SARASOTA NATIONAL CLUBHOUSE

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the clubhouse bar handwashing sink without soap, paper towels or a handwashing sign. Corrective Action Taken

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 ROP fish beginning to thaw with the packaging sliced open but not removed from the packaging. Operator removed the fish for proper thawing. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed an employee without a beard guard preparing food. Operator corrected. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Operator moved tongs. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - additional walk-in cooler added at dry storage area. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. - From follow-up inspection 2026-01-22: Checked OnBase system and with district office to confirm there are no records at time of inspection of any plan review submissions. Admin Complaint

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottles at bar stored next to open liquor bottles. Observed operator correct issue to meet standards for inspection.

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like-substance. On soda gun nozzle at pool bar.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cooks line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at cooks line, pulled pork (130F - Hot Holding); cheese sauce (130F - Cold Holding). Operator increased heat on hot holding unit. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 11-20-23. Observed operator correct issue to meet standards for inspection. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup used as scoop in rice bin. Observed operator correct issue to meet standards for inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 22-20-5 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on prep table, shelf and counter at kitchen and bar area. Observed operator remove beverages. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed employee remove tongs. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at inside bar soiled.

Intermediate - Handwash sink not accessible for employee use at all times at outside bar was blocked by trash can and bucket.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide not adequately secured at inside bar not secured. Observed operator sure tank. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed area behind nozzles of soda machine in kitchen with mold-like substance buildup.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on bottom on shelf at cooks line next to clean pans and gravy boats. Observed employee move bucket. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed establishment has chlorine test kit of 3 compartment sink that uses ammonia based sanitizer.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator copy of Employee Health Agreement. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled at outside bar. Repeat 9-17-22 Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination at outside bar. Observed employee invert single service containers. Repeat 9-23-22 Corrected On-Site Repeat Violation

High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed establishment is doing Reduced Oxygen Packing of fish, operator stated fish had not been frozen before packing and they do not have variance or HACCP plan. Stop sale 5lb salmon. Observed operator voluntarily dispose of salmon

High Priority - Food with mold-like growth. See stop sale. Observed undated 2quart pan of roasted potatoes in Walk-in cooler with mold-like substance on them. Observed operator voluntarily dispose of potatoes.

High Priority - Stop Sale issued due to adulteration of food product. Observed establishment is doing Reduced Oxygen Packing of fish, operator stated fish had not been frozen before packing and they do not have variance or HACCP plan. Stop sale 5lb salmon. Observed operator voluntarily dispose of salmon.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercial cheese packages opened more then 24hours prior as per employee statement.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink at outside bar. Observed operator place towels at sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of roasted potatoes in Walk-in cooler made onsite more then 24hours prior as per employee statement not date marked. Observed operator voluntarily dispose of potatoes. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled chemical spray bottles at cooks line and outside bar.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used as scoop in flour bin. Observed operator remove bowl. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at dining room bar.

Basic - In-use tongs stored on equipment door handle between uses at cooks line.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service containers containers at salad area not inverted or protected. Observed operator invert containers. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle on counter next to soda machine at wait station. Observed move bottle to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cooks line. Observed operator replace towels. Corrected On-Site

Intermediate - No soap provided at handwash sink in employee restroom. Observed employee replace soap. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not covered or inverted. Observed employee cover filter. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp in walk in cooler. Operator rearranged cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around soda nozzles with food like debris build up.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink with spray bottle stored inside. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Operator added soap. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed prep shelf at end of cook line rusted.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles with sanitizer confirmed by test, not labeled. Operator labeled. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone on prep table. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed back door not closing tightly, leaving gap.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in flour with handle in flour. Operator removed. Corrected On-Site

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed 2 door cooler end of cook line with rusted shelves.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not protected. Observed to go containers not inverted. Operator inverted to go containers. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in 2 door reach end of cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook cutting cantaloupe and then handling the cut melon with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to chicken breast in the reach in cooler next to the hand washing sink. Operator placed raw beef on the bottom shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink next to the three compartment sink with strainers stored inside. Operator removed the strainers from inside the hand washing sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked collards inside the walk in cooler note date marked inside walk in cooler. Operator placed date mark on the container 10/22/21. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on the make table. Operator labeled the spray bottle. Corrected On-Site

Basic - Interior of microwave has accumulation of grease and food debris.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and pepper stored inside plastic containers not marked stored on shelf at the severs station.