Jd's Place, LLC

1714 County Rd 1, Dunedin, FL 34698 · Permanent Food Service · License 6213401

Official report

out of 100

Grade D

Safety score 65 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 8 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (2 fixed by the Sep 8 follow-up, 1 fixed on the spot), 6 intermediate (3 fixed on the spot), 10 basic (1 repeat)
-35
Safety score65

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

Inspection history

1 inspection · 2 visits

Aug272026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 3 High priority
- 6 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter held on ice at 55°F butter was moved to area at 8am. Operator moved butter to walk in cooler.
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  Quiches in walk in cooler prepared yesterday uncovered. Operator covered quiches.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured at 0ppm. Instructed operator to use three compartment sink until dishwasher machine is fixed.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cooked sausages, cut tomatoes, and quiche stored in reach in coolers all not date marked. Operator added dates
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Opened cream and milk not date marked. Operator added dates.
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Sent operator form HR HR 5030-104
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Test kit at restaurant expired,
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting boards in kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwash sink in kitchen used to store sponges. Operator removed sponges.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  No labels on squeeze bottles of oil and sauces, operator added labels.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of eggs stored on floor of walk in cooler operator moved eggs.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs stored on handle of oven door. Operator moved tongs.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Grooved cutting boards on kitchen
  Reach-in cooler shelves with rust that has pitted the surface.
  Shelves of reach in cooler rusted.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in reach in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave and oven has accumulation of debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Shelves of reach in coolers in kitchen soiled. Shelves of reach in freezer soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plastic containers not stored inverted on top shelf above three compartment sink.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  No hand washing signs at sink near bar.
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.