PHILLIPPI CREEK VILLAG OYS BAR

Name: PHILLIPPI CREEK VILLAG OYS BAR
Address: 5353 S TAMIAMI TRL, SARASOTA, FL, 342314200, US
Rating: 13.4

5353 S TAMIAMI TRL, SARASOTA, FL 342314200

License #6801728

🍺 Bar/Pub ℹ️

13.4 Grade F / 100

Failing Health Score

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Latest inspection

May 1, 2026 · 11 findings · 1 critical

Routine - Food

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Quick take

PHILLIPPI CREEK VILLAG OYS BAR in SARASOTA currently holds an InspectFL Health Score of 13.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 1, 2026. Across those visits, inspectors documented 120 total violations — 32 critical, 12 major, 76 minor.

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The latest inspection on May 1, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

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Inspection coverage

100%

Inspector notes

120

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PHILLIPPI CREEK VILLAG OYS BAR has a rough inspection history. Would you risk it?

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Observed solo cup being used to dispense jalapeños pepper slice in single door make station in salad preparation area. Operator removed solo cup.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed a 1" gap at threshold of exterior door from kitchen.
[08B-38-4] Food stored on floor. Observed bags of onion on the floor in walk-in cooler 2. Operator moved onion off the floor.
[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 handle in seafood stuffing on cook line. Operator moved handle above product.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach-in cooler across from sauté on cook line. Observed no ambient thermometer in walk-in cooler inside kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed employees must wash hand sign in mens bathroom near oyster area. E-mail operator a hand wash sign. Operator printed and hung sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the underside of soda dispenser next to spouts at the bar with black mold like substance. Operator was in the process of cleaning and sanitizing areas.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seafood stuffing at 47F and shrimp 50F. Operator stated item had been in single door make station on cook line for approximately 2 hours. Operator moved items to freezer to rapidly cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun at the bar with black mold like substance. Employee was in the process of cleaning soda gun.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed towel in hand wash sink in kitchen across from walk-in cooler. Operator removed towel.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rusty wire food rack in walk-in cooler 2.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for cheese at the salad station. The operator removed the portion cup.
[51-11-4] Carbon dioxide tank not adequately secured near the entrance to the kitchen. The operator properly stored the tank.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation area on the cook line. The employee properly stored the cell phone.
[08B-38-4] Food stored on floor. Observed plastic bottled water stored on the floor in the outside beverage cooler. The operator properly stored the bottled water.
[14-69-4] Ice buildup in the walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use knife stored between equipment on the cook line. The operator properly stored the knife.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored next to a metal bowl with breading on the cook line. The operator properly stored the sanitizer bucket.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at the end of the cook line. The operator properly stored the sanitizer bucket.
[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 chlorine sanitizer solution for the dishmachine at 0ppm. The operator set up the three compartment sink for proper ware washing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked green beans in the single-door reach in cooler on the cook line. The operator properly stored the green beans.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked seafood stuffing (49F - Cold Holding); cooked mussels (50F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator moved the above foods to the walk in cooler. Observed butter (52F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 2.5 hours. The operator moved the butter to another cold holding unit.
[29-34-4] Vacuum breaker missing at hose the bibb faucet at the oyster bar.
[29-42-4] Vacuum breaker missing at the outside mop sink faucet.
[45-02-4] Portable fire extinguisher gauge in red zone at the server station in front of the oyster bar. For reporting purposes only.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a metal dish with no handle used as a scoop for cooked rice on the cook line. The operator removed the dish.
[06-09-1] Commercially processed reduced oxygen packaged tuna 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 tuna.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored above a food preparation table in the prep kitchen. Observed employee wallet and keys stored above food on the cook line. The employees properly stored the personal belongings.
[08B-38-4] Food stored on floor. Observed bagged onions stored on the floor in the produce cooler. The operator properly stored the onions.
[16-46-4] Old labels stuck to food containers after cleaning.
[12B-13-4] Opened employee beverage containers glass door reach in cooler near the entrance to the kitchen with food to be served to customers. The operator properly stored the beverages.
[21-38-4] Wiping cloth sanitizing solution stored on the floor in the prep kitchen. The operator properly stored the sanitizer bucket
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade barrel used to stored ice at the oyster kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over garlic bread in the singe-door reach in cooler on the cook line. The operator properly stored the raw shrimp. Observed raw shell eggs stored over uncooked pasta in the walk in cooler. The operator properly stored the cooked pasta.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the server expo line. The operator stated the butter had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (131F - Hot Holding); cooked potatoes (127F - Hot Holding) on the cook line. The operator reheat the cooked potatoes (167F - Hot Holding); cooked rice (170F - Hot Holding) within 30 minutes.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the outside walk in cooler. The operator discarded the tuna.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the salad station. The operator properly stored the employee beverage.
[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 scissor handles not stored above lemons in the server station. The operator properly stored the scissors.
[16-46-4] Old labels stuck to food containers after cleaning in the dish area.
[29-03-4] Water draining onto floor surface from the three compartment sink. The operator fixed the drain pipe.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed a chlorine sanitizer bucket at the server station at 0ppm. The operator replaced the chlorine solution to 100ppm.
[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 shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp.
[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 shrimp (48F - Cooling) in the inside walk in cooler. The shrimp was prepared 9/29. The operator discarded the shrimp.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cooked floured in the 4-door reach in cooler in the kitchen. The operator properly stored the cooked flounder.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed an employee filling a metal container with water from the handwashing sink.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
[14-09-4] Cutting board has cut marks and is no longer cleanable on the cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on shelves above the reach in coolers on the cook line. The employees properly stored the cell phones.
[14-11-5] Equipment in poor repair. Observed a torn gasket on the reach in cooler at the center of the cook line.
[08B-38-4] Food stored on floor. Observed bagged ice stored on the floor in the walk in cooler.
[38-01-4] Light shield damaged/in disrepair in the prep area.
[29-49-6] Standing water in bottom of reach-in-cooler behind the bar.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves go outside then return to work and handle clean food containers without changing gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Entrance of cook line: shucked oysters (48F - Cold Holding); seafood stuffing (47F - Cold Holding); raw shrimp (48F - Cold Holding) Center of cook line: raw chicken (49F - Cold Holding); raw ground beef (51F - Cold Holding); (51F - Cold Holding). The operator stated the reach in coolers on the line were restocked from other cold holding units less than 1 hour prior. The operator placed bags of ice for rapid cooling. Observed butter blend (81F - Cold Holding) out of refrigeration on the cook line. The operator discarded the butter.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed oyster tags missing from original box in the walk in cooler when oysters are taken to the line for service.

Disposition: Warning Issued
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit located in the center of the cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for buffalo sauce in the reach in cooler at the salad station. The operator removed the portion cup.
[24-28-4] Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed paper towels stored above a food preparation table in the oyster prep area. The operator properly stored the paper towels.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food prep area in the prep kitchen. The employee properly stored the cell phone.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting in the warewashing area.
[08B-38-4] Food stored on floor. Observed plastic a bucket containing simple syrup stored on the floor of walk in cooler #2. The operator properly stored the bucket of simple syrup.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed the ice scoop near the ice machine stored in a container with a used glove. The operator removed the ice scoop for sanitization.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 70F standing water behind the bar. The operator removed the utensils from the standing water.
[10-17-4] Observed in-use tongs stored between metal piping and the wall at the entrance to the cook line. The operator removed the tongs for sanitization.
[16-46-4] Old labels stuck to food containers after cleaning in the warewashing area.
[29-49-6] Standing water in bottom of reach-in-cooler at the center of the cook line. Observed standing water in the reach in cooler behind the bar. The operator vacuumed the water from the cooler. Observed standing water on the floor of walk in cooler #2.
[21-38-4] Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly stored the sanitizer buckets.
[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 marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. The operator discarded the marinara sauce.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked crab in the 4-door reach in cooler in the kitchen. The operator properly stored the raw alligator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. Observed raw flounder (51F - Cold Holding); raw tilapia (47F - Cold Holding); raw mahi (48F - Cold Holding); raw swordfish (47F - Cold Holding); raw catfish (48F - Cold Holding) in walk in cooler #1 outside. The above foods had been held overnight. The operator discarded the above foods. raw shrimp (47F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (45F - Cold Holding); raw ground beef (50F - Cold Holding); raw chicken (51F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. Observed (49F - Cold Holding); raw grouper (47F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw flounder (51F - Cold Holding); raw tilapia (47F - Cold Holding); raw mahi (48F - Cold Holding); raw swordfish (47F - Cold Holding); raw catfish (48F - Cold Holding) in walk in cooler #1 outside. The above foods had been held overnight. The operator discarded the above foods. Observed marinara sauce (51F - Cooling) date marked 3/31 in outside walk in cooler #3. The operator discarded the marinara sauce. Observed raw shrimp (47F - Cold Holding); raw tuna (47F - Cold Holding); raw salmon (45F - Cold Holding); raw ground beef (50F - Cold Holding); raw chicken (51F - Cold Holding) in the reach in cooler in the center of the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler. Observed (49F - Cold Holding); raw grouper (47F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated the above foods have been held for approximately 3 hours. The operator moved the items to another cooler.
[29-34-4] Vacuum breaker missing at hose bibb in front of the outside produce walk in cooler.
[01C-03-4] Some oyster tags not marked with last date served.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on the top of the warewashing machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed aluminum pans stored on top of the Aquafina cooler not stored inverted. The operator properly stored the pans.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler #3. The operator properly stored the employee food.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored near taco shells in the salad prep area. The operator properly stored the employee belonging.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet.
[14-13-4] Food-contact surface not smooth and easily cleanable. Observed scissors used for lemons not easily cleanable.
[10-12-5] In-use ice scoop stored on soiled surface between uses at the ice machine. The operator removed the scoop and holder for sanitization.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives on the cook line stored in 74F standing water. The operator removed the knives for sanitization.
[16-46-4] Old labels stuck to food containers after cleaning in the dish area.
[24-18-4] Soup spoons stored upright with the food-contact surface up near the soup well in the kitchen. The operator removed the spoons for sanitization.
[29-17-4] Waste line missing at soda gun holster a the entrance to the bar. The operator connected a drain line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw alligator stored over cooked lobster in the walk in cooler. The operator properly stored the raw alligator.
[29-34-4] Vacuum breaker missing at hose bibb outside by the walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled behind the bar.