Mattison's 41
Last inspected: Dec 4, 2025
39
Score
Inspectors have visited Mattison's 41 seven times, with records going back to 2023. The most recent visit was on Dec 4, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Inspection results have stayed in a similar range over the last few visits, averaging around 15 violations each.
The pattern that stands out is “accumulation of green mold-like substance in the interior”, which has been cited three times.
The city-wide average sits at 81, which Mattison's 41's 39 doesn't quite reach. This restaurant has more on its record than most do.
7
Inspections
3
Critical latest
1
Major latest
8
Minor latest
Inspection History
Dec 4, 2025
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream. **Corrected On-Site**
03A-02-5
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. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed the chlorine solution at 100ppm. **Corrected On-Site**
22-41-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the catering prep kitchen near the exit to the server station. The operator replaced the batteries for the paper towel dispenser. **Corrected On-Site**
31B-05-4
Basic - Accumulation of debris on the top exterior of warewashing machine.
16-21-4
Basic - Accumulation of green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for blue cheese crumbles on the cook line. The operator removed the ramekin from the blue cheese. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed a case of raw beef stored on the floor in the walk in cooler. The operator properly stored the raw beef. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the knife rack and a wall. The operator removed the knives for cleaning. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on oven door handles between uses. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth from underneath the cutting board. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
39
Feb 7, 2025
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
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. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese. **Corrective Action Taken**
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a cell phone then a clean cheese grater without changing gloves and washing hands. Educated the employee on proper glove protocols. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese. **Corrective Action Taken**
01B-13-4
Basic - Carbon dioxide tank not adequately secured behind the bar. The operator secured the tank. **Corrected On-Site**
51-11-4
Basic - Clean wiping cloths stored on floor in the storage area. The operator properly stored the wiping cloths. **Corrected On-Site**
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a reach in cooler at the pizza station. **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the stand up reach in cooler at the server station. The operator properly stored the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on a cutting board at the pizza station. The employee properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Observed an employee rinse a knife after sanitizing in the three compartment sink. The employee properly rewashed the knife. **Corrected On-Site**
22-54-4
Basic - Ice bucket stored on floor between uses at the server station. The operator properly stored the ice buckets. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine. The operator removed the ice scoop for cleaning. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - In-use tongs stored on an oven door handle between uses on the cook line. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 36F standing water behind the bar. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth. **Corrected On-Site**
21-04-4
Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-38-4
35
Aug 1, 2024
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed gumbo date marked 7/23, tomato basil soup date marked 7/23, cooked pasta date marked 7/24, and couscous date marked 7/20 in the walk in cooler. The operator discarded the above foods. **Corrected On-Site**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding) stored in a double pan in the pizza prep reach in cooler. The operator placed ice on the tomatoes. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg whites and raw shell eggs stored over berry compote and whipped cream in the dessert reach in cooler. The operator properly stored the raw egg products. **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed gumbo date marked 7/23, tomato basil soup date marked 7/23, cooked pasta date marked 7/24, and couscous date marked 7/20 in the walk in cooler. The operator discarded the above foods. **Corrected On-Site**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a pot with water from the handwashing sink near the entrance to the cook line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed quinoa removed from the freezer and not properly date marked in the walk in cooler. Observed cooked beef brisket removed from the freezer and not date marked in the pizza prep reach in cooler.
02C-04-5
Basic - Accumulation of a green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an open employee beverage on a cutting board on the cook line. The employee discarded the beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. **Repeat Violation**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting in the dessert/pizza prep area.
24-08-4
Basic - Ice bucket stored on floor between uses near the ice bin at the server station.
10-14-5
Basic - In-use tongs stored on equipment door handle between uses on the cook line. The operator properly stored the tongs. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in 81F standing water on the cook line. Observed an in-use scoop stored in 98F standing water at the server station.
10-07-4
Basic - Multiple cutting board have cut marks and are no longer cleanable in the kitchen and prep areas.
14-09-4
Basic - Old labels stuck to food containers after cleaning in the dessert/pizza area.
16-46-4
Basic - Single-service articles improperly stored. Observed boxes of plastic utensils and cups stored on the floor on the 2nd floor of the storage building. **Repeat Violation**
25-05-4
25
Feb 19, 2024
Routine - Food
2 critical violations. 2 major violations. 14 minor violations.
View 18 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. Observed an employee wash soiled equipment then handle clean equipment without washing hands. Educated the employee on proper handwashing procedures.
12A-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the walk in cooler. The operator properly stored the raw chicken. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. The operator moved the trash can. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a green mold like substance on the interior of the ice machine.
22-20-5
Basic - Accumulation of debris on top of the warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour in the dry storage area.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed unopened employee beverages not segregated from food for the public in cold holding units in the kitchen.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpacks stored hanging near packaged foods in the dry stored area.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing a watch and bracelet. **Repeat Violation**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed multiple food items stored on the floor of the dry storage area and the walk in cooler.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board at the reach in cooler near the three compartment sink.
21-04-4
Basic - Single-service articles improperly stored. Observed multiple to go containers stored on the second floor in the storage area.
25-05-4
Basic - Unnecessary items stored in garbage enclosure. Observed wooden pallets and other wood debris in the garbage enclosure. **Repeat Violation**
33-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall behind the three compartment sink soiled with a black mold like substance .
36-27-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The operator discarded the bleach and soap mixture. **Corrected On-Site**
21-03-4
30
Oct 17, 2023
Routine - Food
6 critical violations. 10 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs (51F - Cooling); southwest chicken soup (50F - Cooling) in the walk in cooler. The operator stated the above items were prepared the day before. The operator discarded the meatballs and reheated the soup. **Corrected On-Site**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of artichokes in the dry storage area. The operator discarded the artichokes. **Corrected On-Site**
01B-01-4
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. Observed chlorine solution for the dishmachine at 0ppm due to empty container of chlorine solution. The operator replaced with a full container. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked vegetables in the stand up reach in cooler at the end of the cook line. The operator properly stored the raw ground beef. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs (51F - Cooling) in the walk in cooler. The operator stated the meatballs were prepared the day before. The operator discarded the meatballs. **Corrected On-Site**
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Observed chemical spray bottle stored hanging from bottle rack behind the bar. Operator properly stored the spray bottles. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for rice, sugar, and lentils in the dry store age area. The operator removed the containers from the food products. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tank not adequately secured behind the bar. **Repeat Violation**
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site**
13-04-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between the knife holder and wall in the kitchen. The operator removed the knives for sanitization. **Corrective Action Taken**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use scoop stored in 82F standing water at the wait station. The operator removed the scoop from the standing water. **Corrected On-Site**
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler behind the bar. **Repeat Violation**
29-49-6
Basic - Unnecessary items stored in garbage enclosure. Observed furniture, building components, and wood pallets in the dumpster area. **Repeat Violation**
33-30-4
Basic - Water leaking from pipe at the handwashing sink in the pastry area.
29-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing watches. The employee removed the watches. **Corrected On-Site**
13-07-4
25
May 31, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
19
Jan 6, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
25
Frequently Asked Questions
When was Mattison's 41 last inspected?
The most recent health inspection at Mattison's 41 on file is from Dec 4, 2025. The public record contains seven inspections in total.
What is the most common violation at Mattison's 41?
Across the inspection record, “accumulation of green mold-like substance in the interior” has been cited three times, more than any other issue at Mattison's 41.
How does Mattison's 41 compare to other restaurants in Sarasota?
Mattison's 41 most recently scored 39 out of 100, which is lower than the Sarasota average of 81.
Has Mattison's 41's inspection record improved over time?
Results have been roughly steady. Inspections at Mattison's 41 have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mattison's 41 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 Mattison's 41 inspected?
Based on the inspection history on file, Mattison's 41 is inspected around two times per year on average.
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