CAFE ALFRESCO

Name: CAFE ALFRESCO
Address: 344 MAIN ST, DUNEDIN, FL, 346985732, US
Rating: 69.6

344 MAIN ST, DUNEDIN, FL 346985732

License #6213520

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.6 Grade F / 100

Failing Health Score

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Quick take

CAFE ALFRESCO in DUNEDIN currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, DBPR recorded 39 total findings; InspectFL has detailed violation rows for 36 of them so far.

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 April 20, 2026 shows 6 observation rows: 1 critical, 0 major, and 5 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.

Location + actions

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located in outer breezeway.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-12-5] Stored food not covered. Cooked potatos stored uncovered after cooling.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on cook line oven door. Tongs were relocated for proper storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw seasoned chicken stored above cooked potatos on a speed rack located in the exterior middle walk-in cooler. Discussed with chef who had items relocated.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees on cook-line with no hair restraints.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedicts on menu, sesame salmon, sesame ahi tuna salad not notated as raw or undercooked. Operator added identification to all menus.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade, remeasured at 200.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks.
[36-24-5] Hole in or other damage to wall. Hole in wall at ware washing area
[53B-01-5] 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. All employees expired between may and August of 2025.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of prep table on cook line. Operator removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in cook line. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle in water temped at 85 degrees in pan on cook line, operator removed,
[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 rubbed hands in soiled apron. Began work after no handwash.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in dry storage.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves no hand wash before starting work.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce in reach in cooler by bar. Raw chicken over calamari in reach in cooler on cookline. Operator removed chicken.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Measured at 0ppm. Operator remade, remeasured at 200.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between prep stations throughout cook line. Operator removed knives.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted
[14-38-4] Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked
[08B-38-4] Food stored on floor. Fryer oil stored on floor in dry storage area. Operator moved to proper area. Soda bag on floor in dry storage area. Operator moved to proper area.

Community reaction

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Community pulse