CROWN AND BULL
319 MAIN ST 5733, Dunedin FL 34698 · 727-736-5284
Last inspected Jul 23, 2026 · 13 visits since September 2023
MAY 24
NOV 24
JUN 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 3 flies in downstairs bar 1 fly in upstairs prep kitchen 1 fly in outdoor bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 23, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin in first floor has accumulation of black mold like substance.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above maple syrup in upstairs prep area. Operator moved beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in upstairs prep kitchen wearing watch.
Show the remaining 4 findings ▾
Food storage container/container lid cracked or broken. Cracked containers in upstairs prep kitchen
Hole in or other damage to wall. Hole in wall of upstairs storage area.
No handwashing sign provided at a hand sink used by food employees. No handwash signs in downstairs restrooms.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area and upstairs prep kitchen
May 19, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Black garlic scallops, diver scallops, blue fin tuna, and salmon not marked as raw. Items are Seared and served undercooked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin in first floor has accumulation of black mold like substance.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above maple syrup in upstairs prep area. Operator moved beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored above spices in upstairs prep kitchen. Employee purse stored above energy drinks in downstairs bar dry storage operator moved purse. Operator moved all items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in upstairs prep kitchen wearing watch.
Food storage container/container lid cracked or broken. Cracked containers in upstairs prep kitchen
Hole in or other damage to wall. Hole in wall of upstairs storage area.
No handwashing sign provided at a hand sink used by food employees. No handwash signs in downstairs restrooms.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area and upstairs prep kitchen
May 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Employee stored sanitizer bucket in handwashing sink. Operator removed bucket,
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lemon herb salmon, diver scallops, blue fin tuna, and black garlic scallops are served seared and undercooked. Not marked on menu.
Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line grooved.
Food storage container/container lid cracked or broken. Cracked containers in ware washing area,
May 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority1 Intermediate14 Basic
Show 20 findings ▾
Container of medicine improperly stored. First aid kit stored on shelf above honey in upstairs prep kitchen. Operator moved first aid kit.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee on cook line washed hands for 5 seconds.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched wire hanging from ceiling. To hand wash before placing on gloves.
Live, small flying insects found 3 flies in downstairs bar 1 fly in upstairs prep kitchen 1 fly in outdoor bar.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator remade at 200ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Black garlic scallops, diver scallops, blue fin tuna, and salmon not marked as raw. Items are Seared and served undercooked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin in first floor has accumulation of black mold like substance.
Bowl or other container with no handle used to dispense food. Plastic bowls used as scoop for grits in upstairs prep kitchen,
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted downstairs.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above maple syrup in upstairs prep area. Operator moved beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker stored above spices in upstairs prep kitchen. Employee purse stored above energy drinks in downstairs bar dry storage operator moved purse. Operator moved all items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees in upstairs prep kitchen wearing watch.
Employee with no hair restraint while engaging in food preparation. Employees in upstairs prep kitchen not wearing hair restraint. Operator had employees put on hair net.
Food storage container/container lid cracked or broken. Cracked containers in upstairs prep kitchen
Hole in or other damage to wall. Hole in wall of upstairs storage area.
No handwashing sign provided at a hand sink used by food employees. No handwash signs in downstairs restrooms.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area and upstairs prep kitchen
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee iced coffee in reach in cooler above teas in outdoor bar area. Operator had employees put move drink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary sanitizer measured at 0ppm. Operator switched to chlorine which measured at 100ppm.
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Dented/rusted cans present. See stop sale. 1 6lb can of garbanzo beans 1 5lb can of tomatoes
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered kitchen, placed personal items aside, placed on gloves to start work on line no hand wash, operator had employee wash hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds. Operator explained to employee importance of handwashing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat butter. Operator moved butter to different area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2lbs Ranch measured at 48F operator stated it was in reach in cooler all day. Operator disposed of ranch.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch measured at 48F operator stated it was in reach in cooler all day. Operator disposed of ranch.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed operator form HR 5030-100
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda guns in exterior and interior bar soiled with debris.
Handwash sink used for purposes other than handwashing. Employee stored sanitizer bucket in handwashing sink. Operator removed bucket,
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lemon herb salmon, diver scallops, blue fin tuna, and black garlic scallops are served seared and undercooked. Not marked on menu.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips at location.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employees have expired food handler.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Soiled cardboard on floor of upstairs prep kitchen. Operator removed cardboard.
Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of shelf in upstairs prep kitchen.
Covered waste receptacle not provided in women's bathroom. No covered receptacle in employee restroom in kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting boards in cook line grooved.
Damaged/spoiled/recalled food not properly segregated. 1 damaged 6lb can of garbanzo beans and 1 damaged 5lb can of tomatoes stored next to undamaged cans.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in upstairs prep kitchen. Operator moved item. Employee beverage above reach in cooler on cook line. Operator moved item.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table in upstairs prep kitchen. Employee phone above reach in cooler on cook line. Operator removed both phones.
Employee with no hair restraint while engaging in food preparation. Employee on line not wearing hair restraint. Operator had employee place on hairnet.
Floor area(s) covered with standing water. Standing water on floor near ice machine in between exterior and interior bars.
Food storage container/container lid cracked or broken. Cracked containers in ware washing area,
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer in upstairs prep kitchen.
Working containers of food removed from original container not identified by common name. Squeeze bottles of various sauces unlabeled.
Jun 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Large steaks.
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.
Employee with no hair restraint while engaging in food preparation. Prep employee.
Mar 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Jan 13, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
Nov 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment not maintaining mussel tags for 90 days. Tags not marked. Tags not in order.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator is cryovacing cooked short ribs. Operator will remove from bag and decide if they want to proceed with Haccp approval. If ziplock back are used and no vacuum seal is used, no haccp is needed. Observed frozen fish cryovac. Observed raw meat cryovac.
Employee with no hair restraint while engaging in food preparation. One employee.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
May 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 56F cold hold, cut tomatoes 45F cold hold, ham 47F cold hold, cheese 46F cold hold, cooked beef 45F cold hold, butter 46F cold hold. Operator iced down all foods in unit. All food is placed in unit when the restaurant opens at 10:30am. The food comes from the walk in cooler where temperatures are within safe parameterss Admin Complaint
May 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lettuce 56F cold hold, cut tomatoes 45F cold hold, ham 47F cold hold, cheese 46F cold hold, cooked beef 45F cold hold, butter 46F cold hold. Operator iced down all foods in unit. All food is placed in unit when the restaurant opens at 10:30am. The food comes from the walk in cooler where temperatures are within safe parameterss Admin Complaint
Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to a squeeze bottle of oil. Operator moved chemical.
Handwash sink used for purposes other than handwashing. Soiled pans stored in hand wash sink as you enter the kitchen. Employee moved soiled pans from hand wash sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 59F cold hold, second temp at 10:45am 43F cooling, raw ground beef 50F cold hold, second temperature at 10:45am 43F cooling, Sliced tomatoes 49F cold hold, second temperature at 10:45am 43F cooling. Raw beef 49F cold hold, second temperature 43F cooling. Unit was filled with food less than 4 hours ago, food was placed in walk in cooler to cool. Sliced ham 45F cold hold, second temperature at 10:45am 41F cold hold, sliced beef 45F cold hold, second temperature at 10:45am 41F cold hold.
Employee with no hair restraint while engaging in food preparation.
Waste line missing at soda gun holster. Soda guns missing waste line on both outside and inside bar
Wood food-contact surface not properly sealed. Shelved in upstairs dry storage particle board in disrepair not sealed.
Working containers of food removed from original container not identified by common name. Spray bottle containing water not labeled in upstairs kitchen. Operator labeled spray bottle.
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.