MARINA JACK PATIO
2 MARINA PLAZA, Sarasota FL 34236 · 3654232
Last inspected Jul 13, 2026 · 9 visits since November 2023
FEB 25
MAR 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw mahi in the stand up reach in cooler in the back kitchen area. Chef placed the ground beef below the mahi.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 13, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room around the sprayer hose area soiled.
Jul 10, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the two roll top reach in coolers on the cook line. Reach in cooler Left side of the cook line; Tuna (62F - Cold Holding); Blue cheese (63F - Cold Holding); Feta cheese (63F - Cold Holding); Cut tomatoes (64F - Cold Holding); Hummas (64F - Cold Holding); Cooked eggs (60F - Cold Holding); Cheddar cheese (63F - Cold Holding); Garbanzo beans (62F - Cold Holding) Reach in cooler right side cook line. Seafood roll mix (51F - Cold Holding); Cut lettuce (54F- Cold Holding); Cut tomatoes (51F- Cold Holding); Coleslaw (51F - Cold Holding); Blue cheese (52F - Cold Holding); Guacamole with tomatoes (50F - Cold Holding); Salsa (51F - Cold Holding). Chef stated all the items were stored in the reach in coolers for approximately 3 hour. Chef voluntarily discarded all the items.
Handwash sink used for purposes other than handwashing. Employee rinsed pans in the hand wash sink on the cook line. Employee removed the pans to be sanitized.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room around the sprayer hose area soiled.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to pretzel bread on a shelf under the hot wells on the cook line. Manager removed the bottles.
Handwash sink not accessible for employee use at all times. Food pan stored in the hand wash sink on the cook line. Manager removed the pan.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed the consumer advisory for oysters to the GM, GM printed and posted the consumer advisory before the end of the inspection.
Floor area(s) covered with standing water. Standing water on the floor of the walk in cooler. Employees moped and cleaned the floors.
Wet wiping cloth not stored in sanitizing solution between uses. Manager placed the towels in a sanitizer solution.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna 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 tuna.
Commercially processed reduced oxygen packaged tuna 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 tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a preparation table on the cook line. Employee removed the drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone keys and wallet stored on a shelf next to food on the cook line. Employee removed the items.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on the cook line not stored in a sanitizer solution between uses. Employee placed the towels in a sanitizer solution.
Mar 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over washed and cut cabbage in the reach in cooler on the cook line. Employee placed the tuna below the cabbage.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed an employee cutting strawberries without washing. Employee washed the cut and uncut strawberries.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee washed hands with no soap. The employee was informed and properly washed their hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw mahi in the stand up reach in cooler in the back kitchen area. Chef placed the ground beef below the mahi.
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. Hollandaise sauce on time as a public health control stored at room temperature on the cook line with no time mark. Chef stated the sauce had been on time for approximately 1 hour. Chef place a time mark on the sauce.
Oct 25, 2024Inspection 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 ▾
No soap provided at handwash sink. No soap at the hand washing sink in the cook line area. Chef placed soap at the hand washing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents above the expo line soiled.
Reach-in cooler interior has accumulation of soil residues. Interior of the reach in cooler on the right side of the bar soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area behind the sprayer hose soiled.
Apr 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish change their gloves and handed clean utensils without washing their hands. Employee removed the utensils to be sanitized then washed their hands and changed gloves.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked chicken in the drawer reach in cooler on the cook line. Employee placed the fish below the chicken.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees backpack stored on sleeves of single service cups in the bar area. Employee removed the backpack.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area behind and next to the sprayer hose soiled.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rewashed their hands.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink.
Exterior door has a gap at the threshold that opens to the outside. Exit door in the hallway next to the cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose soiled. Wall in the walk-in cooler soiled. (beer line 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.