MATTISON 41

Name: MATTISON 41
Address: 7275 SOUTH TAMIAMI TRAIL, SARASOTA, FL, 34231, US
Rating: 95.3

7275 SOUTH TAMIAMI TRAIL, SARASOTA, FL 34231

License #6805075

95.3 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

MATTISON 41 in SARASOTA currently holds an InspectFL Health Score of 95.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on December 4, 2025. Across those visits, inspectors documented 12 total violations — 3 critical, 1 major, 8 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 4, 2025 shows 12 observation rows: 3 critical, 1 major, and 8 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

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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.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the catering prep kitchen near the exit to the server station. The operator replaced the batteries for the paper towel dispenser.
[22-20-5] Accumulation of green mold-like substance in the interior of the ice machine.
[08B-38-4] Food stored on floor. Observed a case of raw beef stored on the floor in the walk in cooler. The operator properly stored the raw beef.
[10-20-4] In-use tongs stored on oven door handles between uses. The operator properly stored the tongs.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for blue cheese crumbles on the cook line. The operator removed the ramekin from the blue cheese.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer bucket.
[16-21-4] Accumulation of debris on the top exterior of warewashing machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed heavy whipping cream (78F - Cold Holding) on the top portion of a reach in cooler in the middle of the cook line. The operator discarded the heavy whipping cream.
[22-41-4] 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. Observed the dishmachine chlorine solution at 0ppm. The operator repaired the machine. Observed the chlorine solution at 100ppm.
[21-04-4] In-use wet wiping cloth/towel used under cutting board at the pizza station. The operator removed the wet cloth from underneath the cutting board.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the knife rack and a wall. The operator removed the knives for cleaning.

Community reaction

What do locals think?

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Community pulse