CAFE ALFRESCO

Name: CAFE ALFRESCO
Address: 344 MAIN ST, DUNEDIN, FL, 346985732, US
Rating: 22

344 MAIN ST, DUNEDIN, FL 346985732

License #6213520

☕ Café/Breakfast ℹ️

22 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAFE ALFRESCO in DUNEDIN currently holds an InspectFL Health Score of 22 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 25, 2026. Across those visits, inspectors documented 74 total violations — 19 critical, 11 major, 44 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 27, 2023

The latest inspection on September 25, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CAFE ALFRESCO has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chutney in walk in prepared on the 14th. Operator disposed of food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat shrimp in walk in. Operator moved salmon.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining top shelf in walk in cooler. Operator disposed of cardboard.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board in kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in dry storage.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
[50-09-4] Current Hotel and Restaurant license not displayed. Establishment on,y displays alcohol license not seating license
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of oil unlabeled in kitchen. Operator labeled squeeze bottle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table in prep kitchen. And above jelly in dry storage. Operator moved beverages.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chutney in walk in prepared on the 14th. Operator disposed of food.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Shelves of reach in cooler rusted.
[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 and AirPods on shelf above prep tables in prep kitchen.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks.
[14-38-4] Food storage container/container lid cracked or broken. Multiple containers in back storage room cracked
[08B-38-4] Salt stored on floor of dry storage. Operator moved to shelf. Oil on floor of dry storage across from walk in coolers.
[36-24-5] Hole in or other damage to wall. Hole in wall at ware washing area
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted
[12A-07-5] Employee placed raw chicken in container. Changed gloves and did not wash hands then moved to place containers of salmon and spaghetti in reach in cooler.
[12A-28-4] Employee rubbed hands on soiled apron, no hand wash before putting on in gloves and started working.
[08A-05-6] Container of Raw steak on top of bags of creme anglaise. Operator moved steak to proper location. Container,of Raw tuna over ready to eat lettuce, operator moved container of tuna to proper location. Container of Raw chicken over ready to eat corn in reach in cooler. Operator moved container of raw chicken. Ready to eat spaghetti in same container as raw beef. Not packaged. Inspector issued stop sale to spaghetti
[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.
[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.

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in warewashing area has hole.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline grooved.
[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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers near dry storage on racks.
[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.
[36-24-5] Hole in or other damage to wall. Hole in wall at ware washing area
[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.
[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,
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board in cook line. Operator removed.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Reach in coolers on cook line near bar shelves rusted
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored in dry storage.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Measured at 0ppm. Operator remade, remeasured at 200.
[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.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line. Soda gun interior soiled in bar.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. homemade tomato sauce (74F - Cooling) cooked at 11am. Operator unsure when the cooling process began. See stop sale.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 2/01/2025. Renewed at time of inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. homemade tomato sauce (74F - Cooling) cooked at 11am. Second walk in cooler: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced turkey (51F - Cold Holding); poached egg (50F - Cold Holding); sliced pork (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler outside in the middle of two walk in coolers: roast beef (49F - Cold Holding); crab cakes (51F - Cold Holding); pork (59F - Cold Holding); ham (49F - Cold Holding); butter chips (50F - Cold Holding); saurkraut (49F - Cold Holding); liquid eggs (50F - Cold Holding); mozzarella sticks (51F - Cold Holding); shell eggs (55F - Cold Holding); ground beef (52F - Cold Holding); sausage gravy (50F - Cold Holding); hollandaise sauce (51F - Cold Holding); salmon (50 F - Cold Holding); onion soup (50 F - Cold Holding); sliced pork (51F - Cold Holding); poached egg (50F - Cold Holding); sliced ham (50F - Cold Holding); sausage (51F - Cold Holding); pot stickers (52F - Cold Holding); milk (50F - Cold Holding) confirmed with the chef that none of these food items were prepared today. No temperatures were taken. All other food that was prepared today was relocated to a different cooler. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (126F - Hot Holding); lasagna (90F - Hot Holding) operator began reheating both foods.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Danny, Javier, Reinardo, Cooper, Woodford, Sally and Jenny.