MATTISON 41

Name: MATTISON 41
Address: 7275 SOUTH TAMIAMI TRAIL, SARASOTA, FL, 34231, US
Rating: 81.6

7275 SOUTH TAMIAMI TRAIL, SARASOTA, FL 34231

License #6805075

81.6 Grade C / 100

Mixed Health Record

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Latest inspection

June 25, 2026 · 7 findings · 1 critical

Routine - Food

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Usually lower-risk context.

Quick take

MATTISON 41 in SARASOTA currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 34 total violations — 7 critical, 2 major, 25 minor.

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The latest inspection on June 25, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

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Inspector notes

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MATTISON 41 has some meaningful issues on record. Would you still eat here?

C 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: Met Inspection Standards
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[51-11-4] Carbon dioxide tanks not adequately secured near the side exit
[14-09-4] Cutting boards have cut marks and are no longer cleanable. Observed multiple cutting boards in the kitchen with cut marks and no longer cleanable.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on the cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato bisque soup at 4:49 (122F - Hot Holding) on the server line soup well. Observed the soup well turned off. The sous chef stated the soup was placed in the well less than 1 hour prior to inspection. The chef reheated the tomato bisque at 5:02 (204F - Hot Holding)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in the dessert/pizza station. The operator provided paper towels for the hand sink.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Observed the side exit near the walk in cooler blocked by a store cart. The operator removed the obstruction allowing a to the exit.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[22-20-5] Accumulation of green mold-like substance in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for blue cheese crumbles on the cook line. The operator removed the ramekin from the blue cheese.
[08B-38-4] Food stored on floor. Observed a case of raw beef stored on the floor in the walk in cooler. The operator properly stored the raw beef.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the knife rack and a wall. The operator removed the knives for cleaning.
[10-20-4] In-use tongs stored on oven door handles between uses. The operator properly stored the tongs.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth from underneath the cutting board.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
[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. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed the chlorine solution at 100ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the catering prep kitchen near the exit to the server station. The operator replaced the batteries for the paper towel dispenser.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide tank not adequately secured behind the bar. The operator secured the tank.
[21-17-4] Clean wiping cloths stored on floor in the storage area. The operator properly stored the wiping cloths.
[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 reach in cooler at the pizza station.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the stand up reach in cooler at the server station. The operator properly stored 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 a cell phone on a cutting board at the pizza station. The employee properly stored the cell phone.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. Observed an employee rinse a knife after sanitizing in the three compartment sink. The employee properly rewashed the knife.
[10-14-5] Ice bucket stored on floor between uses at the server station. The operator properly stored the ice buckets.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored unprotected on top of the ice machine. The operator removed the ice scoop for cleaning.
[10-20-4] In-use tongs stored on an oven door handle between uses on the cook line. The operator properly stored the tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 36F standing water behind the bar.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a cell phone then a clean cheese grater without changing gloves and washing hands. Educated the employee on proper glove protocols.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handle cheese using bare hand contact. The employee discarded the cheese.