FENWAY HOTEL

Name: FENWAY HOTEL
Address: 453 EDGEWATER DR, DUNEDIN, FL, 34698, US
Rating: 6.2

453 EDGEWATER DR, DUNEDIN, FL 34698

License #6217761

🏨 Hotel/Resort ℹ️

6.2 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 18 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

FENWAY HOTEL in DUNEDIN currently holds an InspectFL Health Score of 6.2 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 29, 2026. Across those visits, inspectors documented 74 total violations — 17 critical, 26 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 29, 2026 shows 18 observation rows: 3 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Inspection coverage

100%

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?

FENWAY HOTEL 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: Warning Issued
[01B-01-4] Dented/rusted cans present. See stop sale. 6lbs of garbanzo beans, 60oz of quail eggs, 20oz of jackfruit.
[01B-07-4] Food with mold-like growth. See stop sale. 6oz of black berries
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep tables throughout kitchen and cook line. Operator moved beverages.
[08B-38-4] Food stored on floor. Boxes of food stored on floor of walk in cooler. Operator moved boxes.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water unlabeled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained 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 by ice machine. Operator inverted buckets.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting container in ware washing area. operator moved degreaser containers.
[41-10-4] Toxic substance/chemical improperly stored. Degreaser stored on hand sink in kitchen. Operator moved degreaser.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. Cans of garbanzo beans, quail eggs, and jackfruit. Damaged and not separated from undamaged product in dry storage. Moldy black berries stored with undamaged product in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee chargers stored in shelves of dry storage above ready to eat foods. Employee backpack stored in top of cold holding unit on cook line. Operator moved items.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler rusted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards in kitchen.
[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. Employees drinking from open containers in kitchen
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Red Bull stored on shelf next to cheese in walk in cooler. Operator disposed of drink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Golden bite and tuna tartare not marked as raw on menu.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink used to store degreaser. Operator moved degreaser. Hand sink in bar used as storage

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting containers in ware washing area,
[14-38-4] Food storage container/container lid cracked or broken. Broken and cracked containers in ware washing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on cook line.
[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
[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.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on containers in ware washing area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves of walk in cooler by cook line rusted
[01B-01-4] Dented/rusted cans present. See stop sale. 14lbs of hot fudge topping, 6lb of sauerkraut
[01B-07-4] Food with mold-like growth. See stop sale. 16oz of strawberries molded 12 oz of Blueberries molded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used to store spray sanitizer. Operator removed sanitizer.
[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.

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 soiled of black mold like substance.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler on cook line.
[29-09-4] Faucet/handle missing at plumbing fixture. No hot water at hand sink due to hot water handle in disrepair.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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..