Sandcastle Restaurant
Last inspected: Aug 20, 2024
33
Score
Sandcastle Restaurant has been inspected six times since 2022. On Aug 20, 2024, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “ice buildup in reach-in freezer and/or walk-in freezer”, showing up four 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.
6
Inspections
5
Critical latest
2
Major latest
3
Minor latest
Inspection History
Aug 20, 2024
Routine - Food
5 critical violations. 2 major violations. 3 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 - 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 and the time removed from temperature control cannot be determined. See stop sale. Cut melon, Cream cheese and butter packets on time as a public health control with no time marks. Manager stated the items had been on time as a public health control for approximately 2 hours. Manager placed time marks on the items. **Repeat Violation**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (67F - Cold Holding); Pancake batter (68F - Cold Holding) stored at room temperature on the cook line. Employee stated the items had been stored at room temperature for approximately 30 minutes. Employee placed the items in the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled toast with their bare hands while plating a customers food. Employee discarded the toast.
01B-13-4
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 toast with their bare hands while plating a customers food. Employee discarded the toast.
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the soda machine in the wait station area soiled.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink in the wait station and across from the cook line have very low water pressure.
27-19-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under the hand washing sink across from the cook line.
29-11-4
Basic - Floor soiled/has accumulation of debris. Floors soiled under all equipment on the cook line and wait station area.
36-73-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. 4 ceiling tiles in the dry storage area showing water damage.
36-32-5
33
Mar 13, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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. Dishmachine chlorine sanitizer reading 00ppm chlorine . Sanitizer solution bucket was empty, manager replaced the sanitizer new reading 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over the pastries on the buffet line. Manager removed the pastries. **Corrected On-Site** **Warning**
08B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled. **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink removed from the wait station area in the kitchen. **Warning**
31A-04-4
Intermediate - No soap provided at handwash sink. Hand washing sink next to the ice machine. Manager placed soap at the hand washing sink. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink next to the ice machine. **Repeat Violation** **Warning**
27-16-5
Basic - Old labels stuck to food containers after cleaning. Several food containers/pans in the clean storage area in the dishwasher area. **Warning**
16-46-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in the walk in cooler on the shelves and exterior of sealed boxes of food. **Repeat Violation** **Warning**
14-69-4
45
Oct 13, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed lettuce in the reach in cooler on the cook line. Employee removed the eggs. **Corrected On-Site**
08A-05-6
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 equipment without changing gloves and washing their hands. Employee removed the equipment to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**
12A-29-4
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to coffee filters in the wait station area. Manager removed the bottles. **Corrected On-Site**
41-10-4
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 and the time removed from temperature control cannot be determined. See stop sale. Sausage stored on the cook line on time as a public health control with no time mark. Chef stated the sausage was placed in time as a public health control at 8am. Chef placed a time mark on the sausage. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
22-02-4
Intermediate - No soap provided at handwash sink. Hand washing sink in the wait station area. Employee placed soap at the hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink in the wait station area.
27-16-4
Basic - Ice buildup in reach-in freeze walk-in freezer on the shelves and exterior of boxes of food. Employee removed the ice from the boxes of food. **Corrective Action Taken** **Repeat Violation**
14-69-4
39
May 26, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
70
Feb 22, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 66F stored at room temperature on the cook line. Employee stated the eggs had been at room temperature for 45 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. Danish on the buffet line with no sneeze guard of protection. Manager removed the danish. **Corrective Action Taken**
08B-01-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand washing sink next to the ice machine. Manager stated maintenance had been contacted.
27-16-4
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.
16-37-1
Basic - Ice buildup in the walk-in freezer on the shelves and exterior of boxes of food.
14-69-4
58
Sep 1, 2022
Routine - Food
6 critical violations. 5 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked onions date mark 8/23, cooked peppers 8/23, Hot sauce with butter 8/25. Stored in the walk-in cooler. Manager discarded all items. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked onions date mark 8/23, cooked peppers 8/23, Hot sauce with butter 8/25. Stored in the walk-in cooler. Manager discarded all items. **Corrective Action Taken**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Containers of liquid eggs 49F stored in the top part of the reach in cooler on cook line . Manager stated the eggs were stored in the reach in cooler for 1.5 hours. Manager placed the eggs in the bottom section of the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 108F stored in hot holding. Manager stated the sausage had been in hot holding for 1 hour. Employee reheated the sausage to 167F and placed it in hot holding. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment and single service gloves in the dishwasher room. Manager removed the bottles. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Both hose Bibs outside the back exit.
29-34-4
Basic - Floor soiled and drains have accumulation of debris. Under all equipment in the wait station area.
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area below the sprayer sink soiled with a black mold like substance.
36-27-5
Basic - Reach-in cooler interior have accumulation of soil residues. Interior of both reach in coolers on the left side of the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-16-4
Basic - Ice buildup in the walk-in freezer. On the floor and the outside of boxes of food. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
14-69-4
Basic - Hole in or other damage to wall. 3x1 foot hole in the wall preparation area next to the stand up reach in cooler.
36-24-5
32
Frequently Asked Questions
When was Sandcastle Restaurant last inspected?
The most recent health inspection at Sandcastle Restaurant on file is from Aug 20, 2024. The public record contains six inspections in total.
What is the most common violation at Sandcastle Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Sandcastle Restaurant.
How does Sandcastle Restaurant compare to other restaurants in Sarasota?
Sandcastle Restaurant most recently scored 33 out of 100, which is lower than the Sarasota average of 81.
Has Sandcastle Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sandcastle Restaurant have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sandcastle Restaurant 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 Sandcastle Restaurant inspected?
Based on the inspection history on file, Sandcastle Restaurant is inspected around three times per year on average.
Nearby Restaurants