State Street Eating House
Last inspected: Mar 3, 2026
74
Score
Across the available record, State Street Eating House has 10 inspections on file, the first dated 2022. On Mar 3, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
“Toxic substance/chemical improperly stored” accounts for the largest share of issues, appearing two times across the record.
That's lower than the typical Sarasota restaurant, which scores around 81. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean drink mixer cups in the bar area. Employee removed the cups. **Corrected On-Site**
41-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
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 preparation area. Employee removed the drink. **Corrected On-Site**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting raw onion before washing. Employee washed the cut and uncut onions. **Corrected On-Site**
08B-39-4
74
Sep 23, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over a container of pickles in the walk in cooler. Chef remove eggs. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed bartender handling fresh lemons with their bare hands wile cutting. Bartender discarded the lemons.
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. Observed bartender handling fresh lemons with their bare hands wile cutting. Bartender discarded the lemons. **Repeat Violation**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Chef disassembled and sanitized the slicer. **Corrected On-Site**
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink stored in the reach in cooler in the preparation area. Chef removed the drink. **Corrected On-Site**
12B-13-4
55
Mar 11, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table next to food on the cook line. Chef removed the drinks. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
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 a preparation tabled next to food on the cook line. Employee removed the phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitizer, new reading 250ppm quaternary. **Corrected On-Site**
21-08-4
82
Nov 12, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
67
May 2, 2024
Routine - Food
No violations found.
100
May 1, 2024
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. The following items were stored in the walk-in cooler crab dip date marked 4/18 and Au jus 4/17. Chef discarded the items. **Warning**
01B-28-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked meat sauce in the walk-in cooler. Chef placed the meat sauce above the fish. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were stored in the reach in cooler in the preparation area Cooked corn (51F - Cold Holding); Fish roe (55F - Cold Holding); Feta cheese (56F - Cold Holding); Cut lettuce (61F - Cold Holding). Chef stated the items were 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. The following items were stored in the reach in cooler in the preparation area Cooked corn (51F - Cold Holding); Fish roe (55F - Cold Holding); Feta cheese (56F - Cold Holding); Cut lettuce (61F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. The following items were stored in the walk-in cooler crab dip date marked 4/18 and Au jus 4/17. Chef discarded the items. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Chef labeled the bottles. **Corrected On-Site** **Warning**
41-17-4
45
Jan 3, 2024
Routine - Food
No violations found.
100
Oct 31, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of cleaning fluid stored next to single service items in the dry storage area. Chef removed the cleaning fluid. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in the bar area used as a dump sink. Employee removed the debris. **Corrected On-Site**
31A-11-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment using reduced oxygen packaging for cheese, raw and cooked meats without a variance or Haccp. **Repeat Violation** **Warning**
03G-54-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils to be sanitized. **Corrective Action Taken**
10-07-4
70
Jun 20, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
58
Oct 26, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was State Street Eating House last inspected?
The most recent health inspection at State Street Eating House on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at State Street Eating House?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at State Street Eating House.
How does State Street Eating House compare to other restaurants in Sarasota?
State Street Eating House most recently scored 74 out of 100, which is lower than the Sarasota average of 81.
Has State Street Eating House's inspection record improved over time?
Results have been roughly steady. Inspections at State Street Eating House have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at State Street Eating House 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 State Street Eating House inspected?
Based on the inspection history on file, State Street Eating House is inspected around three times per year on average.
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