Pete's Restaurant

2140 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6211681

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 17, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 17 routine inspection
1 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 7 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Jul172026

Routine inspection

11 violations found

First visitJul 17, 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.
11 violations found:
- 1 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over ready to eat lunch meats in walk in cooler, operator moved beef. Raw beef over ready to eat vegetables in reach in freezer in kitchen.
  Fixed on the spotRepeat violation
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.
  Cutting boards in kitchen soiled with debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Handwash sink near dish machine used to store towels and soap. Operator removed items from sink.
  Fixed on the spot
Basic7
- 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 kitchen. Operator moved beverage.
  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 in kitchen
  Cardboard used to line nonfood-contact shelves.
  Cardboard lining storage shelves in ware washing area,
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in reach in freezer by walk in cooler.
- 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 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Floor tiles in ware washing area in disrepair.
- 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 top of reach in cooler on cook line.
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

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.