Duval's Fresh. Local. Seafood.
Last inspected: Apr 3, 2026
64
Score
The health department has logged nine inspections at Duval's Fresh. Local. Seafood., the earliest from 2022. Duval's Fresh. Local. Seafood. was last inspected on Apr 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Sarasota facility scores 81, putting Duval's Fresh. Local. Seafood. on the weaker side. On the whole, the file is mixed but not concerning.
9
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 critical violations.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lobster bisque (52F - Cooling); stored in the walk in cooler. Owner stated the bisque had been placed in the walk in cooler on 4/2 to cool. Owner discarded the bisque.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Lobster bisque (52F - Cooling); stored in the walk in cooler. Owner stated the bisque had been placed in the walk in cooler on 4/2 to cool. Owner discarded the bisque.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari (48F - Cold Holding)Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Owner stated the items had been stored in the reach in cooler for approximately 30 minutes. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler. **Corrective Action Taken**
03A-02-5
64
Oct 9, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 violations
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 removed a marker from their mouth then handled the exterior of a to go food container without washing their hands. Employee washed their hands and discarded the food container. **Corrective Action Taken**
12A-29-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef stored over beef roast in the walk in cooler. Manager removed the ground beef. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles. **Corrected On-Site**
41-17-4
67
Jul 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. 3 cans of coconut cream dented at the seams. Manager placed the cans aside for a refund. **Corrective Action Taken**
01B-01-4
Basic - Floor area(s) covered with standing water. Standing water under and in front of the three compartment sink.
36-22-4
Basic - In-use utensil stored in sanitizer between uses. Tongs stored in a sanitizer solution on the cook line. Chef removed the tongs to be ran though the dishwasher. **Corrective Action Taken**
10-18-5
78
Dec 6, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
82
Jul 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
90
Dec 4, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 employee handling fresh lemons and limes with their bare hands while cutting them. Employee discarded the lemons and limes. **Corrective Action Taken**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handling fresh lemons and limes with their bare hands while cutting them. Employee discarded the lemons and limes.
01B-13-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink on the cook line has no hot water. Manager stated the plumber has been notified.
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled. All dry storage shelves in the kitchen soiled.
23-03-4
Basic - Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
36-50-4
61
Jul 10, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Manager called the technician and set up a sanitizer bay in the three compartment sink.
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the cook line/expo line soiled.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-09-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. Convection oven on the cook line.
22-08-4
Basic - Unclean building components, attachments or fixtures. Fan covers in the walk-in cooler soiled.
36-50-4
70
Dec 13, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lobster in the reach in cooler on the cook line. Manager placed the chicken below the lobster. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 62F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the veal had been in the reach in cooler or 2 hours. 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**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a shelf on the cook line next to and above food. Manager removed the drink. **Corrected On-Site**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line.
29-49-6
64
Aug 24, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing hands. Instructed employee and manager on proper hand washing protocol.
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink at the bar. Employee removed the items. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives to be cleaned. **Corrective Action Taken**
10-17-4
67
Frequently Asked Questions
When was Duval's Fresh. Local. Seafood. last inspected?
The most recent health inspection at Duval's Fresh. Local. Seafood. on file is from Apr 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Duval's Fresh. Local. Seafood.?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Duval's Fresh. Local. Seafood..
How does Duval's Fresh. Local. Seafood. compare to other restaurants in Sarasota?
Duval's Fresh. Local. Seafood. most recently scored 64 out of 100, which is lower than the Sarasota average of 81.
Has Duval's Fresh. Local. Seafood.'s inspection record improved over time?
Results have been roughly steady. Inspections at Duval's Fresh. Local. Seafood. have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Duval's Fresh. Local. Seafood. means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Duval's Fresh. Local. Seafood. inspected?
Based on the inspection history on file, Duval's Fresh. Local. Seafood. is inspected around two times per year on average.
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