SANDCASTLE RESTAURANT
1540 BEN FRANKLIN DR, Sarasota FL 34236
Last inspected Aug 20, 2024 · 4 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
MAR 24
AUG 24
— STEADY
3 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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. Employee handled toast with their bare hands while plating a customers food. Employee discarded the toast.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
What the inspector wrote — 10 findingsThe state's own report →
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. Employee handled toast with their bare hands while plating a customers food. Employee discarded the toast.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled toast with their bare hands while plating a customers food. Employee discarded the toast.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (67F - Cold Holding); Pancake batter (68F - Cold Holding) stored at room temperature on the cook line. Employee stated the items had been stored at room temperature for approximately 30 minutes. Employee placed the items in the reach 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 and the time removed from temperature control cannot be determined. See stop sale. Cut melon, Cream cheese and butter packets on time as a public health control with no time marks. Manager stated the items had been on time as a public health control for approximately 2 hours. Manager placed time marks on the items.
Show the remaining 6 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the wait station area soiled.
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in the wait station and across from the cook line have very low water pressure.
Ceiling/ceiling tile shows damage or is in disrepair. 4 ceiling tiles in the dry storage area showing water damage.
Floor soiled/has accumulation of debris. Floors soiled under all equipment on the cook line and wait station area.
Water leaking from pipe and/or faucet/handle. Pipe leaking under the hand washing sink across from the cook line.
Mar 22, 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 ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk in cooler on the shelves and exterior of sealed boxes of food.
Old labels stuck to food containers after cleaning. Several food containers/pans in the clean storage area in the dishwasher area.
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 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. Dishmachine chlorine sanitizer reading 00ppm chlorine. Sanitizer solution bucket was empty, manager replaced the sanitizer new reading 100ppm.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over the pastries on the buffet line. Manager removed the pastries.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink removed from the wait station area in the kitchen.
No soap provided at handwash sink. Hand washing sink next to the ice machine. Manager placed soap at the hand washing sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink next to the ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk in cooler on the shelves and exterior of sealed boxes of food.
Old labels stuck to food containers after cleaning. Several food containers/pans in the clean storage area in the dishwasher area.
Oct 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 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 handled their phone then clean equipment without changing gloves and washing their hands. Employee removed the equipment to be sanitized and washed their hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed lettuce in the reach in cooler on the cook line. Employee removed the eggs.
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 and the time removed from temperature control cannot be determined. See stop sale. Sausage stored on the cook line on time as a public health control with no time mark. Chef stated the sausage was placed in time as a public health control at 8am. Chef placed a time mark on the sausage.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to coffee filters in the wait station area. Manager removed the bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
No soap provided at handwash sink. Hand washing sink in the wait station area. Employee placed soap at the hand washing sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the wait station area.
Ice buildup in reach-in freeze walk-in freezer on the shelves and exterior of boxes of food. Employee removed the ice from the boxes of food.
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.