Lido Island Grill
Last inspected: Dec 29, 2025
95
Score
Across the available record, Lido Island Grill has 10 inspections on file, the first dated 2022. Lido Island Grill was last inspected on Dec 29, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “lights in food preparation” has been the most frequent reason, cited four times.
Compared to the broader Sarasota restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table on the cook line. Employee removed the phone. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-29: **Time Extended**
40-06-5
95
Oct 29, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 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 handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee disassembled, cleaned and sanitized the slicer. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee food handler training expired on 7/30/25. **Warning**
53B-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table on the cook line. Employee removed the phone. **Corrected On-Site** **Warning**
40-06-5
Basic - Stored food not covered. Container of fruit cup stored in the walk in cooler in without a cover. Chef placed a cover on the fruit cup. **Corrected On-Site** **Warning**
08B-12-5
64
Jul 15, 2025
Routine - Food
7 critical violations. 1 major violation. 2 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 5 cans of cheese sauce dented at the seams. Chef placed the items aside for a refund.
01B-01-4
High Priority - Employee washed hands with no soap. The employee was informed and properly washed their hands. **Corrective Action Taken**
12A-20-4
High Priority - Pesticide-emitting strip present in food prep area. Pesticide-emitting strip hanging next to the cook line. Chef removed the strip. **Corrected On-Site**
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked lobster in the walk in cooler. Chef placed the fish below the lobster. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish then clean utensils without changing gloves. Employee removed the utensils to be sanitized, washed their hands and charge gloves. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Calamari (53F - Cold Holding); Cod (52F - Cold Holding); stored in double pans in the top section of the reach in cooler on the left side of the cook line. Chef stated the items were stored in the reach in cooler for more than 4 hours. Chef discarded the items. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari (53F - Cold Holding); Cod (52F - Cold Holding); stored in double pans in the top section of the reach in cooler on the left side of the cook line. Chef stated the items were stored in the reach in cooler for more than 4 hours. Chef discarded the items. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Cher labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Equipment in poor repair. Shelves on the rack next to the three compartment sink rusted.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table fan on the cook line soiled. Employee removed the fan. **Corrective Action Taken**
23-03-4
29
Dec 17, 2024
Routine - Food
No violations found.
100
Dec 16, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
43
Jul 16, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 8, 2023
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over cut and washed vegetables in the walk-in cooler. Chef removed the pork. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean pans on a shelf next to the three compartment sink. Chef removed the bottle. **Corrected On-Site**
41-10-4
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 utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrected On-Site**
12A-29-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones stored on preparation tables in the kitchen. Chef removed the phone. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floors under all equipment on the cook line and the bar area soiled.
36-73-4
Basic - Food stored on floor. Cases of liquor store on the floor in the hallway next to the walk-in cooler bar area, the cardboard box cases are torn, soiled and water logged. **Repeat Violation**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light next to the walk-in cooler missing a shield. **Repeat Violation**
38-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the cook line. Employee removed drinks. **Corrected On-Site**
12B-13-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic forks and spoons set out for self service are not wrapped or in a protective dispense. Manager removed the spoons and forks. **Repeat Violation**
25-09-4
39
Jul 25, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Educated manager and employees to wash their hands in a hand washing sink only.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in the bar area soiled.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table on the cook line. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Cases of liquor store on the floor in the hallway next to the walk-in cooler bar area, the cardboard box cases area torn, soiled and water logged.
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield misses in the dry storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
38-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink stored in the reach in cooler on the cook line. Employee removed the drink. **Corrected On-Site**
12B-13-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic forks and spoons set out for self service are not wrapped or in a protective dispense. Manager removed the spoons and forks. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
25-09-4
64
Dec 14, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 60F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Person in charge stated the hot dogs had been stored in the reach in cooler for approximately 2 hours. Employee 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
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then changed gloves and handled clean equipment without washing hands. Employee washed hands and changed gloves. **Corrected On-Site**
12A-07-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields in the dry storage area missing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener holster soiled.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut romaine lettuce before washing. Employee washed the cut and uncut lettuce. **Corrected On-Site**
08B-39-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic forks and spoons set out for self service are not wrapped or in a protective dispenser. Manager removed the forks and spoons. **Corrective Action Taken**
25-09-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 employees on the cook line with no hair restraints. Employees placed hair restraint on. **Corrected On-Site**
13-03-4
58
Aug 29, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed onions in the walk-in cooler. Manager removed the eggs. **Corrected On-Site**
08A-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Deli ham sliced on 8/27 no date mark. Manager placed a date mark on the ham. **Corrected On-Site**
02C-02-5
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Manager removed to be cleaned. **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink on the cook line. Manager placed soap at the hand washing sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Food stored in a location that is exposed to splash/dust. Open containers of seasoning stored next to hand washing sink on the cook line. Manager removed the items. **Corrected On-Site**
08B-36-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Both lights in the dry storage area missing shields.
38-07-4
52
Frequently Asked Questions
When was Lido Island Grill last inspected?
The most recent health inspection at Lido Island Grill on file is from Dec 29, 2025. The public record contains 10 inspections in total.
What is the most common violation at Lido Island Grill?
Across the inspection record, “lights in food preparation” has been cited four times, more than any other issue at Lido Island Grill.
How does Lido Island Grill compare to other restaurants in Sarasota?
Lido Island Grill most recently scored 95 out of 100, which is higher than the Sarasota average of 81.
Has Lido Island Grill's inspection record improved over time?
No. Recent inspections at Lido Island Grill have averaged around five violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Lido Island Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Lido Island Grill inspected?
Based on the inspection history on file, Lido Island Grill is inspected around three times per year on average.
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