PHILLIPPI CREEK VILLAG OYS BAR

Name: PHILLIPPI CREEK VILLAG OYS BAR
Address: 5353 S TAMIAMI TRL, SARASOTA, FL, 342314200, US
Rating: 79.8

5353 S TAMIAMI TRL, SARASOTA, FL 342314200

License #6801728

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PHILLIPPI CREEK VILLAG OYS BAR in SARASOTA currently holds an InspectFL Health Score of 79.8 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 May 1, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 1 major, 15 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense jalapeños pepper slice in single door make station in salad preparation area. Operator removed solo cup.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach-in cooler across from sauté on cook line. Observed no ambient thermometer in walk-in cooler inside kitchen.
[08B-38-4] Food stored on floor. Observed bags of onion on the floor in walk-in cooler 2. Operator moved onion off the floor.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a 1" gap at threshold of exterior door from kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood stuffing at 47F and shrimp 50F. Operator stated item had been in single door make station on cook line for approximately 2 hours. Operator moved items to freezer to rapidly cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun at the bar with black mold like substance. Employee was in the process of cleaning soda gun.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the underside of soda dispenser next to spouts at the bar with black mold like substance. Operator was in the process of cleaning and sanitizing areas.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed employees must wash hand sign in mens bathroom near oyster area. E-mail operator a hand wash sign. Operator printed and hung sign.
[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 handle in seafood stuffing on cook line. Operator moved handle above product.

Administrative complaint recommended
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between equipment on the cook line. The operator properly stored the knife.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The employee properly stored the cell phone.
[51-11-4] Carbon dioxide tank not adequately secured near the entrance to the kitchen. The operator properly stored the tank.
[29-42-4] Vacuum breaker missing at the outside mop sink faucet.
[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 chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for proper ware washing.
[45-02-4] Portable fire extinguisher gauge in red zone at the server station in front of the oyster bar. For reporting purposes only.
[14-69-4] Ice buildup in the walk-in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked green beans in the single-door reach in cooler on the cook line. The operator properly stored the green beans.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked seafood stuffing (49F - Cold Holding); cooked mussels (50F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator moved the above foods to the walk in cooler. Observed butter (52F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 2.5 hours. The operator moved the butter to another cold holding unit.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at the end of the cook line. The operator properly stored the sanitizer bucket.

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