APOLLONIA GRILL
4956 S TAMIAMI TRL, SARASOTA 34231
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/15/2024
High Priority
3
Intermediate
4
Basic
12
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the crushed ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handle used as a scoop for multiple foods on the cook line. **Repeat Violation**
- 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 salad prep reach in cooler. The operator discarded the tuna. **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 the reach in cooler on the cook line. The operator properly stored the beverage. **Corrected On-Site** **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the salad prep reach in cooler. The operator properly stored the employee food. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with clean dishware in the dish area. Observed employee jackets and bag hanging with packaged foods in dry storage.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Observed boxes of octopus and filo dough stored on the floor in the walk in freezer. The operator properly stored the above foods. **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on the oven door handle on the cook line between uses. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 73F standing water at the salad prep reach in cooler. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Observed plastic portion cups stored on the floor in dry storage.
- 29-17-4:Basic - Waste line missing at soda gun holster behind the bar.
- 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 cooked rice (52F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. 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 (52F - Cooling) in the walk in cooler. The operator stated the rice was cooked the day prior to inspection. The operator discarded the rice. **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb at the mop sink.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart with soiled dishware blocking the handwashing sink on the cook line. The operator moved the cart. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container inside the handwashing sink on the cook line. The operator removed the container. **Corrected On-Site** **Repeat Violation**
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar.
Food safety inspection conducted on 11/15/2024 revealed 19 total violations (3 high priority, 4 intermediate, 12 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed portion cups with no handles used as scoops for multiple foods in the kitchen. **Repeat Violation** - From follow-up inspection 2024-07-23: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic buckets of carrots and potatoes stored on the floor in the walk in cooler. - From follow-up inspection 2024-07-23: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container stored in the handwashing sink on the cook line. - From follow-up inspection 2024-07-23: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottles with no labels in the dish area and behind the bar. - From follow-up inspection 2024-07-23: **Time Extended**
Food safety inspection conducted on 7/23/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 7/22/2024
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed portion cups with no handles used as scoops for multiple foods in the kitchen. **Repeat Violation**
- 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 cutting board at the reach in cooler near the hand sink on the cook line. The operator properly stored the beverage. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed plastic buckets of carrots and potatoes stored on the floor in the walk in cooler.
- 10-08-5:Basic - Ice scoop handle in contact with ice at the server station. The ice scoop was properly stored. **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the handle of the bread drawer. Observed tongs stored hanging from the oven door on the cook line. The tongs were properly stored. **Corrected On-Site** **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 69F standing water on the cook line. **Repeat Violation**
- 03C-97-2:High Priority - Gyro meat in a broiler that is turned off. The operator turned the broiler on. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed dough stored in non-food grade fan liners in the kitchen. The operator removed the dough from the bags. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw halibut stored over cook lamb in the reach in cooler near the hand sink on the cook line. Observed raw tuna stored over cooked beets in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs (76F - Cold Holding)at room temperature on the cutting board nearest the wait station. Observed raw tuna (46F - Cold Holding); seafood salad (48F - Cold Holding) in the lower section of the reach in cooler nearest the wait station. The items had been held overnight. Observed butter (81F - Cold Holding) at room temperature on a table in the prep area. The operator stated the butter had been held over 4 hours. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (76F - Cold Holding)at room temperature on the cutting board nearest the wait station. The operator discarded the eggs. Observed cut tomatoes (50F - Cold Holding) Stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in another cold holding unit. Observed raw tuna (46F - Cold Holding); seafood salad (48F - Cold Holding) in the lower section of the reach in cooler nearest the wait station. The items had been held overnight. The operator discarded the tuna and seafood salad. Observed butter (81F - Cold Holding) at room temperature on a table in the prep area. The operator stated the butter had been held over 4 hours. The operator discarded the butter. Observed raw shrimp (51F - Cold Holding) in the low boy reach in on the cook line. The operator stated the shrimp was thawed approximately 1 hour prior. The operator placed ice on the shrimp. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container stored in the handwashing sink on the cook line.
- 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 food items prepared on site not date marked in the walk in cooler. All items were prepared within 7 days.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottles with no labels in the dish area and behind the bar.
Food safety inspection conducted on 7/22/2024 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).