APOLLONIA GRILL

Name: APOLLONIA GRILL
Address: 4956 S TAMIAMI TRL, SARASOTA, FL, 34231, US
Rating: 82.5

4956 S TAMIAMI TRL, SARASOTA, FL 34231

License #6805835

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

APOLLONIA GRILL in SARASOTA currently holds an InspectFL Health Score of 82.5 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 December 10, 2025. Across those visits, inspectors documented 19 total violations — 6 critical, 2 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 December 10, 2025 included 3 critical violations, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

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.

Location + actions

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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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed yogurt sauce (58F - Cold Holding) outside of the reach in cooler near the brick oven. The operator discarded the yogurt sauce.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the tomatoes had been held for approximately 2 hours. The operator placed the tomatoes in the lower portion of the reach in cooler. Observed yogurt sauce (58F - Cold Holding) outside of the reach in cooler near the brick oven. The operator discarded the yogurt sauce.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in -use utensils stored in 75F standing water. The operator removed the utensils from the water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[16-46-4] Old labels stuck to food containers after cleaning.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at the server station nearest the office.
[14-01-5] Bowl or other container with no handle used to dispense food. Oboe metal bowl with no handle used as a scoop for uncooked rice. The operator removed the bowl from the rice.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the high temperature sanitizer dishmachine at 152F. The operator set up the three compartment sink for proper sanitation. The dishmachine was serviced at time of the inspection. Observed the hot water temperature at 162F.

Community reaction

What do locals think?

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Community pulse