DUNEDIN CRICKETERS
2634 BAYSHORE BLVD, Dunedin FL 34698 · 941-277-4956
Last inspected Apr 28, 2026 · 12 visits since September 2023
MAY 24
DEC 24
APR 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 operator form HR 5030-104
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat vegetables in reach in freezer by cook line. Raw fish next to ready to eat pretzels in reach in cooler in cook line. Raw fish next to shepherds pie in walk in cooler. Operator moved all raw items to proper locations.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation black mold like substance.
Ceiling tile missing. Missing ceiling tiles over ice machine in waitstation.
Show the remaining 8 findings ▾
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored over spices in dry storage. Operator removed employee beverage.
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 lidless cup of sprite in ware washing area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not separate from restaurant food in dry storage, operator disposed of employee meal.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored above cans in dry storage. Operator moved items to proper location.
Employee with no hair restraint while engaging in food preparation. Employee on cook line not wearing any hair restraint. Operator had employee place on hat.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups in waitstation
Working containers of food removed from original container not identified by common name. Container of flour unlabeled in dry storage. Squeeze bottles of sauces and water unlabeled on cook line.
Feb 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate13 Basic
Show 21 findings ▾
Container of medicine improperly stored. Employee insulin stored on top of and next to food meant for customers in reach in cooler,
Raw animal food stored over/not properly separated from ready-to-eat food. Metal container of Raw beef over ready to eat mixed vegetables in reach in freezer by front of cook line. Operator moved container. Raw burger over onion ring batter in walk In cooler. Raw chicken over container of onions in walk in cooler. Operator moved both raw products.
Toxic substance/chemical improperly stored. Glass cleaner stored on hand wash sink near cook line.
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
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 operator form HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun on bar soiled with debris. Cutting boards on cook line and on prep station across from cook line soiled. Can opener blade soiled.
Handwash sink used for purposes other than handwashing. Glass cleaner stored in handwashing sink. Operator removed cleaner from sink.
Spray bottle containing toxic substance not labeled. Bottles of unknown cleaner unlabeled hanging near rear door.
Ceiling tile missing. Ceiling tile missing above ice machine in wait station.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted on top of ice machine. Operator inverted ice bucket.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and on prep tables in front of cook line has groove marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on prep table next to deli slicer above clean dishes. Operator moved employee beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored on top of deli slicer in prep area. Informed employee who then moved it to dry storage next to vinegar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of cans of beans in dry storage. Employee jacket stored on top of cans of beets.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting cups near soda machine in wait station.
Food stored on floor. Boxes of salad dressing stored on floor of dry storage. Boxes of haddock and French fries stored on floor of walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on prep station in front of cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in reach in cooler next to food meant to be served to customers. Operator moved employee beverage
Single-service articles improperly stored. Single service containers stored on floor of dry storage,
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table across from cook line and next to dry storage not stored in sanitizer.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth used on prep table across from cook line.
Apr 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Back door has visible gaps of light leading to the outside.
Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor behind kitchen equipment on cookline.
Apr 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 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. 0ppm chlorine. Dish machine was ran 3 times. Discontinue use of dish machine and use 3 compartment sink to sanitize dishes until working properly. Operator states technician is on the way out to fix the machine.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon fully thawed in reduced oxygen packaging that states to be removed prior to thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single door cooler: raw chicken (48F - Cold Holding); shrimp (48F - Cold Holding); fish (44F - Cold Holding) cooler was accidentally left open and was noticed by inspector. Some food in the cooler was at proper temperature. Operator relocated to freezer for rapid chill. 3 door reach in cooler:;mash potatoes (46F - Cold Holding); l chop (44F - Cold Holding); cut tomatoes (46F - Cold Holding) food was relocated to another cooler. All other food in 3 door cooler was at proper temperature. No food was prepared today.
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. Butter in server area. Operator added time.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in dish area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan via email.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon fully thawed in reduced oxygen packaging that states to be removed prior to thawing.
Dead roaches on premises. 1 dead roach at entrance of establishment. Operator discarded and sanitized. 1 dead roach in walk in cooler on the floor. Operator discarded and sanitized area.
Exterior door has a gap at the threshold that opens to the outside. Back door has visible gaps of light leading to the outside.
Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall and floor behind kitchen equipment on cookline.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onions 108f, reheat 176f,
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Food buckets on floor in walk in cooler. Food boxes on floor in walk in freezer.
May 30, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked wet.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Burgers thawing at room temperature. Operator placed beef in refrigerator. Meat still frozen.
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.
Apr 26, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and then clean with no hand wash
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. No proof of employee training.
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.
Apr 25, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer touched soiled dishes and then clean with no hand wash
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touching raw chicken strips during the breading process went from breading raw chicken to clean utensils and cooked chicken no hand wash. Cook touched raw ground beef, wiped knife with wiping cloth, rinsed the knife in the 3 compartment sink and then changed gloves no hand wash and touched bread.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knife used on cook line was wiped off with a wiping cloth, rinsed in the 3 compartment sink and returned to use.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Tonya White.PIC
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. No proof of employee training.
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.
Mar 25, 2024Call 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 ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Patrick Fantasia PIC
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.
Floor soiled/has accumulation of debris. Floor has an accumulation of food debris cook line, prep area and storage area including walk in cooler. Wall across from dish machine has an accumulation of dust and debris.
Food stored on floor. 5 gallon buckets containing food stored on the floor of the walk in cooler, bag of potatoes stored on the floor by back door, Discussed the need to store all food a minimum of 6" off the floor.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); potato salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (45F - Cold Holding); deli meat (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (46F - Cold Holding); cut tomatoes (45F - Cold Holding); potato salad (46F - Cold Holding); shredded cheese (46F - Cold Holding); feta cheese (45F - Cold Holding); deli meat (46F - Cold Holding) Thermostat was turned down on unit. Stop Sale issued on TCS food cold holding.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Patrick Fantasia PIC
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the Hands wash sink in server area. Operator replenished paper towels
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Employee removed employee beverages from prep table.
Equipment in poor repair. Prep unit not holding proper temperature, thermostat was turned down and the temperature dropped from 50F to 45F during inspection.
Floor soiled/has accumulation of debris. Floor has an accumulation of food debris cook line, prep area and storage area including walk in cooler. Wall across from dish machine has an accumulation of dust and debris.
Food stored on floor. 5 gallon buckets containing food stored on the floor of the walk in cooler, bag of potatoes stored on the floor by back door, Discussed the need to store all food a minimum of 6" off the floor.
Sep 26, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs stored over RTE food. Eggs were moved to lower shelf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back prep table near dish machine. Employee moved beverage.
Food stored on floor. Buckets of food stored on walk in cooler floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fixed equipment soiled with grease and food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. Glass front cooler on cook line.
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.