Los Compadres Market
Last inspected: Jan 26, 2026
90
Score
Inspectors have visited Los Compadres Market nine times, with records going back to 2022. On Jan 26, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “in-use knives stored in cracks between pieces of equipment” has been the most frequent reason, cited three times.
Among Sarasota restaurants, the typical score is 81; Los Compadres Market is comfortably above that bar. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 26, 2026
Complaint Partial
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Nov 3, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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 pans then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken (48F - Cold Holding); Sausage (47F - Cold Holding); Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 2 hours. 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
Intermediate - Handwash sink not accessible for employee use at all times. Strainer stored in the hand wash sink next to the three compartment sink in the kitchen. Employee removed the strainer. **Corrected On-Site**
31A-09-4
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 in the kitchen. Employee removed the phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use knives stored in cracks between pieces of equipment on the cook line. Employee removed the knives to be sanitized. **Corrective Action Taken**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing at room temperature on a preparation table in the kitchen. Employee placed the pork in the walk in cooler. **Corrected On-Site**
06-01-5
58
Jul 17, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the front counter area. Manager placed paper towels at the hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the meat department. Manager turned on the hot water. **Corrected On-Site**
27-16-4
Basic - Equipment in poor repair. Interior of the microwave oven on the cook line rusted.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the reach in freezer across from the three compartment sink.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at the hand washing sink in the meat department. **Repeat Violation**
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the wiping cloths in a sanitizing solution. **Corrected On-Site**
21-12-4
67
Jan 17, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 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 utilities without washing their hands. Employee removed the utensils to be sanitized and washed their hands. **Corrected On-Site**
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Employee cleaned and sanitized the slicer. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan and utensils stored in the hand washing sink next to the cook line. Employee removed the items. **Corrected On-Site**
31A-09-4
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 next to food in the cook line area. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the establishment.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in the unisex bathroom.
31B-04-4
Basic - Unclean building components, attachments or fixtures. Fan guard in the walk in cooler soiled.
36-50-4
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
55
Aug 9, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
70
Jan 24, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over produce in the walk-in cooler. Employee placed the tortilla above the tortillas. **Corrected On-Site**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table on the cook line. Employee removed the drinks. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Containers of lettuce stored on the floor in the walk-in cooler. Employee placed the lettuce on a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed and sanitized the knives. **Corrected On-Site** **Repeat Violation**
10-17-4
82
Sep 19, 2023
Routine - Food
1 critical violation. 2 minor violations.
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 handled a trash can then clean utensils with washing their hands. Employee removed the knife to be sanitized and washed their hands. **Corrected On-Site**
12A-29-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the wet wiping cloths. **Corrected On-Site**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on the cook line.
29-49-6
78
Mar 16, 2023
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cactus (49F - Cold Holding); Cooked chicken (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 1 hour. 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 - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over washed and peeled onions in the walk-in cooler. Employee removed the ground beef. **Corrected On-Site**
08A-05-6
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.
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 - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee was informed to wash their hands in a hand washing sink only.
12A-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed the knives. **Corrected On-Site**
10-17-4
47
Aug 16, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : 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/ Ruben Guerrero 1/17/17, Prometric Services **Warning** - From follow-up inspection 2022-08-16: No other CFM for the establishment. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. **Warning** - From follow-up inspection 2022-08-16: **Time Extended**
22-02-4
82
Frequently Asked Questions
When was Los Compadres Market last inspected?
The most recent health inspection at Los Compadres Market on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Los Compadres Market?
Across the inspection record, “in-use knives stored in cracks between pieces of equipment” has been cited three times, more than any other issue at Los Compadres Market.
How does Los Compadres Market compare to other restaurants in Sarasota?
Los Compadres Market most recently scored 90 out of 100, which is higher than the Sarasota average of 81.
Has Los Compadres Market's inspection record improved over time?
Results have been roughly steady. Inspections at Los Compadres Market have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Los Compadres Market 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 Los Compadres Market inspected?
Based on the inspection history on file, Los Compadres Market is inspected around three times per year on average.
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