Good Liquid Brewing Company
Last inspected: Dec 1, 2025
52
Score
Good Liquid Brewing Company appears in inspection records 10 times, starting in 2022. On Dec 1, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about 12 violations before that.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited four times.
The city-wide average sits at 81, which Good Liquid Brewing Company's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the steam table: Pork (123F - Hot Holding); Cheese sauce (120F - Hot Holding). Operator stated they had been out for approximately 30 minutes after being reheated in the oven. Operator placed them back in the oven to get up to temperature. **Corrective Action Taken**
03B-01-6
High Priority - Employee washed hands with cold water. Observed the operator wash his hands with just cold water. Operator rewashed their hands hot water. **Corrected On-Site**
12A-19-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the cook line hand sink used to fill a pitcher. Operator removed the pitcher. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed single service cups used as scoops for multiple products on the kitchen. Operator removed them. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stood on the cook line. Operator removed them. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone and wallet stored on the cook line.
40-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed their single service cups not inverted operator inverted them. **Corrected On-Site**
25-06-4
Basic - Unclean building components, attachments or fixtures. Observed both walk in cooler fan covers with dust build up.
36-50-4
52
Aug 28, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed the cook line sink with. Pitcher inside and the back bar sink with an ice cube tray inside. Operator removed the items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed to-go cups not inverted in the kitchen.
25-06-4
86
Dec 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Dec 3, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from their cup and then handle clean utensils. Operator had them wash their hands. **Corrective Action Taken** **Warning**
12A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the sautee make table: Chicken (58F - Cold Holding); Cooked noodles (62F - Cold Holding); Shrimp (58F - Cold Holding). Operator stated they had been there for approximately 2hrs. Operator placed all items into the walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no tool to measure temperature for their hot water dish machine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink with a cup cleaner inside. Operator removed it. **Corrected On-Site** **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops at the salad/prep area. Operator removed them. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed two employees cooking food without hair restraints. **Warning**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up along the floor of the walk in freezer. **Warning**
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed pork being thawed in standing water. Operator turned on the water. **Corrected On-Site** **Warning**
06-01-5
50
Aug 28, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the left side steamer: Beer cheese (90F - Hot Holding). Operator stated it had been out for approximately 2hrs. Operator set it back on the flattop to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed reduced oxygen packaged grouper not removed from its package. Operator willingly disposed of the fish
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw fish in the walk in cooler.
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked pork in the walk in cooler.
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no heat measuring device for their heat dish machine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the front bar hand wash sink. Operator placed more there. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up in the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a single service cup used as a scoop for dressing. Operator removed the scoop. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vents above the prep table with dust build up.
36-34-5
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 reduced oxygen packaged grouper not removed from its package. Operator willingly disposed of the fish. **Corrective Action Taken**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Observed a missing hand wash sign at the back bar hand wash sink. **Repeat Violation**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple single service items not inverted on the line.
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on the back prep area.
21-12-4
32
May 9, 2024
Routine - Food
6 critical violations. 3 major violations. 6 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 4 live small flying insects in the open hallway for the ware washing area and kitchen.
35A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a missing vacuum breaker at the end of the mop sink splitter.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Observed multiple sanitizer buckets stored next to food in the kitchen. Operator removed the buckets. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the bar reach in cooler: Heavy cream (55F - Cold Holding) Operator stated it had been there for over 4hrs. Operator willingly disposed of product.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in the bar reach in cooler: Heavy cream (55F - Cold Holding) Operator stated it had been there for over 4hrs. Operator willingly disposed of product.
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed the establishment operating with an expired license. The owner was able to renew the license during the inspection. **Corrected On-Site**
50-17-3
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. Observed no vomit clean up plan. Emailed operator a copy. **Corrective Action Taken**
11-27-4
Intermediate - No soap provided at handwash sink. Observed no soap provided at the back bar and prep hand wash sinks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple unlabeled spray bottles containing chemical not labeled throughout the establishment. Operator set aside bottles to be labeled. **Corrective Action Taken**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls being used as scoops in multiple containers of food in the establishment. Operator removed the bowls. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves. Observed cardboard lining multiple food contact shelves for cans and peanut butter in the kitchen.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on the prep and cook line. Operator removed drinks from the line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed a case of fryer oil on the floor of the kitchen. Operator removed the case. Observed cases of food stored on the floor of the walk in freezer. **Corrective Action Taken**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at the back bar hand wash sink.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed multiple old labels on food containers in the establishment. Operator removed some labels. **Corrective Action Taken**
16-46-4
22
Oct 27, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the right side of the cook line: Cheese sauce (120F - Hot Holding); Cooked Beans (125F - Hot Holding); Operator stated they had been out for approximately 1hr and reheated them to 185F **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitizer buckets on the floor of the kitchen and bar areas. Operator placed buckets off the ground. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the bar hand wash sink. Operator placed paper towels there. **Corrected On-Site**
31B-02-4
Basic - Unclean building components, attachments or fixtures. Observed dust build up on the walk in cooler fan covers. Operator cleaned fan covers. **Corrected On-Site**
36-50-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the server ice bin. Operator had an employee clean it off. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on the right side cook line oven handle. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers wet nesting in the equipment storage.
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on the kitchen prep table. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents in the kitchen with dust build up.
36-34-5
50
Jul 12, 2023
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Corrected On Site: Mixer head shield and meat slicer had food build up. Soda nozzles on bar had debris build up.
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed Caesar dressing made with raw eggs, not identified on menu. Operator corrected menu **Corrected On-Site**
02B-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan oven on right off cook line had build up.
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in sugar and flour containers not above food product.
10-06-5
Basic - Ice buildup in walk-in freezer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
14-69-4
Basic - Food stored on floor. Oils stored on on ground in the back of store. **Corrected On-Site**
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable. Front prep line cutting boards need to be replaced.
14-09-4
Basic - Covered waste receptacle not provided in women's bathroom. Observed only one covered. Notified manager to cover the other 2.
32-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected on Site: pink substance observed in ice machine shield in kitchen area. Manager notified and cleaned. Observed black substance in bar ice bin.
22-20-5
Basic - Old labels stuck to food containers after cleaning. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on coffee machine flipped wrong way. **Corrected On-Site**
25-06-4
52
Jan 24, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
58
Aug 19, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in bar. Employee placed towels at sink. **Corrected On-Site**
31B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food handler wearing bracelet. Employee removed bracelet. **Corrected On-Site**
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drink on preparation table in kitchen. Employee removed drink. **Corrected On-Site**
12B-07-4
82
Frequently Asked Questions
When was Good Liquid Brewing Company last inspected?
The most recent health inspection at Good Liquid Brewing Company on file is from Dec 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Good Liquid Brewing Company?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Good Liquid Brewing Company.
How does Good Liquid Brewing Company compare to other restaurants in Sarasota?
Good Liquid Brewing Company most recently scored 52 out of 100, which is lower than the Sarasota average of 81.
Has Good Liquid Brewing Company's inspection record improved over time?
Yes. Recent inspections at Good Liquid Brewing Company have averaged around four violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Good Liquid Brewing Company 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 Good Liquid Brewing Company inspected?
Based on the inspection history on file, Good Liquid Brewing Company is inspected around three times per year on average.
Nearby Restaurants