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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
KUES CAFE in DUNEDIN currently holds an InspectFL Health Score of 68.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 40 total violations — 3 critical, 7 major, 30 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on April 17, 2026 shows 18 observation rows: 1 critical, 3 major, and 14 minor.
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InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
KUES CAFE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has accumulation of black mold like substance.
- [14-01-5] Bowl or other container with no handle used to dispense food.
- [23-24-4] Buildup of food debris/soil residue on equipment door handles. Door of microwave has buildup of residue.
- [14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelves of dry storage. Card board lining shelf below sauces on cook line
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line,
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep tables on cook line.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Personal food item stored on top of potatoes in walk in cooler. Operator moved potatoes. Employee food stored on prep table next to cut chicken, operator disposed of food. Employee food items stored in walk in cooler next to and above restaurant food.
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watch while preparing food. Operator had employee remove watch.
- [08B-38-4] Food stored on floor. Soy sauce stored on floor of prep area in kitchen. Leftover soup stored on floor of walk in cooler. Boxes of food stored on floor of walk in freezer.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup of walk in freezer.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of deep fliers and sandwich press soiled with debris.
- [12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverages in reach in freezer, and walk in cooler.
- [02D-01-5] Working containers of food removed from original container not identified by common name. Containers of sugar not labeled in dry storage. Squeeze bottles on cook line unlabeled.
- [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. Dish machine sanitizer measured at 0ppm. Operator changed sanitizer and remeasured to 100ppm.
- [02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chicken prepared yesterday not date marked in walk in cooler.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Surface of cutting boards soiled
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time control plan for homemade sauces on cook line. Sent operator time as public health control form
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