DirtyFLRestaurant Inspection Data

CASEY KEY RESORTS - RESTAURANT

Health inspection records show CASEY KEY RESORTS - RESTAURANT in OSPREY has 7 inspections with a food safety rating of 1.6/5. Food safety practices have remained consistent.

Tamiami Trail
Florida, 34229
Sarasota County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/15/2025

Inspection #: Visit ID: 10929268

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with an accumulation of food debris. Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged grouper and salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the reduced oxygen packaged fish. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed torn reach in cooler door gaskets. Repeat Violation
  • 36-24-5:Basic - Hole in the wall above the rear exit of the kitchen.
  • 10-06-5:Basic - 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 sugar not stored above the food product. The operator properly stored the scoop handle. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine wiping cloth solution at 0ppm. The operator discarded the solution. Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with flour.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets (52F - Cold Holding) in the reach in cooler at the server station. The operator stated the butter packets were used for breakfast service. The operator discarded the butter packets. A copy of the Time as Public Health Control was emailed to the operator. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (52F - Cold Holding) in the reach in cooler at the server station. The operator stated the butter packets were used for breakfast service. The operator discarded the butter packets. A copy of the Time as Public Health Control was emailed to the operator. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of chemical stored with clean equipment in the kitchen. The operator proctored the sparky chemical. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with an accumulation of food debris. Observed the mixer cage soiled with an accumulation of food debris.

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8851807

  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler door handles on the cook line. Repeat Violation
  • 25-06-4:Basic - Coffee filters not stored inverted or protected from contamination in the server station.
  • 06-09-1:Basic - 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 low boy cooler on the cook line. The operator discarded the tuna. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed torn door gaskets for the middle reach in cooler in the cook line.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of raw flounder stored on the floor in the walk n freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the shelves in the storage area in the kitchen soiled with an accumulation of food debris.
  • 24-18-4:Basic - Spoons stored upright with the food-contact surface up behind the bar.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler near the hand sink on the cook line. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Observed sugar and bread crumbs stored uncovered in the storage area in the kitchen. Observed multiple foods stored uncovered in the walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored on a cutting board near the steam table in the expo line.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the slicer soiled with food debris. Repeat Violation
  • 02C-02-5:Intermediate - Multiple ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in the walk in cooler. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in the dish area and on the cook line. Repeat Violation
  • 53B-14-5:Intermediate - 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.

Inspection Date: 8/8/2024

Inspection #: Visit ID: 8851217

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handles for the reach in cooler on the cook line soiled with an accumulation of food debris. - From follow-up inspection 2024-08-08: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler near the handwashing sink on the cook line. Repeat Violation - From follow-up inspection 2024-08-08: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the slicer soiled with food debris. Repeat Violation - From follow-up inspection 2024-08-08: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Rolf Zahnd. - From follow-up inspection 2024-08-08: **Time Extended**

Inspection Date: 8/6/2024

Inspection #: Visit ID: 8739860

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic bowl with no handle used as a scoop for sugar in the kitchen. The operator removed the bowl from the sugar. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed the door handles for the reach in cooler on the cook line soiled with an accumulation of food debris.
  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured in the bar storage area.
  • 06-09-1:Basic - 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 reach in cooler underneath the grill. The operator discarded the tuna. Corrected On-Site Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. The operator closed the dumpster lid. Corrected On-Site
  • 35B-03-4:Basic - Rear exit not protected with self-closing doors. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler near the handwashing sink on the cook line. Repeat Violation
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the wiping cloth chlorine solution at 0ppm on the cook line. The operator refilled the solution to 100ppm. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator had a service tech fix the machine. Observed the chlorine solution at 100ppm. Corrected On-Site
  • 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed approximately 50 ants near the rear exit of the kitchen. The operator cleaned with a wiping cloth and bleach solution. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over chicken marsala in the walk in cooler. The operator properly stored the raw chicken. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets (59F - Cold Holding) in the reach in cooler at the server station. The operator stated the butter had been held overnight. The operator discarded the butter packets. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (59F - Cold Holding) in the reach in cooler at the server station. The operator stated the butter had been held overnight. The operator discarded the butter packets. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the slicer soiled with food debris. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine sanitizer test kit expired 9/2022. The operator obtained a new test kit. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the reach in cooler on the cook line. The operator provided paper towels for the hand sink. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Rolf Zahnd.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken noodle soup and cooked pasta prepared on site and held for more than 24 hours with no date marks. Repeat Violation

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8476062

  • 06-09-1:Basic - 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 reach in cooler on the cook line. The operator discarded the tuna. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed the towel. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler near the handwashing sink on the cook line.
  • 35B-03-4:Basic - The rear exit in the kitchen not protected with self-closing doors. Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed bean soup (52F - Cooling) cooked time exceeding 6 hours in the walk in cooler. The operator discarded the soup. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed bean soup (52F - Cooling) cooked time exceeding 6 hours in the walk in cooler. The operator discarded the soup. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items prepared on site with no date marks. The operator stated the items were prepared no more than 2 days. The operator placed date marks on the items. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8475517

  • 06-09-1:Basic - - From initial inspection : Basic - 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 and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. Repeat Violation - From follow-up inspection 2023-10-16: **Time Extended**
  • 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. Observed rear screen door of the kitchen not protected with a self closing door. Repeat Violation - From follow-up inspection 2023-10-16: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served. - From follow-up inspection 2023-10-16: Observed oyster tag with shipping date of 10/3 not marked with last date served. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the slicer soiled with food debris. Repeat Violation - From follow-up inspection 2023-10-16: Observed the slicer soiled with food debris. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the spray sanitizer. - From follow-up inspection 2023-10-16: Observed quaternary test kit in the dish area expired 9/2020. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Rolf Zahnd. - From follow-up inspection 2023-10-16: **Time Extended**

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8361296

  • 06-09-1:Basic - 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 and salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. Repeat Violation
  • 14-09-4:Basic - Cutting boards on the cook line have cut marks and are no longer cleanable. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving in the prep area soiled with grease and food debris.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed rear screen door of the kitchen not protected with a self closing door. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onion stored with ready to eat cut tomatoes in the reach in cooler. The operator discarded the tomatoes. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed a leaking faucet in the prep area near the walk in cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over cooked salmon in the reach in cooler. The operator properly stored the raw calamari. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets cold holding at the front counter at 66F. The operator stated the butter has been held for less than two hours. The operator placed them in the reach in cooler for proper cooling. The operator was emailed a Time/Temperature for Public Health Form. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed pills stored in a bag on top of a reach in cooler behind the bar. The operator properly stored the pills. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the slicer soiled with food debris. Repeat Violation
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the spray sanitizer.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink in the dish area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap for the handwashing sink in the dish area.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of training for Rolf Zahnd.