Owen's Fish Camp
Last inspected: Feb 3, 2026
55
Score
Owen's Fish Camp appears in inspection records eight times, starting in 2022. The newest entry in the record is dated Feb 3, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
The city-wide average sits at 81, which Owen's Fish Camp's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw fresh in shell mussels stored in the reach in cooler on the cook line with no shell tag. Manager discarded the mussels. **Repeat Violation**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over containers of marinara in the walk in cooler. Employee removed the eggs. Raw ground beef stored over cooked pasta in the reach in cooler on the cook line. Employee placed the ground beef below the pasta. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink in the oyster bar area. Manager placed paper towels at the hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Raw fresh in shell mussels stored in the reach in cooler on the cook line with no shell tag. Manager discarded the mussels. **Repeat Violation**
01C-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the scoop and holder. **Corrected On-Site** **Repeat Violation**
10-12-5
Basic - Uncovered food stored near sink exposed to splash. Uncovered pans of flour stored next to the hand wash sink in the cook line area. Employee removed the pans of flour. **Corrected On-Site**
08B-54-4
55
Aug 18, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
12A-25-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink next to the walk in cooler. Employee placed soap at the hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to the operator. Operator printed and posted the consumer advisory before the end of the inspection. **Corrected On-Site**
02A-01-5
Basic - In-use ice scoop stored on soiled surface between uses Ice scoop stored in a soiled holder. Employee removed and sanitized the holder and scoop. **Corrected On-Site**
10-12-5
Basic - Light shield damaged/in disrepair. Light shield in the cook line area cracked and broken.
38-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed crab thawing in standing water. Employee placed the crab under running water. **Corrected On-Site**
06-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the cook line area soiled.
36-34-5
52
Feb 11, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw scollops stored over ready to eat sausage in the stand up reach in cooler. Employee removed the sausage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of fresh in shell mussels stored in the reach in cooler on the cook line with no shell tag. Manager discarded the mussels.
01B-13-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Container of fresh in shell mussels stored in the reach in cooler on the cook line with no shell tag. Manager discarded the mussels. **Repeat Violation**
01C-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the back kitchen area and cook line areas.
31B-04-4
Basic - Ceiling/ceiling tile/vents shows damage or is in disrepair. Ceiling vents in the cook line and dishwasher area rusted.
36-32-5
50
Aug 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
55
Jan 22, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
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 raw oysters in the walk-in cooler. Employee removed the ground beef. **Corrected On-Site**
08A-20-5
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 horseradish root intended to be served grated and uncooked to customers with their bare hands while cutting. Employee voluntarily Ethel horseradish. **Corrective Action Taken**
09-01-4
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 dishes then clean dishes without washing their hands. Employee washed their hands and re-washed the dishes. **Corrected On-Site**
12A-13-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to the operator, operator printed and posted the consumer advisory before the end of the inspection. **Corrected On-Site**
02B-02-5
Basic - Food stored on floor. Containers of potatoes and pans of fish stored on the floor in the walk-in cooler. Manager placed the items on a shelf. **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water. Employee placed the fish under running water. **Corrected On-Site**
06-01-5
52
Sep 19, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked crab in the walk-in cooler. Employee placed the beef below the crab. **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ice wands stored on the floor in the walk-in cooler. Employee removed and sanitized the ice wands. **Corrected On-Site**
22-45-4
High Priority - Container of medicine improperly stored. Employees bottle of cough syrup stored on a preparation table next to food on the salad make line. Employee removed the bottle. **Corrected On-Site**
41-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Reach-in cooler interior have accumulation of soil residues. Reach in cooler in the bar area next to the oyster shucking station.
22-16-4
58
Apr 11, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
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 - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Employee placed the tags in chronological order. **Corrected On-Site**
01C-05-4
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. Emailed handouts.
11-27-4
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. Emailed handouts.
11-26-1
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the holder and ice scoop. **Corrected On-Site**
10-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and beer lines in the keg walk-in cooler soiled.
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Crawfish thawing in standing water. Employee placed the crawfish under running water. **Corrected On-Site**
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at the hand washing sinks next to the cook line, dishwasher area and the bar area.
31B-04-4
55
Oct 18, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
41
Frequently Asked Questions
When was Owen's Fish Camp last inspected?
The most recent health inspection at Owen's Fish Camp on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Owen's Fish Camp?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Owen's Fish Camp.
How does Owen's Fish Camp compare to other restaurants in Sarasota?
Owen's Fish Camp most recently scored 55 out of 100, which is lower than the Sarasota average of 81.
Has Owen's Fish Camp's inspection record improved over time?
No. Recent inspections at Owen's Fish Camp have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Owen's Fish Camp means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Owen's Fish Camp inspected?
Based on the inspection history on file, Owen's Fish Camp is inspected around two times per year on average.
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