing prep.
  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 top of reach in cooler in kitchen. Operator moved water.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees wearing wrist watches in kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic cup used as scoop in slice container. Operator removed cup.
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards in kitchen.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelf of reach in cooler near outdoor bar has rust pitted to surface.
  Food storage container/container lid cracked or broken.
  Cracked containers in ware washing area.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old label residue on containers in warewashing area.
  Repeat violation
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Bucket stored on floor. Operator moved bucket
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Interior of ice machine next to beer cooler has accumulation of black mold like substance.
  Repeat violation
- 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 outside ice machine. Operator inverted ice buckets.
  Fixed on the spotRepeat violation
  Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting containers in ware washing.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwash sign in women's restroom.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall by soda boxes in storage closet behind bar.
  Repeat violation
- 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 on cutting board on cookline. Operator moved phone and cleaned and sanitized area.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul232026Follow-up to an earlier complaint inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 8 Basic
What was still cited
Basic8
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage stored next to mixers in bar dry storage room.
  More time given
  At the first visitFixed on the spotRepeat violation
  Employee drink on shelf above maple syrup in upstairs prep area. Operator moved beverage.
  Follow-up, May 19, 2026More time given
  Employee beverage stored on shelf above energy drinks In dry storage at bar.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  More time given
  At the first visit
  Employees in upstairs prep kitchen wearing watch.
  Follow-up, May 19, 2026More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  At the first visitRepeat violation
  Cutting boards on cook line grooved.
  Follow-up, May 19, 2026More time given
  Food storage container/container lid cracked or broken.
  More time given
  At the first visitRepeat violation
  Cracked containers in upstairs prep kitchen
  Follow-up, May 19, 2026More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
  At the first visit
  Old labels on containers in ware washing area and upstairs prep kitchen
  Follow-up, May 19, 2026More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
  At the first visit
  Interior of ice bin in first floor has accumulation of black mold like substance.
  Follow-up, May 19, 2026More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No handwash sign in women's rest room.
  More time given
  At the first visit
  No handwash signs in downstairs restrooms.
  Follow-up, May 19, 2026More time given
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  More time given
  At the first visit
  Hole in wall of upstairs storage area.
  Follow-up, May 19, 2026More time given
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.