WALTS FISH MARKET SOUTH
4144 S TAMIAMI TRL, Sarasota FL 34231 · (941)921-4605
Last inspected May 6, 2026 · 8 visits since July 2023
JUL 24
NOV 24
APR 25
OCT 25
MAY 26
▼ IMPROVING
5 inspections trending up, 42 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/1/2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary sanitizer in the fillet are to strong. Operator diluted quaternary sanitizer to 400ppm.
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. Operator unable to provide proof of employee food handlers certification.
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. Operator unable to provide proof of health reporting agreements.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine, located outside near walk-in freezer. Operator cleaned and sanitized area.
Show the remaining 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards throughout the kitchen with cut marks, grooves and stains.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on the floor in food preperation area. Operator removed bucket.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters (50F - Cold Holding); cooked crab (52F - Cold Holding); raw shrimp (52F - Cold Holding); cooked rice (53F - Cold Holding) in the reach in cooler at the steamer station. The operator stated the potentially hazardous foods had been held for approximately 30 minutes. The operator placed ice on the above foods for rapid cooling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 78F standing water on the cook line.
Opened employee beverage containers in the reach in cooler behind the front counter with food to be served to customers. The operator properly stored the beverages.
Time/temperature control for safety food thawed in an improper manner. Observed raw squid thawing in standing water behind the front counter. The operator turned on cold running water over the squid.
Wiping cloth sanitizing solution stored on the floor. The operator properly stored the solution.
Apr 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in the fish walk in cooler. The operator discarded the tuna.
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. The operator properly stored the beverage containers.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a bracelet while engaged in food handling.
In-use tongs stored on oven door handle between uses. The operator properly stored the tongs.
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 cooked rice at the steam table not stored above the food. The operator properly stored the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line. The operator removed the knives from the water.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic cocktail forks stored food contact surface up on the server expo line.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate11 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the walk in cooler. The rice was cooked the day prior and held overnight. The operator discarded the rice.
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 cooked rice (46F - Cooling) in the walk in cooler. The rice was cooked the day prior and held overnight. The operator discarded the rice.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked potatoes in the reach in cooler near the reach in freezer on the cook line. An employee properly stored the shrimp.
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 no time markings on butter and tomatoes on the expo line. The operator properly time marked the above foods.
Toxic substance/chemical improperly stored. Observed a bottle of eye drops stored on a shelf above a food preparation table in the prep area. The operator properly stored the eye drops.
Clam/mussel/oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed multiple portion cups with no handles used as scoops in the prep area. The operator removed the portion cups.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed wrapped straws stored underneath the soap dispenser in the server station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils near the cook line. The operator properly stored the beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys, wallet, and cell phone stored on a shelf above a food preparation table in the prep area. The operator properly stored the personal belongings.
Food stored on floor. Observed boxes of waffle fries stored on the floor in the walk in freezer.
In-use knife/knives stored in cracks between pieces of equipment. The operator removed the knives for cleaning.
In-use tongs stored on the oven door handle on the cook line between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water. The operator removed the utensils from the standing water.
Plastic beverage cups not properly air-dried - wet nesting at the server station.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored with containers of breading in the prep area. The operator properly stored the sanitizer bucket.
Silverware/utensils stored upright with the food-contact surface up. Observed cocktail forks on the expo line stored with the food contact surface up. The operator properly stored the forks.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate9 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves after handling raw ground beef then handling clean tongs.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed alfredo sauce (116F - Hot Holding) at the steam well stored on top of another container on the cook line. The operator voluntarily discarded the alfredo sauce.
No proof of parasite destruction or aquaculture documentation for fish served raw or undercooked. The operator provided proof of parasite destruction from the seafood vendors.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (73F - Cold Holding) in the prep area. The operator stated the butter had been held for longer than 4 hours. The operator discarded the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (73F - Cold Holding) in the prep area. The operator stated the butter had been held for longer than 4 hours. The operator discarded the butter.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink blocked by a trash can in the dish area. The operator moved the trash can.
Handwash sink used for purposes other than handwashing. Observed the handwashing sink at the server station used as a dump sink.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed housemade Caesar dressing containing raw shell eggs not identified on the menu. The operator is placing asterisks on the menu directing customers to the consumer warning.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written plan for time for public health control not filled out. The operator filled out the required information during the inspection.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed wrapped straws stored underneath a soap dispenser at the server station. The operator properly stored the straws.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed drinking cups stored near a handwashing sink exposed to splash behind the bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverage containers stored on or above food prep areas in the kitchen and prep area. The operator properly stored the beverage containers.
Equipment and utensils not properly air-dried - wet nesting. Observed metal containers wet nesting in the kitchen.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from an oven door on the cook line. The operator properly stored the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line.
Insect control device installed over food preparation table in the prep area.
Observed dishware pulled from the dishmachine dried with a cloth.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic forks stored with the food contact surface upright on the server exposed line. The operator properly stored the forks.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. Observed raw shrimp stored in non-food grade bags in the walk in cooler. The operator properly stored the raw shrimp.
Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/1/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese sauce (60F - Cold Holding) in the reach in cooler at the entrance to the cook line. The time the cheese sauce was held out of temperature was undetermined. The operator discarded the cheese sauce.
Toxic substance/chemical improperly stored. Observed spray sanitizer stored on railing above raw fish at the front counter. The operator properly stored the spray sanitizer.
Clam/mussel/oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in the kitchen. The operator discarded the scoops with no handles.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plastic cups exposed to splash from the handwashing sink behind the bar.
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 tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the fish walk in cooler. The operator discarded the tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on shelving near food in the dry storage area. The operator properly stored the beverages.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets. The employees removed the bracelets.
In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a shelf and wall in the prep area. The operator removed the knife for sanitization.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle not stored above hush puppy mix in the reach in cooler at the cook line. The operator removed the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives stored in 75F standing water near the reach in cooler at the cook line. The operator removed the knives from the water.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the hand sink near the ice machines.
glass mug reach-in cooler shelves with rust that has pitted the surface behind the bar.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was knives in three compartment sink without sanitizing after rinsing. The operator wash and sanitized the knives.
Raw animal food stored in same container as ready-to-eat food. Observed a raw shell egg stored with ready to eat lettuce on the cook line. The operator properly stored the raw shell egg.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat potatoes in a reach in cooler at the front line. The operator properly stored the raw shrimp.
Bowl or other container with no handle used to dispense food. Observed a scoop with no handle used for ice behind the bar.
Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank in storage are near the bar not secured.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with cut marks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on food prep areas in the kitchen. The operator properly stored the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone, wallet, and keys stored above a food prep table in the back prep area. The operator properly stored the employee items.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop at the wait station stored stored on a soiled surface. The operator removed the ice scoop for cleaning.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives on the cook line stored in standing water at 86F. The operator removed the knives from the standing water.
In-use wet wiping cloth/towel used under cutting board in the back prep area. The operator removed the wet cloth.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep area near the front counter. The operator properly stored the sanitizer bucket.
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.