APOLLONIA GRILL

Name: APOLLONIA GRILL
Address: 4956 S TAMIAMI TRL, SARASOTA, FL, 34231, US
Rating: 85.4

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

85.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

APOLLONIA GRILL in SARASOTA currently holds an InspectFL Health Score of 85.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 10, 2025. Across those visits, inspectors documented 27 total violations — 8 critical, 3 major, 16 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.

Read latest inspection ↓ Open 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 December 10, 2025 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Disposition: Inspection Completed - No Further Action
[16-46-4] Old labels stuck to food containers after cleaning.
[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.
[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.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine.
[14-31-5] Nonfood-grade bags used in direct contact with flour.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at the server station nearest the office.
[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.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer solution at 0ppm on the cook line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee rinsing wiping cloths in the handwashing sink in the dish area.
[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.
[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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[14-09-4] Cutting boards has cut marks and is no longer cleanable.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on the oven door handle between uses.
[21-05-5] Cloth used as a food-contact surface. Observed a linen cloth used to cover cooked gyro meat on the cook line. The operator removed the cloth.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a white plastic container stored inside the handwashing in the cook line. The operator removed the container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lamb stored over cooked spanakopita in the walk in cooler. The operator properly stored the raw lamb.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers behind the bar.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the glass door reach in cooler at the server station.
[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 gyro meat held at time as public health control with no time marking. The operator stated the meat had been held for approximately 3hours and placed a time marking in the food.
[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 max temperature of the hot water dishmachine at 128F. The operator discontinued the use of the dishmachine and set up the three compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for raw calamari in the cold holding unit on the cook line. The operator discarded the container.
[08B-12-5] Stored food not covered. Observed a container of beans uncovered in dry storage.
[22-20-5] Accumulation of black mold-like substance in the interior of the cubed ice machine.

Community reaction

What do locals think?

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

Community pulse