BIRD KEY YACHT CLUB
301 BIRD KEY DR, Sarasota FL 34236 · 941-953-4455
Last inspected Apr 17, 2025 · 5 visits since September 2023
SEP 23
APR 24
DEC 24
APR 25
— STEADY
4 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked rice and bread crumbs in the stand up reach in cooler next to the cook line. Employee removed the eggs.
Handwash sink not accessible for employee use at all times. Hand washing sink in the dishwasher area block by a dish rack. Employee removed the rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in the bar area soiled. Employee cleaned and sanitized the holsters.
Unclean building components, attachments or fixtures. Vent on the air conditioner in the dry storage area soiled. Employee cleaned the vent before the end of the inspection.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handling tomatoes intended for salad with their bare hands while cutting. Employee discarded the tomatoes.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling tomatoes intended for salad with their bare hands while cutting. Employee discarded the tomatoes.
Handwash sink not accessible for employee use at all times. Pan of shrimp thawing in the hand washing sink next to the cook line. Employee removed the shrimp.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning in the dishwasher and bar areas fluid not labeled. Employee labeled the bottles.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the bar and salad preparation area.
Unclean building components, attachments or fixtures. Fan cover in walk-in cooler #3 soiled and rusted.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging with 10k bags with no variance. Emailed all information to the chef.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging with 10k bags with no variance. Emailed all information to the chef.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided handouts to the operator. Operator filled out one form before the end of the inspection.
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.