SEASIDE SPRINGS RETIREMENT COMMUNITY
1251 S TAMIAMI TRAIL, Osprey FL 34229 · 941-780-7546
Last inspected Apr 20, 2026 · 8 visits since August 2023
JAN 24
AUG 24
JAN 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024021680 | Mar 4, 2024 | May 9, 2024 | $160 |
Inspection history
8 visits, newest first
Apr 20, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine reached 150.7F.
Apr 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine reached 150.7F.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler. The chef moved the raw beef under the raw pork on speed rack in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon salad (50F - Cold Holding) on front line. The chef discarded salmon salad.
Handwash sink not accessible for employee use at all times. Observed utensils in handwashing sink behind front counter. The operator removed all utensils from handwashing sink.
Covered waste receptacle not provided in women's bathroom employees restroom.
Employee with no hair restraint while engaging in food preparation. The operator placed hair restraint on during inspection.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed Italian wedding soup (46F - Cooling); creamy chicken soup (47F - Cooling) in the walk in cooler. The soup was made the day prior to inspection. The operator 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. Observed Italian wedding soup (46F - Cooling); creamy chicken soup (47F - Cooling) in the walk in cooler. The soup was made the day prior to inspection. The operator discarded the soup.
Handwash sink used for purposes other than handwashing. Observed an employee rinsing off a wiping cloth in the handwashing sink at the server station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink in the linen storage area.
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.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored at the front counter with the food contact surface up. The operator properly stored the silverware.
Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing in standing water in the prep area. The operator removed the fish from the standing water.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding) in the cold holding unit at the front counter. The operator stated the cheese has been held for approximately 2 hours. The operator moved the cheese to another cold holding unit.
Handwash sink used for purposes other than handwashing. Observed ice inside the handwashing sink at the server station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf near clean equipment and above a food prep table near the rear exit of the kitchen. The operator properly stored the cell phone.
In-use tongs stored on the oven door handle between uses. The operator properly the tongs.
Insect control device installed over a storage area for clean coffee mugs. The operator properly stored the coffee mugs. Observed an insect control device above a food prep table near the rear exit of the kitchen. The operator removed the control device.
Single-service articles improperly stored. Observed a box of foam cups stored on the floor in the storage area.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
7 High priority0 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili.
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. Observed chili (49F - Cooling) cooked and held overnight in the walk in cooler. The operator discarded the chili.
Employee washed hands with cold water at the hand sink near the walk in cooler. Educated the employee on proper handwashing procedures.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cut lettuce date marked 8/12 in the single door reach in cooler behind the front counter. The operator discarded the cut lettuce.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a wet wiping cloth then handle clean glassware without changing gloves in the dining area. The employee washed their hands and replaced the glassware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (52F - Cold Holding) in the single door reach in cooler behind the front counter. The operator stated the butter had been held at room temperature for approximately 1.5 hours. The operator was emailed a time for public health control form.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean dishware stored underneath the paper towel dispenser at the handwashing sink behind the front counter. The operator properly stored the clean dishware.
No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers.
Mar 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers.
Jan 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Bowl or other container with no handle used to dispense food. Observed a scoop with a broken handle used for panko breading in the dry store age area. The operator removed the scoop.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the thawed salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a phone power cord stored with clean silverware at the front of the kitchen. The operator properly stored the power cable and rewashed the silverware.
No waste receptacle installed at handwash sink provided with disposable towels near the employee lockers.
Unnecessary items stored in garbage enclosure. Observed discarded mattresses in the garbage enclosure.
Aug 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed a bottle of aspirin stored on a shelf above a prep sink in the kitchen. The operator properly stored the bottle of aspirin.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole muscle beef stored over raw pork in the walk in cooler. The operator properly stored the raw beef.
Handwash sink used for purposes other than handwashing. Observed ice in the handwashing sink on the cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the three compartment sink and sanitizer buckets.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed self-serve pears not wrapped, or have a utensil available for service.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep table in the kitchen. The operator properly stored the cell phone.
Garbage on the ground and/or pad around dumpster.
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.