FIELD CLUB INC (THE)
1400 FIELD RD, Sarasota FL 34231 · 9241201
Last inspected Jun 30, 2026 · 8 visits since October 2023
MAR 24
OCT 24
FEB 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024022858 | Mar 6, 2024 | May 9, 2024 | $360 |
Inspection history
8 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Handwash sink used for purposes other than handwashing. Observed multiple hand sinks used to dump drinks or dirty dishes. Reviewed with the operator the proper procedure.
Apr 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed multiple pounds of reduced oxygen packaged fish not kept frozen throughout the entire process. Operator willingly disposed of the product.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat roe. Operator moved the roe.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed multiple pounds of reduced oxygen packaged fish not kept frozen throughout the entire process. Operator willingly disposed of the product.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the kitchen and by the outside server station: Butter (80F - Cold Holding). Operator stated it had been out for over 4hrs. Operator willingly disposed of the product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the kitchen and by the outside server station: Butter (80F - Cold Holding). Operator stated it had been out for over 4hrs. Operator willingly disposed of the product.
Handwash sink used for purposes other than handwashing. Observed multiple hand sinks used to dump drinks or dirty dishes. Reviewed with the operator the proper procedure.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the operator vacuum a packing raw fish without a submitted HACCP plan.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored above prep areas and the cook line. Operator removed them.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed 2 of their clean dishes racks with rust buildup.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed ice dumped inside the handwashing sink in the server area at the coffee station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked quinoa not properly marked with the date when removed from the freezer. The operator properly date marked the quinoa.
Cloth used as a food-contact surface. Observed a wiping cloth used to cover sliced zucchini. The operator removed the cloth.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
In-use tongs stored on the oven door handle between uses on the cook line.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate8 Basic
Show 17 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. Observed the dishwasher handle soiled dishware then handle clean equipment without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whipped honey butter (66F - Cold Holding); clarified butter (71F - Cold Holding) in the kitchen. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the butters. The operator was emailed a time as public health control form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (65F - Cold Holding) in the upright single-door reach in cooler on the cook line. The operator was unable to determine the time the potatoes had been held out of temperature. The operator voluntarily discarded the potatoes. Observed whipped honey butter (66F - Cold Holding); clarified butter (71F - Cold Holding) in the kitchen. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the butters. The operator was emailed a time as public health control form.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by a dish cart. The operator moved the cart.
Handwash sink used for purposes other than handwashing. Observed scrubbing pads stored in the handwashing sink in the dish area. The operator removed the scrubbing pads.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Reduced oxygen packaged food lacking bold type on contrasting background. Observed the dates for food using the reduced oxygen packaging method written in black marker without a contrasting background.
Soap dispenser at handwash sink not working/unable to dispense soap in the dish area.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for whole wheat in the prep area. The operator removed the plastic container.
Cloth used as a food-contact surface. Observed raw tuna wrapped in a wiping cloth in the cold station walk in cooler. An employee removed the wiping cloth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee hat stored on the coffee table maker. The operator properly stored the employee hat.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
Open dumpster lid.
Silverware/utensils dried with a towel/cloth. Observed dishware and equipment dried with a cloth.
Single-service articles improperly stored. Observed plastic food containers and plastic cups stored on the floor in storage shed #3.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole muscle intact beef in the walk in cooler. The operator properly stored the raw foods.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution exceeding 200ppm on the cook line. The operator diluted the solution to 100ppm.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken wing not marked with the date removed from the freezer.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a table near the mixer. Observed bottled employee beverages near clean equipment in the prep area. The operator properly stored the beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored near sugar packets and cream containers in the server station.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle for panko bread crumbs not stored above the food. The operator properly stored the scoop handle.
In-use wet wiping cloth/towel used under cutting boards in the kitchen.
Old labels stuck to food containers after cleaning in the prep area.
Wet mop not stored in a manner to allow the mop to dry near the hand sink at the rear exit. The operator properly stored the wet mop.
Wet wiping cloths not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloths.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution on the cook line at 0ppm. The operator discarded the solution.
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken in the 2-door reach in cooler on the cook line. The operator properly stored the raw ground beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed french onion soup date marked 2/28 in the walk in cooler. The operator discarded the soup.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 2/28 in the walk in cooler. The operator discarded the soup.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink exceeding 500ppm. The operator diluted the solution to 200ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary solution exceeding 500ppm. The operator diluted the solution to 200ppm.
Handwash sink used for purposes other than handwashing. Observed ice inside the hand sink across from the cook line.
No paper towels or mechanical hand drying device provided at handwash sink on the cook line. The operator provided paper towels for the hand sink.
No soap provided at handwash sink on the cook line. The operator provided so for the hand sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw intact beef steak vacuum packaged with date marks exceeding 48 hours. Observed raw duck vacuum packaged with date marks exceeding 48 hours. Observed raw chicken vacuum packaged with date marks exceeding 48 hours. Observed raw lamb vacuum packaged with date marks exceeding 48 hours. The operator does not have a HACCP plan. The operator placed a stop sale on the above food items.
Cloth used as a food-contact surface. Observed a wiping cloth used as a food contact surface for scallops in the reach in cooler on the cook line.
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 not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop for the ice machine stored in a soiled holder. The operator replaced with a new scoop holder.
No handwashing sign provided at a hand sink used by food employees at the hand sink on the cook line and in the coffee station.
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 raw intact beef steak vacuum packaged with date marks exceeding 48 hours. Observed raw duck vacuum packaged with date marks exceeding 48 hours. Observed raw chicken vacuum packaged with date marks exceeding 48 hours. Observed raw lamb vacuum packaged with date marks exceeding 48 hours. The operator does not have a HACCP plan. The operator placed a stop sale on the above food items.
Dec 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No soap provided at handwash sink in the dish area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen.
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Observed copper beverage cups with no liner at the bar. The operator discontinued the use of the copper cups.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over salad dressing in the reach in cooler at the salad station. The operator properly stored the raw tuna.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw halibut (51F - Cold Holding) in the pull out drawer cooler date marked 10/13. The operator discarded the halibut.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw halibut (51F - Cold Holding) in the pull out drawer cooler date marked 10/13. The operator discarded the halibut.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed meats and poultry packaged using reduced oxygen method with no variance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink in the dish area.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets while engaging in food preparation.
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 handles for sugar, panko, and flour not stored above the food product in the prep area. The operator removed the scoops for sanitization.
Multiple employee beverage containers stored on a food preparation table or over/next to clean equipment/utensils. The operator properly stored the beverages.
No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution for wiping cloths in the salad station at 0ppm. The operator refilled the solution to 200ppm.
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.