CONNORS STEAK & SEAFOOD
3501 S TAMIAMI TRAIL, Sarasota FL 34239 · 865-777-2677
Last inspected Jan 21, 2026 · 11 visits since August 2023
MAY 24
NOV 24
MAR 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reachin Cooler and top of Reachin Cooler on cook line towards grill Cold Holding Chicken 52F, Egg wash 60F, Hamburger 49F, Shrimp 56F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
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 dish machine set up for chlorine at 0ppm after several attempts. Manager called for service.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in salad area reach in cooler, cold holding blue cheese 47F, feta 53F, chopped hard cooked eggs 48F. Reach in cooler tested 50F, manager discarded food.
No soap provided at handwash sink.Observed no soap in preparation area hand sink. Manager replaced.
Equipment and utensils not properly air-dried - wet nesting.Observed stacked hotel pans wet nesting on storage rack.
Unclean building components, attachments or fixtures. Observed dust on walk in cooler fan cover.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb without vacuum breaker under hand wash sink in dish machine area.
Bowl or other container with no handle used to dispense food. Observed small no handle bowl stored in creamed corn in walk in cooler.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers wet nesting, stacked on storage shelves.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives between warmer top and wall at carving station on cook line. Employee removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on front counter at 128F. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on top of cutting board at raw bar area at end of bar. Manager placed in bucket.
Nov 7, 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 ▾
Equipment in poor repair.Observed double door reach in cooler in front of expo not working and door taped.
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed at salad reach in cooler cold holding feta 47F, blue cheese 50F, in pull out drawers chicken 46F, kielbasa 47F, shrimp 46F, beef sandwich steaks 46F, hamburger 47F at reach in cooler by grill all temperatures taken on cook line. Front counter cold holding coleslaw 50F, goat cheese 49F
Toxic substance/chemical improperly stored.Observed coffee cleaner next to coffee garnishes. Employee relocated.
Handwash sink used for purposes other than handwashing.Observed chefs knife in hand sink. Manager removed.
Equipment in poor repair.Observed double door reach in cooler in front of expo not working and door taped.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensil's in water at 84F. Manager turned unit on.
Wiping cloth sanitizing solution stored on the floor. Observed on cook line. Cook double bucketed sanitizer.
May 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cutting board has cut marks and is no longer cleanable.Observed grooved sandwich cutting board on center reachin cooler on cooks line.
Equipment and utensils not properly air-dried - wet nesting.Observed wet nesting between large plastic food pans. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 98F water at bar next to reachin cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris.Observed food debris on top interior microwave on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed black substance on reachin cooler door on cook line.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment in poor repair.Observed gasket on reachin cooler in wait station in disrepair.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water approximately 93F on server line and bar area. Chef corrected by adding hot water to 144F.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gaskets on reachin coolers at bar area.
Jan 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale.Observed 2 #10 cansTomato Paste dented on sides approximately 1" 1 #10 can Beans dented on top rim
Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walkin cooler bacon over macaroni and cheese and shell eggs over milk. Chef rearranged food items to prevent cross contamination. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kitchen reach in cooler Shredded Cheese (69F - Cold Holding); Sour Cream (69F - Cold Holding),at bar reachin cooler Cold Holding Half and Half 60F. Observed next to grill reachin cooler top Fish (49F - Cold Holding); Steak Beef (50F - Cold Holding); reachin cooler end of bar Crab (46F - Cold Holding). Chef iced proteins. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Employee eating in a food preparation or other restricted area.Observed drink in front bar area next to clean glasses.
Equipment and utensils not properly air-dried - wet nesting.Observed plastic and metal food pans on storage shelves wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Equipment in poor repair.Observed gasket on reachin cooler in wait station in disrepair.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching panko crumbs in bulk container. Observed ice scoop in ice at bar area. Chef removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water approximately 93F on server line and bar area. Chef corrected by adding hot water to 144F.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gaskets on reachin coolers at bar area.
Aug 16, 2023□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile/light shield soiled above Dishwashing Machine exit side.
Aug 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walkin Cooler, bacon over macaroni and cheese, and smoked salmon over aioli. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reachin Cooler and top of Reachin Cooler on cook line towards grill Cold Holding Chicken 52F, Egg wash 60F, Hamburger 49F, Shrimp 56F
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile/light shield soiled above Dishwashing Machine exit side.
Equipment and utensils not properly air-dried - wet nesting.Observed plastic containers stacked on storage rack wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed scoops in standing water at 118F. Employee corrected by replacing water to 178F
Wiping cloth sanitizing solution stored on the floor.Observed on floor in back preparation area sanitizing bucket on floor.
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.