MATTISON'S 41
7275 SOUTH TAMIAMI TRAIL, Sarasota FL 34231 · 9419213400
Last inspected Jun 29, 2026 · 7 visits since October 2023
AUG 24
FEB 25
DEC 25
JUN 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 29, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jun 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato bisque soup at 4:49 (122F - Hot Holding) on the server line soup well. Observed the soup well turned off. The sous chef stated the soup was placed in the well less than 1 hour prior to inspection. The chef reheated the tomato bisque at 5:02 (204F - Hot Holding)
No paper towels or mechanical hand drying device provided at handwash sink in the dessert/pizza station. The operator provided paper towels for the hand sink.
Accumulation of debris on the top exterior of warewashing machine.
Carbon dioxide tanks not adequately secured near the side exit
Cutting boards have cut marks and are no longer cleanable. Observed multiple cutting boards in the kitchen with cut marks and no longer cleanable.
In-use wet wiping cloth/towel used under cutting board on the cook line.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the side exit near the walk in cooler blocked by a store cart. The operator removed the obstruction allowing a to the exit.
Dec 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 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. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed the chlorine solution at 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the catering prep kitchen near the exit to the server station. The operator replaced the batteries for the paper towel dispenser.
Accumulation of debris on the top exterior of warewashing machine.
Accumulation of green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for blue cheese crumbles on the cook line. The operator removed the ramekin from the blue cheese.
Food stored on floor. Observed a case of raw beef stored on the floor in the walk in cooler. The operator properly stored the raw beef.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the knife rack and a wall. The operator removed the knives for cleaning.
In-use tongs stored on oven door handles between uses. The operator properly stored the tongs.
In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth from underneath the cutting board.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate12 Basic
Show 15 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a cell phone then a clean cheese grater without changing gloves and washing hands. Educated the employee on proper glove protocols.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese.
Carbon dioxide tank not adequately secured behind the bar. The operator secured the tank.
Clean wiping cloths stored on floor in the storage area. The operator properly stored the wiping cloths.
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 reach in cooler at the pizza station.
Employee personal food not properly identified and segregated from food to be served to the public in the stand up reach in cooler at the server station. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on a cutting board at the pizza station. The employee properly stored the cell phone.
Equipment and utensils rinsed after the application of the sanitizer solution. Observed an employee rinse a knife after sanitizing in the three compartment sink. The employee properly rewashed the knife.
Ice bucket stored on floor between uses at the server station. The operator properly stored the ice buckets.
In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine. The operator removed the ice scoop for cleaning.
In-use tongs stored on an oven door handle between uses on the cook line. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 36F standing water behind the bar.
In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites and raw shell eggs stored over berry compote and whipped cream in the dessert reach in cooler. The operator properly stored the raw egg products.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed gumbo date marked 7/23, tomato basil soup date marked 7/23, cooked pasta date marked 7/24, and couscous date marked 7/20 in the walk in cooler. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed gumbo date marked 7/23, tomato basil soup date marked 7/23, cooked pasta date marked 7/24, and couscous date marked 7/20 in the walk in cooler. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding) stored in a double pan in the pizza prep reach in cooler. The operator placed ice on the tomatoes.
Handwash sink used for purposes other than handwashing. Observed an employee fill a pot with water from the handwashing sink near the entrance to the cook line.
No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the hand sink.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed quinoa removed from the freezer and not properly date marked in the walk in cooler. Observed cooked beef brisket removed from the freezer and not date marked in the pizza prep reach in cooler.
Accumulation of a green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee beverage on a cutting board on the cook line. The employee discarded the beverage.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
Equipment and utensils not properly air-dried - wet nesting in the dessert/pizza prep area.
Ice bucket stored on floor between uses near the ice bin at the server station.
In-use tongs stored on equipment door handle between uses on the cook line. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 81F standing water on the cook line. Observed an in-use scoop stored in 98F standing water at the server station.
Multiple cutting board have cut marks and are no longer cleanable in the kitchen and prep areas.
Old labels stuck to food containers after cleaning in the dessert/pizza area.
Single-service articles improperly stored. Observed boxes of plastic utensils and cups stored on the floor on the 2nd floor of the storage building.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate14 Basic
Show 18 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 wash soiled equipment then handle clean equipment without washing hands. Educated the employee on proper handwashing procedures.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the walk in cooler. The operator properly stored the raw chicken.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. The operator moved the trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a green mold like substance on the interior of the ice machine.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour in the dry storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public. Observed unopened employee beverages not segregated from food for the public in cold holding units in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored hanging near packaged foods in the dry stored area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing a watch and bracelet.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Observed multiple food items stored on the floor of the dry storage area and the walk in cooler.
In-use wet wiping cloth/towel used under cutting board at the reach in cooler near the three compartment sink.
Single-service articles improperly stored. Observed multiple to go containers stored on the second floor in the storage area.
Unnecessary items stored in garbage enclosure. Observed wooden pallets and other wood debris in the garbage enclosure.
Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the three compartment sink soiled with a black mold like substance.
Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The operator discarded the bleach and soap mixture.
Oct 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority0 Intermediate10 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (51F - Cooling); southwest chicken soup (50F - Cooling) in the walk in cooler. The operator stated the above items were prepared the day before. The operator discarded the meatballs and reheated the soup.
Dented/rusted cans present. See stop sale. Observed a dented #10 can of artichokes in the dry storage area. The operator discarded the artichokes.
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. Observed chlorine solution for the dishmachine at 0ppm due to empty container of chlorine solution. The operator replaced with a full container.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked vegetables in the stand up reach in cooler at the end of the cook line. The operator properly stored the raw ground beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (51F - Cooling) in the walk in cooler. The operator stated the meatballs were prepared the day before. The operator discarded the meatballs.
Toxic substance/chemical improperly stored. Observed chemical spray bottle stored hanging from bottle rack behind the bar. Operator properly stored the spray bottles.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for rice, sugar, and lentils in the dry store age area. The operator removed the containers from the food products.
Carbon dioxide tank not adequately secured behind the bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing watches. The employee removed the watches.
Employee with no beard guard/restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the knife holder and wall in the kitchen. The operator removed the knives for sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 82F standing water at the wait station. The operator removed the scoop from the standing water.
Open dumpster lid.
Standing water in bottom of reach-in-cooler behind the bar.
Unnecessary items stored in garbage enclosure. Observed furniture, building components, and wood pallets in the dumpster area.
Water leaking from pipe at the handwashing sink in the pastry 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.