PARADISE GRILL

Name: PARADISE GRILL
Address: 1097 TAMIAMI TRL N, NOKOMIS, FL, 34275, US
Rating: 49.5

1097 TAMIAMI TRL N, NOKOMIS, FL 34275

License #6804671

🍽️ American ℹ️

49.5 Grade F / 100

Failing Health Score

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Latest inspection

December 3, 2025 · 6 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

PARADISE GRILL in NOKOMIS currently holds an InspectFL Health Score of 49.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on December 3, 2025. Across those visits, inspectors documented 64 total violations — 29 critical, 11 major, 24 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2025

The latest inspection on December 3, 2025 shows 6 observation rows: 1 critical, 0 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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F record

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*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: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the mahi.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic beverage ups stored and not properly air dried at the server station.
[21-04-4] In-use wet wiping cloth/towel used under cutting board in the prep area. The operator removed the wet cloth from underneath the cutting board.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the mahi.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees on the cook line and behind the outside bar.
[06-09-1] Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the mahi.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed a quaternary spray sanitizer behind the outside bar at 0ppm. The operator discarded the sanitizer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the walk in cooler date marked 7/14. The operator discarded the rice.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) in the walk in cooler date marked 7/14. The operator discarded the rice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cut avocados in the middle reach in cooler on the cook line. The operator properly stored the raw tuna.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings prepared on site date marked 7/7. The operator discarded the chicken.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked chicken wings prepared on site date marked 7/7 in the reach in cooler at the end of the cook line. The operator discarded the cooked chicken.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves handle soiled dishware then handle clean equipment without changing gloves. Educated the employee on proper glove changing protocols.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed guacamole with tomatoes (51F - Cold Holding); cut lettuce (52F - Cold Holding); coleslaw (50F - Cold Holding); raw chicken (52F - Cold Holding); raw shrimp (51F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held more than 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed guacamole with tomatoes (51F - Cold Holding); cut lettuce (52F - Cold Holding); coleslaw (50F - Cold Holding); raw chicken (52F - Cold Holding); raw shrimp (51F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held more than 4 hours. The operator discarded the foods.
[31B-03-4] No soap provided at handwash sink on the cook line. The operator provided soap for the hand sink.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed torn reach in cooler door gaskets on the cook line and at the salad station. Observed a broken door handle on the reach in cooler at the server station.
[12B-14-4] Observed an employee beverage stored in drink ice behind the inside bar. The operator discarded the ice. Observed an employee beverage stored in the same container as cut vegetables in the reach in cooler on the cook line. The operator discarded the vegetables.
[33-16-4] Open dumpster lid. The operator closed the lid.
[08B-12-5] Stored food not covered. Observed taco shells not covered on top of the expo line on the cook line. The operator covered the taco shells.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee beverage stored in drink ice behind the inside bar. The operator discarded the ice. Observed an employee beverage stored in the same container as cut vegetables in the reach in cooler on the cook line. The operator discarded the vegetables.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw ground beef stored over bottled beer in the outside walk in cooler. The operator properly stored the raw ground beef.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed tomatoes in the walk in cooler. The operator properly stored the raw chicken.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over washed avocados in the reach in cooler on the cook line. The operator properly stored the raw tuna. Observed raw ground beef stored over chicken salad in the 2-door reach in cooler near the salad station. The operator properly stored the raw ground beef.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked risotto date marked 1/5; cooked ground beef date marked 1/7; cooked pork date marked 1/10 in the walk in cooler. The operator discarded the above potentially hazardous foods.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked risotto date marked 1/5; cooked ground beef date marked 1/7; cooked pork date marked 1/10 in the walk in cooler. The operator discarded the above potentially hazardous foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the salad station. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed garlic butter bread (71F - Cold Holding) at room temperature on the cook line. The operator discarded the bread. The operator was emailed a time as public health control form.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution for the sanitizer buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed an oyster tag marked with an incorrect date. The tag was date marked 1/18.
[02C-02-5] Cooked chicken wings prepared onsite and held more than 24 hours not properly date marked in the outside walk in cooler. The operator marked the chicken with the correct date.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed. Observed the license displayed in the lobby expired 12/1/2023.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In the reach in coolers on the cook line and the salad prep area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pot roast (49F - Cooling) date marked 8/20 in the walk in cooler. The operator discarded the pot roast.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans at 4:45 (101F - Cooling). The operator stated the beans were prepared at approximately 6AM. The operator discarded the beans.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked beans at 4:45 (101F - Cooling). The operator stated the beans were prepared at approximately 6AM. Observed cooked pot roast (49F - Cooling) date marked 8/20 in the walk in cooler. The operator discarded the beans and pot roast.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over queso dip in the walk in cooler. The operator properly stored the raw shrimp.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (54F - Cold Holding); butter (50F - Cold Holding); cooked pasta (60F - Cold Holding); raw salmon (50F - Cold Holding); raw scallops (46F - Cold Holding); heavy whipping cream (53F - Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork (45F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); sliced cheese (47F - Cold Holding); deli turkey (50F - Cold Holding); deli roast beef (51F - Cold Holding); raw cod (49F - Cold Holding); raw grouper (52F - Cold Holding); raw shrimp (50F - Cold Holding); raw mahi (48F - Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F - Cold Holding); deli turkey (57F - Cold Holding); blue cheese crumbles (54F - Cold Holding); buffalo chicken flat bread (58F - Cold Holding); cheese flat bread (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); bread pudding (51F - Cold Holding); key lime pie (58F - Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (54F - Cold Holding); butter (50F - Cold Holding); cooked pasta (60F - Cold Holding); raw salmon (50F - Cold Holding); raw scallops (46F - Cold Holding); heavy whipping cream (53F - Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork (45F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); sliced cheese (47F - Cold Holding); deli turkey (50F - Cold Holding); deli roast beef (51F - Cold Holding); raw cod (49F - Cold Holding); raw grouper (52F - Cold Holding); raw shrimp (50F - Cold Holding); raw mahi (48F - Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F - Cold Holding); deli turkey (57F - Cold Holding); blue cheese crumbles (54F - Cold Holding); buffalo chicken flat bread (58F - Cold Holding); cheese flat bread (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); bread pudding (51F - Cold Holding); key lime pie (58F - Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth solution for the buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm.
[41-17-4] Spray bottle containing toxic substance not labeled at the three compartment sink.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage on a food prep table in the prep area. The operator discarded the beverage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler near the dish area. The operator properly stored the employee food.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoops behind the outside bar stored between mixer bottles. The operator properly stored the ice scoops.
[10-20-4] In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop used for panko breading not stored with the handle above the food product. The operator properly stored the scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice cream scoop stored on 92F standing water. The operator removed the ice scoop from the standing water.
[33-11-4] Missing drain plug at dumpster.
[25-05-4] Single-service articles improperly stored. Observed single-service cups stored on the floor in the storage area on the patio.
[21-38-4] Wiping cloth sanitizing solution stored on the floor throughout the kitchen. The operator properly stored the solution.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatloaf (55F - Cooling) date marked 11/29; cooked rice date marked 11/28 (54F - Cooling); cooked pot roast date marked 11/27 (49F - Cooling); cooked chicken date marked 11/29 (47F - Cooling) In the walk in cooler. The operator discarded the above food products.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 11/20 in the walk in cooler. The operator discarded the cooked pork.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last served date marks.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
[41-17-4] Spray bottle containing toxic substance not labeled at the three compartment sink. The operator labeled the spray bottles.