POPIS PLACE AT LOCKWOOD
3232 17TH ST, Sarasota FL 34235 · 9414477033
Last inspected Feb 11, 2026 · 8 visits since September 2023
FEB 24
AUG 24
DEC 24
AUG 25
FEB 26
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,880
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026021665 | Feb 11, 2026 | Apr 16, 2026 | $600 |
| 7--2025067776 | Aug 19, 2025 | Oct 22, 2025 | $400 |
| 7--2024052415 | Aug 2, 2024 | Oct 3, 2024 | $200 |
| 7--2014052280 | Dec 8, 2014 | Jan 8, 2015 | $680 |
Inspection history
8 visits, newest first
Feb 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
What the inspector wrote — 12 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. Employee handled dirty dishes then clean dishes without washing their hands. Employees re-washed the dishes and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked beef in the reach in cooler on the cook line. Employee removed the chicken. Raw shell eggs stored over cooked potatoes in the reach in cooler on the cook line Owner removed the eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed butter packets stored on the tables in the dining room, a table of customer left and new customers were seated at the table and the butter packet were not removed. Owner voluntarily discarded all the butter packets on the tables.
Time/temperature control for safety food re-served to customers. Observed butter packets stored on the tables in the dining room, a table of customer left and new customers were seated at the table and the butter packet were not removed. Owner voluntarily discarded all the butter packets on the tables.
Show the remaining 8 findings ▾
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to coffee filters in the front counter area. Employee removed the bottles.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris inside warewashing machine.
Floors not maintained smooth and durable. Floors though out the kitchen.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Owner placed the containers on a shelf.
Hole in or other damage to wall. Three 1x1 foot holes in the wall next to the office in the kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the convection oven next to the walk in cooler soiled.
Walk-in cooler with rust that has pitted the surface.
Oct 21, 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 ▾
Floors not maintained smooth and durable. Though out the kitchen.
Aug 25, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 2/15/25
Floors not maintained smooth and durable. Though out the kitchen.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority5 Intermediate1 Basic
Show 11 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 sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Food with mold-like growth. See stop sale. Container of turkey gravy stored in the walk in cooler with mold on the container and gravy. Owner discarded the gravy.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat ham and mushrooms in the reach in cooler on the cook line. Employee removed the eggs.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs were stored at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (54F - Cold Holding); Pooled eggs (53F - Cold Holding); Sausage (49F - Cold Holding); Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 30 minutes. Employee placed the items in the bottom section of the reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the three compartment sink. Employee was informed and properly washed their hands in a hand wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Slice blade soiled.
Handwash sink used for purposes other than handwashing. Employee used the hand wash sink in the dishwasher area to wash dishes. Employee was informed and rewashed the dishes in the three compartment sink.
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. Owner stated the rice was prepared on 8/17. Owner placed a date mark on the rice.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 2/15/25
Floors not maintained smooth and durable. Though out the kitchen.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled dirty dishes then clean dishes without changing their gloves. Employee re-washed their dishes and washed their hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. American cheese (53F - Cold Holding); Swiss cheese (54F - Cold Holding); stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 1 hour. Employee placed the items stored above the fill line in the bottom section of the reach in cooler.
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. Employee stated the rice was cooked on 11/17. Employee placed a date mark on the rice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a cutting board in the preparation area. Employee removed the drink and the cutting board to be sanitized.
Floors not maintained smooth and durable. Though out the kitchen.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Employee placed the items on a shelf.
Uncovered food stored near sink exposed to splash. Uncovered potatoes stored next to the hand washing sink across from the cook line. Employee removed the potatoes.
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
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. Employee handled dirty dishes then clean dishes without washing their hands. Employee re-washed the dishes and wash their hands.
Employee washed hands with no soap. The employee properly washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked potatoes in the reach in cooler on the cook line. Employee removed the eggs. Raw sausage stored over chicken salad in the reach in cooler next to the expo line. Employee removed the sausage.
Floors not maintained smooth and durable. Floors though out the kitchen.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Employee placed the items on a shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the convection oven next to the walk in cooler soiled.
Light shield damaged/in disrepair. Light shield in the cook line area soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can rack next to the office soiled. Racks in the walk in cooler soiled.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked lamb and cooked sausage in the reach in cooler on the cook line. Employee removed the eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee dip bread into french toast batter containing raw eggs then handled clean utensils without washing their hands and changing gloves. Employees washed their hands and changed their gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (50F - Cold Holding); Corned beef hash (55F - Cold Holding) stored at room temperature on the cook line. Employee stated the items had been stored on the cook line for approximately 1 hours. Employee placed the items in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Handwash sink not accessible for employee use at all times. Cooking pot stored in the hand washing sink next to the dishmachine. Employee removed the pot.
Floors not maintained smooth and durable. Thought out the kitchen.
Food stored on floor. Several cases of food stored on the floor in the walk-in cooler.
Light shield damaged/in disrepair. Light shield on the light above the cook line cracked and broken.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloths in the kitchen not stored in sanitizer solution. Employee placed the cloths in a sanitizer solution.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator on the latest Governors executive Employee handed raw chicken then changed their gloves and handed clean utensils without washing their hands. Employee removed the utensils to be sanitized then washed their hands and changed gloves.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee re-washed their hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of debris inside warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in the cook line area soiled.
Equipment in poor repair. Table mixer in the kitchen rusted on several surfaces.
Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
Floors not maintained smooth and durable. Floors though out the kitchen.
Food stored on floor. Several containers of food stored on the floor in the walk-in cooler. Employee placed the containers on a shelf.
Time/temperature control for safety food thawed in an improper manner. Ground beef thawing at room temperature. Employee placed the ground beef in the walk-in cooler.
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.