Fin & Tonic
Last inspected: Aug 22, 2025
67
Score
The health department has logged five inspections at Fin & Tonic, the earliest from 2023. Inspectors last stopped by on Aug 22, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Restaurants in Sarasota average 81, so Fin & Tonic trails the local norm. On the whole, the file is mixed but not concerning.
5
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Aug 22, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding); fresh mozzarella (49F - Cold Holding) on ice outside of the reach in cooler in the prep area. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator placed the above foods in an ice bath. **Corrective Action Taken**
03A-02-5
Basic - Utensils in poor condition. Observed a melted knife handle. The operator discarded the knife. **Corrected On-Site**
14-12-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the tuna. **Corrected On-Site**
06-09-1
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 the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle. **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked mashed potatoes on the cook line not stored above the food. The operator removed the scoop. **Corrected On-Site**
10-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing under ice. The operator turned on cold running water over the shrimp. **Corrected On-Site**
06-01-5
67
Nov 22, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
52
Jul 19, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
50
Feb 9, 2024
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (71F - Cold Holding) on the expo line. The operator stated the butter has been held for approximately 1 hour. The operator placed the butter packets in a reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed multiple chemical spray bottles stored near clean equipment and single-service items in the kitchen and behind the bars. The operator properly stored the chemicals. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mashed potatoes (127F - Hot Holding) on the cook line. The operator reheated the potatoes to (169 - Hot Holding). **Corrected On-Site**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled behind the auxiliary bar.
41-17-4
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 ice inside the hand sink at the servers station in the kitchen.
31A-11-4
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. The operator put the tags in chronological order. **Corrected On-Site**
01C-05-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Clean utensils stored near paper towel dispenser exposing the items to drips from people's hands at the hand sink in the dish area. The operator removed the utensils for sanitization. **Corrected On-Site**
24-28-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food preparation table in the prep area. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - In-use knives stored in cracks between pieces of equipment on the cook line. The operator removed the knives for sanitization. **Corrected On-Site**
10-17-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine in the kitchen.
10-12-5
Basic - Covered waste receptacle not provided in employee unisex bathroom.
32-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on or above food preparation surfaces throughout the kitchen. The operator properly stored the personal belongings. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils throughout the kitchen. The operator discarded the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Water leaking from faucet at the hand sink at the server station in the kitchen.
29-11-4
Basic - Silverware stored upright with the food-contact surface up on top of the espresso machine behind the bar. The operator removed the spoons for sanitization. **Corrected On-Site**
24-18-4
23
Oct 12, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Fin & Tonic last inspected?
The most recent health inspection at Fin & Tonic on file is from Aug 22, 2025. The public record contains five inspections in total.
What is the most common violation at Fin & Tonic?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Fin & Tonic.
How does Fin & Tonic compare to other restaurants in Sarasota?
Fin & Tonic most recently scored 67 out of 100, which is lower than the Sarasota average of 81.
Has Fin & Tonic's inspection record improved over time?
Results have been roughly steady. Inspections at Fin & Tonic have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fin & Tonic 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 Fin & Tonic inspected?
Based on the inspection history on file, Fin & Tonic is inspected around three times per year on average.
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