DirtyFLRestaurant Inspection Data

NEW PASS GRILL AND BAIT SHOP

Food safety records indicate NEW PASS GRILL AND BAIT SHOP in SARASOTA has 7 inspections with a 2.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

1505 Ken Thompson Parkway
Sarasota, Florida, 34236
Lido Shores
Sarasota County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13486426

Follow-up Inspection Required

5 high, 1 int, 1 basic

  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Exhausted fan in the kitchen next to the grill soiled. Warning
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed Par cooked bacon with a date mark of 1-19. Employee discarded the bacon Warning
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into their hands then handle clean equipment without washing their hands. Employee removed the equipment to be sanitized and wash the hands . **Corrective Action Taken** Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled a mop, then clean utensils without washing your hands. Employee removed the utensil to be sanitized and washed their hands . Warning
  • 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 Par cooked bacon with a date mark of 1-19. Employee discarded the bacon. **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to containers of mayonnaise in the storage area. Employee removed the spray bottles. Fire extinguisher store next to single service items in the front counter area . Employee removed the fire extinguisher Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

8/7/2025· 7mo ago

Visit ID: 10913269

Met Inspection Standards

2 int

  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the self serve soda machine soiled. Manager cleaned and sanitized the ice chute. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottle. Corrected On-Site

3/24/2025· 11mo ago

Visit ID: 8995099

Met Inspection Standards

3 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. Microphone stored in a box of mayo pcs in the wait station area. Manager removed the microphone. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Containers of vinegar stored on the floor in the dry storage area. Manager placed the vinegar on a shelf. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under the grill soiled. Dry storage shelves in the cook line area soiled.

10/3/2024· 1y 5mo ago

Visit ID: 8733355

Met Inspection Standards

3 high

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Processed capers stored at room temperature in the front counter area. Manager stated the capers were stored at room temperature overnight. Manager discarded the capers.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Processed capers stored at room temperature in the front counter area. Manager stated the capers were stored at room temperature overnight. Manager discarded the capers.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Grill cleaner store next to liquid margarine under the grill. Manager removed the grill cleaner. Corrected On-Site

6/12/2024· 1y 9mo ago

Visit ID: 8692120

Met Inspection Standards

2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Wall exhaust fan next to the cook line soiled.

12/13/2023· 2y 3mo ago

Visit ID: 8464277

Met Inspection Standards

1 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan in the kitchen next to the grill soiled.
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over cans of beer in the reach in cooler in the front counter area. Manager removed the eggs. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the self service soda machine soiled. Manager cleaned the ice chute. Corrected On-Site

8/4/2023· 2y 7mo ago

Visit ID: 8388557

Follow-up Inspection Required

3 high

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat dressings in the stand up reach in cooler next to the chest freezer in the kitchen. Manager removed the fish. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce (56F - Cold Holding) Cut tomatoes (55F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been stored in the reach in cooler for approximately 1 hour. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**