FENWAY HOTEL
453 EDGEWATER DR, Dunedin FL 34698 · 727-683-5999
Last inspected Apr 16, 2026 · 9 visits since September 2023
APR 24
JAN 25
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies trapped on sticky paper in dry storage area. Operator removed the dead flies and disposed of them
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 14lbs of hot fudge topping, 6lb of sauerkraut
Food with mold-like growth. See stop sale. 16oz of strawberries molded 12 oz of Blueberries molded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
Handwash sink used for purposes other than handwashing. Handwash sink used to store spray sanitizer. Operator removed sanitizer.
Show the remaining 9 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for sink and service sanitizer.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
Damaged/spoiled/recalled food not properly segregated. 2 cans of hot fudge topping and 1 can of sauerkraut not separated from undamaged cans. Spoiled strawberries and blueberries in walk in cooler. Not separate from unspoiled product. See stop sale
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 uncovered cup in dry storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charges above food and in containers in dry storage area near kitchen. Operator moved items.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area,
Food storage container/container lid cracked or broken. Broken and cracked containers in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler by cook line rusted
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate5 Basic
Show 15 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 the chlorine dish machine in the bar a few times and the chlorine sanitizer tested at 0 PPM. Discussed with the chef on duty.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer of dish machine in downstairs bar testing at 0 PPM. Bar glasses will be sent to kitchen to be sanitized until machine is serviced.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles soiled in bar.
Handwash sink not accessible for employee use at all times. Tilt skillets water hook/hose hanging from hand sink water faucet on cook line. Item moved to allow access to hand sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to five door reach in deli cooler on cook line in dinning room. Roll of paper towels stocked.
No soap provided at handwash sink. Missing at hand sink at the end of cook line next to tilt skillet.
Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser batteries dead at hand sink next to mixer across the cook line. Batteries were changed and dispenser is now dispensing soap.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles of light yellow and orange liquid substance hanging from chemical rack next to dish machine. Chef labeled as degreaser and provided mix.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand sink across from walk in cooler on cook line. The water was shut off due to faucet leaking, the chef turn the water back on..
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled of black mold like substance.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple insects trapped on sticky paper in control device. Manager removed sticky paper.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.
Faucet/handle missing at plumbing fixture. No hot water at hand sink due to hot water handle in disrepair.
Water leaking from pipe and/or faucet/handle. No hot water at hand sink due to hot water handle in disrepair and causing faucet to continuously leak.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle at downstairs bar.
Reduced oxygen packaged/sous vide food lacking bold required information. Sous vide items in walk-in cooler missing start time. Date is observed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Standing water in bottom of reach-in-cooler. Outside bar beer cooler.
Mar 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority4 Intermediate0 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Salmon ROP done on site not kept frozen, delivered fresh RPO packaged and kept not frozen See stop sale
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. See Stop Sale
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon and eel ROP packaging no approved HACCP or process waiver. See stop sale
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food.
Apr 18, 2024□ 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 ▾
Clam/mussel/oyster tags not marked with last date served.
Apr 15, 2024Administrative 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico (57F - held on counter); egg mixture (56F - held on ice); tomato cut (50F - Cold Holding); green leafy vegetables (50F - Cold Holding); melon (56 F - Cold Holding); (56F - Cold Holding). Foods were placed on cook line less than 4 hours ago. Operator placed food into an alternate refrigerated unit
Clam/mussel/oyster tags not marked with last date served.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of flies trapped on sticky paper in dry storage area. Operator removed the dead flies and disposed of them
Sep 14, 2023□ 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 ▾
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Chlorine quat sanitizer in bucket not at proper minimum strength. 0ppm corrected to 200 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sweet potato (46F - Cold Holding ); Beef (46F - Cold Holding); shredded cheese (46F - Cold Holding second temperature 46F cold hold); cut cherry tomatoes (46F - Cold Holding). Unable to correct on site with a second temperature, products not cooled in time. Operator placed foods in the freezer for cooling.
Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink behind front counter, utensil stored in hand wash sink on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse and back pack stored on bottom shelf of prep table.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
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.