Kues Cafe
1452 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6214940
What drove the grade
Employee washed hands with no soap.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection1 high priority (no follow-up needed), 3 intermediate, 9 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 27, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Employees washed hands in triple sink no soap.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: 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 opened yesterday and not date marked.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employees washed hands in triple sink and prep sink instead of handwashing sink.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board soiled with debris
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food stored next to food for customers in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage on prep table in back
Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee beverage in walk in cooler not separate from food for customers,
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees preparing and cooking food with no hair restraints.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic bowl used to scoop rice in back storage room.
Cutting board has cut marks and is no longer cleanable.
Grooved cutting boards in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in reach in cooler.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handle of microwave soiled with debris.
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 stored on prep table. Employee pocket knife stored above reach in cooler on cook line.
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.