POP'S SUNSET GRILL

Name: POP'S SUNSET GRILL
Address: 112 CIRCUIT RD, NOKOMIS, FL, 34275, US
Rating: 0

112 CIRCUIT RD, NOKOMIS, FL 34275

License #6803527

🍽️ American ℹ️

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 24, 2026 · 17 findings · 6 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

POP'S SUNSET GRILL in NOKOMIS currently holds an InspectFL Health Score of 0 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 September 24, 2026. Across those visits, inspectors documented 84 total violations — 31 critical, 9 major, 44 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on September 24, 2026 shows 17 observation rows: 6 critical, 3 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

POP'S SUNSET GRILL has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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-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 tomato soup (48F - Cooling) in the breakfast walk in cooler. Observed the tomato soup has been held overnight. Operator discarded the tomato soup.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked octopus in the reach in cooler near the grill in the main kitchen. 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 a food preparation table and a reach in cooler in the breakfast kitchen. The operator properly stored the knives.
[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 operator removed the watch.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution behind the tiki bar at 0ppm. The operator refilled the solution measuring 200ppm.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on the can opener blade in the breakfast kitchen.
[29-17-4] Waste line missing at soda gun holster at the inside service bar.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels ear the office. The operator placed a trash can near the hand sink.
[16-43-4] Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturers instructions or employee unaware of proper use. Observed the chlorine test kit for the dishmachine in the main kitchen expired 2/2026.
[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 cooked, sliced ham date marked 9/17 in the breakfast walk in cooler. Observed cooked, sliced turkey date marked 9/17 in the breakfast walk in cooler. The operator discarded the above foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (45F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line in the main kitchen at the pizza station. Operator emptied half of the contents and stored in the lower portion of the reach in cooler.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ham sliced onsite date marked 9/17 in the breakfast walk in cooler. Observed sliced onsite turkey date marked 9/17 in the breakfast walk in cooler. The operator discarded the above foods.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored near clean equipment on the breakfast server expo line. The operator properly stored the employee beverage. Observed employee bottled water stored with food for the public in a reach in cooler in the main kitchen. The operator properly stored the bottled water.
[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 backpack stored on top of canned drink mixer at the outside bar. The operator employee properly stored the backpack.
[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 tomato soup (48F - Cooling) in the breakfast walk in cooler. Observed the tomato soup has been held overnight. Operator discarded the tomato soup.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed coffee/tea filters not stored inverted or protected in the server station near the inside bar. Observed single-service beverage cup lids not stored inverted in the server station near the inside bar. The operator properly stored the single-service items.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed the thermometer used for the high temperature dishmachine has no memory to measure maximum temperature.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage on a food preparation table in the breakfast kitchen. The operator discarded the beverage.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees near the pizza aven and the dish machine. The operator provided signs for the hand sinks.
[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 4 containers of cooked rice (45F - Cooling); cooked rice (48F - Cooling); cooked rice (52F - Cooling); cooked rice (58F - Cooling) in the 2- door reach in cooler in the kitchen. All of the containers had been held overnight. The operator discarded the rice.
[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 4 containers of cooked rice (45F - Cooling); cooked rice (48F - Cooling); cooked rice (52F - Cooling); cooked rice (58F - Cooling) in the 2- door reach in cooler in the kitchen. All of the containers had been held overnight. The operator discarded the rice.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (49F - Cold Holding) in the counter top cold holding unit in the breakfast kitchen. The operator discarded the butter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (49F - Cold Holding) in the counter top cold holding unit in the breakfast kitchen. The operator discarded the butter.
[29-34-4] Vacuum breaker missing at hose bibb near the pizza oven.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed drinking cups stored underneath a paper towel dispenser in the server station nearest the tiki bar.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the tuna.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored on a handle at the grill in the breakfast kitchen. The operator properly stored the tongs.
[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 in the breakfast kitchen. The operator removed the scoop.
[35B-02-4] Insect control device installed over ice scoops in the breakfast kitchen.
[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 rice (46F - Cooling) date marked 1/22. The operator discarded the rice.
[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 rice (46F - Cooling) date marked 1/22. The operator discarded the rice.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled water in the breakfast walk in cooler. The operator properly stored the raw eggs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish in the walk in cooler. The operator properly stored the raw fish.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chicken stock date marked 1/12 in the breakfast walk in cooler. The operator discarded the chicken stock.
[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 chicken stock date marked 1/12 in the breakfast walk in cooler. The operator discarded the chicken stock.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed buffalo wing sauce with butter (68F - Cold Holding) in the main kitchen. The wing sauce had been held for more than 4 hours. The operator discarded the sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed buffalo wing sauce with butter (68F - Cold Holding) in the main kitchen. The wing sauce had been held for more than 4 hours. The operator discarded the sauce.
[46-04-4] Sliding glass exit door locked in the dining area. For reporting purposes only. The operator unlocked the door.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plastic portion cups with no handle used as scoops for black pepper and salt in the prep area. The operator removed the portion cups.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the mahi.
[10-14-5] Ice bucket/shovel stored on floor between uses. Observed 2 ice buckets stored on the floor in the wait station near the ice machines. The operator properly stored the ice buckets.
[10-17-4] In-use utensil stored in cracks between pieces of equipment on the cook line in the breakfast kitchen. The operator removed the utensil.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels at multiple sinks in the kitchen.
[41-07-4] Container of medicine improperly stored. Observed a container of medicine stored on a shelf with clean equipment on the cook line in the breakfast kitchen. The operator properly stored the medicine.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over whole muscle intact beef in the stand up reach in cooler near the walk in freezer. The operator properly stored the raw ground beef.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed missing vacuum breakers at the outside hose bibb near dry storage and near the handwashing sink in the prep area.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The operator was emailed a copy of the time for public health control form.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed a bag of employee food not segregated for beer bottles behind the outside bar. The operator properly stored the food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed drinking cup not properly air dried before stacking at the inside wait station.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in-use tongs used for lemons stored on top of the container lid that comes in contact with bare hands. The operator removed the tongs.
[21-04-4] In-use wet wiping cloth used under cutting board. The operator removed the wet wiping cloth.
[29-20-5] Standing water or very slow draining water in handwash sink near the entrance to the warewashing area..
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary wiping cloth solution at 0ppm behind the outside bar. The operator replaced with a new solution at 200ppm.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed 1 dented #10 can of pasta sauce in the prep area. Observed 5 rusted #10 cans of mandarin oranges in the prep area. The operator discarded the above canned foods.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over deli pepperoni in a reach in cooler near the walk in freezer. The operator properly stored the raw shrimp.
[12A-02-4] Server handled soiled dishes and utensils and then prepared a beverage without washing hands.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter packets (75F - Cold Holding) in the outside wait station. The operator discarded the butter packets. Observed cooked ground beef (46F - Cold Holding) in the stand up reach in cooler in the kitchen. The ground beef had been held for more than 4 hours. The operator discarded the ground beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (75F - Cold Holding) in the outside wait station. The operator discarded the butter packets. Observed cooked ground beef (46F - Cold Holding) in the stand up reach in cooler in the kitchen. The ground beef had been held for more than 4 hours. The operator discarded the ground beef.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cooked rice (100F - Hot Holding) in the kitchen held at time control for safety with no time mark. The operator stated the rice had been held for less than 1 hour. The operator placed a time mark on the rice.

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in the employee unisex bathroom.
[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 wristwatch. The employee removed the watch.
[08B-38-4] Food stored on floor. Observed boxes of food stored on the floor of the walk in freezer in the breakfast kitchen. The operator properly stored the boxes of 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 scoop handle for oyster breading not stored with the handle above the food. The operator properly stored the scoop handle.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop handle not stored above black bean burger mix. The operator properly stored the scoop handle.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at the salad station. The operator removed the wet cloth.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee beverage stored in a stand up reach in cooler in the kitchen. The operator discarded the beverage.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a shelf near a slicer in the prep kitchen. The operator properly stored the sanitizer bucket.
[08B-54-4] Uncovered food stored near sink exposed to splash. Observed opened liquor bottles stored next to handwashing sink behind the inside bar not protected from splash.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near margarita salt behind the tiki bar. The operator properly stored the chemical.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. The operator cleaned the can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a handwashing sink obstructed by a portable air conditioning unit near the exit door in the breakfast kitchen. The operator removed the air conditioner from the hand sink.