DAIQUIRI DECK RAW BAR

Name: DAIQUIRI DECK RAW BAR
Address: 325 JOHN RINGLING BLVD, SARASOTA, FL, 34236, US
Rating: 40.6

325 JOHN RINGLING BLVD, SARASOTA, FL 34236

License #6802200

🦞 Seafood ℹ️

40.6 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DAIQUIRI DECK RAW BAR in SARASOTA currently holds an InspectFL Health Score of 40.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 52 total violations — 18 critical, 13 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 14, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

DAIQUIRI DECK RAW BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored next to the hand wash sink in the dishwasher area. Manager removed the glasses.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cutting fresh peppers before washing. Employee washed the cut and uncut peppers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda lines above the ice bin in the 2nd floor bar area soiled. Hand wash sink in the 1st floor bar area soiled around the facet handle area.
[41-10-4] Toxic substance/chemical improperly stored. Container of bleach stored next to single service items in the 1st floor wait station area. Manager removed the bleach.
[36-22-4] Floor area(s) covered with standing water. Standing water on the floor in the 2nd floor bar area. Manager wet vacuum the floors.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine on the 1st floor next to the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda line above the ice bin in the 2nd floor bar area soiled. Employee cleaned the lines.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drink stored in the reach in cooler on the cook line. Employee removed the drink.
[22-41-4] 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. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked bacon in the drawer reach in cooler on the cook line. Employee placed the bacon above the ground beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese (54F - Cold Holding); Cut tomatoes (56F - Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 2 hours. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at the hand wash sink next to the 2nd floor bar. Manager stated that upper management was informed of the problem.