OWENS FISH CAMP
6516 UNIVERSITY PKWY, Sarasota FL 34240 · 941-400-5078
Last inspected Nov 18, 2025 · 7 visits since October 2023
JAN 24
AUG 24
NOV 24
AUG 25
NOV 25
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
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. Observed no vomit clean up plan. Handed operator a copy to post.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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 for from dirty to clean dishes without washing their hands or putting on gloves. Operator had them wash their hands and putting on gloves.
Clam/mussel/oyster tags not marked with last date served. Observed only a third of their tags marked with the last date served.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed the back prep soap dispenser not working. Operator placed a new one there.
Bowl or other container with no handle used to dispense food. Observed a bowl used as a scoop for cornmeal. Operator removed the scoop.
Show the remaining 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed their ceiling vents above the dish pit with heavy dust build up.
Clean utensils or equipment stored in dirty drawer or rack. Observed their dish rack rusted.
Cutting board has cut marks and is no longer cleanable. Observed their cook line cutting boards heavily grooved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on the cook line. Operator placed them in a labeled spill container.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee washed hands with cold water. Observed a server wash their hands with cold water only. Reviewed proper procedure with the operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole beef stored over raw fish on the cook line. An employee moved the beef.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed their tags properly marked but not in order.
No paper towels or mechanical hand drying device provided at handwash sink. Observed them missing paper towels at their bar and right side cook line hand sinks. Operator placed more there.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on their outside ice machines.
Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops for dry goods.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee personal bag stored above their dry storage area.
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 in contact with dry goods in the prep area.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored above dry food items on the cook line. Operator removed the bucket.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not stored in chronological order.
Clam/mussel/oyster tags not marked with last date served. Observed no date marking for tags.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed their chlorine test kit for their dish machine expired.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple phones stored above the back prep line. Operator removed the phones.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops buried in dry goods in the prep area, Operator removed the scoops.
Old labels stuck to food containers after cleaning. Observed multiple old labels stuck to dishes in the clean dish storage. Operator removed some labels.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 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 dish machine at 0ppm chlorine. Employee changed the bucket and retested at 100ppm.
Toxic substance/chemical improperly stored. Observed bleach and grill cleaner stored next to alcohol in the storage closet. Operator removed the alcohol.
Clam/mussel/oyster tags not marked with last date served. Observed none of their tags marked.
No soap provided at handwash sink. Observed no soap at the bar hand wash sink. Operator placed soap there.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Salvador V. Expired 6/17/24
Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing Chemicals not labeled in the storage closet.
Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops for flour at the prep station. Operator removed the bowls.
In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on the oven handles. Operator removed the tongs.
Single-service articles not stored inverted or protected from contamination. Observed to-go containers stored not inverted. Operator inverted them.
Wiping cloth sanitizing solution stored on the floor. Observed multiple sanitizer buckets stored on the floor of the cook line. Operator placed the buckets off the ground.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the outside ice machines. Operator had a employee start to clean them.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple drinks stored above and next to food and food preparation areas in the kitchen. Operator removed the drinks.
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet nesting utensils and equipment in the back dish wash area.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between equipment on the cook line. Operator removed knives.
Oct 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork over ready to eat hard boiled eggs in the walk in cooler. Operator placed pork on the lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs over raw shellfish in the walk in cooler. Operator removed eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish in a reach in cooler on the cook line, butter on the cook line, and cheese olives at the bar: Butter (70F - Cold Holding); Cheese olives (60F - Cold Holding); Fish (53F - Cold Holding). Operator stated that the food had been out for approximately 1hr. Operator placed the butter and cheese olives in reach in coolers.
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. Observed no knowledge of the big 6. Handed operator a copy to post.
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. Observed no vomit clean up plan. Handed operator a copy to post.
Handwash sink used for purposes other than handwashing. Observed back prep hand wash sink with dirty dishes and bar hand wash sink with ice in it. Operator removed items from sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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. Observed no signed agreements. Had operator sign a copy and emailed him more.
Employee with no hair restraint while engaging in food preparation. Observed two cooks on the line not wearing hair restraints. Operator had them put on hats.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple wet nesting utensils and equipment in the back dish wash area.
In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives in between equipment on the cook line. Operator removed knives.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the outside wait staff sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths on the back prep table. Operator placed them in a sanitizer bucket.
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.