BENEDICT'S

Name: BENEDICT'S
Address: 2632 BAYSHORE BLVD, DUNEDIN, FL, 34698, US
Rating: 83.2

2632 BAYSHORE BLVD, DUNEDIN, FL 34698

License #6217362

83.2 Grade C / 100

Mixed Health Record

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Quick take

BENEDICT'S in DUNEDIN currently holds an InspectFL Health Score of 83.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 45 total violations — 9 critical, 11 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 11, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on stacked food containers stored on shelves at time of inspection
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottles on cooks line unlabeled at time of inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored at bar in open containers. Operator covered containers during inspection.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like substance inside small ice machine in server area at time of inspection

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage prepared more then 24 hours ago not date marked.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep tables on cook line. Operator removed knives.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen had no hair restraints. Placed hair nets on after we walked into kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards soiled. Soda gun in bar soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted in wait station.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in bar and at hand wash sink in ware washing area.
[38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Lighting in walk in cooler not sufficient. Actions of cooler to dark to read labels and see items without flashlight.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator not in possession of probe Thermometer. Operator later found thermometer in office, moved it to kitchen area.
[07-08-5] Time/temperature control for safety food re-served to customers. Bowls of butter packets left on table. Customers got up from table then new customers sat at same table with the butter not being picked up and new butter being put on tables.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and bracelets
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area, wet nesting cups in bar area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink Water max temped at 78F. No hot water throughout entire restaurant.
[12B-01-4] Employee eating while preparing food. Employee drinking from plastic water bottle on cook line while preparing food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone over and next to clean dishes in ware washing area. Operator removed phone.
[01B-01-4] Dented/rusted cans present. See stop sale. 4 6lb cans of great northern beans 16lb can of tomato sauce.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on line cracked eggs for cooking, then went on to prepare potatoes on cook line and touched clean plates, No handwash in between.
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled linens and cloths placed next to clean dishes in ware washing area, placed In cook line and preparation table.
[14-38-4] Food storage container/container lid cracked or broken. Cracked and broken containers and lids within ware washing area.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line was touching ears and head before preparing food did not wash hands
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 4 6lb cans of great northern beans 16lb can of tomato sauce.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled apron then continued working, no hand wash.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over clean utensils and bag of grits. Operator removed.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from plastic water bottle, no hand wash before returning to cooking.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit
[27-06-4] No hot running water at three-compartment sink. Three compartment sink Measured at 78F
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line and on prep table in kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator corrected bucket and remeasured at 100ppm and 50ppm
[12A-19-4] Employee washed hands with cold water. No hot water throughout restaurant. Water temperature 78°F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food in reach in cooler on cook line. Operator removed
[12B-12-5] 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 plastic water bottle on cook line with no straw, touching the part he is drinking from
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. No hot water in entire restaurant.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Multiple Bowls of butter packs equivalent to .5lbs of butter left on table to be reserved used for other customers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket and wiping cloths dumped in hand wash sink in bar. Tongs and ladle stored on hand sink, discussed with operator qualities of hand skink.

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