STATE STREET EATING HOUSE
1533 STATE STREET, Sarasota FL 34236 · 941.951.1533
Last inspected Aug 21, 2026 · 9 visits since October 2023
NOV 24
MAR 25
SEP 25
MAR 26
AUG 26
— STEADY
5 inspections within 24 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. Bartender Handled limes with their bare hands during preparation. Bartender discarded the limes.
★ 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--2018015021 | Feb 20, 2018 | Apr 12, 2018 | $160 |
Inspection history
9 visits, newest first
Aug 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Employee handled raw tuna then clean pans without washing their hands. Employee removed the pans to be sanitized and washed their hands.
Time/temperature control for safety food thawed in an improper manner. Pan of tuna thawing at room temperature on a preparation table in the kitchen. Chef placed the tuns in the reach in cooler.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean drink mixer cups in the bar area. Employee removed the cups.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the preparation area. Employee removed the drink.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting raw onion before washing. Employee washed the cut and uncut onions.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Observed bartender handling fresh lemons with their bare hands wile cutting. Bartender discarded the lemons.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over a container of pickles in the walk in cooler. Chef remove eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed bartender handling fresh lemons with their bare hands wile cutting. Bartender discarded the lemons.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Chef disassembled and sanitized the slicer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink stored in the reach in cooler in the preparation area. Chef removed the drink.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table next to food on the cook line. Chef removed the drinks.
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 preparation tabled next to food on the cook line. Employee removed the phone.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitizer, new reading 250ppm quaternary.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Bartender Handled limes with their bare hands during preparation. Bartender discarded the limes.
Stop Sale issued due to food not being in a wholesome, sound condition. Bartender Handled limes with their bare hands during preparation. Bartender discarded the limes.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored next to clean utensils on a speed rack next to the cook line. Employee removed the phone.
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. The following items were stored in the walk-in cooler crab dip date marked 4/18 and Au jus 4/17. Chef discarded the items.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked meat sauce in the walk-in cooler. Chef placed the meat sauce above the fish.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were stored in the reach in cooler in the preparation area Cooked corn (51F - Cold Holding); Fish roe (55F - Cold Holding); Feta cheese (56F - Cold Holding); Cut lettuce (61F - 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. The following items were stored in the reach in cooler in the preparation area Cooked corn (51F - Cold Holding); Fish roe (55F - Cold Holding); Feta cheese (56F - Cold Holding); Cut lettuce (61F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The following items were stored in the walk-in cooler crab dip date marked 4/18 and Au jus 4/17. Chef discarded the items.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Chef labeled the bottles.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 31, 2023Warning 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 ▾
Toxic substance/chemical improperly stored. Bottle of cleaning fluid stored next to single service items in the dry storage area. Chef removed the cleaning fluid.
Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Employee removed the debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils to be sanitized.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment using reduced oxygen packaging for cheese, raw and cooked meats without a variance or Haccp.
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.