Home Plate

234 Douglas Ave, Dunedin, FL 34698 · Permanent Food Service · License 6207393

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Intermediate · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 routine inspection
2 intermediate, 8 basic
-14
Safety score86

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

Inspection history

1 inspection · 1 visit

Oct212026

Routine inspection

10 violations found

First visitOct 21, 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.
10 violations found:
- 2 Intermediate
- 8 Basic
What the inspector cited
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Emailed operator the time as public health control sheet.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Gustavo
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Potatoes in reach in cooler uncovered.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee not wearing beard guard in kitchen
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining shelf under microwave.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on containers of ware washing area.
- 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: Equipment and utensils not properly air-dried - wet nesting.
  Wet nesting cups in waitstation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Ceiling not smooth and easily cleanable in kitchen. Is acoustic tiles
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Current license not displayed. Only alcohol license is displayed.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.