Patrick's 1481
Last inspected: Feb 3, 2026
58
Score
Patrick's 1481 appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Feb 3, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded seven times.
By comparison, the average Sarasota facility scores 81, putting Patrick's 1481 on the weaker side. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Spray can containing stainless steel cleaner stored next to a bin of flour in the back kitchen area. Chef removed the can. **Corrected On-Site**
41-10-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the tuna.
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.
36-34-5
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 the hood of a roll top reach in cooler in the preparation area. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing on the exhaust hood in the preparation area.
14-42-4
58
Sep 15, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
22-20-5
95
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
52
Jan 6, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Employee washed hands with no soap. The employee properly washed their hands. **Corrected On-Site**
12A-20-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw ground beef then made direct contact with seasoning in a pan without first washing their hands and changing their gloves. Employee chef discarded the seasoning.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled raw ground beef then made direct contact with seasoning in a pan without first washing their hands and changing their gloves. Employee chef discarded the seasoning.
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven in the preparation area soiled. **Corrected On-Site**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at the hand washing sinks in the wait station area and the bar area.
31B-04-4
47
Aug 2, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat sauces and soup in the walk in cooler. Chef removed the fish. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored stacked above the fill line of the pans in the top section of the make table in the back preparation area Cooked penne (53F - Cold Holding); Cooked fettuccine (54F - Cold Holding); Cooked potatoes (55F - Cold Holding); Cheddar cheese (53F - Cold Holding). Chef stated the items had been in the reach in cooler for approximately 30 minutes. Chef placed the items in the bottom section of the reach in cooler. Cooked onions (68F- Cold Holding); Butter (67F - Cold Holding) stored at room temperature on the cook line. Chef stated the items were stored at room temperature for approximately 1 hours. Chef placed the items in the reach in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
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. Dish machine reading 00ppm chlorine. Chef replaced the empty container of sanitizer and ran the machine several times, new reading 100ppm chlorine. **Corrected On-Site** **Warning**
22-41-4
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 picked an item of the floor them handed clean equipment without washing their hands. The employee properly washed their hands. **Corrected On-Site** **Warning**
12A-29-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
52
Dec 28, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
86
Dec 27, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 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. Bartender handled a slice of cut and washed watermelon intended for a customers drink with their bare hands. Bartender voluntarily discarded the watermelon. **Corrective Action Taken** **Warning**
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 pooled eggs stored over cooked pasta in the reach in cooler next to the three compartment sink. Chef removed the eggs. **Corrected On-Site** **Warning**
08A-13-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked vegetables (61F - Cold Holding); Ground beef (60F - Cold Holding); Pork chops (61F - Cold Holding); Sliced beef (59F - Cold Holding); American cheese (62F - Cold Holding); Swiss cheese (61F - Cold Holding); Cheddar cheese (63F - Cold Holding) stored in the small reach in cooler in the salad make area. Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked vegetables (61F - Cold Holding); Ground beef (60F - Cold Holding); Pork chops (61F - Cold Holding); Sliced beef (59F - Cold Holding); American cheese (62F - Cold Holding); Swiss cheese (61F - Cold Holding); Cheddar cheese (63F - Cold Holding) stored in the small reach in cooler in the salad make area. Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Hand washing sinks in the bar area. Manager placed soap at the hand washing sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. Employee rewashed their hands in a hand washing sink. **Corrective Action Taken** **Warning**
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets. **Warning**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
39
Nov 2, 2023
Routine - Food
No violations found.
100
Jul 19, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw beef then clean utensils without changing gloves and washing hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves. **Corrected On-Site**
12A-09-4
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. **Warning**
11-26-1
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
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employees stated the fish had been thawed for approximately 24 hours. Employee removed the fish from the packaging. **Corrected On-Site**
06-09-1
Basic - Floor soiled/has accumulation of debris. Under all equipment in the bar area.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand washing sink in the bar area soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
52
Oct 19, 2022
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 15, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Drain cover missing. Under hot wells on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2022-07-15: **Time Extended**
14-17-4
86
Frequently Asked Questions
When was Patrick's 1481 last inspected?
The most recent health inspection at Patrick's 1481 on file is from Feb 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Patrick's 1481?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited seven times, more than any other issue at Patrick's 1481.
How does Patrick's 1481 compare to other restaurants in Sarasota?
Patrick's 1481 most recently scored 58 out of 100, which is lower than the Sarasota average of 81.
Has Patrick's 1481's inspection record improved over time?
Results have been roughly steady. Inspections at Patrick's 1481 have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Patrick's 1481 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 Patrick's 1481 inspected?
Based on the inspection history on file, Patrick's 1481 is inspected around three times per year on average.
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