ALPINE STEAKHOUSE & KARL EHMER MEATS
4520 S TAMIAMI TRL, Sarasota FL 34231 · 941-922-3797
Last inspected May 1, 2026 · 6 visits since August 2023
DEC 23
AUG 24
DEC 24
SEP 25
MAY 26
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5 inspections, climbing. The current grade is the best on record.
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Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed hand wash sink in dish machine area with a pan in it. Operator removed pan.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared ahi tuna on the menu without an identifier. Operator added identifier and reprinted menus.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some ceiling tiles in dish area with black mold like substance.
Equipment in poor repair. Observed freezer door with broken closer.
Show the remaining 2 findings ▾
Food stored on floor. Observed bagged onions on the floor in back food preparation area. Operator moved onions off the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup-up in walk-in freezer.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in-shell oyster with no tag in the walk in cooler. The operator discarded the oysters. Observed rib roast packaged using a reduced oxygen method exceeding 48 hours with no HACCP plan. The operator discarded the rib roast.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with the last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed in-shell oyster with no tag in the walk in cooler. The operator discarded the oysters.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for sugar in the kitchen. The operator removed the portion cup.
Cloth used as a food-contact surface. Observed wiping cloths in direct contact with sliced cheese and cooked asparagus used as liners in the reach in cooler in the kitchen.
Equipment in poor repair. Observed the walk in freezer door in disrepair.
Ice buildup in the walk-in freezer.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop used for the ice machine stored on a soiled surface on top of the ice machine.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed multiple foods on site packaged using a reduced oxygen method with no date mark. The operator stated the foods have been held for less than 48 hours.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed rib roast packaged using a reduced oxygen method exceeding 48 hours with no HACCP plan. The operator discarded the rib roast.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a wiping cloth with chlorine sanitizer solution then handle raw meat scraps for ground beef without changing gloves and washing hands. The employee discarded the raw meat.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit. Observed no quaternary test kit.
Nonfood-grade basting brush used for butter. The operator discarded the brush.
Oyster tags not marked with last date served.
Equipment in poor repair. Observed the walk in freezer door in disrepair.
Ice buildup in the walk-in freezer.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed multiple potentially hazardous foods at the front counter packaged using reduced oxygen packaging without production time and date. The operator stated the foods were packaged within 48 hours.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate12 Basic
Show 14 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade plastic bucket used to store corn starch in the prep area. The operator properly stored the corn starch.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth chlorine sanitizer solution exceeding 200ppm stored near the slicer in the kitchen. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for sugar in the kitchen. The operator removed the portion cup.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed snapper not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the reach in cooler in the kitchen. The operator discarded the snapper.
Employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored hanging near potatoes in front of the walk in cooler. The operator proctored the backpack.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed the walk on freezer door gasket torn.
Ice buildup at the walk-in freezer entrance.
No waste receptacle installed at handwash sink provided with disposable towels in the prep area.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket stored on a shelf near aluminum to go containers behind the front counter. The operator properly store the sanitizer bucket.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. The operator stated the foods were packaged within 24 hours.
Wiping cloth sanitizing solution stored on the floor near the cash register behind the front counter. The operator properly stored the sanitizer bucket.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw pork stored over bottled beverages in the walk in cooler near the bar. The operator pro stored the raw pork.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked pork in a reach in cooler in the kitchen. The operator properly stored the raw beef.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution exceeding 200ppm. The operator diluted the solution to 100ppm.
Handwash sink used for purposes other than handwashing. Observed an employee filling a sanitizer bucket with water at the handwashing sink behind the front counter.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 1/2019.
Nonfood-grade basting brush used in food. The operator discarded the brushes.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used to scoop breading in the dry storage area. The operator removed the portion cup.
Ceiling tiles/vents soiled with mold-like substance near the walk in freezer.
Clean utensils or equipment stored on shelving with surface rust.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the front counter. The operator properly stored the employee food.
Equipment in poor repair. Observed the walk in freezer door in disrepair.
Ice buildup at the walk-in freezer entrance.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop at the ice machine stored unprotected on top of the ice machine. The operator removed he scoop for sanitization.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
No handwashing sign provided at a hand sink used by food employees behind the front counter.
Water leaking from pipe and/or faucet/handle. Observed leaking hot water valve at the handwashing sink behind the front counter.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling near the walk in freezer soiled with black mold like substance.
Clean utensils or equipment stored in dirty drawer or rack. Observed clean equipment stored on a rack with rust in the dish area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna and mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee jacket stored hanging from a rack with dry storage foods. The operator removed the jacket.
Employee with no hair restraint while engaging in food preparation at the front counter. Employee was informed and placed a hair restraint on.
Equipment in poor repair. Observed the walk in freezer door in disrepair. Observed torn reach in cooler gaskets in the kitchen.
Food stored on floor. Observed cases of meat stored on the floor of the walk in freezer.
Ice buildup at the entrance to the walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door in the kitchen. The operator properly stored the tongs.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.