FIELD CLUB INC (THE)
1400 FIELD RD, SARASOTA 342312302
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 2/6/2025
High Priority
3
Intermediate
6
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for whole wheat in the prep area. The operator removed the plastic container. **Corrected On-Site**
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed raw tuna wrapped in a wiping cloth in the cold station walk in cooler. An employee removed the wiping cloth. **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 hat stored on the coffee table maker. The operator properly stored the employee hat. **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
- 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid.
- 24-17-4:Basic - Silverware/utensils dried with a towel/cloth. Observed dishware and equipment dried with a cloth.
- 25-05-4:Basic - Single-service articles improperly stored. Observed plastic food containers and plastic cups stored on the floor in storage shed #3.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher handle soiled dishware then handle clean equipment without washing hands.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed whipped honey butter (66F - Cold Holding); clarified butter (71F - Cold Holding) in the kitchen. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the butters. The operator was emailed a time as public health control form. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked potatoes (65F - Cold Holding) in the upright single-door reach in cooler on the cook line. The operator was unable to determine the time the potatoes had been held out of temperature. The operator voluntarily discarded the potatoes. Observed whipped honey butter (66F - Cold Holding); clarified butter (71F - Cold Holding) in the kitchen. The operator stated the potentially hazardous foods had been held for over 4 hours. The operator discarded the butters. The operator was emailed a time as public health control form. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by a dish cart. The operator moved the cart. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrubbing pads stored in the handwashing sink in the dish area. The operator removed the scrubbing pads. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background. Observed the dates for food using the reduced oxygen packaging method written in black marker without a contrasting background.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in the dish area.
Food safety inspection conducted on 2/6/2025 revealed 17 total violations (3 high priority, 6 intermediate, 8 basic).
Inspection on 10/2/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a table near the mixer. Observed bottled employee beverages near clean equipment in the prep area. The operator properly stored the beverages. **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 employee personal items stored near sugar packets and cream containers in the server station.
- 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 the scoop handle for panko bread crumbs not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting boards in the kitchen.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning in the prep area.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry near the hand sink at the rear exit. The operator properly stored the wet mop. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloths not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloths. **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution on the cook line at 0ppm. The operator discarded the solution. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole muscle intact beef in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine wiping cloth solution exceeding 200ppm on the cook line. The operator diluted the solution to 100ppm. **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.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked chicken wing not marked with the date removed from the freezer.
Food safety inspection conducted on 10/2/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).