VERONICA FISH AND OYSTER
1830 South Osprey Avenue
Sarasota, Florida, 34239
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/2/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the scoop and holder. Corrected On-Site
- 10-17-4:Basic - In-use knives stored in cracks between pieces of equipment. Chef removed and sanitized the knives. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken stored over cooked cauliflower in the stand up reach in cooler on the right side of the cook line. Employee removed the chicken. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to the ice machine has the hot water shut off. Chef stated the plumber had been contacted.
Food safety inspection conducted on 1/2/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/23/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.Cook corrected by placing pan underneath. Corrected On-Site 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 fish dip marked 9/10. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3lbs fish dip dated 9/10/24. Manager discarded. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding hamburger 4051F, grouper 49F, snapper 47F, crab reach in cooler 52F. Kitchen manager iced all product and placed crab in freezer. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed slicer guard with food debris. Employee cleaned and sanitized. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with strainer at bar. Manager removed. Corrected On-Site Warning
Food safety inspection conducted on 9/23/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 7/2/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface.Observed duct tape on reachin cooler handle on cook line. - From follow-up inspection 2024-07-02: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reachin cooler at end of cook line. - From follow-up inspection 2024-07-02: **Time Extended**
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed operation using regular bags to vacuum seal fish without 10k bags. Warning - From follow-up inspection 2024-07-02: Observed plan submitted to DHR special processes. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : 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 vacuum sealed fish and beef. Warning - From follow-up inspection 2024-07-02: Observed plan submitted to DHR special processes. **Time Extended**
Food safety inspection conducted on 7/2/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 4/29/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface.Observed duct tape on reachin cooler handle on cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reachin cooler at end of cook line.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Observed hand wash sink not properly draining at end of cook line.
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.Manager to contact purveyor.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Observed at 200ppm and above in bucket and bar triple sink. Both corrected to 100ppm. Corrected On-Site
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed operation using regular bags to vacuum seal fish without 10k bags. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed items in hand wash sink outside by chest freezers.
- 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 vacuum sealed fish and beef. Warning
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Observed hand wash sink at end of cook line not properly dispensing soap.
Food safety inspection conducted on 4/29/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 11/30/2023
High Priority
0
Intermediate
1
Basic
2
Total
3
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 vent located in dry storage area with black substance.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.Observed in reachin cooler next to reachin freezer near end of cooks line.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzles at bar. Employee corrected by cleaning. Corrected On-Site
Food safety inspection conducted on 11/30/2023 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).