CAFE ALFRESCO
344 MAIN ST, Dunedin FL 34698 · 727.736.4299
Last inspected Apr 20, 2026 · 9 visits since October 2023
MAR 24
DEC 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Renewed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026012007 | Nov 24, 2025 | Mar 30, 2026 | $560 |
| 3--2024006102 | Oct 25, 2023 | Mar 6, 2024 | $200 |
Inspection history
9 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seasoned chicken stored above cooked potato's on a speed rack located in the exterior middle walk-in cooler. Discussed with chef who had items relocated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in outer breezeway.
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Employees on cook-line with no hair restraints.
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses. Tong on cook line oven door. Tongs were relocated for proper storage.
Stored food not covered. Cooked potato's stored uncovered after cooling.
Jan 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash before starting work.
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 rubbed hands in soiled apron. Began work after no handwash.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach in cooler by bar. Raw chicken over calamari in reach in cooler on cookline. Operator removed chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired between may and August of 2025.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks.
Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked
Food stored on floor. Fryer oil stored on floor in dry storage area. Operator moved to proper area. Soda bag on floor in dry storage area. Operator moved to proper area.
Hole in or other damage to wall. Hole in wall at ware washing area
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted
Nov 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority4 Intermediate13 Basic
Show 21 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash before starting work.
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 rubbed hands in soiled apron. Began work after no handwash.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator remade, remeasured at 200.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach in cooler by bar. Raw chicken over calamari in reach in cooler on cookline. Operator removed chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict's on menu, sesame salmon, sesame ahi tuna salad not notated as raw or undercooked. Operator added identification to all menus.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees expired between may and August of 2025.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep table on cook line. Operator removed
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks.
Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked
Food stored on floor. Fryer oil stored on floor in dry storage area. Operator moved to proper area. Soda bag on floor in dry storage area. Operator moved to proper area.
Hole in or other damage to wall. Hole in wall at ware washing area
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep stations throughout cook line. Operator removed knives.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water temped at 85 degrees in pan on cook line, operator removed,
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in cook line. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in dry storage.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade, remeasured at 200.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Danny, Javier, Reinardo, Cooper, Woodford, Sally and Jenny.
May 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. homemade tomato sauce (74F - Cooling) cooked at 11am. Operator unsure when the cooling process began. See stop sale.
Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Renewed at time of inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade tomato sauce (74F - Cooling) cooked at 11am. Second walk in cooler: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced turkey (51F - Cold Holding); poached egg (50F - Cold Holding); sliced pork (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside in the middle of two walk in coolers: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced pork (51F - Cold Holding); poached egg (50F - Cold Holding); sliced ham (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding) confirmed with the chef that none of these food items were prepared today. No temperatures were taken. All other food that was prepared today was relocated to a different cooler. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (126F - Hot Holding); lasagna (90F - Hot Holding) operator began reheating both foods.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Danny, Javier, Reinardo, Cooper, Woodford, Sally and Jenny.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Wiping cloth sanitizing solution stored on the floor.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Strainer in hand wash sink behind front counter.
Cutting board has cut marks and is no longer cleanable. Cook line behind front counter has cutting board that are deeply grooved.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name.
Oct 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. tuna raw (51F - Cold Holding); chicken salad (46F - Cold Holding); sliced tomato (46F - Cold Holding); hummus (46F - Cold Holding); deli meat (46F - Cold Holding); melon (47F - Cold Holding) rice (74F - held on counter); noodles (69F - held on counter).
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. Ppm 0 corrected to 50ppm Sanitizer empty, operator replaced empty sanitizer correction on site
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna raw (51F - Cold Holding); chicken salad (46F - Cold Holding); sliced tomato (46F - Cold Holding); hummus (46F - Cold Holding); deli meat (46F - Cold Holding); melon (47F - Cold Holding). rice (74F - held on counter); noodles (69F - held on counter) See stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Food storage container/container lid cracked or broken. Insulated pan holding butter at server station cracked and broken.
Food stored outside. Reachin Freezer stored outside in unprotected area.
In-use tongs stored on equipment door handle between uses.
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.