DUVAL'S FRESH. LOCAL. SEAFOOD.
1435 MAIN ST, Sarasota FL 34236 · 941-312-4001
Last inspected Apr 3, 2026 · 7 visits since July 2023
JUL 24
DEC 24
JUL 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on the cook line has no hot water. Manager stated the plumber has been notified.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque (52F - Cooling); stored in the walk in cooler. Owner stated the bisque had been placed in the walk in cooler on 4/2 to cool. Owner discarded the bisque.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Lobster bisque (52F - Cooling); stored in the walk in cooler. Owner stated the bisque had been placed in the walk in cooler on 4/2 to cool. Owner discarded the bisque.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari (48F - Cold Holding)Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 30 minutes. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
Oct 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
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 removed a marker from their mouth then handled the exterior of a to go food container without washing their hands. Employee washed their hands and discarded the food container.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored over beef roast in the walk in cooler. Manager removed the ground beef.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of coconut cream dented at the seams. Manager placed the cans aside for a refund.
Floor area(s) covered with standing water. Standing water under and in front of the three compartment sink.
In-use utensil stored in sanitizer between uses. Tongs stored in a sanitizer solution on the cook line. Chef removed the tongs to be ran though the dishwasher.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (56F - Cold Holding); lobster (52F - Cold Holding) stored in the cold holding unit in the expo area. Manager stated the items had been stored in the unit for approximately 2 hours. Manager placed the items in the reach in cooler.
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 shelf above the roll top reach in cooler on the cook line. Employee removed the phone.
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris inside warewashing machine.
Raw fruits/vegetables not washed prior to preparation. Employees cutting carrots and celery before washing. Employee washed the cut and uncut produce.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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 employee handling fresh lemons and limes with their bare hands while cutting them. Employee discarded the lemons and limes.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handling fresh lemons and limes with their bare hands while cutting them. Employee discarded the lemons and limes.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on the cook line has no hot water. Manager stated the plumber has been notified.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled. All dry storage shelves in the kitchen soiled.
Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 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. Dishmachine chlorine sanitizer reading 00ppm. Manager called the technician and set up a sanitizer bay in the three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the cook line/expo line soiled.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Interior of oven has accumulation of black substance/grease/food debris. Convection oven on the cook line.
Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
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.