Tripletail Seafood & Spirits
Last inspected: Apr 1, 2026
74
Score
Across the available record, Tripletail Seafood & Spirits has nine inspections on file, the first dated 2023. The most recent report on file is from Apr 1, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “vacuum breaker missing at mop sink faucet” is the recurring theme, flagged two times.
Tripletail Seafood & Spirits' latest score of 74 falls below the Sarasota average of 81. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker on hose side of splitter. Chef corrected. **Corrected On-Site**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener blade. Chef removed and had corrected. **Corrected On-Site**
22-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
74
Sep 10, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked crab (47F - Cold Holding); sliced cheese (45F - Cold Holding) in the low boy cold holding unit on the cook line. The operator had proof of a temperature check approximately 2 hours prior to the inspection. The operator voluntarily discarded the cheese and placed ice on the cooked crab. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled near the server station. The operator properly labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler at the end of the cook line. **Repeat Violation**
29-49-6
74
Jan 9, 2025
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 violations
High Priority - Non-food grade paper napkins used to cover garnishes for food. The operator discarded the napkins. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed romaine lettuce stored in the same container as bagged raw stone crab. The operator voluntarily discarded the lettuce. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over butter in the stand up reach in cooler near the breading station. The operator properly stored the butter. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (49F - Cold Holding) in the small single door reach in cooler at the entrance to the cook line. The operator stated the pasta had been held for approximately 1 hour. The operator placed the pasta in the walk in cooler. Observed raw shrimp (44F - Cold Holding); raw grouper (44F - Cold Holding) in the walk in cooler. The ambient temperature of the walk in is 37F. The operator will monitor temperatures throughout the evening. **Corrective Action Taken**
03A-02-5
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 scampi butter on the cook line held at time as public health control with no time marking. The operator placed a time mark on the butter. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing on splitter added to mop sink faucet.
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth quaternary solution at 500ppm. The operator discarded the solution. **Corrected On-Site**
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine.
16-62-1
Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.
29-49-6
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for raw tripletail not stored above the food in a reach in cooler on the cook line. The operator removed the scoop. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in the walk in cooler.
05-09-4
27
Aug 19, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods. **Corrected On-Site**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed creamed spinach prepared on site date marked 8/4. Observed tomato basil soup prepared on site dat marked 8/3. The operator discarded the above foods. **Corrected On-Site**
02C-01-5
High Priority - Raw grouper and raw snapper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method in the walk in freezer. See stop sale. The operator discarded the grouper and snapper. **Corrected On-Site**
03G-04-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw tripletail stored over cooked pasta in the single door reach in cooler opal the entrance to the cook line. The operator properly stored the raw tripletail. **Corrected On-Site**
08A-14-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed grouper and snapper packaged using reduced oxygen packaging method with no HACCP plan.
03G-50-1
Basic - Accumulation of debris on top of the warewashing machine. The operator cleaned the top exterior of the dish machine. **Corrected On-Site**
16-21-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for raw grouper not stored above the food. The operator removed the scoop. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 107F standing water on the cook line. The operator placed the utensils held in water on the flat top grill. **Corrective Action Taken**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near food products at the entrance to the cook line. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
41
Mar 19, 2024
Routine - Food
No violations found.
100
Jan 18, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked potatoes (121F - Hot Holding) in the steam table on the cook line. The operator heated the potatoes to 167F. **Corrected On-Site**
03B-15-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed carrots in the walk in cooler. The operator properly stored the raw shell eggs. **Corrected On-Site**
08A-04-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed an ice machine not included on the original plans added near the walk in coolers. **Warning**
51-16-7
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw tripletail thawing under low water pressure in the three compartment sink. The operator increased the water pressure. **Corrected On-Site**
06-08-5
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 raw calamari in the reach in cooler near the breading station. The operator removed the portion cup. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on top of a reach in cooler at the entrance to the cook line. The operator properly stored the beverage. **Corrected On-Site**
12B-07-4
Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the scoop handle. **Corrected On-Site**
10-08-5
55
Sep 20, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
74
Jun 7, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
39
Jan 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Frequently Asked Questions
When was Tripletail Seafood & Spirits last inspected?
The most recent health inspection at Tripletail Seafood & Spirits on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Tripletail Seafood & Spirits?
Across the inspection record, “vacuum breaker missing at mop sink faucet” has been cited two times, more than any other issue at Tripletail Seafood & Spirits.
How does Tripletail Seafood & Spirits compare to other restaurants in Sarasota?
Tripletail Seafood & Spirits most recently scored 74 out of 100, which is lower than the Sarasota average of 81.
Has Tripletail Seafood & Spirits' inspection record improved over time?
Results have been roughly steady. Inspections at Tripletail Seafood & Spirits have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Tripletail Seafood & Spirits 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 Tripletail Seafood & Spirits inspected?
Based on the inspection history on file, Tripletail Seafood & Spirits is inspected around three times per year on average.
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