BITIA'S TAQUERIA
3436 17 ST, Sarasota FL 34235 · 941.286.8905
Last inspected Dec 17, 2025 · 9 visits since September 2023
JUN 24
AUG 24
JAN 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026011064 | Dec 17, 2025 | Mar 4, 2026 | $400 |
| 7--2024010789 | Jan 10, 2024 | Mar 20, 2024 | $200 |
| 7--2015027334 | Jun 18, 2015 | Aug 12, 2015 | $800 |
Inspection history
9 visits, newest first
Dec 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer in the three compartment sink reading 00ppm. Owner adjusted the sanitizer, new reading 100ppm chlorine.
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. See stop sale. Pork and cheese mixture and bean and cheese mixture on time as a public health control stored at room temperature on the preparation table across from the grill with no time marks. Owner stated the items were placed on time as a public health control at 9:00am. Owner placed a time mark on the items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in the stand up reach in cooler in the kitchen with no date mark. Owner stated the pork was cooked on 12/14. Owner placed a date mark on the pork.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 6 food handlers 3 have current food handler training 3 expired on 10/19/25.
Show the remaining 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves and two shelves under preparation tables in the kitchen rusted.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef and chicken stored over unwashed avocados and cucumbers in the stand up reach in cooler across from the grill. Owner placed the avocados and cucumbers above the chicken and beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the stand up reach in cooler across from the grill. Owner placed the chicken below the beef.
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. See stop sale. Pork and cheese mixture and bean and cheese mixture on time as a public health control stored on the preparation table across from the grill with no time marks. Owner stated the items were placed on time as a public health control at 9:00am. Owner placed a time mark on the items.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to single serve cups and food container lids in the dry storage area. Owner removed the cups and lids.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the meat slicer in the kitchen. Employee removed the drink.
Time/temperature control for safety food thawed in an improper manner. Chicken and pork thawing at room temperature in a preparation sink in the kitchen. Owner placed the items in the walk in cooler.
Unclean building components, attachments or fixtures. Fan cover in the walk in cooler soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves and shelves under two preparation table across from the walk in cooler rusted.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat sauces in the reach in cooler across from the grill. Owner removed the eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean equipment without changing gloves and washing their hands. Employee removed the equipment to be sanitized and washed their hands and changed gloves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair blender picture and on the corner of the ice machine. Owner removed the tape from the ice machine and discarded the blender.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler across from the grill soiled.
Stored food not covered. Several containers of food in the dry storage area not covered. Owner placed covers on all the containers.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Aug 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee washed hands then wiped their hands on their apron. The employee properly washed their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. The employee properly washed their hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled a broom then clean equipment without washing their hands. Employee removed the equipment be sanitized and washed their hands..
Employee washed hands with no soap. The employee properly washed their hands.
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. See stop sale. Cheddar cheese, cooked zucchini and cornmeal dough stored next to the cook line on time as a public health control with no time marks. Owner stated the items were stored on time for approximately 30 minutes. Owner placed a time mark on the items.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and speaker stored on a shelf next to food in the preparation area. Employee removed the items.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler and the kitchen. Owner placed the items on a shelf.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths stored on equipment and preparation tables through out the kitchen. Owner placed all the wiping cloths in a sanitizer solution.
Jun 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed cucumbers in the reach in cooler across from the grill. Manager placed the beef below the cucumbers.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee disassembled and sanitized the slicer.
Floor area(s) covered with standing water. Standing water on the floor in the dry storage area and in front on the three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Knife rack in the preparation area soiled. Manager removed and sanitized the knife rack.
Walk-in cooler with rust that has pitted the surface.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor area(s) covered with standing water. Standing water on the floors in the dry storage and ware washing area.
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Employee dried their hand on a soiled towel. Employee re-washed the hands and used paper towel to dry.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. Employee handled the trash can then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Employee washed hands with no soap. Employee washed their hands without soap. Employee re-washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over tomatoes sauce in the walk-in cooler. Manager removed the fish.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the three compartment sink. Employee re-washed their hands.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table on the cook line. Manager removed the phone.
Floor area(s) covered with standing water. Standing water on the floors in the dry storage and ware washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler in the front counter area. Manager removed the drinks.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 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.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing hands. Employee washed their hands and sanitized the utensils.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
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 operator with handouts, they filled it out before the end of the inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling though the kitchen.
Floor area(s) covered with standing water. Floor area in front of the three compartment sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth chlorine sanitizer reading 00ppm. Employee replaced the sanitizer solution new reading 100ppm.
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.