FOX 400 LLC
400 N LEMON AVE, Sarasota FL 34236 · 941.906.1400
Last inspected Mar 5, 2026 · 11 visits since September 2023
FEB 24
SEP 24
FEB 25
SEP 25
MAR 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. 3 containers of cinnamon and margarine mix stored at room temperature in the preparation area of the kitchen with visible mold on the items. Manager discarded the items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025089610 | Nov 3, 2025 | Feb 12, 2026 | $200 |
| 7--2024062296 | Sep 11, 2024 | Dec 4, 2024 | $200 |
| 7--2021014633 | Mar 1, 2021 | Apr 30, 2021 | $200 |
| 7--2015045374 | Oct 8, 2015 | Dec 31, 2015 | — |
Inspection history
11 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 47F stored in the walk in cooler in a deep third pan. Chef stated the grits were placed in the walk in cooler on 3/4 to cool. Chef discarded the grits.
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. Grits 47F stored in the walk in cooler in a deep third pan. Chef stated the grits were placed in the walk in cooler on 3/4 to cool. Chef discarded the grits.
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. Dishwasher handled dirty dishes then clean dishes without changing their gloves and washing hands. Dishwasher re-washed the dishes, washed their hands and changed gloves.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel lining a pan containing ready to eat lobster in the reach in cooler on the cook line. Chef removed the towel.
Show the remaining 1 finding ▾
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. Butter and cream cheese on time as a public health control in the expo area with no time no time mark. Chef stated the butter was on time as a public health control for approximately 1 hour. Chef placed a time mark on the items.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No mop sink or curbed cleaning facility provided at establishment. Establishment removed their mop sink.
Sep 2, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in the reach in cooler in the preparation area. Chef removed the salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the salmon.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In house made cuban sandwiches stored in the reach in cooler on the cook line with no date mark. Chef stated the sandwiches were made on 8/31. Chef placed a date mark on the sandwiches.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the salmon.
No mop sink or curbed cleaning facility provided at establishment. Establishment removed their mop sink.
Apr 23, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable Large cutting board on the cook line..
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Server removed the equipment to be sanitized and 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. Butter and orange butter on time as a public health control in the expo line with no time mark. Chef stated the items were on time for approximately 1 hour. Chef placed a time mark on the item.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw cold smoked salmon on the menu not identified as a raw item.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Employee labeled the bottle.
Cutting board has cut marks and is no longer cleanable Large cutting board on the cook line..
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled with a black mold like substance.
Unclean building components, attachments or fixtures. Fan cover in both walk in coolers soiled.
Sep 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Food with mold-like growth. See stop sale. 3 containers of cinnamon and margarine mix stored at room temperature in the preparation area of the kitchen with visible mold on the items. Manager discarded the items.
Stop Sale issued due to food originating from an unapproved source. Commercially processed reduced oxygen packaged salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice in the expo line Orange butter (57F - Cold Holding); Walnut butter (55F - Cold Holding); Cut melon (54F - Cold Holding); Butter (54F - Cold Holding) Manager stated the items were stored on ice for approximately 45 minutes. Manager placed the items in the reach in cooler.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food in the front counter area. Manager removed the bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled with a black mold like substance.
Commercially processed reduced oxygen packaged salmon stored in the walk in cooler bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
Unclean building components, attachments or fixtures. Fan cover in both walk in coolers soiled.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on the lights above the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area, cook line under the hand washing sink and back preparation area soiled.
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon stored thawed in the reach in cooler in the preparation area. Manager discarded the salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored in a small top load cooling unit in the expo area Wall nut butter (58F - Cold Holding);; Orange butter (53F - Cold Holding). Chef stated the items were stored in the cooling unit for approximately 1 hours. Chef packed the items in ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw/undercooked salmon offered on the menu with not Identified as raw or under cooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the sanitizer buckets.
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. Emailed handouts to the operator. Operator filled out 1 form before the end of the inspection.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.
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. Commercially processed reduced oxygen packaged salmon stored thawed in the reach in cooler in the preparation area. Manager discarded the salmon.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on the lights above the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area, cook line under the hand washing sink and back preparation area soiled.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Employee cracked raw shell eggs and then handled clean plates without washing hands. Employee removed the plates to be sanitized and washed their hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the dump sink in the front counter area. Employee was informed to only wash their hands in a hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets.
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 the handout. Operator filled out one form before the end of the inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vents soiled though out the kitchen.
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. Reduced oxygen commercially packaged thawed salmon stored in the walk-in cooler. Employee stated the salmon was thawed for approximately 12 hours. Employee removed the fish from the packaging.
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 cutting board on the cook line. Employee removed the phone.
Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.
In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Employee removed and sanitized the ice scoop.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shield missing on the light above the cook line.
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.