RESTORATIVE
420 PATRICIA AVE, Dunedin FL 34698 · 727-409-5446
Last inspected Jun 4, 2026 · 8 visits since July 2023
JUN 24
DEC 24
JUN 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil unlabeled on cook line. Operator added labels.
Jun 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board grooved on cook line.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water and sauces unlabeled in kitchen.
Mar 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment conducting reduced oxygen packaging on vegetables without a HACCP plan.
Covered waste receptacle not provided in women's bathroom. Waste receptacle in unisex bathroom uncovered.
Cutting board has cut marks and is no longer cleanable. Cutting board grooved on cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on the cook line. Operator had employee remove watch.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at sink in restroom. Provided operator with a sign which they posted.
Working containers of food removed from original container not identified by common name. Squeeze bottles of water and sauces unlabeled in kitchen.
Jun 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator states cod and tuna are received fresh, packaged fresh, placed in reduced oxygen packaging, then frozen.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw chicken liver, raw fish, and raw beef in ROP packaging for over 48 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on the cookline: cut tomatoes (58F - Cold Holding); cooked mushroom (49F - Cold Holding); butter (69F - Cold Holding); sautéed vegetables (46F - Cold Holding); goat cheese (52F - Cold Holding) all food was sitting on the cookline for less than 4 hours. Operator relocated food into the cold holding unit. Discussed using time as a public health and sent form to operator.
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. Raw chicken liver, raw fish, cooked carrots, cooked green beans, and raw beef in ROP packaging for over 48 hours.
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. Carrie has worked at establishment for 6 months, no proof of training. Ronnie has worked at establishment for less than 60 days and chef Adam is a manager.
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. For Ronnie and Carrie. Emailed employee reporting agreement.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is reduce oxygen packaging raw tuna and cod, raw beef, raw chicken liver, cooked carrots and cooked green beans without approved HACCP plan.
Dec 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Container of medicine improperly stored. Medicine separated from food and clean utensils.
Jul 26, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table, operator moved cell phone
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.