GRILLSMITH 108
6240 S TAMIAMI TRAIL, Sarasota FL 34231 · 813-327-7870
Last inspected May 28, 2026 · 7 visits since October 2023
MAR 24
AUG 24
JAN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed water dripping from a portion of the ice machine soiled with a black mold like substance into the ice causing cross contamination. The operator cleaned the interior of the ice machine. The operator discarded the ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Observed raw beef over cooked pork ribs in pull out drawers on cook line. Manager/Operator relocated food to prevent cross contamination.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed splitter at mop sink without breaker on garden hose side.
Handwash sink used for purposes other than handwashing. Observed pitcher in hand sink on cook line. Chef removed.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.Observed final rinse at plate 139F after several tries.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in linen closet and above cook line with black substance.
Cutting board has cut marks and is no longer cleanable. Observed green boards on reach in cooler top by cold food station with cut marks.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Observed a water pitcher inside the handwashing sink on the cook line nearest the office. The operator removed the pitcher from the hand sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with a black mold-like substance in the linen storage room.
Hood filters missing from automatic fire suppression/exhaust system on the cook line. The operator installed the missing hood filters.
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 used for pine nuts not stored above the food on the cook line. The operator properly stored the scoop.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions in the 2-door reach in cooler near the office. The operator properly stored the raw eggs.
Raw grouper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pimento cheese (47F - Cold Holding) in a reach in cooler on the cook line. The pimento cheese had been held overnight. The operator discarded the cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pimento cheese (47F - Cold Holding) in a reach in cooler on the cook line. The pimento cheese had been held overnight. The operator discarded the cheese. Observed whipped cream (52F - Cold Holding) near the soup station on the server expo line. The operator stated the whipped cream had been held for approximately 1 hours. The operator was emailed a time as public health control form.
Handwash sink used for purposes other than handwashing. Observed a metal colander stored in the handwashing sink near the soup station. Observed a plastic strainer stored in the handwashing sink behind the bar. The operator removed the items from the hand sinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 grouper packaged using reduced oxygen packaging with no approved HACCP plan.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vents above the mop sink soiled with an accumulation of dust. Observed ceiling tiles in the linen storage area soiled with a black mold like substance.
In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knife.
In-use tongs stored on the bread drawer door handle between uses. The operator properly stored the tongs.
In-use wet wiping cloth/towel used under cutting boards on the cook line. The operator removed the wet cloths.
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 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 an employee handle soiled dishware then handle clean glassware without washing hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed housemade blue cheese dressing date marked 7/25 in the walk in cooler. The operator discarded the dressing.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed housemade blue cheese dressing date marked 7/25 in the walk in cooler. The operator discarded the dressing.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink behind the bar.
Records/documents for required employee training do not contain all of the required information. Observed some employee training with 4 year expiration date. The operator corrected the date to 3 year expiration date.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above the cook line soiled with a black mold-like substance.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between reach in coolers on the cook line. The operator properly stored the knife.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the bread drawer handle pat the server station. The operator properly stored the tongs.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for mashed potatoes stored on top of the container lid handle. The operator properly stored the scoop.
In-use utensil stored in sanitizer between uses. Observed an in-use knife stored in sanitizer on the cook line. The operator properly stored the knife.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use tongs stored in 88F standing water on the cook line. The operator placed the container with water on the grill to heat the water to 135F. Observed in-use bar utensils stored in 61F soiled standing water behind the bar.
Waste line missing at soda gun holsters behind the bar.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority5 Intermediate7 Basic
Show 17 findings ▾
Food stored in ice used for drinks. See stop sale. Observed a wine bottle stored in ice for drinks behind the bar. The operator discarded the ice surrounding the bottle.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed a wine bottle stored in ice for drinks behind the bar. The operator discarded the ice surrounding the bottle.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole (47F - Cold Holding) in the salad/dessert reach in cooler. The operator stated the guacamole has been held over night. The operator discarded the guacamole
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (47F - Cold Holding) in the salad/dessert reach in cooler. The operator stated the guacamole has been held over night. The operator discarded the guacamole
Toxic substance/chemical improperly stored. Observed a sanitizer spray bottle stored hanging near liquor bottles behind the bar. The operator properly stored the spray bottle.
Handwash sink used for purposes other than handwashing. Observed an employee filling a container of water in the hand sink on the cook line near the office.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter (47F - Cold Holding) at the front counter with no written plan available. The operator was emailed a copy of the time for public health control form.
Spray bottles containing toxic substance not labeled in the kitchen.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed the max temperature of the chlorine sanitizer dishmachine at 98F.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off at the handwashing sink near the dish area.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for breading in the cook line. Observed a plastic container with no handle used as a scoop for flour in the prep area. The operator removed the scoops.
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 salt and flour not stored above the foods. The operator removed the scoops from the foods.
Open dumpster lid.
Opened employee beverage container in the salad/dessert reach in cooler at the front counter with food to be served to customers.
Waste line missing at soda gun holsters behind the bar.
Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Oct 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate10 Basic
Show 18 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed water dripping from a portion of the ice machine soiled with a black mold like substance into the ice causing cross contamination. The operator cleaned the interior of the ice machine. The operator discarded the ice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (47F - Cold Holding) in the reach in cooler at the pizza station. The operator stated the chicken had been held overnight. The operator discarded the chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding) in the reach in cooler at the pizza station. The operator stated the chicken had been held overnight. The operator discarded the chicken.
Toxic substance/chemical improperly stored. Observed spray chemicals stored near single-use to go containers and deli paper near the mop sink. The operator properly stored the spray bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the end of the bar soiled with a black substance.
Handwash sink not accessible for employee use at all times. Observed a plastic pitcher and a wire whisk stored in the handwashing sink on the cook line. The operator removed the items from the sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the supply storage area soiled with a black mold like substance.
Container with no handle used to dispense flour in the prep area. The operator removed the container.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food prep area at the reach in cooler in front of the walk in cooler. The operator discarded the beverage.
Ice buildup on walk-in freezer floor.
In-use knife/knives stored in cracks between reach in coolers at the salad/dessert station. The operator removed the knife for sanitization.
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 used for sugar in the prep area not stored above the food. The operator properly stored the scoop handle.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use scoops for potato au gratin and cooked rice stored on soiled lids on the cook line. The operator properly stored the scoops.
Metal pans not properly air-dried - wet nesting in the prep area.
Waste line missing at soda gun holsters behind the bar.
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.