FLEMING'S PRIME STEAKHOUSE & WINE BAR
2001 SIESTA DR, Sarasota FL 34239 · 941.358.9463
Last inspected Nov 17, 2025 · 8 visits since July 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed Potato Au Gratin 46F on cook line Reachin Cooler, Chef relocated to Freezer.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Equipment in poor repair.Observed kitchen refrigerated doors on cook line not functioning. Service call was made.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed thermometer reading of 153.9F.
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed thermometer reading of 153.9F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in pull out drawers on cook line reach in cooler Cold Holding Pork Chop 45F, Hamburger 45F, Cream Spinach 50F, Scalloped Potato 48F. Chef discarded Spinach and iced product.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Toxic substance/chemical improperly stored.Observed WD40 next to oil on lower shelf next to mixer.Chef relocated.
Equipment and utensils not properly air-dried - wet nesting.Observed wet nesting on plastic food pans on storage rack. Chef separated pans to air dry.
Unclean building components, attachments or fixtures.Observed dust buildup on walkin cooler fan covers in walkin cooler closest to private dining room.
Wall soiled with accumulated grease, food debris, and/or dust.Observed grease Observed grease on back wall on cooks line behind equipment.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed Potato Au Gratin 46F on cook line Reachin Cooler, Chef relocated to Freezer.
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 defrosted vacuum sealed bass in Walkin Cooler without packaging cut. Employee corrected by cutting package.
Floor tiles missing and/or in disrepair. Observed cracked floor tile in preparation area.
Wiping cloth sanitizing solution stored on the floor.Observed sanitizing bucket on floor in service area. Chef corrected by removing to shelf.
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.