LEFTY'S OYSTER & SEAFOOD BAR
428 N LEMON AVE, Sarasota FL 34236 · 941-954-8688
Last inspected Jul 13, 2026 · 9 visits since October 2023
JAN 25
MAR 25
AUG 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 31 points off where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Key West chowder stored in the walk in cooler wth a date mark of 7/5. Manager discarded the chowder.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2020003959 | Jan 7, 2020 | Feb 14, 2020 | $400 |
| 7--2019032871 | May 10, 2019 | Jul 17, 2019 | $200 |
Inspection history
9 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Key West chowder stored in the walk in cooler wth a date mark of 7/5. Manager discarded the chowder.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Key West chowder stored in the walk in cooler wth a date mark of 7/5. Manager discarded the chowder.
Stop Sale issued due to food not being in a wholesome, sound condition. No tags with in shell fresh oysters stored in the reach in cooler next to the cook line. Employee discarded the oyster.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No tags with in shell fresh oysters stored in the reach in cooler next to the cook line. Employee discarded the oyster.
Show the remaining 4 findings ▾
Dead shellfish and/or shellfish with broken shells. See stop sale. Observed 18 opened in shell fresh mussels stored in the walk in cooler. Manager discarded the mussels.
Equipment in poor repair. Can opener in the kitchen rusted. Manager removed the can opener.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions before washing. Employee washed the cut and uncut onions.
Stored food not covered. Pans of rice and marinara stored in the walk in cooler with no cover. Manager placed a cover on the items.
Mar 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Jan 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked Brussel sprouts in the drawer reach in cooler on the cook line. Manager removed the sprouts.
Stop Sale issued due to food not being in a wholesome, sound condition. Reduced oxygen packaged salmon stored in the walk in cooler. Manager stated the fish had been packaged in the establishment. Manager discarded the fish. Manager stated zip lock bags would be used in the establishment from this point on.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment on a shelf next to the cook line. Manager removed the equipment.
Clam/mussel/oyster tags not marked with last date served.
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. Reduced oxygen packaged salmon stored in the walk in cooler. Manager stated the fish had been packaged in the establishment. Manager discarded the fish. Manager stated zip lock bags would be used in the establishment from this point on.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder (57F - Cooling) stored in the walk in cooler with a date mark of 8/20. Chef stated the chowder was placed in the walk in cooler to cool on 8/20. Chef discarded the chowder.
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. Clam chowder (57F - Cooling) stored in the walk in cooler with a date mark of 8/20. Chef stated the chowder was placed in the walk in cooler to cool on 8/20. Chef discarded the chowder.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in the drawer reach in cooler on the cook line. Chef placed the chicken below the shrimp.
Clam/mussel/oyster tags not marked with last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche containing raw fish not identified on the menu as a raw item.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut cabbage in the reach in cooler on the right side of the cook line. Employee removed the shrimp.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (51F - Cold Holding); Cut tomatoes (50F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 30 minutes. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to cooking oil on the cook line. Employee removed the bottle.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Hand washing sink on the left side of the cook line blocked by a storage rack. Chef removed the rack.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Dented/rusted cans present. See stop sale. 3 cans of sweet potatoes stored on the dry storage shelf in the kitchen dented at the seams. Chef placed the cans aside for a refund.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles in the bar area. Employee removed the bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed and sanitized the can opener.
Oct 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut and washed vegetables in the reach in cooler on the cook line. Employee placed the chicken below the vegetables.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution reading +200ppm chlorine. Employee replaced the sanitizer, new reading 100ppm.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee was instructed to wash their hands in a hand washing sink only. Employee rewashed their hands in a hand washing sink.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
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.