Sarasota34242
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Establishment operating with changed menu and/or increased seating without septic system approval for such change.Observed approximately observed 31 seats inside, 51 seats outside plus 4 large and 6 small picnic tables.
High prioritySPEARFISH GRILL @ SIESTA KEY MARINA →Aug 27, 2026
Raw animal food stored over/not properly separated from ready-to-eat food.Observed tuna over cheese in reach in cooler and oysters over cooked noodles in walkin cooler. Manager/Operator relocated food to prevent cross contamination.
High prioritySPEARFISH GRILL @ SIESTA KEY MARINA →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in 3 reach in cooler units in front on cook line, cold holding Caesar dressing 59F, shrimp 53F, chicken 45F, swordfish 48F, salmon 47F. Middle box was unplugged. Operator plugged in and iced seafood and Caesar dressing.
High priorityFLAVIOS BRICK OVEN →Aug 27, 2026
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.Observed dishmachine at 0 ppm after several attempts.
High priorityBEACH CLUB →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold holding reach in cooler top in kitchen:50F chicken wing, chicken tenders 64F, coconut shrimp 64F, lobster meat 60F, salsa 50F. Items placed in freezer.
High priorityBEACH CLUB →Aug 26, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed sanitizer quaternary above 400ppm. Corrected to 200 with employee.
High priorityBEACH CLUB →Aug 26, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed crumbled sausage in walkin cooler prepared 8/12. Person in charge discarded.
High priorityANOTHER BROKEN EGG CAFE →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in walkin cooler Boursin cheese spread 46F, roasted garlic 48F. Ambient temperature at time of inspection, 45F. Person in charge stated they would call for service.
High priorityANOTHER BROKEN EGG CAFE →Aug 20, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed red hose in rear of building without breaker on hose bibb.
High priorityANOTHER BROKEN EGG CAFE →Aug 20, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice in back room and tempura shrimp and crab not marked made at 12:00 noon. Employee marked.
High priorityAMY STAR IZAKAYA SIESTA KEY →Aug 19, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed sanitation bucket at sushi station well over 200ppm.Corrected to 100ppm.
High priorityAMY STAR IZAKAYA SIESTA KEY →Aug 19, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6lbs ahi tuna on floor in walkin cooler completely defrosted in 1 lb vacuum sealed bags.
High priorityMVP MY VILLAGE PUB →Aug 18, 2026