SARASOTA BAY CLUB
1301 N TAMIAMI TRL, Sarasota FL 34236 · 3667667
Last inspected Jul 28, 2026 · 10 visits since August 2023
SEP 24
JAN 25
AUG 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream of mushroom sauce stored in the walk in cooler date marked 8/25. Chef discarded the items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026018408 | Jan 29, 2026 | Apr 8, 2026 | $400 |
| 7--2024062272 | Sep 9, 2024 | Nov 14, 2024 | $200 |
| 7--2022001443 | Dec 17, 2021 | Jan 21, 2022 | $400 |
Inspection history
10 visits, newest first
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable soup (54F - Cooling) stored in the walk in cooler with a date mark of 7/27. Employee stated the soup was placed in the walk in cooler to cool on 7/27. Employee discarded the soup.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Vegetable soup (54F - Cooling) stored in the walk in cooler with a date mark of 7/27. Employee stated the soup was placed in the walk in cooler to cool on 7/27. Employee discarded the soup.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over hot dogs in the reach in cooler on the right side of the cook line. Employee removed the ground beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Show the remaining 2 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/ 4 employees engaged in food preparation/handling with no Certified Food Manager on site. Certified Food Manager reported to work before the end of the inspection.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink in the bake shop area.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Container of Demi glaze stored in the walk in cooler with a date mark ok 1/18. Chef discarded the Demi glaze.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shrimp in the walk in cooler. Chef removed the shrimp.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Container of Demi glaze stored in the walk in cooler with a date mark ok 1/18. Chef discarded the Demi glaze.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean plates on the expo line. Chef removed the bottle. Spray bottles containing cleaning fluid stored next to a container of peanut butter on a shelf in the bake shop area. Chef removed the bottle.
Clam/mussel/oyster tags not marked with last date served.
No soap provided at handwash sink. No soap provided at the hand wash sink in the cook line area. Chef placed soap at the hand wash sink.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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 washing their hands. Employee removed the equipment 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 hot dogs in the reach in cooler on the cook line. Employee removed the beef. Raw chicken stored over ready to eat sauce in the stand up reach in cooler next to the cook line. Employee removed the chicken.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw shell clams stored in the walk in cooler with no shell tag. Chef discarded the clams.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to teriyaki sauce on a shelf on the cook line. Employee removed the bottle.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine hot water sanitizer 142F at plate level. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Raw shell clams stored in the walk in cooler with no shell tag. Chef discarded the clams.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area soiled.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored at room temperature in the cook line area Cut tomatoes (59F - Cold Holding); Cooked onions (58F - Cold Holding); Cooked peppers (59F - Cold Holding); Ham (58F - Cold Holding); Cooked mushrooms (58F - Cold Holding). Employee stated the items were stored at room temperature for approximately 45 minutes. Employee placed the items in the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table in the preparation area. Employee removed drinks.
Equipment in poor repair. Shelves rusted in the glass door reach in cooler in the bakery area.
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cream of mushroom sauce stored in the walk in cooler date marked 8/25. Chef discarded the items.
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 utensils without washing their hand and changing gloves. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked beef in the walk in cooler. Chef removed the beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream of mushroom sauce stored in the walk in cooler date marked 8/25. Chef discarded the items.
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 lettuce, Cut tomatoes, cut melon and coleslaw stored at room temperature on time as a public health control on the cook line with no time marks. Chef stated the items were on time for approximately 1 hour. Chef placed a time mark on the items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. 5 cans of créme de menthe and 2 cans of baked beans dented at the seams. Manager discarded the cans.
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 equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked shrimp in the stand up reach in cooler next to the cook line. Employee removed the chicken. Raw salmon stored over ready to eat dressing in the drawer reach in cooler on the cook line. Employee removed the dressing.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink.
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. Ceiling tiles on the cook line and the preparation area soiled.
Aug 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Warning 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 ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face around the nose area then clean utensils without washing hands. Employee washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Container of processed eggs 52F stored at room temperature on the cook line. Employee stated the eggs had been at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler.
Clam/mussel/oyster tags not marked with last date served. Tags for shell oysters.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink in the back kitchen bakery area removed.
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 to the chef, they printed one copy and reviewed and filled out with a employee.
No soap provided at handwash sink. No soap at the hand washing sink next to the dishwasher. Employee placed soap at the dishwasher.
Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area soiled behind the sprayer hose. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
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.