SARASOTA YACHT CLUB- SPINNAKER POOL BAR
1100 JOHN RINGLING BLVD, Sarasota FL 34236 · 941-365-4191
Last inspected Jan 28, 2026 · 6 visits since September 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean food containers above the three compartment sink. Employee removed the bottle.
Unwashed fruits/vegetables stored with/above ready-to-eat food. Unwashed lettuce stored above ready to eat dressings in the stand up reach in cooler in the back kitchen area. Employee placed the lettuce below the dressings
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed the can opener to be sanitized. Slicer blade soiled.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Employee replaced the sanitizer, new reading 300ppm quaternary.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer reading 00ppm at the three compartment sink in the bar area. Employee replaced the sanitizer new reading 250ppm quaternary.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over ready to eat lobster in the reach in cooler on the cook line. Chef removed the tuna.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink on the cook line. Employee placed paper towels at the hand washing sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Hose hooked up to the hand washing sink in the back kitchen area. Employee removed the hose.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish change their gloves and touched a clean single service plate without washing their hands. Employee discarded the plate, washed their hands and changed gloves.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on the floor in the cook line area. Employee placed the bucket on a shelf.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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 put gloves on to engage in food preparation without washing their hands. Employee washed their hands and replaced their gloves.
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.