DUVAL'S FRESH. LOCAL. SEAFOOD.
With 6 documented inspections, DUVAL'S FRESH. LOCAL. SEAFOOD. in SARASOTA has achieved a 2.7/5 food safety rating. Recent inspections indicate some food safety concerns.
1435 Main Street
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection Date: 10/9/2025
Inspection #: Visit ID: 13540021
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed a marker from their mouth then handled the exterior of a to go food container without washing their hands. Employee washed their hands and discarded the food container. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored over beef roast in the walk in cooler. Manager removed the ground beef. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles. Corrected On-Site
Inspection Date: 7/29/2025
Inspection #: Visit ID: 10905446
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water under and in front of the three compartment sink.
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Tongs stored in a sanitizer solution on the cook line. Chef removed the tongs to be ran though the dishwasher. **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans of coconut cream dented at the seams. Manager placed the cans aside for a refund. **Corrective Action Taken**
Inspection Date: 12/6/2024
Inspection #: Visit ID: 8843153
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a shelf above the roll top reach in cooler on the cook line. Employee removed the phone. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes (56F - Cold Holding); lobster (52F - Cold Holding) stored in the cold holding unit in the expo area. Manager stated the items had been stored in the unit for approximately 2 hours. Manager placed the items in the reach in cooler. **Corrective Action Taken**
Inspection Date: 7/29/2024
Inspection #: Visit ID: 8747840
Inspection Date: 12/4/2023
Inspection #: Visit ID: 8440737
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled. All dry storage shelves in the kitchen soiled.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
- 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 employee handling fresh lemons and limes with their bare hands while cutting them. Employee discarded the lemons and limes. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handling fresh lemons and limes with their bare hands while cutting them. Employee discarded the lemons and limes.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on the cook line has no hot water. Manager stated the plumber has been notified.
Inspection Date: 7/10/2023
Inspection #: Visit ID: 8364198
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the cook line/expo line soiled.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris. Convection oven on the cook line.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
- 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. Dishmachine chlorine sanitizer reading 00ppm. Manager called the technician and set up a sanitizer bay in the three compartment sink.