RED CLASICO SARSSOTA
1341 MAIN ST, Sarasota FL 34236 · 941-957-0700
Last inspected Aug 24, 2026 · 19 visits since July 2023
AUG 25
FEB 26
MAY 26
JUN 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst 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 to the operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025067782 | Aug 19, 2025 | Sep 29, 2025 | $600 |
| 7--2025026133 | Feb 25, 2025 | Apr 17, 2025 | $800 |
| 7--2024054927 | Aug 8, 2024 | Nov 14, 2024 | $200 |
| 7--2022021960 | Mar 30, 2022 | May 19, 2022 | $400 |
Inspection history
19 visits, newest first
Aug 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings in the cook line and 2nd floor preparation area soiled.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with cut marks.
Hood filter missing from automatic fire suppression/exhaust system. Observed all hood filters on exhaust hood in the cook area missing.
Water leaking from pipe and/or faucet/handle. Observed faucet under handwashing sink at bar on the left side of cook line leaking.
Jul 13, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over cook line dripping grease and soiled.
Floor area(s) covered with standing water. Observed on cook line under broken tile.
Floors not maintained smooth and durable.Observed upstairs in kitchen.
Jun 23, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 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. Sanitizer container was empty, Manager replaced the Sanitizer, new reading 100ppm chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef carpaccio stored over ready to eat garlic butter and olives in reach in cooler of salad make area. Employee removed carpaccio.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker on hose Bibb near rear exit of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed sandwich press in salad making area soiled. Observed can opener soiled in second floor prep area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw cold smoked salmon and raw beef carpaccio on menu with no identifier.
No soap provided at handwash sink. Observed no soap at both hand washing sinks in bar area. Employee provided soap.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Manager printed and posted oyster consumer advisory before end of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cooked potatoes and Au Jus stored in standing reach in cooler in kitchen with no date marked, chef stated the items were cooked on 6/20. Chef place a date mark on the items.
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 the following employees with expired food handler training: Ismely Avila 4/10/2026 Claudya Meneses 4/10/2026 Edy Gomez 4/10/2026 Grant Enderle 4/10/2026 Dario Vargas 4/10/2026 Hunter Wheeler 4/12/2026 Kiser McConachy 4/12/2026
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings in the cook line and 2nd floor preparation area soiled.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with cut marks.
Floor area(s) covered with standing water. Standing water on the floor next to the reach in cooler in the pizza make area.
Floor soiled/has accumulation of debris. Floors In the 2nd floor preparation area and the 2nd floor dry storage area soiled.
Floor tiles missing and/or in disrepair. Observed 6 tiles on cook line broken.
Floors not maintained smooth and durable in the 2nd floor preparation area and the 2nd floor dry storage area.
Grease on the ground and/or pad around grease receptacle. Observed grease on ground of back alley near grease receptacle.
Hole in or other damage to wall. Observed 1x3 size hole in wall of second floor under three compartment sink.
Hood filter missing from automatic fire suppression/exhaust system. Observed all hood filters on exhaust hood in the cook area missing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed racks in walk in cooler soiled.
Unclean building components, attachments or fixtures. Observed fan guards in walk in cooler soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Walls next to the exhaust hood in the kitchen soiled.
Water leaking from pipe and/or faucet/handle. Observed faucet under handwashing sink at bar on the left side of cook line leaking.
Jun 17, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents and tiles soiled through out the kitchen.
Floor soiled/has accumulation of debris. Floors soiled in the 2nd floor dry storage area.
Floors not maintained smooth and durable. Floors in the 2nd floor kitchen and dry storage area.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled next to the exhaust hood in the kitchen soiled.
May 13, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ceiling tile missing.Observed missing tile over ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over cook line dripping grease and soiled.
Floor area(s) covered with standing water. Observed on cook line under broken tile.
Floors not maintained smooth and durable.Observed upstairs in kitchen.
Ice scoop handle in contact with ice.Chef removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled side of fryer and reach in cooler on cook line. Observed grease buildup on hood.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Time/temperature control for safety food thawed in an improper manner.Observed calamari defrosting in hotel pan without running eater.
Mar 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. All soda nozzles and holder on the cook line soiled.
Floors not maintained smooth and durable. Floors not smooth and durable in the 2nd floor preparation and dry storage areas.
Walk-in cooler with rust that has pitted the surface.
Feb 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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 handled their phone the clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over pepperoni in the reach in cooler on the cook line. Employee removed the ground beef. Raw cold smoked salmon stored over cooked shrimp in the reach in cooler in the front counter area. Employee removed the salmon.
Food-contact surface soiled with food debris, mold-like substance or slime. All soda nozzles and holder on the cook line soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink next to the bar and pizza make line removed.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the cook line. Employee removed the phone and sanitized the cutting boards.
Floors not maintained smooth and durable. Floors not smooth and durable in the 2nd floor preparation and dry storage areas.
Walk-in cooler with rust that has pitted the surface.
Aug 26, 2025□ 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 ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oldest tag has a date of 6/30/25.
Hole in or other damage to wall. Two 2x2 foot holes in the wall next to the dish machine.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 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 reading 00ppm chlorine. Chlorine sanitizer container was empty, employee replaced the sanitizer new reading 100ppm chlorine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw tuna in the walk in cooler. Manager removed the chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Fresh shell mussels stored in the reach in cooler on the cook line with no tag. Employee discarded the mussels. 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. Manager discarded the tuna.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oldest tag has a date of 6/30/25.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Fresh shell mussels stored in the reach in cooler on the cook line with no tag. Employee discarded the mussels.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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. Manager discarded the tuna.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Hole in or other damage to wall. Two 2x2 foot holes in the wall next to the dish machine.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Fryer on the cook line not fully under the exhaust hood on the cook line.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lettuce before washing. Employee washed the cut and uncut lettuce.
Feb 26, 2025□ 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 ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Fryer on the cook line that is not under the exhaust hood, build up of grease on the walls and ceiling.
Feb 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 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. Sanitizer reading of the dishwasher 00ppm chlorine. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician.
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 rewashed the dishes and washed their hands.
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 handled the trash can then clean pans without washing their hands. Employee removed the pans to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (55F-Cold holding) Swiss cheese (61F - Cold Holding); Salmon (60F - Cold Holding); Chicken (56F - Cold Holding); Cut tomatoes (55F - Cold Holding); Cooked onions (57F - Cold Holding); Cooked artichokes (58F - 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 2 hours. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled 2nd floor kitchen. Employee removed the can opener to be sanitized.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employee food handlers no CFM on site.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Carbon dioxide/helium tanks not adequately secured. 8 propane tanks stored in the 2nd floor kitchen. Employee removed the tanks.
Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Fryer on the cook line that is not under the exhaust hood, build up of grease on the walls and ceiling.
Aug 9, 2024□ 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 ▾
Clam/mussel/oyster tags not marked with last date served.
Hood filter missing from automatic fire suppression/exhaust system. All the hood filters missing on the exhaust hood on the cook line.
Aug 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
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 up an item from the floor then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler on the cook line Cooked pasta (55F - Cold Holding); Shrimp (54F - Cold Holding); Salmon (55F - Cold Holding); provolone cheese (57F - Cold Holding); Cooked vegetables (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Poultry (56F - Cold Holding); Scollops (53F - Cold Holding) chef stated the items were stored in the reach in cooler for approximately 3 hours. Chef packed all the items with bags of ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara (115F - Hot Holding); Meatballs (117F - Hot Holding) stored in the hot holding unit next to the cook line. Chef stated the items were heated above 165F and placed in the hot holding unit for approximately 1.5 hours. Chef removed and reheated the items above 165 and placed them in hot holding on the grill.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized.
Hot water supply not maintained during peak periods. No hot water for the establishment.
No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink.
Hood filter missing from automatic fire suppression/exhaust system. All the hood filters missing on the exhaust hood on the cook line.
Mar 13, 2024□ 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 ▾
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the stand up reach in cooler next to the ice machine in the kitchen Pork (55F - Cold Holding); Mashed potatoes (56F - Cold Holding); Scollops (54F - Cold Holding); Milk (54F - Cold Holding); Cooked vegetables (54F - Cold Holding) Chef stated the items were 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. All the following items were stored in the stand up reach in cooler next to the ice machine in the kitchen Pork (55F - Cold Holding); Mashed potatoes (56F - Cold Holding); Scollops (54F - Cold Holding); Milk (54F - Cold Holding); Cooked vegetables (54F - Cold Holding) Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottles.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pizza sauce (50F - Cooling); Bolo sauce (55F - Cooling) Stored in the walk-in cooler in covered 5 gallon containers with a date mark of 10/18. Chef stated the items were placed in the walk-in cooler on 10/18 to cool. Chef discarded the sauces.
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. Dishwasher handled dirty dishes then clean dishes without washing their hands. Employee Rewashed the dishes and washed their hands.
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 handled their phone then clean equipment without washing their hands. Employee washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell mussels stored over ready to eat sauces in the reach in cooler on the cook line. Chef removed the mussels.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then clean equipment without washing their hands. Employee washed their hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza sauce (50F - Cooling); Bolo sauce (55F - Cooling) Stored in the walk-in cooler in covered 5 gallon containers with a date mark of 10/18. Chef stated the items were placed in the walk-in cooler on 10/18 to cool. Chef discarded the sauces.
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 to the operator.
No soap provided at handwash sink. 2 hand washing sinks in the bar area. Chef placed soap at the hand washing sinks.
Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water in the front counter area. Manager placed the lobster in the reach in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound sanitizing solution reading 00ppm. Chef switched to chlorine sanitizer new reading 100ppm.
Aug 11, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 6, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has a preparation area on the 2nd floor that is not included in the original plans for the restaurant. Preparation area includes walk-in cooler, 3 preparation tables, two compartment sink, ice machine, convection oven, reach in coolers, dry storage, floor mixer and reach in freezers.
Ceiling tile missing. Several ceiling tiles missing 2nd floor kitchen.
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.