Basic - Carbon dioxide/helium tanks not adequately secured.
Basic - No Heimlich maneuver/choking sign posted.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. All reachin coolers must have a thermometer.
Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - No soap provided at handwash sink. Kitchen
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.eggs and burgers cooked to order. Advisory will be on new menu upon restaurant opening.
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