GRILLSMITH 108

Name: GRILLSMITH 108
Address: 6240 S TAMIAMI TRAIL, SARASOTA, FL, 34231, US
Rating: 40.2

6240 S TAMIAMI TRAIL, SARASOTA, FL 34231

License #6805828

🍽️ American ℹ️

40.2 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 7 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

GRILLSMITH 108 in SARASOTA currently holds an InspectFL Health Score of 40.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 76 total violations — 20 critical, 19 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 28, 2026

The latest inspection on October 23, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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GRILLSMITH 108 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.

Disposition: Inspection Completed - No Further Action
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed one raw shell egg cracked inside carton in the desert prep area. Operator discarded the cracked raw shell egg during inspection.
[14-12-4] Utensils in poor condition. Observed a spatula with melted handle on the main cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clean metal food containers not properly air dried on shelf next to the triple sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with a pink liquid solution with no label in the dishwasher area.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed three employee handling food in the main cook line wearing wrist watches.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging over the oven door handle in the main cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee on the main cook line handling breaded chicken wings and putting in the fryer then change his gloves without watching hands and grabbed a clean plateware to serve an order. Discussed with operator proper handwashing procedures.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vents above the mop sink soiled with an accumulation of dust. Observed ceiling tiles in the linen storage area soiled with a black mold like substance.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knife.
[10-20-4] In-use tongs stored on the bread drawer door handle between uses. The operator properly stored the tongs.
[21-04-4] In-use wet wiping cloth/towel used under cutting boards on the cook line. The operator removed the wet cloths.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut onions in the 2-door reach in cooler near the office. The operator properly stored the raw eggs.
[03G-04-5] Raw grouper not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed pimento cheese (47F - Cold Holding) in a reach in cooler on the cook line. The pimento cheese had been held overnight. The operator discarded the cheese.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pimento cheese (47F - Cold Holding) in a reach in cooler on the cook line. The pimento cheese had been held overnight. The operator discarded the cheese. Observed whipped cream (52F - Cold Holding) near the soup station on the server expo line. The operator stated the whipped cream had been held for approximately 1 hours. The operator was emailed a time as public health control form.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a metal colander stored in the handwashing sink near the soup station. Observed a plastic strainer stored in the handwashing sink behind the bar. The operator removed the items from the hand sinks.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03G-50-1] 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 raw grouper packaged using reduced oxygen packaging with no approved HACCP plan.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above the cook line soiled with a black mold-like substance.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between reach in coolers on the cook line. The operator properly stored the knife.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the bread drawer handle pat the server station. The operator properly stored the tongs.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for mashed potatoes stored on top of the container lid handle. The operator properly stored the scoop.
[10-18-5] In-use utensil stored in sanitizer between uses. Observed an in-use knife stored in sanitizer on the cook line. The operator properly stored the knife.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use tongs stored in 88F standing water on the cook line. The operator placed the container with water on the grill to heat the water to 135F. Observed in-use bar utensils stored in 61F soiled standing water behind the bar.
[29-17-4] Waste line missing at soda gun holsters behind the bar.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean glassware without washing hands.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed housemade blue cheese dressing date marked 7/25 in the walk in cooler. The operator discarded the dressing.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed housemade blue cheese dressing date marked 7/25 in the walk in cooler. The operator discarded the dressing.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink behind the bar.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed some employee training with 4 year expiration date. The operator corrected the date to 3 year expiration date.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of the warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for breading in the cook line. Observed a plastic container with no handle used as a scoop for flour in the prep area. The operator removed the scoops.
[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 scoop handles for salt and flour not stored above the foods. The operator removed the scoops from the foods.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in the salad/dessert reach in cooler at the front counter with food to be served to customers.
[29-17-4] Waste line missing at soda gun holsters behind the bar.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink.
[08B-56-4] Food stored in ice used for drinks. See stop sale. Observed a wine bottle stored in ice for drinks behind the bar. The operator discarded the ice surrounding the bottle.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed a wine bottle stored in ice for drinks behind the bar. The operator discarded the ice surrounding the bottle.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole (47F - Cold Holding) in the salad/dessert reach in cooler. The operator stated the guacamole has been held over night. The operator discarded the guacamole
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole (47F - Cold Holding) in the salad/dessert reach in cooler. The operator stated the guacamole has been held over night. The operator discarded the guacamole
[41-10-4] Toxic substance/chemical improperly stored. Observed a sanitizer spray bottle stored hanging near liquor bottles behind the bar. The operator properly stored the spray bottle.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee filling a container of water in the hand sink on the cook line near the office.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter (47F - Cold Holding) at the front counter with no written plan available. The operator was emailed a copy of the time for public health control form.
[41-17-4] Spray bottles containing toxic substance not labeled in the kitchen.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Observed the max temperature of the chlorine sanitizer dishmachine at 98F.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water shut off at the handwashing sink near the dish area.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the interior of the ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling vent in the supply storage area soiled with a black mold like substance.
[14-01-5] Container with no handle used to dispense flour in the prep area. The operator removed the container.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a food prep area at the reach in cooler in front of the walk in cooler. The operator discarded the beverage.
[14-69-4] Ice buildup on walk-in freezer floor.
[10-17-4] In-use knife/knives stored in cracks between reach in coolers at the salad/dessert station. The operator removed the knife for sanitization.
[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 sugar in the prep area not stored above the food. The operator properly stored the scoop handle.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use scoops for potato au gratin and cooked rice stored on soiled lids on the cook line. The operator properly stored the scoops.
[24-08-4] Metal pans not properly air-dried - wet nesting in the prep area.
[29-17-4] Waste line missing at soda gun holsters behind the bar.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed water dripping from a portion of the ice machine soiled with a black mold like substance into the ice causing cross contamination. The operator cleaned the interior of the ice machine. The operator discarded the ice.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (47F - Cold Holding) in the reach in cooler at the pizza station. The operator stated the chicken had been held overnight. The operator discarded the chicken.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (47F - Cold Holding) in the reach in cooler at the pizza station. The operator stated the chicken had been held overnight. The operator discarded the chicken.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray chemicals stored near single-use to go containers and deli paper near the mop sink. The operator properly stored the spray bottles.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun at the end of the bar soiled with a black substance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a plastic pitcher and a wire whisk stored in the handwashing sink on the cook line. The operator removed the items from the sink.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.