BENEDICT'S
2632 BAYSHORE BLVD, Dunedin FL 34698 · 727.736.1600
Last inspected Aug 12, 2026 · 11 visits since July 2023
NOV 24
FEB 25
NOV 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 live fly in wait station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025085915 | Nov 12, 2025 | Jan 5, 2026 | $200 |
| 3--2017038815 | Aug 2, 2017 | Nov 3, 2017 | $400 |
Inspection history
11 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 30 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate21 Basic
What the inspector wrote — 30 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs and touched clean bowl no handwash.
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 put on hair net and then moved to prepare food no hand wash.
Live, small flying insects found 1 live fly in wait station.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator added time mark to items missing it.
Show the remaining 26 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Measured at 500ppm. Operator remade at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled, interior of soda nozzles soiled, can opener soiled
Handwash sink used for purposes other than handwashing. Handwash sink in wait station used to store strainer. Operator moved strainer. Employee beverage stored at hand wash sink. Operator moved beverage.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink near cook line. Operator added paper towels
Spray bottle containing toxic substance not labeled. Spray bottle of degreaser stored in ware washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance
Cardboard used to line food-contact shelves. Cardboard lining top of shelf where bread is stored. Operator removed cardboard.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in waitstation. Operator inverted buckets.
Current Hotel and Restaurant license not displayed. Expired license displayed
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored next to food for customers.operator moved food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on shelf above food in wait station and kitchen. Operator moved items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing wrists watch in kitchen. Operator had employee remove watch.
Employee with no hair restraint while engaging in food preparation. Employee not wearing hair restraint on cook line. Operator had employee add hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area.
Equipment in poor repair. Reach in coolers under stoves in disrepair
Floor tiles missing and/or in disrepair. Floor tile missing in walk in cooler.
Food storage container/container lid cracked or broken. Cracked plastic contains and lids stored in ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on window on door of walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grate of soda machine rusted.
Old food stuck to clean dishware/utensils. Old food in plastic container in ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler next to customer food. Operator moved beverage.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Need flashlight to identify food in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted,
Wall soiled with accumulated grease, food debris, and/or dust. Lower walls soiled in kitchen
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water unlabeled on cook line.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside small ice machine in server area at time of inspection
Old labels stuck to food containers after cleaning. Observed old labels on stacked food containers stored on shelves at time of inspection
Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored at bar in open containers. Operator covered containers during inspection.
Working containers of food removed from original container not identified by common name. Observed squeeze bottles on cooks line unlabeled at time of inspection
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards soiled. Soda gun in bar soiled.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line and on prep table in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area, wet nesting cups in bar area.
Food storage container/container lid cracked or broken. Cracked and broken containers and lids within ware washing area.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area
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.
Nov 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 9 high priority.
9 High priority9 Intermediate16 Basic
Show 34 findings ▾
Dented/rusted cans present. See stop sale. 4 6lb cans of great northern beans 16lb can of tomato sauce.
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.
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
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.
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.
Employee washed hands with cold water. No hot water throughout restaurant. Water temperature 78°F
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
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards soiled. Soda gun in bar soiled.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit
No hot running water at three-compartment sink. Three compartment sink Measured at 78F
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.
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.
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.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water in entire restaurant.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in wait station.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line and on prep table in kitchen.
Damaged/spoiled/recalled food not properly segregated. 4 6lb cans of great northern beans 16lb can of tomato sauce.
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.
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
Employee eating while preparing food. Employee drinking from plastic water bottle on cook line while preparing food.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and bracelets
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.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area, wet nesting cups in bar area.
Food storage container/container lid cracked or broken. Cracked and broken containers and lids within ware washing area.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep tables on cook line. Operator removed knives.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area
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.
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.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator corrected bucket and remeasured at 100ppm and 50ppm
Feb 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Cups stored in handwash sink behind bar. Employee rinsed cup out in the handwash sink. Discussed with employee who removed cups.
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. All employees have read and signed the employee reporting agreement except for Arturo, who was hired 2 weeks ago to prep and wash dishes. Discussed with owner and emailed him a reporting agreement in Spanish.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on plate on cookline. Employee removed.
Food stored on floor. Bucket of vegetables stored on the floor under racks in the walk in cooler. Discussed with owner. Operator relocated food.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and mushrooms above bagged cheese in walk in cooler. Operator relocated.
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs, scrambled them and moved on to touch clean equipment and utensils without washing hands. Discussed proper hand washing.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at the end of the cooks line has no water turned on to it.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked shell eggs, scrambled them and moved on to touch clean equipment and utensils without washing hands. Discussed proper hand washing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Hamburger patties Raw 48F cold hold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheddar (46F - Cold Holding); feta cheese (45F - Cold Holding); burger patties (48F - Cold Holding); raw chicken (45F - Cold Holding). All items besides the hamburger patties were brought up to the cooler less than 4 hours prior. Items were placed on ice and the thermostat was turned down to a lower setting. Stop sale issued on burger patties. Second temperatures were unable to be completed due to the time frame of corrective action
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Egg mixture, shell eggs, fruit cups. Operator was able to determine the when the food was placed on time and time stamped accordingly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Corned beef Hash 118F held on shelf above stove, cooked mushrooms 121F held on shelf above stove Operator stated the foods were placed above stove less than 4 hours ago. Second temperatures were unable to be completed due to the time frame of corrective action
Handwash sink not accessible for employee use at all times. 2 handwashing sinks blocked in kitchen. The sink at the end of cook line blocked by cart, hand wash sink near entrance blocked by portable air conditioner. Sinks were cleared during inspection
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink at the end of the cooks line has no water turned on to it.
No handwash sink located in vending machine area where employees service bulk food machines. 2 hand wash sinks were being used for other purposes. The sink behind busing area near kitchen entrance was being used as a dump sink in scraping dishes. The sink at the end of the cook line was being used to hold large food container. Discussed the need to keep hand wash sinks clear and used for washing hands only.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine located in bussing area near the entrance of the kitchen has mold like substance in interior
Food stored on floor. Panned food and a case of food was stored under the bottom shelf in walk in cooler.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Discussed the need to label all foods once removed from its original container.
Sep 26, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation no hair restraint
Sep 22, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0ppm. Corrected to 50 ppm.
Employee drank a beverage then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef (55F - Cold Holding); Ham (52F - Cold Holding);; canadian bacon (51F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding); Ham (52F - Cold Holding);; canadian bacon (51F - Cold Holding) Food have been in unit for more than 4 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board used to cut fruit at the front of the cook line
Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation no hair restraint
Floor area(s) covered with standing water. Walk in cooler
Food stored on floor. Bottled water stored on the floor in hallway near restrooms.
Jul 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 tubs of potatoes cooked 7-18-23 temperature on 7-19-23 50F cooling and 48F cooling. Approximately 30lbs. See Stop Sale
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and then handled clean equipment no glove change or hand wash
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1 tub cooked potatoes 50F cooling overnight 1 tub cooked potatoes 48F cooling overnight
Toxic substance/chemical improperly stored. Sanitizer stored on prep table near raw vegetables
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line soiled/ stained Slicer near kitchen entrance soiled with dried food debris.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator corrected menu to reflect raw ingredients in the form of poached eggs during the inspection
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on cook line. Operator removed wiping cloth from under cutting board.
Raw fruits/vegetables not washed prior to preparation. Carrots and celery not washed before cut.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing foods removed from its original container not labeled with common name.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.