DUTCH VALLEY RESTAURANT

Name: DUTCH VALLEY RESTAURANT
Address: 6721 S TAMIAMI TRL, SARASOTA, FL, 342314808, US
Rating: 16.4

6721 S TAMIAMI TRL, SARASOTA, FL 342314808

License #6801841

16.4 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 8 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

DUTCH VALLEY RESTAURANT in SARASOTA currently holds an InspectFL Health Score of 16.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 100 total violations — 28 critical, 16 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 4, 2025

The latest inspection on September 16, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

100

Coverage note

Inspector notes linked where available

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DUTCH VALLEY RESTAURANT 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
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1-64fl oz can of tomato juice and 1-#10 can of pinto beans with deep dents in rim and seam. Operator removed items from circulation.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator removed tongs.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food in prep kitchen area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand washing sink at front counter. Operator put soap at hand washing sink.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing floor tiles across from dishwasher.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour in bulk metal pan unlabeled in dry storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pre portion Cuban sandwiches at 2 hours (50F - Cold Holding); Butter pats at 1 hour (49F - Cold Holding) in stand up reach in cooler in prep kitchen area. Operator moved items back to walk in cooler with ambient temperature of 35F. All other items in reach in cooler were shelf stable or non TCS ambient temperature was 51F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed commercial can opener blade with buildup of food debris in prep kitchen area. Operator cleaned and sanitized item during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator discarded the employee food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored near canned foods on a storage rack. Observed employee earbuds stored on a shelf above a reach in cooler at the entrance to the cook line. The operator properly the employee belongings.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch.
[36-17-5] Floor tiles missing and/or in disrepair on the cook line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod stored over cut tomatoes in the walk in cooler. Observed raw shell eggs stored over packaged tortillas in the reach in cooler on the cook line. Observed raw shell eggs stored over pasteurized eggs whites in the single-door cooler at the entrance to the cook line. The operator properly stored the raw foods.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings near holiday decorations and canned foods in the outside dry storage shed approximately 15 feet from the kitchen. Observed approximately 30 rodent droppings in an additional outside dry storage shed near equipment and bagged tea approximately 5 feet from the kitchen.
[29-34-4] Vacuum breaker missing at hose bibb on the outside of the building near the dumpster.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution exceeding 200ppm stored near vinegar used for coleslaw in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on food preparation surfaces in the prep kitchen and cook line. The operator properly stored the beverages.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with the food contact surface up behind the front counter. The operator removed the improperly stored spoons.
[08B-12-5] Stored food not covered. Observed flour and bread crumbs for fish stored uncovered near the exit of the kitchen. The operator properly the flour and breading.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the outside holiday decoration storage area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding) in the reach in cooler stored above the fill line at the entrance to the kitchen. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed butter packets (56F - Cold Holding) in the reach in cooler behind the front counter. The operator stated the butter was left over from a table and placed back in the cooler. The operator discarded the butter.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (118F - Hot Holding) under a heat lamp on the cook line at 11:00. The operator stated the sausage was cooked approximately 1 hour prior. The operator placed the sausage on the flat top grill for reheating. Checked temperature at 11:55 (202F - Hot Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee empty a coffee pot in a handwashing sink near the entire the kitchen.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed moussaka not properly date marked when removed from the walk in freezer. The operator correct date marked the moussaka.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of the warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored near clean equipment and canned foods in the kitchen. The operator properly stored the personal belongings.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. The operator had the solution discarded.
[29-49-6] Standing water in bottom of reach-in-cooler at the end of the cook line.
[01B-28-5] 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. Observed cooked turkey date marked 2/2 in the walk in cooler. The operator discarded the turkey.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with clean equipment . Observed an employee pick up a soiled glove from off the ground then put on clean gloves without washing hands before handling clean equipment. Educated the employee on proper glove protocols.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked turkey date marked 2/2 in the walk in cooler. The operator discarded the turkey.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (65F - Cold Holding) a reach in cooler on the cook line. The operator discarded the cheese.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (65F - Cold Holding) a reach in cooler on the cook line. The operator discarded the cheese. Observed feta cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler. The operator stated the feta had been held for approximately 1 hours. The operator emptied half of the contents and stored in the walk in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (117F - Hot Holding) on the cook line. The operator voluntarily discarded the potatoes. Observed cooked sausage (119F - Hot Holding) on the cook line. The operator stated the sausage had been held for approximately 2 hours. The cooked sausage was reheated for hot holding. Observed cooked sausage at 2:20 (168F - Hot Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a coffee pot stored in the handwashing sink near the entrance to the kitchen. The operator removed the coffee pot.
[31B-03-4] No soap provided at the handwash sink behind the front counter. The operator provided soap for the hand sink.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves of equipment in the prep area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. The employee put on a hair net.
[08B-38-4] Food stored on floor. Observed bagged onions stored on the floor near the ice machine. Observed a box of vegetables stored on the floor in the walk in freezer. The operator properly store the above foods.
[36-24-5] Hole in the wall near the urinals in the mens restroom.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the front counter. The operator increased the velocity of the dipper well.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (46F - Cooling) prepared on 9/2 in the walk in cooler. The operator discarded the pasta.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pasta (46F - Cooling) prepared on 9/2 in the walk in cooler. The operator discarded the pasta.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over shredded cheese in the reach in cooler at the entrance to the cook line. The operator properly stored the raw ground beef.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/2024.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed moussaka not properly date marked with the date removed from the freezer for thawing.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on top of the warewashing machine.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed in-use utensils stored underneath a paper towel dispenser behind the front counter.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored hanging from the canned food storage rack in the kitchen. The operator properly stored the employee belongings.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
[13-07-4] Employees wearing jewelry other than a plain ring on their hands/arms while preparing food.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator removed the scoop from the flour.
[29-49-6] Standing water in bottom of reach-in-cooler at the end of the cook line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01B-07-4] Food with mold-like growth. See stop sale. Observed black mold like substance on sliced cheese in the 2-door cooler in the prep area. The operator discarded the cheese.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over bagged soft serve ice cream mix in the walk in cooler. The operator properly stored the raw ground beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (68F - Cold Holding). An employee placed the butter back into the cooler from a table for re-service. The employee discarded the butter.
[07-08-5] Time/temperature control for safety food re-served to customers. Observed butter packets removed from table and placed back into a reach on cooler for re-service. The operator discarded the butter.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution exceeding 200ppm stored near packaged foods in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee rinse off equipment in the handwashing sink in the prep area.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked lasagna not date marked with correct date when removed from the freezer in the 2-door cooler in the prep area. The operator date marked the lasagna.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin. The operator cleaned the ice machine.
[16-21-4] Accumulation of debris on top of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls with no handles used as scoops for rice, lentils, and corn starch in the dry storage area. The operator removed the bowls from the above food products.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on a shelf near clean dishes at the entrance to the cook line. The operator properly stored the employee keys.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[13-07-4] Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. The employees removed the jewelry.
[10-03-4] In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the front counter. The operator turned on the water for the dipperwell.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed aluminum baking tins not stored inverted on top of the hot box in the prep area. The operator properly stored the baking tins.
[36-50-4] Unclean building components, attachments or fixtures. Observed a ceiling fan soiled with dust in the dish area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef brisket stored over cooked mashed potatoes in the walk in cooler. Observed raw philly meat stored over cut onions in the reach in cooler at the end of the cook line. The operator properly stored the raw foods.
[41-10-4] Toxic substance/chemical improperly stored. Observed a spray can of steel polishing stored on a shelf above a reach in cooler at the end of the cook line. The operator properly stored the spray chemical.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water from the handwashing sink near the entrance to the cook line. Observed a plastic container stored in the handwashing at the entrance to the kitchen.
[14-14-4] Nonfood-grade basting brush used in food at the griddle on the cook line. The operator discarded the brush.