Inspection Report

Florida DBPR Inspection Report
Warning

FENWAY HOTEL

453 EDGEWATER DR · DUNEDIN · Pinellas County · FL 34698

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Inspection Summary

Inspection dateJanuary 10, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3455723
Visit number1
Inspection Visit ID8752284
DBPR license6217761

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority4 Intermediate0 Basic0 Critical0 Non-Critical8 Total
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All DBPR Inspector Observations

8 full violation description(s) documented by the inspector during this visit.

High Priority 4

#1High Priority03G-04-5

High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale **Warning**

WarningStop Sale
#2High Priority03G-05-5

High Priority – Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale **Warning**

WarningStop Sale
#3High Priority01B-14-4

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**

WarningStop Sale
#4High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale **Warning**

WarningStop Sale

Intermediate 4

#5Intermediate03G-19-5

Intermediate – Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. **Warning**

Warning
#6Intermediate03G-09-5

Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. **Warning**

Warning
#7Intermediate03G-43-2

Intermediate – Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. **Warning**

Warning
#8Intermediate03G-18-5

Intermediate – Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. **Warning**

Warning

Inspector observations synchronized from DBPR on September 17, 2026 1:02 PM.

Violation category totals
Category 1 · Approved food source
2 observation(s)
Category 3 · Time/temperature control for safety food
6 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.