Apollonia Grill
Last inspected: Dec 10, 2025
32
Score
Apollonia Grill appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Dec 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has improved over the last few visits: recent inspections have averaged around eight violations, down from roughly 11 violations earlier in the record.
“Bowl or other container with no handle used to dispense food” accounts for the largest share of issues, appearing six times across the record.
That's lower than the typical Sarasota restaurant, which scores around 81. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
4
Critical latest
2
Major latest
7
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the tomatoes had been held for approximately 2 hours. The operator placed the tomatoes in the lower portion of the reach in cooler. Observed yogurt sauce (58F - Cold Holding) outside of the reach in cooler near the brick oven. The operator discarded the yogurt sauce. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yogurt sauce (58F - Cold Holding) outside of the reach in cooler near the brick oven. The operator discarded the yogurt sauce. **Corrected On-Site**
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with flour.
14-31-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the high temperature sanitizer dishmachine at 152F. The operator set up the three compartment sink for proper sanitation. The dishmachine was serviced at time of the inspection. Observed the hot water temperature at 162F. **Corrected On-Site** **Repeat Violation**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinsing wiping cloths in the handwashing sink in the dish area. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the server station nearest the office.
31B-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Oboe metal bowl with no handle used as a scoop for uncooked rice. The operator removed the bowl from the rice. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting boards has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in -use utensils stored in 75F standing water. The operator removed the utensils from the water. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer solution at 0ppm on the cook line.
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
32
Jul 18, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : 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 cooked gyro meat held at time as public health control with no time marking. The operator stated the meat had been held for approximately 3hours and placed a time marking in the food. **Corrected On-Site** - From follow-up inspection 2025-07-18: Observed sliced gyro meat hot holding at 87F and an unsliced gyro cone hot holding at 109F. Gyro meat is identified in the written procedure as a food held using time as a public health control has no time marking. The operator stated the gyro meat has been held for approximately 45 minutes. **Admin Complaint**
03F-02-5
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the cubed ice machine. **Repeat Violation** - From follow-up inspection 2025-07-18: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for raw calamari in the cold holding unit on the cook line. The operator discarded the container. **Corrected On-Site** - From follow-up inspection 2025-07-18: **Time Extended**
14-01-5
78
Jul 9, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
41
Nov 15, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
23
Jul 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
74
Jul 22, 2024
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed dough stored in non-food grade fan liners in the kitchen. The operator removed the dough from the bags. **Corrected On-Site**
14-31-5
High Priority - Gyro meat in a broiler that is turned off. The operator turned the broiler on. **Corrected On-Site**
03C-97-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs (76F - Cold Holding)at room temperature on the cutting board nearest the wait station. The operator discarded the eggs. Observed cut tomatoes (50F - Cold Holding) Stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in another cold holding unit. Observed raw tuna (46F - Cold Holding); seafood salad (48F - Cold Holding) in the lower section of the reach in cooler nearest the wait station. The items had been held overnight. The operator discarded the tuna and seafood salad. Observed butter (81F - Cold Holding) at room temperature on a table in the prep area. The operator stated the butter had been held over 4 hours. The operator discarded the butter. Observed raw shrimp (51F - Cold Holding) in the low boy reach in on the cook line. The operator stated the shrimp was thawed approximately 1 hour prior. The operator placed ice on the shrimp. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs (76F - Cold Holding)at room temperature on the cutting board nearest the wait station. Observed raw tuna (46F - Cold Holding); seafood salad (48F - Cold Holding) in the lower section of the reach in cooler nearest the wait station. The items had been held overnight. Observed butter (81F - Cold Holding) at room temperature on a table in the prep area. The operator stated the butter had been held over 4 hours. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw halibut stored over cook lamb in the reach in cooler near the hand sink on the cook line. Observed raw tuna stored over cooked beets in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a plastic container stored in the handwashing sink on the cook line.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple food items prepared on site not date marked in the walk in cooler. All items were prepared within 7 days.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical spray bottles with no labels in the dish area and behind the bar.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed portion cups with no handles used as scoops for multiple foods in the kitchen. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a cutting board at the reach in cooler near the hand sink on the cook line. The operator properly stored the beverage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Observed plastic buckets of carrots and potatoes stored on the floor in the walk in cooler.
08B-38-4
Basic - Ice scoop handle in contact with ice at the server station. The ice scoop was properly stored. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the handle of the bread drawer. Observed tongs stored hanging from the oven door on the cook line. The tongs were properly stored. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 69F standing water on the cook line. **Repeat Violation**
10-07-4
23
Dec 18, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
Aug 8, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans on beans in the dry storage area. The operator segregated the dented cans for return. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed cut lemons inside the handwashing sink at the wait station. Observed a plastic bucket stored in side the handwashing sink on the cook line. Observed a metal strainer stored inside the handwashing sink behind the bar. The operator removed all above items from the handwashing sinks. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled chemical spray bottle near the three compartment sink. The operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handle used as a scoop for cheese on the cook line. The operator removed the plastic ramekins. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored inside a soiled container at the ice machine. The operator placed the scoop and container in the dish a area for cleaning. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door on the cook line. Observed in- use tongs stored hanging from the bread drawer at the wait station. The operator removed the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in sanitizer between uses. Observed an in-use knife stored in sanitizer in the prep area. The operator placed the knife in the dish area for cleaning. **Corrective Action Taken** **Repeat Violation**
10-18-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop stored in 75F standing water at the salad station. The operator properly stored the scoop. **Corrected On-Site**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on preparation tables in the prep area. The operator properly stored the sanitizer buckets. **Corrected On-Site** **Repeat Violation**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored inverted at the wait station. The operator properly stored the coffee filters. **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth solution at 0ppm. The operator refilled with a chlorine solution at 100ppm. **Corrected On-Site**
21-08-4
39
Mar 23, 2023
Routine - Food
3 major violations. 12 minor violations.
View 15 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle soiled with slime like substance behind the bar.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop heads not stored in a manner to dry at the mop sink. Operator properly stored the mops. **Corrected On-Site**
42-01-4
Basic - Food stored on floor. Observed multiple food items stored on the floor in the walk in freezer. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage stored on a prep table in the prep area. Operator discarded the employee beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
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 thawed snapper not removed from reduced oxygen packaging with label indicating to remove prior to thawing. Operator removed the snapper from the reduced oxygen packaging. **Corrected On-Site**
06-09-1
Basic - Waste line missing at soda gun holster behind the bar.
29-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the keg cooler behind the bar.
29-49-6
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed multiple sanitizer buckets stored on food prep areas throughout the kitchen. **Repeat Violation**
21-44-1
Basic - In-use utensil stored in sanitizer between uses. Or knives stored in sanitizer buckets on the cook line and the prep area. Operator removed the knives and placed in the dish area . **Corrective Action Taken**
10-18-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on the interior of the crushed ice machine in the kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed the microwave door handle soiled with food debris on the front line.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl with no handle used as a scoop for rice in the dry store age area. **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored hanging on bread drawer at the wait station. Observed tongs stored hanging from oven door on the cook line. Operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
41
Sep 15, 2022
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. Observed can of artichokes dented at seam. Operator discarded can of artichokes. **Corrected On-Site**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in prep area soiled with food debris.
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed expired employee certification for servers.
53B-14-5
Basic - Food stored on floor. Observed multiple food items stored on floor of walk in freezer and walk in cooler. **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage container stored on shelf above prep table. Operator removed container. **Corrected On-Site**
12B-07-4
Basic - Employee beverage container in ice machine/ice bin. Observed can of soda stored in ice machine. Operator removed soda. **Corrected On-Site**
12B-14-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored in rice in dry storage area. Operator removed bowl from rice. **Corrected On-Site**
14-01-5
Basic - Open dumpster lid. Operator closed dumpster. **Corrected On-Site**
33-16-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored next to food in prep area. Operator properly stored sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Observed rice stored uncovered in dry storage area. Operator covered container of rice. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water. Operator turned on cold running water for proper thawing. **Corrected On-Site**
06-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed chef knife stored in water less that 135F in prep area. Operator removed knife from water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door handle. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
43
Frequently Asked Questions
When was Apollonia Grill last inspected?
The most recent health inspection at Apollonia Grill on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at Apollonia Grill?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited six times, more than any other issue at Apollonia Grill.
How does Apollonia Grill compare to other restaurants in Sarasota?
Apollonia Grill most recently scored 32 out of 100, which is lower than the Sarasota average of 81.
Has Apollonia Grill's inspection record improved over time?
Yes. Recent inspections at Apollonia Grill have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Apollonia Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Apollonia Grill inspected?
Based on the inspection history on file, Apollonia Grill is inspected around three times per year on average.
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