PLAZA MEXICO RESTAURANT BAR GRILL
1894 STICKNEY POINT RD, Sarasota FL 34231 · 941-999-3652
Last inspected Jun 3, 2026 · 8 visits since August 2023
DEC 23
JUL 24
NOV 24
AUG 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over steak in the walk in cooler. The operator properly stored the raw meats.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025064951 | Aug 4, 2025 | Sep 17, 2025 | $400 |
| 7--2024072855 | Nov 12, 2024 | Jan 14, 2025 | $200 |
Inspection history
8 visits, newest first
Jun 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on cook line wipe mouth with hands while wearing gloves then proceeded to handle clean plate. Employee placed the plate to be sanitized removed gloves and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler near hand sink with the following items above 41F Bacon wrapped Shrimp (56F - Cold Holding); Chicken Wings (48F - Cold Holding). Operator stated it was out for 3 hours. Items were placed in walk in freezer.
Covered waste receptacle not provided in women's bathroom. Observed handicap stall in women's bathroom with no covered receptacle.
Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans on drying rack wet nesting.
Show the remaining 5 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop stored in direct contact with seasoning. Manager removed scoop.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for food employees in women's bathroom.
Open dumpster lid. Manager closed lid.
Stored food not covered. Observed multiple containers stored in walk in cooler with no cover.
Working containers of food removed from original container not identified by common name. Observed flour removed from packaging and is stored in container not labeled.
Aug 6, 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 ▾
Stored food not covered. Observed desserts stored uncovered in the walk in cooler.
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tilapia stored in contact with cooked octopus. The operator discarded the cooked octopus. Observed raw bacon wrapped peppers stored over cooked octopus in the walk in cooler. The operator proctored the raw bacon. Observed raw tilapia stored over cut tomatoes in the walk in cooler. The operator properly stored the raw fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cheese sauce (106F - Hot Holding); cooked beef (95F - Hot Holding) on a shelf above a grill on the cook line. The operator stated the potentially hazardous foods had been held for over 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 (51F - Cold Holding); queso blanco (49F - Cold Holding); macaroni and cheese (53F - Cold Holding) in the reach in cooler near the handwashing sink at the entrance to the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator stored the above foods in the walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cut tomatoes, guacamole with cut tomatoes, sour cream, shredded cheese, and cut lettuce listed on the time as public health control form, stored in the cook line with no time marking. The operator placed a proper time mark on the foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (106F - Hot Holding); cooked beef (95F - Hot Holding) on a shelf above a grill on the cook line. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the above foods.
Handwash sink used for purposes other than handwashing. Observed a serving spoon inside the handwashing sink at the entrance to the cook line. The operator removed the spoon.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles in contact with cooked vegetables at the cold holding unit underneath the grill.
No handwashing sign provided at a hand sink used by food employees at the entrance to the cook line.
Old labels stuck to food containers after cleaning.
Stored food not covered. Observed desserts stored uncovered in the walk in cooler.
Nov 19, 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the nozzles for the margarita machine behind the bar soiled with a green mold-like substance.
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale. Observed 7 dented cans of peeled tomatoes on the storage rack near the rear exit. The operator segregated the cans for return.
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 chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for proper sanitation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over steak in the walk in cooler. The operator properly stored the raw meats.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (47F - Cold Holding); cut tomatoes (48F - Cold Holding) in the walk in cooler. The above potentially hazardous foods had been held overnight. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); cut tomatoes (48F - Cold Holding) in the walk in cooler. The above potentially hazardous foods had been held overnight. The operator discarded the above foods.
Vacuum breaker missing at hose bibb or on fitting on the faucet with a hose connected in the dish area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the nozzles for the margarita machine behind the bar soiled with a green mold-like substance.
Handwash sink not accessible for employee use at all times. Observed a piece of equipment blocking access to the handwashing sink in the prep area. The operator moved the piece of equipment.
Handwash sink used for purposes other than handwashing. Observed a cut lime in the handwashing sink in the dish area. The operator removed the lime from the hand sink.
Accumulation of black/green mold-like substance in the top interior of the ice machine.
Cardboard used to line food-contact shelves. Observed cardboard used to line a shelf with raw ground beef in the walk in cooler.
Food stored on floor. Observed a bag of onions on the floor in the back storage area. The operator properly stored the onions.
Ice buckets stored on floor between uses. The operator properly stored the ice buckets.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handles stored touching raw beef, chicken, and fish in the low boy cold holding unit on the cook line. The operator properly stored the tongs.
Light shield damaged/in disrepair at the entrance to the walk in cooler.
Observed an employee beverage container in the reach in cooler near the hand sink on the cook line with food to be served to customers. The operator discarded the beverage.
Standing water in bottom of reach-in-cooler on the cook line and behind the bar.
Standing water in floor drain/floor drain draining very slowly underneath the hand sink in the server station causing water to drain on the floor.
Jul 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate9 Basic
Show 14 findings ▾
Beverages stored in ice used for drinks. See stop sale. Observed an opened glass bottled beverage and a 2 liter bottle stored in drinking ice behind the bar. The operator discarded the contents of the ice bin.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over tomato sauce in the walk in cooler. The operator properly stored the raw eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); raw chicken (45F - Cold Holding) in the 4-drawer reach in cooler underneath the flat top grill on the cook line. The operator stated the above foods were removed from the walk in cooler approximately 1.5 hours prior. The operator placed ice on the foods for rapid cooling.
Toxic substance/chemical improperly stored. Observed a bottle of engine oil stored on a shelf above hot sauce at the entrance to the kitchen. The operator properly stored the oil.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine solution over 200ppm. The operator diluted the solution to 100ppm.
Bowl or other container with no handle used to dispense food. Observed a plastic food container with no handle used as a scoop for horchata in the walk in cooler. The operator removed the plastic container.
Carbon dioxide tank not adequately secured behind the bar. The operator properly secured the tank.
Cardboard used to line food-contact shelves. Observed cardboard used as a shelf liner for beef in the walk in cooler. The operator removed the cardboard..
Employee personal food not properly identified and segregated from food to be served to the public. Observed a to go box of employee food stored near containers of salsa The operator discarded the employee food.in the reach in cooler at the wait station
Equipment and utensils not properly air-dried - wet nesting. Observed stacked metal pans not properly air dried in the prep area. Observed plastic beverage cups nor properly air dried near the soda machine at the wait station.
No handwashing sign provided at a hand sinks used by food employees behind the bar.
No waste receptacle installed at handwash sinks provided with disposable towels in the dish area and behind the bar.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee beverages stored near containers of salsa in the reach in cooler at the wait station The operator discarded the employee beverages.
Time/temperature control for safety food thawed in an improper manner. Observed cooked octopus thawing at room temperature in the prep are. The operator placed the octopus under cold running water.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with enchilada tortillas on the cook line. The operator properly stored the tortillas.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (52F - Cold Holding) at the guacamole station at the entrance to the kitchen. The operator stated the tomatoes have been held for less than 2 hours. The operator placed the tomatoes in the reach in cooler. The operator was emailed a time/temperature for public health form.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the prep area, server station, and bar blocked. The operator removed the obstructions to the hand sinks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 77F at the handwashing sink in the dish area.
Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine.
Carbon dioxide not adequately secured near the walk in cooler.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean pans stored next to a handwashing sink in the dish area exposed to splash. The operator properly stored the pans.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
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 handle used for uncooked rice in the prep area not stored above the food product. The operator properly stored the scoop handle.
Missing drain plug at dumpster.
Standing water in bottom of the glass door reach-in-cooler behind the bar.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocados stored with pico de gallo in the reach in cooler on the cook line. The operator discarded the pico de gallo.
Aug 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate13 Basic
Show 17 findings ▾
Container of medicine improperly stored. Observed a bottle of medicine stored on a shelf above a food preparation area at the entrance to the kitchen. The operator properly stored the medicine.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the nozzle for the margarita dispenser behind the bar soiled with a slime like substance.
Handwash sink used for purposes other than handwashing. Observed a coffee urn stored in the handwashing sink at the wait station. The operator removed the coffee urn.
No soap provided at handwash sink behind the bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of the ice machine with black mold like substance.
Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoops for salt and garlic powder on the cook line. The operator removed the bowls from the foods.
Carbon dioxide tank not adequately secured by the walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the back of the kitchen. The operator discarded the employee beverage.
Employee eating in a food preparation or other restricted area. Observed an employee eating in a food preparation area in the back of the kitchen. The employee moved into the dining room.
Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on a rack in the back of the kitchen. The operator placed the pans in the dish area to be cleaned.
Equipment in poor repair. Observed the reach in cooler roll top door in disrepair near the handwashing sink on the cook line.
Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop.
In-use ice scoop stored on soiled surface between uses.the ice machine stored on top of a cardboard box. The operator sanitized the scoop and properly stored.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in coolers on the cook line.
Open dumpster lid. The operator closed the lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw tilapia thawing in standing water in the prep sink. The operator moved the tilapia to the walk in cooler.
Waste line missing at soda gun holster at the front of the bar.
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.