TRIPLETAIL SEAFOOD & SPIRITS
4870 South Tamiami Trail
Sarasota, Florida, 34231
Granada
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/9/2025
High Priority
7
Intermediate
1
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for raw tripletail not stored above the food in a reach in cooler on the cook line. The operator removed the scoop. **Corrected On-Site** **Repeat Violation**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in the walk in cooler.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.
- 14-86-1:High Priority - Non-food grade paper napkins used to cover garnishes for food. The operator discarded the napkins. **Corrected On-Site**
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Observed romaine lettuce stored in the same container as bagged raw stone crab. The operator voluntarily discarded the lettuce. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter in the stand up reach in cooler near the breading station. The operator properly stored the butter. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) in the small single door reach in cooler at the entrance to the cook line. The operator stated the pasta had been held for approximately 1 hour. The operator placed the pasta in the walk in cooler. Observed raw shrimp (44F - Cold Holding); raw grouper (44F - Cold Holding) in the walk in cooler. The ambient temperature of the walk in is 37F. The operator will monitor temperatures throughout the evening. **Corrective Action Taken**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed scampi butter on the cook line held at time as public health control with no time marking. The operator placed a time mark on the butter. **Corrected On-Site**
- 29-42-4:High Priority - Vacuum breaker missing on splitter added to mop sink faucet.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth quaternary solution at 500ppm. The operator discarded the solution. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine.
Food safety inspection conducted on 1/9/2025 revealed 11 total violations (7 high priority, 1 intermediate, 3 basic).
Inspection on 8/19/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine. The operator cleaned the top exterior of the dish machine. **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for raw grouper not stored above the food. The operator removed the scoop. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 107F standing water on the cook line. The operator placed the utensils held in water on the flat top grill. **Corrective Action Taken**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near food products at the entrance to the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tripletail stored over cooked pasta in the single door reach in cooler opal the entrance to the cook line. The operator properly stored the raw tripletail. **Corrected On-Site**
- 03G-04-5:High Priority - Raw grouper and raw snapper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method in the walk in freezer. See stop sale. The operator discarded the grouper and snapper. **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 creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods. **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 creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods. **Corrected On-Site**
- 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 grouper and snapper packaged using reduced oxygen packaging method with no HACCP plan.
Food safety inspection conducted on 8/19/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).