MEDITERRANEO
1970 MAIN ST, Sarasota FL 34236 · (941)365-4122
Last inspected Feb 25, 2026 · 8 visits since August 2023
JAN 24
OCT 24
MAR 25
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over veal chops in the walk in cooler. Employee placed the ground beef below the veal.
★ 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--2023058109 | Aug 23, 2023 | Nov 2, 2023 | $400 |
| 7--2022018428 | Mar 11, 2022 | Apr 27, 2022 | $200 |
Inspection history
8 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Employee handled a block of Parmesan cheese used for salads with their bare hands. Chef voluntarily discarded the cheese.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored over ready to eat sauce in the make reach in cooler on the left side of the cook line. Chef removed the chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the garbage can then a clean cutting board without changing their gloves. Employee removed the cutting to be sanitized, washed their hands and changed gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a block of Parmesan cheese used for salads with their bare hands. Chef voluntarily discarded the cheese.
Show the remaining 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Chef replaced the sanitizer, new reading 100ppm chlorine.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink on the cook line.
Aug 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Minestrone soup (48F - Cooling) stored in a 5 gallon container in the walk in cooler. Chef stated the soup was placed in the walk in cooler on 8/19 to cool. Chef discarded the soup.
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. Minestrone soup (48F - Cooling) stored in a 5 gallon container in the walk in cooler. Chef stated the soup was placed in the walk in cooler on 8/19 to cool. Chef discarded the soup.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut basil in the reach in cooler on the cook line. Chef removed the basil.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair the microwave oven door on the cook line. Chef removed the tape.
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (52F - Cold Holding); Meat sauce (51F - Cold Holding); Pasta (55F - Cold Holding); Lamb (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 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Chef labeled the bottles.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in a soiled pan in the front counter area. Employee removed the utensils and pan to be sanitized.
Food stored on floor. Containers of cooking oil and vinegar stored on the floor in the kitchen. Manager placed the items on a shelf.
Time/temperature control for safety food thawed in an improper manner. Lamb thawing at room temperature in the preparation area. Chef placed the lamb in the reach in cooler.
Oct 22, 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 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 clean utensils without washing their hands. Employee removed the utensils to be sanitized and 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 veal chops in the walk in cooler. Employee placed the ground beef below the veal.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then touched the handle of the walk in cooler without washing their hands and changing gloves. Employee washed their hands,changed their gloves and sanitized the handle of the walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Several knives stored in the cracks of equipment on the cook line. Employee removed the knives to be removed sanitized.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing at room temperature. Chef placed the calamari in the walk in cooler.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mozzarella cheese in the walk-in cooler. Chef placed the cheese above the eggs.
Employees with no hair restraint while engaging in food preparation. Employees were informed and placed hair restraints on.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the wait station area. Employee removed the drink.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Employee placed the shrimp under running water.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Pot and pan racks rusted in the dishwasher area.
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 8 high priority.
8 High priority0 Intermediate2 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw calamari change gloves and handled clean equipment without washing hand. Employee was informed and washed their hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee was informed and re-washed their hands.
Pesticide-emitting strip present in food prep area. Pest strip hung next to bottled beverages in the bar area. Manager removed the bottles.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed server take butter pc's from a dirty table in the dining room and place the butter pc's on a preparation table in the kitchen, then a employee wiped the butter pcs with a wet towel and placed them in a pan with other butter pc's for later use. Manager discarded the butter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the table top reach in cooler in the front counter pizza line area. Anchovies (48F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Sausage (53F - Cold Holding); Blue cheese (55F - Cold Holding); Ham (47F - Cold Holding); Garlic in oil (51F - Cold Holding); canned artichokes (51F - Cold Holding). The manager stated all the items had been stored in the reach in cooler overnight. Manager discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the table top reach in cooler in the front counter pizza line area. Anchovies (48F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Sausage (53F - Cold Holding); Blue cheese (55F - Cold Holding); Ham (47F - Cold Holding); Garlic in oil (51F - Cold Holding); canned artichokes (51F - Cold Holding). The manager stated all the items had been stored in the reach in cooler overnight. Manager discarded the items.
Time/temperature control for safety food re-served to customers. Observed server take butter pc's from a dirty table in the dining room and place the butter pc's on a preparation table in the kitchen, then a employee wiped the butter pcs with a wet towel and placed them in a pan with other butter pc's for later use. Manager discarded the butter.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment in poor repair. Pot and pan racks rusted in the dishwasher area.
Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
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.