DirtyFLRestaurant Inspection Data

NOKOMO'S

NOKOMO'S has 6 health inspections on file for its NOKOMIS location, with an overall rating of 2.1/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

Tamiami Trail
Florida, 34272
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

12/31/2025· 2mo ago

Visit ID: 13463643

Met Inspection Standards

1 int, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from clean equipment and single-service items in dry storage. The operator discarded the employee foods. Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic knives stored with the food contact surface up behind the downstairs bar. The operator discarded the knives. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water in the storage area at 70F.

7/16/2025· 7mo ago

Visit ID: 10931524

Met Inspection Standards

2 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a shelf near unwrapped single use plastic straws behind the upstairs bar. The operator properly stored the beverage. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair above the service window in the cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (60F - Cold Holding); feta cheese (49F - Cold Holding) on top of the reach in cooler on the cook line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator voluntarily discarded the above foods. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clam chowder (126F - Hot Holding) at 2:45. The operator stated the chowder has been holding for approximately 30 minutes. The operator reheated the chowder to 185F at 2:52. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

11/4/2024· 1y 4mo ago

Visit ID: 8817866

Met Inspection Standards

3 high, 2 int, 1 basic

  • 10-14-5:Basic - Ice buckets stored on floor between uses behind the downstairs bar. The operator properly stored the ice buckets. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice at 12:55 (78F - Cooling) in the walk in cooler. The operator stated the rice was cooked at 7:30AM. The operator discarded the rice. Corrected On-Site
  • 01B-36-5:High Priority - 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 at 12:55 (78F - Cooling) in the walk in cooler. The operator stated the rice was cooked at 7:30AM. The operator discarded the rice. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (59F - Cold Holding) on top of the reach in cooler on the cook line. The operator stated the lettuce has been held for less than 1 hour. The operator was emailed a time for public health control form. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 27-09-4:Intermediate - No running water at handwashing sink behind the downstairs bar. The operator turned on the water. Corrected On-Site

7/1/2024· 1y 8mo ago

Visit ID: 8784224

Met Inspection Standards

2 high, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign indicating employees must wash hands at the hand sinks in the storage area and in the kitchen. The operator posted proper signage at the hand sinks. Corrected On-Site
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked rice (76F - Cooling) in the walk in cooler in the kitchen. The operator stated the rice had been held for approximately 3 hours. The operator reheated the rice to 190F. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cut lettuce in the reach in cooler on the cook line. The operator properly stored the lettuce. Corrected On-Site

1/11/2024· 2y 2mo ago

Visit ID: 8494638

Met Inspection Standards

1 high, 1 int, 1 basic

  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels in the storage area.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the seating license expired 12/1/2023. The operator renewed the license. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the storage area. The operator provided paper towels for the hand sink. Corrected On-Site

9/7/2023· 2y 6mo ago

Visit ID: 8382669

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic scoop with no handle used for sugar in the kitchen. Observed a plastic bowl with no handle used as a scoop for cut tomatoes in the reach in cooler in the kitchen. The operator discarded the scoops. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food storage cart in the kitchen. The operator discarded the beverage. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the watch. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a food container and the top of the reach in cooler in the kitchen. The operator removed the knife for sanitization. **Corrective Action Taken**
  • 38-01-4:Basic - Light shield damaged/in disrepair. Observed a missing light shield in the kitchen.
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Observed half and half creamer with no date mark behind the second story bar. The operator was unsure on the date the product was opened. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half creamer with no date mark behind the second story bar. The operator was unsure on the date the product was opened. The operator discarded the creamer. Corrected On-Site