Mediterraneo
Last inspected: Feb 25, 2026
45
Score
Mediterraneo appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 25, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
5
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
5 critical violations. 1 minor violation.
View 6 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. Employee handled a block of Parmesan cheese used for salads with their bare hands. Chef voluntarily discarded the cheese.
09-01-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken stored over ready to eat sauce in the make reach in cooler on the left side of the cook line. Chef removed the chicken. **Corrected On-Site**
08A-13-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the garbage can then a clean cutting board without changing their gloves. Employee removed the cutting to be sanitized, washed their hands and changed gloves. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a block of Parmesan cheese used for salads with their bare hands. Chef voluntarily discarded the cheese.
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Chef replaced the sanitizer, new reading 100ppm chlorine. **Corrected On-Site**
41-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand wash sink on the cook line.
31B-04-4
45
Aug 20, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Minestrone soup (48F - Cooling) stored in a 5 gallon container in the walk in cooler. Chef stated the soup was placed in the walk in cooler on 8/19 to cool. Chef discarded the soup. **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Minestrone soup (48F - Cooling) stored in a 5 gallon container in the walk in cooler. Chef stated the soup was placed in the walk in cooler on 8/19 to cool. Chef discarded the soup.
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut basil in the reach in cooler on the cook line. Chef removed the basil. **Corrected On-Site**
08A-05-6
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair the microwave oven door on the cook line. Chef removed the tape. **Corrected On-Site**
14-71-4
61
Mar 12, 2025
Routine - Food
No violations found.
100
Mar 10, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
67
Oct 22, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then touched the handle of the walk in cooler without washing their hands and changing gloves. Employee washed their hands ,changed their gloves and sanitized the handle of the walk in cooler. **Corrected On-Site**
12A-09-4
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 - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over veal chops in the walk in cooler. Employee placed the ground beef below the veal. **Corrected On-Site**
08A-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing at room temperature. Chef placed the calamari in the walk in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives stored in the cracks of equipment on the cook line. Employee removed the knives to be removed sanitized. **Corrected On-Site**
10-17-4
58
Jan 25, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mozzarella cheese in the walk-in cooler. Chef placed the cheese above the eggs. **Corrected On-Site**
08A-05-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the wait station area. Employee removed the drink. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Employee placed the shrimp under running water. **Corrected On-Site**
06-01-5
Basic - Employees with no hair restraint while engaging in food preparation. Employees were informed and placed hair restraints on. **Corrected On-Site**
13-03-4
74
Aug 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 23, 2023
Routine - Food
8 critical violations. 2 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw calamari change gloves and handled clean equipment without washing hand. Employee was informed and washed their hands. **Corrective Action Taken**
12A-07-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee was informed and re-washed their hands. **Corrected On-Site**
12A-17-4
High Priority - Pesticide-emitting strip present in food prep area. Pest strip hung next to bottled beverages in the bar area. Manager removed the bottles. **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed server take butter pc's from a dirty table in the dining room and place the butter pc's on a preparation table in the kitchen, then a employee wiped the butter pcs with a wet towel and placed them in a pan with other butter pc's for later use. Manager discarded the butter.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the table top reach in cooler in the front counter pizza line area. Anchovies (48F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Sausage (53F - Cold Holding); Blue cheese (55F - Cold Holding); Ham (47F - Cold Holding); Garlic in oil (51F - Cold Holding); canned artichokes (51F - Cold Holding). The manager stated all the items had been stored in the reach in cooler overnight . Manager discarded the items.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the table top reach in cooler in the front counter pizza line area. Anchovies (48F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Sausage (53F - Cold Holding); Blue cheese (55F - Cold Holding); Ham (47F - Cold Holding); Garlic in oil (51F - Cold Holding); canned artichokes (51F - Cold Holding). The manager stated all the items had been stored in the reach in cooler overnight . Manager discarded the items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Observed server take butter pc's from a dirty table in the dining room and place the butter pc's on a preparation table in the kitchen, then a employee wiped the butter pcs with a wet towel and placed them in a pan with other butter pc's for later use. Manager discarded the butter. **Corrective Action Taken** **Admin Complaint**
07-08-5
Basic - Equipment in poor repair. Pot and pan racks rusted in the dishwasher area. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
35B-01-4
27
Mar 9, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over washed arugula in the reach in cooler on the left side of the cook line. Manager place the arugula above the beef. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bacon wrapped mozzarella cheese 52F stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been in the reach in cooler for 1 hour. Manager 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
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. Emailed handouts.
11-26-1
Basic - Equipment in poor repair. Pot and pan storage shelves in the dishwasher room rusted.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Manager removed and sanitized the knives. **Corrected On-Site**
10-17-4
61
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef not in the original package stored over ready to eat deli turkey in the reach in freezer in the preparation area. Manager removed the beef. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb outside the back exit of the kitchen.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
01C-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensils to be sanitized. **Corrective Action Taken**
10-07-4
Basic - Floor area covered with standing water. In the dishwasher room. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
36-22-4
61
Frequently Asked Questions
When was Mediterraneo last inspected?
The most recent health inspection at Mediterraneo on file is from Feb 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mediterraneo?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Mediterraneo.
How does Mediterraneo compare to other restaurants in Sarasota?
Mediterraneo most recently scored 45 out of 100, which is lower than the Sarasota average of 81.
Has Mediterraneo's inspection record improved over time?
Results have been roughly steady. Inspections at Mediterraneo have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mediterraneo 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 Mediterraneo inspected?
Based on the inspection history on file, Mediterraneo is inspected around three times per year on average.
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