419A SAINT ARMANOS CIR, SARASOTA, FL 34236
State inspectors have documented 6 high-priority violations at CILANTRO GRILL over the past year. That's the kind that can make you sick. Consider the alternatives below. The trailing-year record shows 18 violations, including 6 high-priority and 1 Emergency Order of Closure.
Scores higher than 1% of the 765 inspected restaurants in SARASOTA on the trailing-year record.
6 high-priority violations on the trailing-year record — above the Sarasota County average of 2.0.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
This visit closed with no further action required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing or expired food manager certification, or employee food-safety training not documented.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
The establishment's license expired, not obtained, or not properly displayed.
This visit closed with no further action required.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
The establishment's license expired, not obtained, or not properly displayed.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
The establishment's license expired, not obtained, or not properly displayed.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
The establishment's license expired, not obtained, or not properly displayed.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 1 of the 4 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 6801865 — you can read the original documents yourself and compare.