SIXTY EAST

Name: SIXTY EAST
Address: 2219 60 AVE E, ELLENTON, FL, 34222, US
Rating: 79.4

2219 60 AVE E, ELLENTON, FL 34222

License #5105097

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.4 Grade C / 100

Mixed Health Record

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Quick take

SIXTY EAST in ELLENTON currently holds an InspectFL Health Score of 79.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 4, 2026. Across those visits, inspectors documented 26 total violations — 7 critical, 6 major, 13 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 4, 2026 shows 12 observation rows: 6 critical, 2 major, and 4 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.

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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: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged fish fully thawed and not removed from its package. Operator willingly disposed of the product.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line and bar respectively: Cooked noodles (70F - Cold Holding); Cheese olives (77F - Cold Holding). Operator stated they had been out for approximately 1hr. Operator placed them in a reach in cooler.
[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 commercially reduced oxygen packaged fish fully thawed and not removed from its package. Operator willingly disposed of the product.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed bagged broccoli stored next store a packaged of raw shrimp. Operator placed the broccoli above the shrimp.
[12A-19-4] Employee washed hands with cold water. Observed multiple employees wash their hand with cold water due to hot water being shut off. Operator had them rewash their hands when he turned the hot water back on at the sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed all three cook line cutting boards heavily grooved
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed their cook line hand sink with its hot water shut off. Operator turned it back on.
[16-03-4] Accumulation of debris inside warewashing machine. Observed lime buildup inside the dish machine.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed their sanitizer buckets at 400ppm quaternary. Operator remade them to 200ppm.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black buildup inside the ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed their cook line sink used to fill sanitizer buckets and their front server sink with a coffee machine part inside. Reviewed the sinks proper use with the operator.
[41-10-4] Toxic substance/chemical improperly stored. Observed a chemical spray bottle and sanitizer bucket stored next to canned food. Operator removed them.

Disposition: Inspection Completed - No Further Action
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some employees with no written plan in place.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on pizza prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic pans stacked wet on dish shelf by dish machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with black buildup.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen hand sink or bar hand sink. Operator replaced.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents above cook line soiled.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour bin in walk in cooler not labeled. Owner labeled.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on fry basket handle and oven door handle. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed c02 tank not secured by bag in box rack.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta out at chefs line at 83f. Employee stated pasta had been out for approximately 2 hours. Employee put pasta in cooler.
[36-24-5] Hole in or other damage to wall. Large hole in wall at baseboard near floor at wait station.
[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 book bag hanging on shelf with food. Owner moved.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at kitchen hand wash sink. Faucet shut off.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no written plan. Inspector will email.

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