DirtyFLRestaurant Inspection Data

ED SMITH STADIUM CLUBHOUSE

Health inspection records show ED SMITH STADIUM CLUBHOUSE in SARASOTA has 8 inspections with a food safety rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 8 reports on file

2700 12 ST

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13636778

Met Inspection Standards

1 high, 2 basic

  • 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 bag stored on top of a case of tomatoes. Operator removed the bag. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the left side standing coolers fan covers with debris buildup.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed their triple sink at 50ppm. Operator remade it to 200ppm. Corrected On-Site

2/20/2026· 1mo ago

Visit ID: 10934197

Met Inspection Standards

3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing 80F water. Operator emptied out the water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the buffet hand sink. Operator placed on there. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer bucket at 50ppm quaternary. Operator remade it to 200ppm. Corrected On-Site

1/28/2025· 1y 2mo ago

Visit ID: 8892038

Met Inspection Standards

2 high

  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over wine in the left side reach in cooler. Operator moved the eggs. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cold buffet line: Cream cheese (80F - Cold Holding); Sliced cantaloupe (47F - Cold Holding). Operator states that the items have been out for approximately 30minutes. Operator placed the cream cheese into a reach in cooler and the cantaloupe in a lower pan. **Corrective Action Taken**

9/17/2024· 1y 7mo ago

Visit ID: 8736821

Met Inspection Standards

1 high, 1 int, 3 basic

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed their can opener stored in a soiled holder.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee handling food while wearing a watch. Informed the operator on the jewelry requirements.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels on clean containers in dry storage.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed a container of soap stored next to clean dishes in the drys storage area. Operator removed the soap. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no signed agreements. Emailed operator a copy and he had all his employees sign. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed the back exit door out of the kitchen blocked by ac equipment.

4/29/2024· 1y 11mo ago

Visit ID: 8662514

Met Inspection Standards
  • N/A:No Violations Were Observed

4/26/2024· 1y 11mo ago

Visit ID: 8619082

Follow-up Inspection Required

3 high, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign for the front buffet line hand wash sink. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple opened employee drinks inside of coolers in the kitchen and front buffet line. Operator removed the drinks. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container of raw bacon stored over a container of ready to eat bread in the walk in cooler. Operator removed the bacon. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the left side reach in cooler on the front buffet line: Cooked eggs (63F - Cold Holding); Cream Cheese (63F - Cold Holding); Cut melons (65F - Cold Holding); Butter chips (66F - Cold Holding). Operator stated it had been out for more than 4hrs. Operator willingly disposed of the food. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the left side reach in cooler on the front buffet line: Cooked eggs (63F - Cold Holding); Cream Cheese (63F - Cold Holding); Cut melons (65F - Cold Holding); Butter chips (66F - Cold Holding). Operator stated it had been out for more than 4hrs. Operator willingly disposed of the food. **Corrective Action Taken** Warning

3/4/2024· 2y 1mo ago

Visit ID: 8619065

Met Inspection Standards

1 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on the floor of the walk-in cooler. Warning - From follow-up inspection 2024-03-04: **Time Extended**

2/24/2024· 2y 1mo ago

Visit ID: 8357850

Follow-up Inspection Required

1 high, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor of the walk-in cooler. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishmachine heat sanitizer reading 145F at plate level. Chef called the technician and set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired, Warning