GRILLSMITH 108
6240 South Tamiami Trail
Florida, 34231
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/22/2025
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vents above the mop sink soiled with an accumulation of dust. Observed ceiling tiles in the linen storage area soiled with a black mold like substance. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knife. **Corrected On-Site** **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on the bread drawer door handle between uses. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting boards on the cook line. The operator removed the wet cloths. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions in the 2-door reach in cooler near the office. The operator properly stored the raw eggs. **Corrected On-Site**
- 03G-04-5:High Priority - Raw grouper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pimento cheese (47F - Cold Holding) in a reach in cooler on the cook line. The pimento cheese had been held overnight. The operator discarded the cheese. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pimento cheese (47F - Cold Holding) in a reach in cooler on the cook line. The pimento cheese had been held overnight. The operator discarded the cheese. Observed whipped cream (52F - Cold Holding) near the soup station on the server expo line. The operator stated the whipped cream had been held for approximately 1 hours. The operator was emailed a time as public health control form. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a metal colander stored in the handwashing sink near the soup station. Observed a plastic strainer stored in the handwashing sink behind the bar. The operator removed the items from the hand sinks. **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. **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 grouper packaged using reduced oxygen packaging with no approved HACCP plan.
Food safety inspection conducted on 1/22/2025 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 8/2/2024
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above the cook line soiled with a black mold-like substance.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between reach in coolers on the cook line. The operator properly stored the knife. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the bread drawer handle pat the server station. The operator properly stored the tongs. **Corrected On-Site**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for mashed potatoes stored on top of the container lid handle. The operator properly stored the scoop. **Corrected On-Site**
- 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Observed an in-use knife stored in sanitizer on the cook line. The operator properly stored the knife. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use tongs stored in 88F standing water on the cook line. The operator placed the container with water on the grill to heat the water to 135F. Observed in-use bar utensils stored in 61F soiled standing water behind the bar. **Corrective Action Taken**
- 29-17-4:Basic - Waste line missing at soda gun holsters behind the bar. **Repeat Violation**
- 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 an employee handle soiled dishware then handle clean glassware without washing hands.
- 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 housemade blue cheese dressing date marked 7/25 in the walk in cooler. The operator discarded the dressing. **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 housemade blue cheese dressing date marked 7/25 in the walk in cooler. The operator discarded the dressing. **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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed some employee training with 4 year expiration date. The operator corrected the date to 3 year expiration date. **Corrected On-Site**
Food safety inspection conducted on 8/2/2024 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).