CONNORS STEAK & SEAFOOD
3501 South Tamiami Trail
Sarasota, Florida, 34239
Granada
Sarasota County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/25/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed small no handle bowl stored in creamed corn in walk in cooler.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic food containers wet nesting, stacked on storage shelves.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between warmer top and wall at carving station on cook line. Employee removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on front counter at 128F. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet towel on top of cutting board at raw bar area at end of bar. Manager placed in bucket. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb without vacuum breaker under hand wash sink in dish machine area.
Food safety inspection conducted on 3/25/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 11/7/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair.Observed double door reach in cooler in front of expo not working and door taped. - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/6/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair.Observed double door reach in cooler in front of expo not working and door taped.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed utensil's in water at 84F. Manager turned unit on. **Corrective Action Taken** Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed on cook line. Cook double bucketed sanitizer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed at salad reach in cooler cold holding feta 47F, blue cheese 50F, in pull out drawers chicken 46F, kielbasa 47F, shrimp 46F, beef sandwich steaks 46F, hamburger 47F at reach in cooler by grill all temperatures taken on cook line. Front counter cold holding coleslaw 50F, goat cheese 49F Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored.Observed coffee cleaner next to coffee garnishes. Employee relocated. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Observed chefs knife in hand sink. Manager removed. Corrected On-Site
Food safety inspection conducted on 11/6/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 5/14/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.Observed grooved sandwich cutting board on center reachin cooler on cooks line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Observed wet nesting between large plastic food pans. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 98F water at bar next to reachin cooler . As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Observed food debris on top interior microwave on cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed black substance on reachin cooler door on cook line.
Food safety inspection conducted on 5/14/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 1/17/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair.Observed gasket on reachin cooler in wait station in disrepair. - From follow-up inspection 2024-01-17: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water approximately 93F on server line and bar area. Chef corrected by adding hot water to 144F .As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-17: Observed water with utensils at 78F **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gaskets on reachin coolers at bar area. - From follow-up inspection 2024-01-17: **Time Extended**
Food safety inspection conducted on 1/17/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 1/16/2024
High Priority
3
Intermediate
0
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Observed drink in front bar area next to clean glasses.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Observed plastic and metal food pans on storage shelves wet nesting. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair.Observed gasket on reachin cooler in wait station in disrepair.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching panko crumbs in bulk container. Observed ice scoop in ice at bar area. Chef removed scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in water approximately 93F on server line and bar area. Chef corrected by adding hot water to 144F .As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed soiled gaskets on reachin coolers at bar area.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.Observed 2 #10 cansTomato Paste dented on sides approximately 1" 1 #10 can Beans dented on top rim
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Observed in walkin cooler bacon over macaroni and cheese and shell eggs over milk. Chef rearranged food items to prevent cross contamination. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed kitchen reach in cooler Shredded Cheese (69F - Cold Holding); Sour Cream (69F - Cold Holding),at bar reachin cooler Cold Holding Half and Half 60F. Observed next to grill reachin cooler top Fish (49F - Cold Holding); Steak Beef (50F - Cold Holding); reachin cooler end of bar Crab (46F - Cold Holding). Chef iced proteins. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 1/16/2024 revealed 9 total violations (3 high priority, 0 intermediate, 6 basic).
Inspection on 8/16/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile/light shield soiled above Dishwashing Machine exit side. - From follow-up inspection 2023-08-16: **Time Extended**
Food safety inspection conducted on 8/16/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/15/2023
High Priority
2
Intermediate
0
Basic
4
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile/light shield soiled above Dishwashing Machine exit side.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Observed plastic containers stacked on storage rack wet nesting.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Observed scoops in standing water at 118F. Employee corrected by replacing water to 178F Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.Observed on floor in back preparation area sanitizing bucket on floor.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walkin Cooler , bacon over macaroni and cheese, and smoked salmon over aioli. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reachin Cooler and top of Reachin Cooler on cook line towards grill Cold Holding Chicken 52F, Egg wash 60F, Hamburger 49F, Shrimp 56F Warning
Food safety inspection conducted on 8/15/2023 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).