DUNEDIN LANES
405 PATRICIA AVE, Dunedin FL 34698 · 727-736-1282
Last inspected Jul 24, 2026 · 12 visits since October 2023
MAR 24
DEC 24
APR 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands when changing gloves after moving container of dirty towels from hand wash sink or after cracking eggs. Only one hand sink inside the establishment for employees to use, located in back of kitchen in ware washing areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 24, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 24, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment unable to be licensed at time of licensing inspection from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
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/. Fire extinguisher moved, in place of three compartment prep sink is a prep table with cooler, prep table by deep friers removed.
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with debris, deli slicer soiled with food debris
Non-pitting surface rust on food-contact equipment. Surface of can opener blade rusted.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage acoustic tiles. Not smooth and easily cleanable.
Ceiling tile missing. Ceiling tiles throughout kitchen missing in dry storage.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and storage grooved,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to margarine in wait station. Operator moved drink.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station above coffee machine.
Equipment in poor repair. Handle of reach in cooler damaged in disrepair. Insulation visible.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair.
Working containers of food removed from original container not identified by common name. Squeeze bottle of butter on cookline not labeled.
Dec 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority4 Intermediate14 Basic
Show 25 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs and then touched clean plates to serve food with. No hand wash.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee did not wash hands when changing gloves after moving container of dirty towels from hand wash sink or after cracking eggs. Only one hand sink inside the establishment for employees to use, located in back of kitchen in ware washing areas.
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. Employee moved dirty wash bucket from, hand wash sink. Did not wash hands before putting on new gloves and preparing food in deep fryer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and pork overreact to eat chicken and blue berries in reach in freezer in back of kitchen. Raw pork overreact cooked pork in reach in cooler in dry storage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Blue cheese 2qts prepared October 4th 25 1 qt Alfredo sauce prepared 12 14 25 2 qts Hollandaise prepared 12 13 25
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Blue cheese prepared October 4th 25 Alfredo sauce prepared 12 14 25 Hollandaise prepared 12 13 25
Toxic substance/chemical improperly stored. Butane fuel stored in top of reach in cooler on cookline. Operator moved fuel from food contact surfaces.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline soiled with debris, deli slicer soiled with food debris
Handwash sink used for purposes other than handwashing. Hand wash sink used to store bucket with dirty wiping cloths. Operator removed bucket from handwash sink.
Non-pitting surface rust on food-contact equipment. Surface of can opener blade rusted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage not date marked in reach in cooler on cookline soiled line. Operator said was prepared yesterday.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in dry storage acoustic tiles. Not smooth and easily cleanable.
Ceiling tile missing. Ceiling tiles throughout kitchen missing in dry storage.
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line and storage grooved,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage next to margarine in wait station. Operator moved drink.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in wait station above coffee machine.
Equipment in poor repair. Handle of reach in cooler damaged in disrepair. Insulation visible.
Floor tiles missing and/or in disrepair. Floor tiles throughout kitchen missing and in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cookline soiled with debris
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in cooler in wait station. Operator moved beverage.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in coolers on cookline and in dry storage rusted.
Utensils in poor condition. Rubber spatulas on prep table melted.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloths used on ware washing station. Operator removed dirty wiping cloths.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at waitstation measured at 0ppm. Operator corrected to 100ppm
Working containers of food removed from original container not identified by common name. Squeeze bottle of butter on cookline not labeled.
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers.
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hollandaise sauce prepared on 3/26/25.
Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. Hollandaise sauce prepared on 3/26/25.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. coleslaw mix (67F - Cold Holding); cheesecake (71F - Cold Holding); mash potatoes (71F - Cold Holding); sour cream (71F - Cold Holding); cream cheese (70F - Cold Holding); lemon meringue (69F - Cold Holding); cut cabbage (68F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pepperjack (51F - Cold Holding) operator states that cheese has been sitting. 2 door cooler by back door: no temperatures taken since yesterday. No food prepared today. Employee stated at time of inspection that cooler was not working, food below stored in cooler: coleslaw mix (67F - Cold Holding); cheesecake (71F - Cold Holding); mash potatoes (71F - Cold Holding); sour cream (71F - Cold Holding); cream cheese (70F - Cold Holding); lemon meringue (69F - Cold Holding); cut cabbage (68F - Cold Holding) See stop sale. Flip top, sitting above fill line: pepperjack (51F - Cold Holding). See stop sale.
No soap provided at handwash sink. Employee restocked soap.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Standing water in bottom of reach-in-cooler. Three door reach in cooler.
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. Ran three cycles 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage tube stored over ready to eat items in stand up cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer.
No paper towels or mechanical hand drying device provided at handwash sink.
No handwashing sign provided at a hand sink used by food employees. Next to dish washer.
Standing water in bottom of reach-in-cooler. Three door reach in cooler.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding). See stop sale. sausage (51F - Cold Holding); lettuce (49F - Cold Holding); sliced tomato (49F - Cold Holding); sausage links (49F - Cold Holding). These foods wear double panned in make table not allowing unit to hold temperature. They were out of temperature for less than 4 hours. Operator placed foods in unit properly
Employee with no hair restraint while engaging in food preparation. 1 employee involved in food preparation not wearing a hair restraint
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 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. Dish machine 0ppm, corrected to 50 ppm during inspection
Stop Sale issued on time/temperature control for safety food due to temperature abuse. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. baked beans (45F - Cold Holding); pasta salad (45F - Cold Holding); chicken soup (47F - Cold Holding); broccoli cheese soup (46F - Cold Holding); tomato Sauce (46F - Cold Holding); butter (46F - Cold Holding). See stop sale. sausage (51F - Cold Holding); lettuce (49F - Cold Holding); sliced tomato (49F - Cold Holding); sausage links (49F - Cold Holding). These foods wear double panned in make table not allowing unit to hold temperature. They were out of temperature for less than 4 hours. Operator placed foods in unit properly
Toxic substance/chemical improperly stored. Spray bottle of detergent and can of stainless steel cleaner stored next to clean food containers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Short and deodorant stored on rack storing food for the restaurant. Operator moved personal items from the area.
Employee with no hair restraint while engaging in food preparation. 1 employee involved in food preparation not wearing a hair restraint
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 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 corrected to 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and beef roasts stored above cooked noodles. Operator rearranged the reach in to gain compliance.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 51F cold hold, second temperature 38F cold hold. Cooked sausage 53F cold hold, second temperature 44F cooling., second temperature 43F cooling. Cooked sausage was double stacked above the well of the prep table.
Employee with no hair restraint while engaging in food preparation.
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.