Marina Jack Patio
2 Marina Plaza, Sarasota, FL 34236 · Permanent Food Service · License 6804357
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 10 complaint inspection2 high priority (fixed by the Jul 13 follow-up), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitJul 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
All the following items were stored in the two roll top reach in coolers on the cook line. Reach in cooler Left side of the cook line ; Tuna (62°F - Cold Holding); Blue cheese (63°F - Cold Holding); Feta cheese (63°F - Cold Holding); Cut tomatoes (64°F - Cold Holding); Hummas (64°F - Cold Holding); Cooked eggs (60°F - Cold Holding); Cheddar cheese (63°F - Cold Holding); Garbanzo beans (62°F - Cold Holding) Reach in cooler right side cook line. Seafood roll mix (51°F - Cold Holding); Cut lettuce (54°F- Cold Holding); Cut tomatoes (51°F- Cold Holding) ; Coleslaw (51°F - Cold Holding); Blue cheese (52°F - Cold Holding); Guacamole with tomatoes (50°F - Cold Holding); Salsa (51°F - Cold Holding). Chef stated all the items were stored in the reach in coolers for approximately 3 hour. Chef voluntarily discarded all the items.
Code 22, Food-contact surfaces clean and sanitized: 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. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee rinsed pans in the hand wash sink on the cook line. Employee removed the pans to be sanitized.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall in the dishwasher room around the sprayer hose area soiled.
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.