DUNE DOG RESTAURANT
775 N ALT A1A, Jupiter FL 33477 · 561-744-6667
Last inspected Jun 27, 2026 · 14 visits since September 2023
FEB 25
AUG 25
FEB 26
APR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found Approximately 3 small live flying insects landing on raw breaded fish, discussed with operator who killed flies, see stop sale of fish.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $5,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026040960 | Apr 14, 2026 | Jul 15, 2026 | $1,800 |
| 2--2025028234 | Feb 14, 2025 | Apr 14, 2025 | $2,400 |
| 2--2024054480 | Aug 12, 2024 | Dec 19, 2024 | $600 |
| 2--2023057646 | Sep 27, 2023 | Nov 6, 2023 | $400 |
| 2--2023012039 | Feb 8, 2023 | Mar 15, 2023 | $200 |
Inspection history
14 visits, newest first
Jun 27, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw hamburger meat stored above vegetables, discussed with operator who corrected storage of products.
Cutting board has cut marks and is no longer cleanable. Multiple in use cutting boards on cook line grooved and no longer cleanable, discussed with operator to repair or replace.
Jun 26, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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 removed lid from cup and to drink and without washing hands employee resumed cooking hot dog, discussed with operator employee washed hands.
Live, small flying insects found Approximately 3 small live flying insects landing on raw breaded fish, discussed with operator who killed flies, see stop sale of fish.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw hamburger meat stored above vegetables, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 3 small live flying insects landing on raw breaded fish, discussed with operator who killed flies, see stop sale of fish.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle with degreaser, discussed with operator who labeled bottle.
Cutting board has cut marks and is no longer cleanable. Multiple in use cutting boards on cook line grooved and no longer cleanable, discussed with operator to repair or replace.
In-use tongs stored on equipment door handle between uses. At cook line tongs stored on oven door handles, discussed with operator who removed tongs.
Standing water in bottom of reach-in-cooler. Reach in cooler at front counter has puddle of standing water, discussed with operator to clean and sanitize.
Apr 14, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 10 high priority.
10 High priority2 Intermediate2 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F - Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling menus and without washing hands handling clean plates of food and preparing customer drinks, discussed with operator who educated servers and washed Hands.
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 washing dishes did not washing hands before handling clean and sanitized dishes, discussed with operator who educated employee and washed hands.
Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cook line open package of raw breaded shrimp stored directly above uncovered container of cooked chicken wings, discussed with chef who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cut vegetables. In walk in coolerRaw fish stored directly over imitation Krab meat, discussed with operator who corrected storage of products.
Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F - Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F - Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line shredded cheese (49F - Cold Holding); potato salad (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 30 minutes, discussed cold holding requirements with operator, operator place ice bags on products.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F - Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink, discussed with operator who educated employees.
Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.
Cutting board has cut marks and is no longer cleanable. All cutting boards at cook like grooved and no longer cleanable, discussed with operator to repair or replace.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter interior soiled, discussed with operator to clean and sanitize unit.
Feb 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
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 handled trash can and without washing hands employee handled containers of diced onions, discussed with operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used hand washing sink to wash knife and after without sanitizing placed knife on flip top cooler at cook line, discussed with operator who moved knife to 3 compartment sink to be washed and sanitized.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with soiled dishes and without washing hands employee grab fresh plates of food to take to customer, discussed with operator server washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler potato salad (49F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator cold holding requirements, operator removed overstocked portion and placed in walk in cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top melted butter (101F - Hot Holding) per operator product prepared approximately 1 hour ago and held on stove top until served, discussed hot holding requirements, operator turned on stove top to reheat butter to 165F+.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy of clean up poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of portioned raw chicken (57F - Cooling) at 11:20 since 11:00 to 56F at 11:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed cooling method with operator who removed plastic wrap to allow adequate air flow cooling. In flip top cooler sliced tomatoes (51F - Cooling) at 11:30 since 11:00 to 53F at 11:45, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed product to speed chill in walk in cooler.
Handwash sink used for purposes other than handwashing. Employee used hand washing sink to rinse off knife, discussed with operator who educated employee.
Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
Standing water in bottom of reach-in-cooler. Reach in cooler at front counter has standing water in the bottom, discussed with operator to clean and sanitize.
Stored food not covered. In reach in freezer ice cream containers with no covers, discussed with operator to cover products.
Aug 21, 2025Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance- cutting board at steam table
Cutting board has cut marks and is no longer cleanable- at steam table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- walk-in cooler air curtains
Feb 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked crab cakes and raw prime rib over cooked ribs in cooler at cook line; Raw burgers over marinara sauce in walk-in cooler at Advised operator to store properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw crab legs in chest freezer inside walk-in cooler- not commercially packaged; advised to store properly
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted corn (90-130F - Hot Holding)on top of steam table at cook line; food not stored inside food containers and inside steam table; food out of temperature for approximately 2 hours; food placed on the stove to be reheated to 165 F;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 8 high priority.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee touching raw breaded fish placing inside fryer wiping hands on soiled towel and touching plates to plate other foods; Educated; employee washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked crab cakes and raw prime rib over cooked ribs in cooler at cook line; Raw burgers over marinara sauce in walk-in cooler at Advised operator to store properly
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken tenders over raw crab legs in chest freezer inside walk-in cooler- not commercially packaged; advised to store properly
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee numerous times wiping gloved hands on soiled towels at cook line, touching clean utensils without washing hands and changing gloves; Manager educated; employee washed hands;
Stop Sale issued on time/temperature control for safety food due to temperature abuse Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato salad (47F - Cold Holding); raw fish (50F - Cold Holding); ribs (50F - Cold Holding); raw burgers (48F - Cold Holding); sliced cheese (60F - Cold Holding); raw shrimp (48F - Cold Holding) in cooler at cook line; food out of temperature for approximately 2 hours; food not prepared or portioned today; operator placed food on TPHC until cooler is fixed
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. crab cakes (47-49F - Cooling)@12: 35 to 49 F at 1:05 since 9:00;in reach in cooler at cook line; food never reached 41 F or below within 4 hours; See Stop Sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. roasted corn (90-130F - Hot Holding)on top of steam table at cook line; food not stored inside food containers and inside steam table; food out of temperature for approximately 2 hours; food placed on the stove to be reheated to 165 F;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cole slaw (47-50F - Cooling)at 12:28 to 53 F at 1:05 since 10:30;at this rate food will not reach 41 F or below within 4 hours; food placed on ice;
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line
Food stored on floor. Buckets of soups on the floor by the stove at prep area; stored properly
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over soup buckets in walk-in cooler; advised to store properly
Oct 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse
Aug 13, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cut vegetables in cooler at cook line; Stored properly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over raw shrimp in cooler at cook line Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (43-68F - Cold Holding) outside by the kitchen entrance on the side parking lot; as per operator food removed from chest freezers in the adjacent building; food out of temperature for approximately 15 minutes; Food moved inside cooler; fish (47F - Cold Holding); burgers (47F - Cold Holding); hot dogs (46F - Cold Holding); potato salad (46F - Cold Holding); cooked ribs (45F - Cold Holding); At reach in cooler at cook line; food not prepared or portioned today; food placed in ice;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw (45-50F - Cooling)at 10:40 to 50 F at 11:12 since 9:00; in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; advised to place on ice;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked corn on the cob (105-87F - Hot Holding);on top of food container at steam table; food out of temperature for approximately 1 hour; food moved to the stove to be reheated to 165 F
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. Reviewed and printed during inspection
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at cook line
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has an adjacent warehouse used to store foods( chest freezers) and dry storage goods; no plan review at all for the kitchen or warehouse; advised to submit plans for main kitchen and warehouse
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. Emailed form
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked ribs dated 7/9 on the speed rack in walk-in cooler; as per operator food gets portioned and frozen the same day of cooking; as per operator food removed from freezer yesterday; advised to date
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.
Food stored on floor- cut vegetables in walk-in cooler and BBQ sauce bucket in the kitchen Advised to store properly
No conspicuously located ambient air temperature thermometer in holding unit at cook line
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed citrus boxes and vegetables over bread and cooked corn on the cob Advised to store properly
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken bowl stored on top of raw fish; raw burgers over raw shrimp - all in unit at cook line; Advised operator to store properly
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 - cooked tomatoes at cook line; as per operator food on time since 10:00 am; time marked
Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at cook line;
In-use knife/knives stored in cracks between pieces of equipment- between wall and cooler at cook line Removed
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures;
No probe thermometer provided to measure temperature of food products.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly at the prep station at the back of the kitchen
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw in house breaded fish stored over cooked wings no foods commercially in reach in freezer - advised to store based on cooking temperatures;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over hot dogs in cooler at cook line; stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ribs (50F - Cold Holding); burgers (52F - Cold Holding); fish (49F - Cold Holding);; shrimp (49F - Cold Holding); hot dogs (49F - Cold Holding); in cooler at cook line; as per operator foods not prepared or portioned today; foods brought out to set up cooler at 11:00; foods out of temperature for approximately 2 hours; educated in TPHC; operator decided to bring new containers with foods from the walk-in place them in ice and moved all foods back in the walk-in to quickly chill;
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. prime rib (49-50F - Cooling)at 1:25 to 49-50 F at 1:40 since 11:00 in cooler at cook line; at this rate food will not reach 41 F or below within 4 hours; food moved to walk-in cooler to cool.
Clams tag removed from original container prior to container being emptied- operator found tag and placed with the food - in reach in cooler at prep station
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM Chris Caraballo
No probe thermometer provided to measure temperature of food products.
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. As per employee locked in a different room; no access;
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date marking on cooked ribs; as per operator cooked on Monday 9/25/23; dated 9/27/23; removed date;
No conspicuously located ambient air temperature thermometer in holding unit- all units
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Kitchen doors open during operation- screen doors not used; advised to keep closed
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.