PATRICK'S 1481
1481 MAIN STREET, Sarasota FL 34236 · 941.955.1481
Last inspected Jul 1, 2026 · 11 visits since July 2023
AUG 24
JAN 25
JUL 25
FEB 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024053153 | Aug 2, 2024 | Oct 3, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Accumulation of black/green mold-like substance in the interior of the ice machine.
Apr 30, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Grease on the ground and/or pad around grease receptacle. Grease receptacle in the back alley leaking on the ground. Built up or grease on the ground around the grease receptacle and in the alley.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replace the sanitizer, new reading 200ppm quaternary.
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna 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 tuna
Toxic substance/chemical improperly stored. Spray can containing stainless steel cleaner stored next to a bin of flour in the back kitchen area. Chef removed the can.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.
Commercially processed reduced oxygen packaged tuna 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 tuna.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on the hood of a roll top reach in cooler in the preparation area. Employee removed the phone.
Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing on the exhaust hood in the preparation area.
Sep 15, 2025□ 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Jul 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
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 pooled eggs stored over garlic bread in the reach in cooler in the preparation area. Chef removed the eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over pooled eggs in the reach in cooler across from the dishwasher. Chef placed the chicken below the eggs.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Ceviche that contains raw mahi not identified on the menu as containing raw ingredients.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice stored in the walk in cooler with no date mark. Chef stated the rice was cooked on 7/15/25. Chef placed a date marked on the rice.
Accumulation of black/green mold-like substance in the interior of the ice machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula and tongs stored in standing water in the cook line area. Chef removed the utensil to be sanitized.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitizer, new reading 300ppm quaternary.
Jan 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Employee washed hands with no soap. The employee properly washed their hands.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw ground beef then made direct contact with seasoning in a pan without first washing their hands and changing their gloves. Employee chef discarded the seasoning.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled raw ground beef then made direct contact with seasoning in a pan without first washing their hands and changing their gloves. Employee chef discarded the seasoning.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven in the preparation area soiled.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs at the hand washing sinks in the wait station area and the bar area.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 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. Dish machine reading 00ppm chlorine. Chef replaced the empty container of sanitizer and ran the machine several times, new reading 100ppm chlorine.
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 picked an item of the floor them handed clean equipment without washing their hands. The employee properly washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat sauces and soup in the walk in cooler. Chef removed the fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored stacked above the fill line of the pans in the top section of the make table in the back preparation area Cooked penne (53F - Cold Holding); Cooked fettuccine (54F - Cold Holding); Cooked potatoes (55F - Cold Holding); Cheddar cheese (53F - Cold Holding). Chef stated the items had been in the reach in cooler for approximately 30 minutes. Chef placed the items in the bottom section of the reach in cooler. Cooked onions (68F- Cold Holding); Butter (67F - Cold Holding) stored at room temperature on the cook line. Chef stated the items were stored at room temperature for approximately 1 hours. Chef placed the items in the reach in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
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. Bartender handled a slice of cut and washed watermelon intended for a customers drink with their bare hands. Bartender voluntarily discarded the watermelon.
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 pooled eggs stored over cooked pasta in the reach in cooler next to the three compartment sink. Chef removed the eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked vegetables (61F - Cold Holding); Ground beef (60F - Cold Holding); Pork chops (61F - Cold Holding); Sliced beef (59F - Cold Holding); American cheese (62F - Cold Holding); Swiss cheese (61F - Cold Holding); Cheddar cheese (63F - Cold Holding) stored in the small reach in cooler in the salad make area. Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables (61F - Cold Holding); Ground beef (60F - Cold Holding); Pork chops (61F - Cold Holding); Sliced beef (59F - Cold Holding); American cheese (62F - Cold Holding); Swiss cheese (61F - Cold Holding); Cheddar cheese (63F - Cold Holding) stored in the small reach in cooler in the salad make area. Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee rewashed their hands in a hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets.
No soap provided at handwash sink. Hand washing sinks in the bar area. Manager placed soap at the hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean utensils without changing gloves and washing hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
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.
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.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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. Employees stated the fish had been thawed for approximately 24 hours. Employee removed the fish from the packaging.
Floor soiled/has accumulation of debris. Under all equipment in the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in the bar area 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.