Red Plum
Last inspected: Oct 17, 2025
52
Score
Inspectors have visited Red Plum nine times, with records going back to 2022. Red Plum was last inspected on Oct 17, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around seven violations each.
The pattern that stands out is “bowl or other container with no handle used to dispense food”, which has been cited three times.
Compared to other Sarasota restaurants (averaging 81), there's room to close the gap. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 17, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed a canister of butane stored near clean dishware at the sushi bar. The operator properly stored the butane canister. **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with Rangoon in the reach in freezer on the cook line.
14-31-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter and cooked shrimp tempura with no time marking. The operator properly time marked the above foods. **Corrected On-Site**
03F-02-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for red pepper flakes. Observed a plastic food container with no handle used as a scoop for salt in the kitchen. The operator removed the scoops from the above foods. **Corrected On-Site**
14-01-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels near the dish machine. The operator provided a trash can near the hand sink. **Corrected On-Site**
33-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed the chlorine wiping cloth solution at 0ppm. The operator added bleach to the solution. The chlorine wiping cloth solution is at 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt removed from the original container not properly labeled in the kitchen.
02D-01-5
52
Feb 17, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
52
Oct 31, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
32
Jul 24, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
64
Dec 14, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw pork stored over unwashed onions in the walk in cooler. The operator properly stored the raw pork. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cut vegetables in the reach cooler on the cook line. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the walk in cooler obstructed with container lids. The operator removed the lids form the hand sink. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the dish area. The operator provided paper towels for the hand sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink near the walk in cooler. The operator provided soap for the hand sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handle used as scoop for multiple food items in the kitchen. The operator removed the containers from the food products. **Corrected On-Site** **Repeat Violation**
14-01-5
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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored over the reach in cooler on the cook line. The operator removed the beverage. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice in the ice bin at the wait station. The operator properly stored the ice scoop. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use scoops stored in 74F standing water near the rice cooker. The operator removed the scoops from the standing water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi bar. The operator properly stored the wiping cloth. **Corrected On-Site**
21-12-4
41
Aug 21, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
Toilet Rooms Maintained
FL-53
41
Mar 30, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat soup in the walk in cooler. Operator properly stored the raw chicken. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker added to the splitter at the mop sink.
29-42-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed vegetables in the walk in cooler. Operator properly stored the raw shell eggs. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge and wiping cloth stored in the handwashing sink behind the front counter. Operator removed the sponge and wiping cloth from the sink. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handles used as scoops in multiple food items throughout the kitchen. Operator removed all plastic bowls from the food products. **Corrected On-Site**
14-01-5
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed single-service to go boxes stored in the employee bathroom.
25-18-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored in the handwashing sink behind the front counter. Operator stored the wiping cloth in a sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt and flour removed from the original package not labeled.
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance on the interior of the ice machine.
22-20-5
45
Nov 28, 2022
Food-Licensing Inspection
No violations found.
100
Jul 7, 2022
Routine - Food
6 critical violations. 5 major violations. 13 minor violations.
View 24 violations
High Priority - Container of medicine improperly stored. Observed assorted medications on shelf above cooks line. Observed employee remove medication from area and place on bottom shelf at wait station.
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee being food working with food without washing hands first. **Repeat Violation**
12A-16-4
High Priority - Food prepared with soiled equipment/utensil. Observed soiled towel use as to place naan bread in oven.
08B-28-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of ant and roach spray under counter at dishwasher area. Observed employee remove pesticides from establishment. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cut peppers in reach-in cooler at cooks line. Observed raw shell eggs over spinach in reach-in cooler on cooks line. Observed employee move chicken and eggs to lower shelf below reach to eat foods. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled and with mold-like substance. Observed can opener with buildup of food debris. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink t end of cooks line. Observed employee replace paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple prepared sauces, prepared chicken, prepared lamb and prepared vegetables made onsite more then 24 hours prior as per employee statement not date marked. **Repeat Violation**
02C-02-5
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.
11-07-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open pack of bulk cream cheese opened more then 24hours prior as per employee statement not date.
02C-03-5
Basic - utensils stored upright with the food-contact surface up on clean dish rack in dishwasher area.
24-18-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Ceiling/ceiling tile shows damage and disrepair dishwasher area and through out kitchen.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents throughout kitchen with build of grease and dust.
36-34-5
Basic - Duct tape used to repair nonfood-contact surface used to repair handle and door on reach-in cooler at end of cooks line. **Repeat Violation**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack and hair brush on counter at wait staff side of cooks line. Observed employee remove items from food prep area.
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees engaged in food prep without proper hair restraints. **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Observed reach-in cooler at end of cooks line with torn gasket and door and handle held together with duct tape.
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed buildup of grease and food debris on floors around equipment and under coolers at cooks line and throughout kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Observed multiple tubs of raw and cooked food on floor under racks in Walk-in cooler. Observed jugs of oil on floor by hand sink at end of cooks line. Observed bag of onions on floor by prep area. Observed employee move jugs of oil and bag of onions. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop in flour bin buried in the flour.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at cooks line heavily soiled with grease and food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket of reach-in cooler on cooks line soiled. **Repeat Violation**
23-03-4
13
Frequently Asked Questions
When was Red Plum last inspected?
The most recent health inspection at Red Plum on file is from Oct 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Red Plum?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Red Plum.
How does Red Plum compare to other restaurants in Sarasota?
Red Plum most recently scored 52 out of 100, which is lower than the Sarasota average of 81.
Has Red Plum's inspection record improved over time?
Results have been roughly steady. Inspections at Red Plum have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Red Plum 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 Red Plum inspected?
Based on the inspection history on file, Red Plum is inspected around three times per year on average.
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