Pop's Sunset Grill
112 Circuit Rd, Nokomis, FL 34275 · Permanent Food Service · License 6803527
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection6 high priority (fixed on the spot), 3 intermediate, 8 basic-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Observed tomato soup (48°F - Cooling) in the breakfast walk in cooler. Observed the tomato soup has been held overnight. Operator discarded the tomato soup.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: 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.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese (45°F - 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.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed tomato soup (48°F - Cooling) in the breakfast walk in cooler. Observed the tomato soup has been held overnight. Operator discarded the tomato soup.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Intermediate3
Code 16, Dishwashing facilities and test kits: Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use.
Observed the chlorine test kit for the dishmachine in the main kitchen expired 2/2026.
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.
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Observed rust on the can opener blade in the breakfast kitchen.
Basic8
Code 10, In-use utensils properly stored: 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.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: 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.
Fixed on the spot
Code 21, Wiping cloths and linens: 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.
Fixed on the spot
Code 25, Single-service items: 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.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster at the inside service bar.
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels ear the office.
The operator placed a trash can near the hand sink.
Fixed on the spot
Code 40, Employee personal belongings: 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.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.