NONNO UMBERTO ITALIAN SEAFOOD AND STEAKHOUSE
22 S BLVD OF THE PRESIDENTS, Sarasota FL 34236 · 941-556-9353
Last inspected Jul 29, 2026 · 8 visits since August 2023
JUL 24
DEC 25
MAR 26
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $900
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022057824 | Dec 1, 2022 | Dec 21, 2022 | $300 |
| 7--2021024674 | May 26, 2021 | Oct 6, 2021 | $400 |
| 7--2017018720 | Mar 22, 2017 | Apr 27, 2017 | $200 |
Inspection history
8 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. In shell fresh mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels. Commercially processed reduced oxygen packaged sea bass stored in the reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the sea bass.
Employee applied hand antiseptic in place of washing hands as required. Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed thier hands
Handwash sink not accessible for employee use at all times. Strainers stored in the hand wash sink next to the cook line. Chef removed the strainer.
No soap provided at handwash sink. No soap provided at the hand wash sink next to the cook line. Chef placed soap at the hand wash sink.
Show the remaining 3 findings ▾
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In shell fresh mussels stored in the reach in cooler on the cook line with no shell tag. Chef discarded the mussels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna stored in the reach in cooler on the cook line with no date mark. Chef started the lasagna was cooked on 7/27. Chef placed a date mark on the lasagna.
Commercially processed reduced oxygen packaged sea bass stored in the reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the sea bass.
May 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority3 Intermediate1 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink next to the cook line blocked by a reach in cooler. Owner removed the reach in cooler.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna stored in the reach in cooler on the cook line with no date mark. Chef stated the lasagna was cooked on 3/19. Chef placed a date mark on the lasagna.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing waster on the cook line. Employee removed the tongs to be sanitized. Corrective Action TakenCorrective Action TakenWarning**
Marked exit/path to marked exit blocked. For reporting purposes only. Exit in the back of the dining room blocked with chairs and a small table. Owner removed the items.
Dec 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Pesticide-emitting strip present in food prep area. Pest strip stored next to clean drink shakers in the bar area. Chef removed the pest strip.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna stored in the reach in cooler next to the cook line with no date mark. Chef stated the lasagna was prepared on 7/14. Chef placed a date mark on the lasagna.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Server handled soiled dishes or utensils and then picked prepared a beverage without washing hands. Employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese (53F - Cold Holding); Ground beef (51F - Cold Holding) stored at room temperature on a preparation table next to the cook line. Chef stated the items had been at room temperature for approximately 1 hour. Chef placed the items in the reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna stored in the walk-in cooler with no data mark. Chef stated the lasagna was prepared on 12/22. Chef placed a date mark on the lasagna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on preparation tables in the kitchen. Chef removed the phones.
Floor soiled/has accumulation of debris. Floors under all equipment in the bar area soiled.
Food stored on floor. Several boxes of food stored on the floor in the walk-in cooler and walk-in freezer. Manager placed the items on a shelf.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 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 equipment without washing hands. Employee washed their hand and sanitized the equipment.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean glass ware in the bar area. Employee removed the bottle.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Can blade soiled.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts to the operator and operator printed and filled out one.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Vegetable soup prepared on 8/20 with no date mark. Employee placed a date mark on the soup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in the dishwasher area soiled with a black mold like substance.
Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen and bar area soiled. Floors in the walk-in cooler and walk-in freezer soiled.
Food stored in a prohibited area. Bottles of liquor stored in the employees bathroom. Employee removed the liquor.
Hole in or other damage to wall. 6" by 6" hole in the wall above the hand washing sink in the salad make area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled. Dishwasher racks soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the right side of the bar soiled.
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.