DUNE DOG RESTAURANT

Name: DUNE DOG RESTAURANT
Address: 775 N ALT A1A, JUPITER, FL, 33477, US
Rating: 30.6

775 N ALT A1A, JUPITER, FL 33477

License #6010759

30.6 Grade F / 100

Failing Health Score

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Quick take

DUNE DOG RESTAURANT in JUPITER currently holds an InspectFL Health Score of 30.6 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 14, 2026. Across those visits, inspectors documented 28 total violations — 15 critical, 6 major, 7 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 14, 2026 shows 14 observation rows: 10 critical, 2 major, and 2 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: Administrative complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards at cook like grooved and no longer cleanable, discussed with operator to repair or replace.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink used as dump sink, discussed with operator who educated employees.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer at cook line open package of raw breaded shrimp stored directly above uncovered container of cooked chicken wings, discussed with chef who corrected storage of products.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line shredded cheese (49F - Cold Holding); potato salad (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 30 minutes, discussed cold holding requirements with operator, operator place ice bags on products.
[35A-02-7] Live, small flying insects found Approximately 3 small live flying insects landing on cooked ribs in back of kitchen cooling, discussed with operator see stop sale.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottle containing degreaser, discussed with operator who labeled bottle.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at front counter interior soiled, discussed with operator to clean and sanitize unit.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F - Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
[12A-29-4] 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 washing dishes did not washing hands before handling clean and sanitized dishes, discussed with operator who educated employee and washed hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F - Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk in cooler plastic wrapped pan of cooked onions (106F - Cooling) at 2:10 since 9:00, at this rate of cooling product never reached 70F within 2 hours, see stop sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk in cooler plastic wrapped pan of raw breaded fish (59F - Cooling) at 2:05 since 7:45, at this rate of cooling product never reached 41F within 4 hours, see stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Servers handling menus and without washing hands handling clean plates of food and preparing customer drinks, discussed with operator who educated servers and washed Hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler Raw chicken stored directly over cut vegetables. In walk in coolerRaw fish stored directly over imitation Krab meat, discussed with operator who corrected storage of products.

Disposition: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. In reach in freezer ice cream containers with no covers, discussed with operator to cover products.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Flip top cooler cutting board grooved and no longer cleanable, discussed with operator to repair or replace.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler at front counter has standing water in the bottom, discussed with operator to clean and sanitize.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee used hand washing sink to rinse off knife, discussed with operator who educated employee.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee used hand washing sink to wash knife and after without sanitizing placed knife on flip top cooler at cook line, discussed with operator who moved knife to 3 compartment sink to be washed and sanitized.
[12A-29-4] 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 handled trash can and without washing hands employee handled containers of diced onions, discussed with operator employee washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove top melted butter (101F - Hot Holding) per operator product prepared approximately 1 hour ago and held on stove top until served, discussed hot holding requirements, operator turned on stove top to reheat butter to 165F+.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy of clean up poster to operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler plastic wrapped pan of portioned raw chicken (57F - Cooling) at 11:20 since 11:00 to 56F at 11:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed cooling method with operator who removed plastic wrap to allow adequate air flow cooling. In flip top cooler sliced tomatoes (51F - Cooling) at 11:30 since 11:00 to 53F at 11:45, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who removed product to speed chill in walk in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server entered kitchen with soiled dishes and without washing hands employee grab fresh plates of food to take to customer, discussed with operator server washed hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler potato salad (49F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator cold holding requirements, operator removed overstocked portion and placed in walk in cooler to chill.

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