Longboat Key34228
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the server area: Fresh salsa (82F - Cold Holding) Operator stated it had been out for approximately 3hrs. Operator placed it in a cooler.
High priorityWHITNEY BODEGA LLC →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the display case: Cheesecake (51F - Cold Holding) Operator stated they had been out for a day. Operator willingly disposed of the product.
High priorityCOSTELLO'S NEIGHBORHOOD PIZZA LBK →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the display case: Cheesecake (51F - Cold Holding) Operator stated they had been out for a day. Operator willingly disposed of the product.
High priorityCOSTELLO'S NEIGHBORHOOD PIZZA LBK →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Butter (68F - Cold Holding) Operator stated it had been out for approximately 1hr. Operator placed it in a cooler.
High priorityMAR VISTA DOCKSIDE RESTAURANT →Aug 26, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer bucket at 350ppm quaternary. Operator remade it to 250ppm.
High priorityMAR VISTA DOCKSIDE RESTAURANT →Aug 26, 2026
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to line chopped lettuce. Operator removed the towels.
High priorityHARRY'S CONTINENTAL KITCHEN (DELI) →Aug 24, 2026
Nonfood-grade bags used in direct contact with food. Observed non food grade bags in contact with bread in their reach in coolers/freezers. Reviewed the correct materials to use with the operator.
High priorityHARRY'S CONTINENTAL KITCHEN (DELI) →Aug 24, 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 their bar dish machine at 0ppm chlorine. Operator called a serviceman and had the employees take the dishes to the kitchen..
High priorityVIENTO KITCHEN & BAR →Aug 24, 2026
Non-food grade paper/ towel used as liner for food container. Observed non food grade towels used as liner for shrimp. Operator removed the towels.
High priorityVIENTO KITCHEN & BAR →Aug 24, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged fish partially thawed without removing them from their packaging. Operator willingly disposed of their products.
High priorityVIENTO KITCHEN & BAR →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the back server area with ice: Butter chips (68F - Cold Holding); Cream cheese (69F - Cold Holding) Operator stated they were out for approximately 2hrs. Operator placed them in a cooler.
High priorityVIENTO KITCHEN & BAR →Aug 24, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Tomatoes (87F - Hot Holding) Operator stated they were kept out for approximately 1hr and are thrown out after 4hrs. Operator added the tomatoes to their time as a public health control plan.
High priorityVIENTO KITCHEN & BAR →Aug 24, 2026