TRIPLETAIL SEAFOOD & SPIRITS
4870 S TAMIAMI TRAIL, Sarasota FL 34231 · 941-953-2164
Last inspected Apr 1, 2026 · 7 visits since September 2023
JAN 24
AUG 24
JAN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked potatoes (121F - Hot Holding) in the steam table on the cook line. The operator heated the potatoes to 167F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
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Inspection history
7 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker on hose side of splitter. Chef corrected.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Chef removed and had corrected.
In-use tongs stored on equipment door handle between uses.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab (47F - Cold Holding); sliced cheese (45F - Cold Holding) in the low boy cold holding unit on the cook line. The operator had proof of a temperature check approximately 2 hours prior to the inspection. The operator voluntarily discarded the cheese and placed ice on the cooked crab.
Spray bottle containing toxic substance not labeled near the server station. The operator properly labeled the spray bottle.
Standing water in bottom of reach-in-cooler at the end of the cook line.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate3 Basic
Show 11 findings ▾
Non-food grade paper napkins used to cover garnishes for food. The operator discarded the napkins.
Raw animal food stored in same container as ready-to-eat food. Observed romaine lettuce stored in the same container as bagged raw stone crab. The operator voluntarily discarded the lettuce.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter in the stand up reach in cooler near the breading station. The operator properly stored the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) in the small single door reach in cooler at the entrance to the cook line. The operator stated the pasta had been held for approximately 1 hour. The operator placed the pasta in the walk in cooler. Observed raw shrimp (44F - Cold Holding); raw grouper (44F - Cold Holding) in the walk in cooler. The ambient temperature of the walk in is 37F. The operator will monitor temperatures throughout the evening.
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. Observed scampi butter on the cook line held at time as public health control with no time marking. The operator placed a time mark on the butter.
Vacuum breaker missing on splitter added to mop sink faucet.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth quaternary solution at 500ppm. The operator discarded the solution.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for raw tripletail not stored above the food in a reach in cooler on the cook line. The operator removed the scoop.
No conspicuously located ambient air temperature thermometer in the walk in cooler.
Standing water in bottom of reach-in-cooler at the end of the cook line.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Observed raw tripletail stored over cooked pasta in the single door reach in cooler opal the entrance to the cook line. The operator properly stored the raw tripletail.
Raw grouper and raw snapper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method in the walk in freezer. See stop sale. The operator discarded the grouper and snapper.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed grouper and snapper packaged using reduced oxygen packaging method with no HACCP plan.
Accumulation of debris on top of the warewashing machine. The operator cleaned the top exterior of the dish machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for raw grouper not stored above the food. The operator removed the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 107F standing water on the cook line. The operator placed the utensils held in water on the flat top grill.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near food products at the entrance to the cook line. The operator properly stored the sanitizer bucket.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked potatoes (121F - Hot Holding) in the steam table on the cook line. The operator heated the potatoes to 167F.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed carrots in the walk in cooler. The operator properly stored the raw shell eggs.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed an ice machine not included on the original plans added near the walk in coolers.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for raw calamari in the reach in cooler near the breading station. The operator removed the portion cup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on top of a reach in cooler at the entrance to the cook line. The operator properly stored the beverage.
Ice scoop handle in contact with ice behind the bar. The operator properly stored the scoop handle.
Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw tripletail thawing under low water pressure in the three compartment sink. The operator increased the water pressure.
Sep 20, 2023Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat spinach and artichoke dip. The operator properly stored the raw tuna.
Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for blue cheese on the cook line. The operator removed the ramekin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored next to metal mixing bowls in the kitchen. The operator properly stored the employee purse.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. Observed scoop used for flour stored on top of a soiled container lid in the breading area. The operator removed the scoops for sanitization.
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.