PARADISE GRILL
1097 TAMIAMI TRL N, Nokomis FL 34275 · 941-786-1524
Last inspected Dec 3, 2025 · 9 visits since July 2023
NOV 23
AUG 24
JAN 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 11/20 in the walk in cooler. The operator discarded the cooked pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025056989 | Jul 15, 2025 | Aug 20, 2025 | $800 |
| 7--2025008765 | Jan 17, 2025 | Mar 11, 2025 | $800 |
Inspection history
9 visits, newest first
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the mahi.
Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the mahi.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic beverage ups stored and not properly air dried at the server station.
In-use wet wiping cloth/towel used under cutting board in the prep area. The operator removed the wet cloth from underneath the cutting board.
Show the remaining 2 findings ▾
Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop.
Wiping cloth sanitizing solution stored on the floor.
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority1 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the walk in cooler date marked 7/14. The operator discarded the rice.
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. Observed cooked rice (46F - Cooling) in the walk in cooler date marked 7/14. The operator discarded the rice.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cut avocados in the middle reach in cooler on the cook line. The operator properly stored the raw tuna.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings prepared on site date marked 7/7. The operator discarded the chicken.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked chicken wings prepared on site date marked 7/7 in the reach in cooler at the end of the cook line. The operator discarded the cooked chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle soiled dishware then handle clean equipment without changing gloves. Educated the employee on proper glove changing protocols.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole with tomatoes (51F - Cold Holding); cut lettuce (52F - Cold Holding); coleslaw (50F - Cold Holding); raw chicken (52F - Cold Holding); raw shrimp (51F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole with tomatoes (51F - Cold Holding); cut lettuce (52F - Cold Holding); coleslaw (50F - Cold Holding); raw chicken (52F - Cold Holding); raw shrimp (51F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held more than 4 hours. The operator discarded the foods.
No soap provided at handwash sink on the cook line. The operator provided soap for the hand sink.
Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the mahi.
No handwashing sign provided at a hand sink used by food employees on the cook line and behind the outside bar.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a quaternary spray sanitizer behind the outside bar at 0ppm. The operator discarded the sanitizer.
Jan 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority2 Intermediate4 Basic
Show 14 findings ▾
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee beverage stored in drink ice behind the inside bar. The operator discarded the ice. Observed an employee beverage stored in the same container as cut vegetables in the reach in cooler on the cook line. The operator discarded the vegetables.
Raw animal food stored over canned/bottled drinks. Observed raw ground beef stored over bottled beer in the outside walk in cooler. The operator properly stored the raw ground beef.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed tomatoes in the walk in cooler. The operator properly stored the raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over washed avocados in the reach in cooler on the cook line. The operator properly stored the raw tuna. Observed raw ground beef stored over chicken salad in the 2-door reach in cooler near the salad station. The operator properly stored the raw ground beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked risotto date marked 1/5; cooked ground beef date marked 1/7; cooked pork date marked 1/10 in the walk in cooler. The operator discarded the above potentially hazardous foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked risotto date marked 1/5; cooked ground beef date marked 1/7; cooked pork date marked 1/10 in the walk in cooler. The operator discarded the above potentially hazardous foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the salad station. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed garlic butter bread (71F - Cold Holding) at room temperature on the cook line. The operator discarded the bread. The operator was emailed a time as public health control form.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution for the sanitizer buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm.
Clam/mussel/oyster tags not marked with last date served. Observed an oyster tag marked with an incorrect date. The tag was date marked 1/18.
Cooked chicken wings prepared onsite and held more than 24 hours not properly date marked in the outside walk in cooler. The operator marked the chicken with the correct date.
Equipment in poor repair. Observed torn reach in cooler door gaskets on the cook line and at the salad station. Observed a broken door handle on the reach in cooler at the server station.
Observed an employee beverage stored in drink ice behind the inside bar. The operator discarded the ice. Observed an employee beverage stored in the same container as cut vegetables in the reach in cooler on the cook line. The operator discarded the vegetables.
Open dumpster lid. The operator closed the lid.
Stored food not covered. Observed taco shells not covered on top of the expo line on the cook line. The operator covered the taco shells.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled at the three compartment sink.
Aug 21, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 9 high priority.
9 High priority1 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pot roast (49F - Cooling) date marked 8/20 in the walk in cooler. The operator discarded the pot roast.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans at 4:45 (101F - Cooling). The operator stated the beans were prepared at approximately 6AM. The operator discarded the beans.
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. Observed cooked beans at 4:45 (101F - Cooling). The operator stated the beans were prepared at approximately 6AM. Observed cooked pot roast (49F - Cooling) date marked 8/20 in the walk in cooler. The operator discarded the beans and pot roast.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over queso dip in the walk in cooler. The operator properly stored the raw shrimp.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (54F - Cold Holding); butter (50F - Cold Holding); cooked pasta (60F - Cold Holding); raw salmon (50F - Cold Holding); raw scallops (46F - Cold Holding); heavy whipping cream (53F - Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork (45F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); sliced cheese (47F - Cold Holding); deli turkey (50F - Cold Holding); deli roast beef (51F - Cold Holding); raw cod (49F - Cold Holding); raw grouper (52F - Cold Holding); raw shrimp (50F - Cold Holding); raw mahi (48F - Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F - Cold Holding); deli turkey (57F - Cold Holding); blue cheese crumbles (54F - Cold Holding); buffalo chicken flat bread (58F - Cold Holding); cheese flat bread (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); bread pudding (51F - Cold Holding); key lime pie (58F - Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (54F - Cold Holding); butter (50F - Cold Holding); cooked pasta (60F - Cold Holding); raw salmon (50F - Cold Holding); raw scallops (46F - Cold Holding); heavy whipping cream (53F - Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork (45F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); sliced cheese (47F - Cold Holding); deli turkey (50F - Cold Holding); deli roast beef (51F - Cold Holding); raw cod (49F - Cold Holding); raw grouper (52F - Cold Holding); raw shrimp (50F - Cold Holding); raw mahi (48F - Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F - Cold Holding); deli turkey (57F - Cold Holding); blue cheese crumbles (54F - Cold Holding); buffalo chicken flat bread (58F - Cold Holding); cheese flat bread (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); bread pudding (51F - Cold Holding); key lime pie (58F - Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth solution for the buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm.
Spray bottle containing toxic substance not labeled at the three compartment sink.
Current Hotel and Restaurant license not displayed. Observed the license displayed in the lobby expired 12/1/2023.
No conspicuously located ambient air temperature thermometer in holding unit. In the reach in coolers on the cook line and the salad prep area.
Wiping cloth sanitizing solution stored on the floor on the cook line.
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last served date marks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
Spray bottle containing toxic substance not labeled at the three compartment sink. The operator labeled the spray bottles.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatloaf (55F - Cooling) date marked 11/29; cooked rice date marked 11/28 (54F - Cooling); cooked pot roast date marked 11/27 (49F - Cooling); cooked chicken date marked 11/29 (47F - Cooling) In the walk in cooler. The operator discarded the above food products.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 11/20 in the walk in cooler. The operator discarded the cooked pork.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last served date marks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
Spray bottle containing toxic substance not labeled at the three compartment sink. The operator labeled the spray bottles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage on a food prep table in the prep area. The operator discarded the beverage.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler near the dish area. The operator properly stored the employee food.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoops behind the outside bar stored between mixer bottles. The operator properly stored the ice scoops.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop used for panko breading not stored with the handle above the food product. The operator properly stored the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice cream scoop stored on 92F standing water. The operator removed the ice scoop from the standing water.
Missing drain plug at dumpster.
Single-service articles improperly stored. Observed single-service cups stored on the floor in the storage area on the patio.
Wiping cloth sanitizing solution stored on the floor throughout the kitchen. The operator properly stored the solution.
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate17 Basic
Show 28 findings ▾
Container of medicine improperly stored. Observed a first aid kit with medicines stored on a shelf above a prep table in the kitchen. The operator properly stored the first aid kit.
Dented/rusted cans present. See stop sale. Observed dented can of tuna. The operator segregated the tuna for return.
Employee washed hands with cold water. Observed employee on the cook line wash hand in a handwashing sink with 89F.
Employee washed hands with no soap. The employee re-washed hands with soap.
'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed one consumer advisory at the inside bar.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand in single compartment prep sink. Educated the employee on proper handwashing protocols.
Handwash sink not accessible for employee use at all times. Observed step ladders blocking access to the handwashing sink near the walk in cooler. The operator removed the step ladders.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator was emailed consumer advisory.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles containing chemicals near the three compartment sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water temperatures at the handwashing sinks on the cook line at 89F; behind the bar 88F; near the ice machine 88F; outside bar 85F; wait station 85F; men's restroom 85F; women's restroom 89F.
Accumulation of debris on exterior of warewashing machine. Observed the top of the dish machine soiled with debris.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling tile above the handwashing sink in the prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above the reach in freezers soiled with dust.
Current Hotel and Restaurant license not displayed. Observed the displayed license expired 12/1/2021.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a shelf in the prep area next to clean equipment. The operator properly stored the employee beverages.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee drinking from an open beverage container in the dish washing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on a shelf with food products in the kitchen. The operator properly stored the cell phone.
Equipment and utensils not properly air-dried - wet nesting. Observed drinking cups at the wait station not properly air dried.
Food not stored at least 6 inches off of the floor. Observed onions not stored 6 inches off the ground in the prep area in the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife between cooling units on the cook line. The operator removed the knife for cleaning.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit throughout the kitchen.
No waste receptacle installed at handwash sink provided with disposable towels in the kitchen.
Open dumpster lid. The operator closed the lid.
Plumbing line from a removed fixture not capped off at the three compartment sink.
Wet wiping cloths stored in detergent and sanitizer mixed together behind the bar. The operator discarded the contents of the 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.