Lanes Lemonade
349 Main St Ste A, Dunedin, FL 34698 · Permanent Food Service · License 6217972
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)-19
- Safety score81
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 visitJul 23, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Milk held at 48°F in reach in cooler in dry storage area. Operator states milk unit was in constant use. Had operator move milk to different cooler.
Intermediate3
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.
Emailed operator form HR 5030-104
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained cutting board by register.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink used to store sanitizer and rags. Operator moved items.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Unlabeled squeeze bottles of salt, and sauces on cook line.
Code 08, Food protection and cross-contamination: Food stored on floor.
Lemons stored on floor of dry storage by refrigerators. Operator moved food
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Personal cookie stored on shelf next to milk and above chips. Operator disposed of cookie.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Grooved cutting board by register.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
No license displayed at site.
Repeat violation
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.