GRANT STADIUM
373 DOUGLAS AVE, Dunedin FL 34698 · 727-733-9302
Last inspected Mar 18, 2026 · 3 visits since February 2024
3 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese curds (47F - Cold Holding) operator added more ice to product.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to popcorn machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and jewelry while preparing food.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink near soda boxes. Provided operator with sign.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm quaternary sanitizer. Operator refilled the sink using chlorine bleach. Second test 50ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese curds (47F - Cold Holding) operator added more ice to product.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by racks. Racks were relocated.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator procedure. Operator is using Time as a Public Health Control for pizza.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copy's of employee food handlers trainings. Discussed with manager.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minimal build up in the top area of chute
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; cooked chicken (124F - Hot Holdingsecond temperature 203F reheat.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
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.