BENEDICT'S
2632 BAYSHORE BLVD · DUNEDIN · Pinellas County · FL 34698
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
34 full violation description(s) documented by the inspector during this visit.
High Priority 9
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 4 6lb cans of great northern beans 16lb can of tomato sauce.
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line cracked eggs for cooking, then went on to prepare potatoes on cook line and touched clean plates, No handwash in between.
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line was touching ears and head before preparing food did not wash hands
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled apron then continued working, no hand wash.
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from plastic water bottle, no hand wash before returning to cooking.
12A-19-4High Priority – Employee washed hands with cold water. No hot water throughout restaurant. Water temperature 78°F
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food in reach in cooler on cook line. Operator removed **Corrected On-Site**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Multiple Bowls of butter packs equivalent to .5lbs of butter left on table to be reserved used for other customers.
07-08-5High Priority – Time/temperature control for safety food re-served to customers. Bowls of butter packets left on table. Customers got up from table then new customers sat at same table with the butter not being picked up and new butter being put on tables. **Admin Complaint**
Intermediate 9
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards soiled. Soda gun in bar soiled.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Sanitizer bucket and wiping cloths dumped in hand wash sink in bar. Tongs and ladle stored on hand sink, discussed with operator qualities of hand skink.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit
27-06-4Intermediate – No hot running water at three-compartment sink. Three compartment sink Measured at 78F
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar and at hand wash sink in ware washing area.
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. Operator not in possession of probe Thermometer. Operator later found thermometer in office, moved it to kitchen area.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage prepared more then 24 hours ago not date marked.
16-53-4Intermediate – Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water in entire restaurant.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink Water max temped at 78F. No hot water throughout entire restaurant.
Basic 16
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in wait station.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line and on prep table in kitchen.
08B-20-4Basic – Damaged/spoiled/recalled food not properly segregated. 4 6lb cans of great northern beans 16lb can of tomato sauce.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over clean utensils and bag of grits. Operator removed. **Corrected On-Site**
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from plastic water bottle on cook line with no straw, touching the part he is drinking from
12B-01-4Basic – Employee eating while preparing food. Employee drinking from plastic water bottle on cook line while preparing food.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over and next to clean dishes in ware washing area. Operator removed phone. **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and bracelets
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employees in kitchen had no hair restraints. Placed hair nets on after we walked into kitchen. **Corrected On-Site**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Wet nesting containers in ware washing area, wet nesting cups in bar area.
14-38-4Basic – Food storage container/container lid cracked or broken. Cracked and broken containers and lids within ware washing area.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep tables on cook line. Operator removed knives. **Corrected On-Site**
16-46-4Basic – Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area
21-14-4Basic – Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled linens and cloths placed next to clean dishes in ware washing area, placed In cook line and preparation table.
38-04-4Basic – Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Lighting in walk in cooler not sufficient. Actions of cooler to dark to read labels and see items without flashlight.
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator corrected bucket and remeasured at 100ppm and 50ppm **Corrected On-Site**
Inspector observations synchronized from DBPR on August 18, 2026 7:47 AM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
8 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 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.