FIELD CLUB INC (THE)
1400 FIELD RD, SARASOTA 342312302
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 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).
Inspection on 3/6/2024
High Priority
5
Intermediate
4
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a wiping cloth used as a food contact surface for scallops in the reach in cooler on the cook line.
- 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. The operator discarded the tuna. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop for the ice machine stored in a soiled holder. The operator replaced with a new scoop holder. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the hand sink on the cook line and in the coffee station. Repeat Violation
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed raw intact beef steak vacuum packaged with date marks exceeding 48 hours. Observed raw duck vacuum packaged with date marks exceeding 48 hours. Observed raw chicken vacuum packaged with date marks exceeding 48 hours. Observed raw lamb vacuum packaged with date marks exceeding 48 hours. The operator does not have a HACCP plan. The operator placed a stop sale on the above food items. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked chicken in the 2-door reach in cooler on the cook line. The operator properly stored the raw ground beef. Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed french onion soup date marked 2/28 in the walk in cooler. The operator discarded the soup. Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 2/28 in the walk in cooler. The operator discarded the soup. Corrected On-Site Repeat Violation Admin Complaint
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary solution in the three compartment sink exceeding 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary solution exceeding 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside the hand sink across from the cook line.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on the cook line. The operator provided paper towels for the hand sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink on the cook line. The operator provided so for the hand sink. Corrected On-Site Repeat Violation
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw intact beef steak vacuum packaged with date marks exceeding 48 hours. Observed raw duck vacuum packaged with date marks exceeding 48 hours. Observed raw chicken vacuum packaged with date marks exceeding 48 hours. Observed raw lamb vacuum packaged with date marks exceeding 48 hours. The operator does not have a HACCP plan. The operator placed a stop sale on the above food items. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 3/6/2024 revealed 14 total violations (5 high priority, 4 intermediate, 5 basic).
Inspection on 12/19/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets while engaging in food preparation. - From follow-up inspection 2023-12-19: Observed multiple employees wearing wrist watches. **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen. - From follow-up inspection 2023-12-19: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in the dish area. - From follow-up inspection 2023-12-19: **Time Extended**
Food safety inspection conducted on 12/19/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 10/17/2023
High Priority
6
Intermediate
4
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing watches and bracelets while engaging in food preparation.
- 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 handles for sugar, panko, and flour not stored above the food product in the prep area. The operator removed the scoops for sanitization. **Corrective Action Taken**
- 12B-07-4:Basic - Multiple employee beverage containers stored on a food preparation table or over/next to clean equipment/utensils. The operator properly stored the beverages. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the coffee station in the kitchen.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary solution for wiping cloths in the salad station at 0ppm. The operator refilled the solution to 200ppm. Corrected On-Site
- 14-02-4:High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed copper beverage cups with no liner at the bar. The operator discontinued the use of the copper cups. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over salad dressing in the reach in cooler at the salad station. The operator properly stored the raw tuna. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed french onion soup date marked 10/2 in the walk in cooler. The operator discarded the soup.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw halibut (51F - Cold Holding) in the pull out drawer cooler date marked 10/13. The operator discarded the halibut. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw halibut (51F - Cold Holding) in the pull out drawer cooler date marked 10/13. The operator discarded the halibut. Corrected On-Site
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed meats and poultry packaged using reduced oxygen method with no variance. Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in the dish area.
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
Food safety inspection conducted on 10/17/2023 revealed 15 total violations (6 high priority, 4 intermediate, 5 basic).