MISSION VALLEY G&C C R
1851 MISSION VALLEY BLVD, Nokomis FL 34275 · (941)488-9863
Last inspected Apr 27, 2026 · 8 visits since August 2023
JAN 24
SEP 24
JAN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in the reach in cooler. The operator voluntarily discarded the cheese.
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Inspection history
8 visits, newest first
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ahi tuna on the menu without an identifier. Operator added identifier to menus and reprinted menus.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards through out kitchen with grooves and stains.
Missing drain plug at dumpster. Observed missing plug on one of the dumpster.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed 7 dented 14oz. cans of hearts of palm in dry storage. The operator segregated the dented cans for return.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked onion (62F - Cold Holding); cut tomatoes (58F - Cold Holding) in the counter top cold holding unit on the cooks expo line. The operator stated the potentially hazardous foods had been held for approximately 2.5 hours. The operator voluntarily discarded the above foods.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at the server station held for more than 24 hours with no date mark.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed multiple foods packaged on site using the reduced oxygen method with no use by date.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food preparation area on the cook line. The operator properly stored the sanitizer bucket.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Bottles of drink mixer stored in ice used for drinks behind the bar. See stop sale. The bartender discarded the ice.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk in cooler. The operator properly stored the raw foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed egg nog held for more than 24 hours with no date mark behind the bar. The bartender stated the egg nog had been opened for more than 7 days. The bartender discarded the egg nog.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mixer stored in ice used for drinks behind the bar. The bartender discarded the ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding) in the reach in cooler. The operator voluntarily discarded the cheese.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed egg nog held for more than 24 hours with no date mark behind the bar. The bartender stated the egg nog had been opened for more than 7 days. The bartender discarded the egg nog.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep area on the cook line. Observed an employee purse stored near plastic utensils in the server area. The personal belongings were properly stored.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
In-use tongs stored on the oven door handle between uses on the cook line. The tongs were properly stored.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Sep 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 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 sanitizer at 0ppm. The operator replaced the container of sanitizer solution. Observed the chlorine solution after changing of the container at 100ppm.
Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again.
Salmon not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method on the cook line. See stop sale. The operator discarded the salmon burgers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed half and half (52F - Cold Holding); butter (52F - Cold Holding) in the 2-door reach in cooler at the server station. The operator discarded the potentially hazardous foods. Observed half and half (50F - Cold Holding) in the reach in cooler behind the bar. The operator discarded the potentially hazardous food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (50F - Cold Holding) stored on ice at the salad station. The operator stated the lettuce had been held for approximately 1 hours. The operator placed the lettuce in a reach in cooler. Observed raw ground beef (47F - Cold Holding); sliced cheese (50F - Cold Holding) in the low boy reach in on the cook line. The operator stated the potentially hazardous foods have been held for less than 4 hours. The operator moved the above foods to a reach in cooler. Observed half and half (52F - Cold Holding); butter (52F - Cold Holding) in the 2-door reach in cooler at the server station. The operator discarded the potentially hazardous foods. Observed half and half (50F - Cold Holding) in the reach in cooler behind the bar. The operator discarded the potentially hazardous food.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed foods packaged on site using reduced oxygen packaging missing the use by date.
Ice scoop handle in contact with ice in the ice bin behind the ice. The operator properly stored the ice handle.
In-use wet wiping cloth/towel used under cutting board. The operator removed the wet cloth.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Spoons stored upright with the food-contact surface up on the expo line. The operator removed the spoons and ran them through the dishwasher.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 dented cans of whole tomatoes in the dry storage area. Observed 3 dented cans of pomodoro in the dry storage area. The operator segregated the dented cans for return.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple items not marked with the correct date when moved from the walk in freezer to the walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt and sugar not stored above the food product in the prep area. The operator removed the scoops from the above foods.
Missing drain plug at dumpster.
Reach-in cooler shelves with rust that has pitted the surface behind the bar.
Oct 16, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. Observed the operator is conducting reduced oxygen packaging without an approved HACCP plan.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple food items in the walk in cooler not marked with the date taken out of the freezer for thawing.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs cold holding at 58F at the salad station. Observed cut tomatoes cold holding at 60F at the salad station. The operator stated the above foods have been held for less than 2 hours. The operator placed the items in ice for proper cooling.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near clean equipment in the prep area. The operator properly stored the spray bottle.
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. Observed the operator is conducting reduced oxygen packaging without an approved HACCP plan.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple food items in the walk in cooler not marked with the date taken out of the freezer for thawing.
Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle in the prep area. The operator labeled the spray bottle.
Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for rice in the dry storage area. The operator removed the bowl from the rice.
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. Observed thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator removed the mahi from the packaging.
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 food prep table on the cook line. The operator properly stored the beverage.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler in the wait station. The operator properly stored the employee food.
Garbage can located outside has no lid or lid open/broken. Observed the cardboard recycling dumpster missing a lid.
In-use ice scoop stored on soiled surface between uses behind the bar. The operator sanitized the ice scoop and properly stored in the ice.
No handwashing sign provided at a hand sink used by food employees in the prep kitchen. The operator was emailed handwashing signs.
Open dumpster lid. Observed the dumpster lid propped open. The operator closed the dumpster lid.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf with clean dishes in the salad prep area. The operator properly stored the sanitizer bucket.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust and pitting.
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.