FENWAY HOTEL

Name: FENWAY HOTEL
Address: 453 EDGEWATER DR, DUNEDIN, FL, 34698, US
Rating: 69.3

453 EDGEWATER DR, DUNEDIN, FL 34698

License #6217761

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.3 Grade F / 100

Failing Health Score

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Quick take

FENWAY HOTEL in DUNEDIN currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 28 total violations — 4 critical, 11 major, 13 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 April 16, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 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
[01B-01-4] Dented/rusted cans present. See stop sale. 14lbs of hot fudge topping, 6lb of sauerkraut
[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 uncovered cup in dry storage area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used to store spray sanitizer. Operator removed sanitizer.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area,
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for sink and service sanitizer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charges above food and in containers in dry storage area near kitchen. Operator moved items.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. 2 cans of hot fudge topping and 1 can of sauerkraut not separated from undamaged cans. Spoiled strawberries and blueberries in walk in cooler. Not separate from unspoiled product. See stop sale
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler by cook line rusted
[14-38-4] Food storage container/container lid cracked or broken. Broken and cracked containers in ware washing area.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[01B-07-4] Food with mold-like growth. See stop sale. 16oz of strawberries molded 12 oz of Blueberries molded.

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water shut off at hand sink across from walk in cooler on cook line. The water was shut off due to faucet leaking, the chef turn the water back on..
[29-11-4] Water leaking from pipe and/or faucet/handle. No hot water at hand sink due to hot water handle in disrepair and causing faucet to continuously leak.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottles of light yellow and orange liquid substance hanging from chemical rack next to dish machine. Chef labeled as degreaser and provided mix.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple insects trapped on sticky paper in control device. Manager removed sticky paper.
[31A-09-4] Handwash sink not accessible for employee use at all times. Tilt skillets water hook/hose hanging from hand sink water faucet on cook line. Item moved to allow access to hand sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled of black mold like substance.
[29-09-4] Faucet/handle missing at plumbing fixture. No hot water at hand sink due to hot water handle in disrepair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on reach in deli cooler on cook line. Can opener blade soiled with dried food debris. Soda gun nozzles soiled in bar.
[22-41-4] 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 the chlorine dish machine in the bar a few times and the chlorine sanitizer tested at 0 PPM. Discussed with the chef on duty.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand sink next to five door reach in deli cooler on cook line in dinning room. Roll of paper towels stocked.
[31B-03-4] No soap provided at handwash sink. Missing at hand sink at the end of cook line next to tilt skillet.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Dispenser batteries dead at hand sink next to mixer across the cook line. Batteries were changed and dispenser is now dispensing soap.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer of dish machine in downstairs bar testing at 0 PPM. Bar glasses will be sent to kitchen to be sanitized until machine is serviced.

Community reaction

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Community pulse