WILD IRIS CAFE
434 VIRGINIA LN, Dunedin FL 34698 · 315-383-7322
Last inspected Mar 16, 2026 · 9 visits since September 2023
MAR 24
DEC 24
APR 25
JUL 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. 1. Live fly in dry storage. Operator removed fly and cleaned and sanitized area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 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 →
Live, small flying insects found. 1. Live fly in dry storage. Operator removed fly and cleaned and sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on top of ready to eat cake in reach in cooler in dry storage. Operator moved chicken and cake to proper locations.
Handwash sink not accessible for employee use at all times. Handwashing sink in ware washing area blocked by trash can. Operator moved trash can.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in dry storage. Operator provided paper towels.
Show the remaining 9 findings ▾
No soap provided at handwash sink. No soap at hand wash sink in dry storage. Operator provided soap.
Employee personal food not properly identified and segregated from food to be served to the public. Employee pancake stored with spices in dry storage. Operator disposed of pancake.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing bracelets on cook line. Operator had employee remove jewelry.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in ware washing area. Operator placed sign on handwashing sink.
Old food stuck to clean dishware/utensils. Old food residue on squeeze bottles in ware washing area.
Old labels stuck to food containers after cleaning. Old labels on squeeze bottles in ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in cooler in outdoor storage shed.
Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler in dry storage and in kitchen has rust pitted to surface.
Working containers of food removed from original container not identified by common name. Unlabeled bottle of oil stored on fruit prep station.
Sep 23, 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 ▾
Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraints.
Jul 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Benedict and raw salmon not identified on the menu as being raw and undercooked. Operator is to put an asterisk next to the consumer advisory and the Benedict's and raw/undercooked salmon.
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 some employees who are servers and are new employees: Allie, Olivia, Angelique, Hannah
Employee with no hair restraint while engaging in food preparation. Employees preparing food with no hair restraints.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (50F - Cold Holding) Swiss cheese overfilled above fill line in flip top cooler. Asked employee to relocate the cheese to inside the cooler and they discarded.
Handwash sink used for purposes other than handwashing. Employee dumped coffee in handwash sink. Discussed with employee.
No soap provided at handwash sink. Sink in back part of kitchen. Operator placed soap next to sink.
No handwashing sign provided at a hand sink used by food employees. Handwash sink next to the three compartment sink. Provided operator with paper sign. Sign is hanging.
Dec 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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 3 cycles, no chlorine sanitizer dispensed. 0 ppm
Raw animal food stored over or with unwashed produce. Raw sausage stored over unwashed tomatoes. In stand up cooler in back prep area.
Cutting board has cut marks and is no longer cleanable. Cooks line.
Mar 5, 2024Inspection 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 46F cold hold, second temperature at 10:55am 42F cold hold. Cooked Mushrooms 45F cold hold second temperature at 10:55 42F cold hold. Egg mixture 46F, second temperature at 10:55 43F cold hold. Food items were placed on ice and thermostat was turned down on the unit.
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 and the time removed from temperature control cannot be determined. Operator was able to determine the time the butter was pulled from the refrigerator and time stamped accordingly
Raw fruits/vegetables not washed prior to preparation. Mushrooms cut before washed.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and touched clean utensils no hand wash.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed on cook line cutting board. Cook moved cell phone
In-use wet wiping cloth/towel used under cutting board. Cook line wiping cloth under cutting board.
Sep 6, 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 ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched cell phone and touched clean utensils no hand wash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 64F cold hold second temperature at 10:33 am 64F cooling double panned. Cooked sausage 45F cold hold second temperature 43F cooling, cooked mushrooms 46F cold hold, second temperature at 10:23am 43F cooling, cut tomatoes 44F cold hold, second temperature at 10:23am 42F cooling, gap in make table causing cold air to escape the unit.
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 personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed on cook line cutting board. Cook moved cell phone
In-use wet wiping cloth/towel used under cutting board. Cook line wiping cloth under cutting board.
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.