Walts Fish Market South
Last inspected: Oct 29, 2025
100
Score
Walts Fish Market South appears in inspection records nine times, starting in 2023. Walts Fish Market South was last inspected on Oct 29, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to four violations per visit.
Across the inspection history, “employee beverage containers on a food preparation table” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Sarasota restaurant scores 81. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw oysters (50F - Cold Holding); cooked crab (52F - Cold Holding); raw shrimp (52F - Cold Holding); cooked rice (53F - Cold Holding) in the reach in cooler at the steamer station. The operator stated the potentially hazardous foods had been held for approximately 30 minutes. The operator placed ice on the above foods for rapid cooling. **Warning**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 78F standing water on the cook line. **Repeat Violation**
10-07-4
Basic - Opened employee beverage containers in the reach in cooler behind the front counter with food to be served to customers. The operator properly stored the beverages. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw squid thawing in standing water behind the front counter. The operator turned on cold running water over the squid. **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. The operator properly stored the solution. **Corrected On-Site**
21-38-4
70
Apr 25, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - In-use tongs stored on oven door handle between uses. The operator properly stored the tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Commercially processed reduced oxygen packaged raw 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 in the fish walk in cooler. The operator discarded the tuna. **Corrected On-Site**
06-09-1
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. The operator properly stored the beverage containers. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a bracelet while engaged in food handling.
13-07-4
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 cooked rice at the steam table not stored above the food. The operator properly stored 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 81F standing water on the cook line. The operator removed the knives from the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic cocktail forks stored food contact surface up on the server expo line.
24-18-4
70
Nov 12, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Received at Proper Temperature
FL-12
25
Jul 16, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
18
Dec 7, 2023
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed raw shrimp stored in non-food grade bags in the walk in cooler. The operator properly stored the raw shrimp. **Corrected On-Site**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/1/2023.
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese sauce (60F - Cold Holding) in the reach in cooler at the entrance to the cook line. The time the cheese sauce was held out of temperature was undetermined. The operator discarded the cheese sauce. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed spray sanitizer stored on railing above raw fish at the front counter. The operator properly stored the spray sanitizer. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handles used as scoops in the kitchen. The operator discarded the scoops with no handles. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed plastic cups exposed to splash from the handwashing sink behind the bar.
24-27-4
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 in the fish walk in cooler. 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 employee beverages stored on shelving near food in the dry storage area. The operator properly stored the beverages. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets. The employees removed the bracelets. **Corrected On-Site**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between a shelf and wall in the prep area. The operator removed the knife for sanitization. **Corrected On-Site**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle not stored above hush puppy mix in the reach in cooler at the cook line. 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 knives stored in 75F standing water near the reach in cooler at the cook line. The operator removed the knives from the water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the hand sink near the ice machines.
31B-04-4
Basic - glass mug reach-in cooler shelves with rust that has pitted the surface behind the bar.
14-33-4
30
Jul 26, 2023
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was knives in three compartment sink without sanitizing after rinsing. The operator wash and sanitized the knives. **Corrected On-Site**
22-45-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed a raw shell egg stored with ready to eat lettuce on the cook line. The operator properly stored the raw shell egg. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over ready to eat potatoes in a reach in cooler at the front line. The operator properly stored the raw shrimp. **Corrected On-Site**
08A-05-6
Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tank in storage are near the bar not secured. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line with cut marks. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on food prep areas in the kitchen. The operator properly stored the employee beverages. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone, wallet, and keys stored above a food prep table in the back prep area. The operator properly stored the employee items. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop at the wait station stored stored on a soiled surface. The operator removed the ice scoop for cleaning. **Corrected On-Site**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed knives on the cook line stored in standing water at 86F. The operator removed the knives from the standing water. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board in the back prep area. The operator removed the wet cloth. **Corrected On-Site**
21-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep area near the front counter. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Bowl or other container with no handle used to dispense food. Observed a scoop with no handle used for ice behind the bar.
14-01-5
41
Jan 12, 2023
Complaint Full
4 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Adequate Handwashing Facilities Supplied and Accessible
FL-10
70
Jan 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
86
Frequently Asked Questions
When was Walts Fish Market South last inspected?
The most recent health inspection at Walts Fish Market South on file is from Oct 29, 2025. The public record contains nine inspections in total.
What is the most common violation at Walts Fish Market South?
Across the inspection record, “employee beverage containers on a food preparation table” has been cited three times, more than any other issue at Walts Fish Market South.
How does Walts Fish Market South compare to other restaurants in Sarasota?
Walts Fish Market South most recently scored 100 out of 100, which is higher than the Sarasota average of 81.
Has Walts Fish Market South's inspection record improved over time?
Yes. Recent inspections at Walts Fish Market South have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Walts Fish Market South means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Walts Fish Market South inspected?
Based on the inspection history on file, Walts Fish Market South is inspected around three times per year on average.
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