APOLLONIA GRILL
4956 S TAMIAMI TRL, SARASOTA 34231
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 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).
Inspection on 12/18/2023
High Priority
2
Intermediate
4
Basic
13
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed portion cups with no handles used as scoop for parmesan cheese and cut raw tuna on the cook line. The operator removed the portion cups. Corrected On-Site Repeat Violation
- 13-07-4:Basic - 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. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of yogurt stored on the floor of the walk in cooler. Observed multiple cases of food stored on the floor of the walk in freezer.
- 10-08-5:Basic - Ice scoop handle in contact with ice at the wait station. The operator properly stored the ice scoop. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed the scoop for the ice machine stored in a soiled container. The operator placed the scoop in the dish area for sanitization.Corrected On-Site Corrected On-Site Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between reach in coolers on the cook line. The operator placed the knives in the dish area for sanitization. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on the oven door handle. Observed in-use tongs stored on the bread drawer handle. The operator properly stored the tongs. Corrected On-Site Repeat Violation
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed in-use knives stored in sanitizer at the salad prep reach on cooler. The operator placed the knives in the dish area for sanitization. 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 73F standing water. The operator placed the utensils in the dish area for sanitization. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. The operator was emailed a choking poster. **Corrective Action Taken**
- 29-49-6:Basic - Standing water in bottom of reach-in keg cooler behind the bar.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish, raw beef, and chopped spinach thawing in standing water in buckets in the three compartment sink. The operator placed the above items in the walk in cooler. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle a lemon wedge for iced tea using bare hand. The employee discarded the lemon wedge. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a spray bottle of chemical stored hanging above clean equipment in the kitchen. The operator properly stored the spray bottle. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator was emailed written procedures. **Corrective Action Taken**
- 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 an employee filling a container with water at the handwashing sink. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 12/18/2023 revealed 19 total violations (2 high priority, 4 intermediate, 13 basic).
Inspection on 8/8/2023
High Priority
1
Intermediate
4
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handle used as a scoop for cheese on the cook line. The operator removed the plastic ramekins. Corrected On-Site Repeat Violation
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored inside a soiled container at the ice machine. The operator placed the scoop and container in the dish a area for cleaning. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door on the cook line. Observed in- use tongs stored hanging from the bread drawer at the wait station. The operator removed the tongs. Corrected On-Site Repeat Violation
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed an in-use knife stored in sanitizer in the prep area. The operator placed the knife in the dish area for cleaning. **Corrective Action Taken** Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 75F standing water at the salad station. The operator properly stored the scoop. Corrected On-Site
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on preparation tables in the prep area. The operator properly stored the sanitizer buckets. Corrected On-Site Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored inverted at the wait station. The operator properly stored the coffee filters. Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth solution at 0ppm. The operator refilled with a chlorine solution at 100ppm. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans on beans in the dry storage area. The operator segregated the dented cans for return. 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cut lemons inside the handwashing sink at the wait station. Observed a plastic bucket stored in side the handwashing sink on the cook line. Observed a metal strainer stored inside the handwashing sink behind the bar. The operator removed all above items from the handwashing sinks. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle near the three compartment sink. The operator labeled the spray bottle. Corrected On-Site
Food safety inspection conducted on 8/8/2023 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).