MARQUISE DUNEDIN
1714 CR 1 STE 15 · DUNEDIN · Pinellas County · FL 34698
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 3
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched bread with bare hands and placed bread on plate to serve. Operator placed back in the oven to reheat. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. butter (52F – Cold Holding); whipping cream (52F – Cold Holding); shredded cheese (56F – Cold Holding); Swiss cheese (53F – Cold Holding); ham (52F – Cold Holding); sausage (49F – Cold Holding); shredded cheese (52F – Cold Holding); butter (51F – Cold Holding); Canadian ham (51F – Cold Holding); ham (53F – Cold Holding); salmon (54F – Cold Holding); bacon (55F – Cold Holding); brie (55F – Cold Holding); cooked hashbrowns (63F – Cold Holding) blue cheese (52F – Cold Holding). See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top cooler on the cookline. All food has been in the cooler overnight. Operator did not take temperatures of the food in this cooler today. None of these food items were prepared today per the operator. butter (52F – Cold Holding); whipping cream (52F – Cold Holding); shredded cheese (56F – Cold Holding); Swiss cheese (53F – Cold Holding); ham (52F – Cold Holding); sausage (49F – Cold Holding); shredded cheese (52F – Cold Holding); butter (51F – Cold Holding); Canadian ham (51F – Cold Holding); ham (53F – Cold Holding); salmon (54F – Cold Holding); bacon (55F – Cold Holding); brie (55F – Cold Holding); cooked hashbrowns (63F – Cold Holding) blue cheese (52F – Cold Holding) **Warning**
Intermediate 1
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one employee who washes dishes that has worked at establishment for less than 60 days. Inspector printed the employee health reporting agreement and the employee read and signed at the time of inspection. **Corrected On-Site** **Warning**
Basic 2
36-24-5Basic – Hole in or other damage to wall. Hole in wall near handwash sink in the kitchen. **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm bucket in the bar area. Operator refilled. Second test 100ppm. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 10, 2026 12:39 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.