MAGNOLIAS ON THE BAY
2395 N BEACH RD, Englewood FL 34223 · 941-460-8219
Last inspected Jun 5, 2026 · 5 visits since October 2023
OCT 23
JAN 24
FEB 26
JUN 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent activity dropping on top of dishwasher machine in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jun 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Observed sushi rice on a cart in front of the hand wash sink next to the sushi station. Operator moved rice and cart.
Food stored on floor. Observed chicken stored on the floor in the walk in freezer.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top of ice machine in the bar area.
In-use tongs stored on equipment door handle between uses. Observed tongs on door handle on cookline, operator removed tongs.
Show the remaining 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open container of power drink in reach in cooler on the cook line, operator discarded beverage.
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 7 high priority.
7 High priority6 Intermediate11 Basic
Show 24 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed bar tender raw beef over fish in Walk-in cooler.
Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent activity dropping on top of dishwasher machine in kitchen.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed employee 3 cracked shell eggs in walk-in cooler. Operator corrected above issues to meet inspection standards.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items in counter top cooler at cooks line. Blue cheese 57F, cut tomatoes 48F, cream cheese 55F. Operator voluntarily disposed of all above items.
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. Observed bar tender sushi rice at cooks line not time marked. Employee stated rice had been out for 2 hours and then marked time on rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items at cooks line : sausage 96F, cheese sauce 112F, roast pork 92F. Operator voluntarily disposed of all above items.
Toxic substance/chemical improperly stored. Observed soap and sanitizer stored on counter next to food preparation.
Clam/mussel/oyster tags not marked with last date served. Observed shell muscle tag not marked with last day of item sold.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed operator is cold smoking salmon that is acutely par cooked. Salmon is then cooled down and cooked to completion upon consumers order. Operator will need to submit a non-continuous cooking plan.
Handwash sink at end of cooks line by dishwasher room not accessible for employee use at all times.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed employee had finished shucking oysters but did not place copy of tag with tray of oysters after shucking. Operator made copy of tag to go with tray.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator copy of Time control sheet.
Spray bottle containing toxic substance not labeled in prep area by sink.
Accumulation of debris on exterior of warewashing machine. Operator corrected above issues to meet inspection standards.
Bowl or other container with no handle used to dispense food in flour and sugar bins. Operator corrected above issues to meet inspection standards.
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. Operator removed fish from packaging.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items in prep area.
Employee with no hair restraint while engaging in food preparation. Food work put on hat.
Equipment and utensils not properly air-dried - wet nesting.
Floor not cleaned when the least amount of food is exposed. Operator corrected above issues to meet inspection standards.
Food being prepared outside. Observed wait staff outside kitchen at table piping whipped butter it port cups. Stop workers and had them move inside.
In-use tongs stored on equipment door handle between uses.
Outside storage area not maintained clean and organized.
Utensils stored upright with the food-contact surface up.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar tuna (47F - Cold Holding); salmon (50F - Cold Holding) employee stated they had taken fish out of reach-in cooler 1 hour prior and just finished preparing it. Employee returned fish from sushi counter top cooler to Walk-in cooler. Rechecked fish 20 minutes later tuna 40F cold holding, salmon 43F cold holding.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cooks line blocked by dirty eq on floor. Observed operator move equipment.
Spray bottle containing toxic substance not labeled at wait station and prep kitchen hand wash sink. Observed operator label bottles.
Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles of oils and wines and shakers of spices unlabeled. Observed operator had staff label all items.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on counter across from sushi.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter above ice machine. Observed operator remove bucket.
Wiping cloth sanitizing solution stored on the floor in prep room. Observed operator move bucket for proper storage.
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.