DirtyFLRestaurant Inspection Data

FLEMING'S PRIME STEAKHOUSE & WINE BAR

Food safety records indicate FLEMING'S PRIME STEAKHOUSE & WINE BAR in SARASOTA has 8 inspections with a 3.9/5 overall rating. Food safety practices have remained consistent.

Last inspection: 3 months ago · 8 reports on file

2001 Siesta Drive
Sarasota, Florida, 34239
Granada
Sarasota County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 8 health inspection reports

All Inspection Reports

11/17/2025· 3mo ago

Visit ID: 13462139

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

7/15/2025· 8mo ago

Visit ID: 10871115

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

2/11/2025· 1y ago

Visit ID: 8848693

Met Inspection Standards

1 basic

  • 14-11-5:Basic - Equipment in poor repair.Observed kitchen refrigerated doors on cook line not functioning. Service call was made.

8/9/2024· 1y 7mo ago

Visit ID: 8848440

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

8/2/2024· 1y 7mo ago

Visit ID: 8848031

Follow-up Inspection Required

1 high

  • 22-57-6:High Priority - - From initial inspection : 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.Observed thermometer reading of 153.9F. Warning - From follow-up inspection 2024-08-02: Operator using triple sink **Time Extended**

8/1/2024· 1y 7mo ago

Visit ID: 8766787

Follow-up Inspection Required

2 high

  • 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.Observed thermometer reading of 153.9F. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed in pull out drawers on cook line reach in cooler Cold Holding Pork Chop 45F, Hamburger 45F, Cream Spinach 50F, Scalloped Potato 48F . Chef discarded Spinach and iced product. **Corrective Action Taken** Warning

12/18/2023· 2y 2mo ago

Visit ID: 8449124

Met Inspection Standards

1 high, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.Observed wet nesting on plastic food pans on storage rack. Chef separated pans to air dry. Corrected On-Site
  • 36-50-4:Basic - Unclean building components, attachments or fixtures.Observed dust buildup on walkin cooler fan covers in walkin cooler closest to private dining room.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Observed grease Observed grease on back wall on cooks line behind equipment.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.Observed WD40 next to oil on lower shelf next to mixer.Chef relocated. Corrected On-Site

7/19/2023· 2y 7mo ago

Visit ID: 8369861

Met Inspection Standards

1 high, 3 basic

  • 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 defrosted vacuum sealed bass in Walkin Cooler without packaging cut. Employee corrected by cutting package. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed cracked floor tile in preparation area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.Observed sanitizing bucket on floor in service area. Chef corrected by removing to shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed Potato Au Gratin 46F on cook line Reachin Cooler, Chef relocated to Freezer. **Corrective Action Taken**