El Melvin
Last inspected: Apr 3, 2025
55
Score
El Melvin has been inspected eight times since 2022. On Apr 3, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
El Melvin's latest score of 55 falls below the Sarasota average of 81. The record is unremarkable in either direction.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Apr 3, 2025
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to bottles of liquor in the bar area. Employee removed the bottles. **Corrected On-Site**
41-10-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean chip bowl without washing their hands. Employee removed the bowl to be sanitized and washed their hands. **Corrective Action Taken**
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the juice machine next to the cook line soiled. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.
16-37-1
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the left side of the cook line.
29-49-6
Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen, bar area and dry storage area soiled.
36-73-4
55
Feb 6, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over milk in the reach in cooler in the expo area. Chef removed the eggs. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the juicer machine next the cook line soiled. Employee cleaned and sanitized the machine. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Np paper towels at both hand washing sinks in the bar area. Employee placed paper towels at the hand washing sinks. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef stored in the walk in cooler with no date mark. Chef stated the beef was cooked in 2/4. Chef placed a date mark on the beef. **Corrected On-Site**
02C-02-5
Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
36-50-4
61
Sep 23, 2024
Complaint Partial
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200 ppm chlorine. Owner replaced the sanitizer new reading 100ppm. **Corrected On-Site** **Warning**
41-27-4
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 handled their phone then clean glasses without washing their hands. Employee removed the glass to be sanitized and washed their hands. **Corrected On-Site** **Warning**
12A-29-4
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. Bartender handed a cut lemon with their bare hands then placed it in a glass of water to be served to a customer. Bartender voluntarily discarded the water and lemon. **Warning**
09-01-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both CFM for the establishment expired Mitchell Good 8/2/19 Matt Hess 8/2/19 National Registary of Food Service Safety **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the juicer next to the cook line soiled. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area and the cook line area. Employee placed soap at the hand washing sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut apples and oranges before washing them. Employee washed the cut and uncut items. **Corrected On-Site** **Warning**
08B-39-4
45
Jul 9, 2024
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Properly Stored/Protected
FL-48
37
Oct 24, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth chlorine sanitizer reading +200ppm. Chef replaced the sanitizer new reading 100ppm. **Corrected On-Site**
41-27-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the trash can then clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**
12A-09-4
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 and changing gloves. Employee rewashed the dishes, washed hands and changed gloves. **Corrected On-Site**
12A-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Chef labeled the bottle. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the middle hand washing sink in the bar area shut off. Bartender started the plumber had been contacted.
27-16-4
52
Jul 21, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Rice stored in Togo bags in a hot holding unit on the cook line. Manager removed the rice from the bags. **Corrected On-Site**
14-31-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts.
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.
11-07-5
Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bartender cut limes before washing. Bartender washed the cut and uncut limes. **Corrected On-Site**
08B-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager placed the shrimp under running water. **Corrected On-Site**
06-01-5
Basic - Food stored on floor. Bags of ice stored on the floor in the walk-in freezer.
08B-38-4
55
Nov 21, 2022
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dishwasher and sanitizer buckets.
16-37-1
Intermediate - No soap provided at handwash sink. Hand washing sink at the bar area. Employee placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Manager labeled the bottles. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink next to the three compartment sink has no hot water. Manager stated the plumber had been called.
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in the DJ booth not secured. Manager secured the tanks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-17-4
58
Aug 4, 2022
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled drinks in the walk-in cooler. Manager removed the drinks. **Corrected On-Site**
08A-11-5
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. Dish machine sanitizer reading 00ppm chlorine. Manager called a technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken**
22-41-4
High Priority - Non-food grade towel used as liner for food container. Cloth towel lining a pan in direct contact with corn tortillas in the reach in cooler on the cook line. Manager removed the towel.
14-86-1
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks in the DJ area. Employee secured the tanks. **Corrected On-Site**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Under all equipment in the bar and wait station area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. Several areas in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At 2 hand washing sinks in the bar area.
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-17-4
47
Frequently Asked Questions
When was El Melvin last inspected?
The most recent health inspection at El Melvin on file is from Apr 3, 2025. The public record contains eight inspections in total.
What is the most common violation at El Melvin?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at El Melvin.
How does El Melvin compare to other restaurants in Sarasota?
El Melvin most recently scored 55 out of 100, which is lower than the Sarasota average of 81.
Has El Melvin's inspection record improved over time?
Results have been roughly steady. Inspections at El Melvin have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Melvin 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 El Melvin inspected?
Based on the inspection history on file, El Melvin is inspected around three times per year on average.
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