Neighbourhood
Sarasota34231
Restaurants202
Spotless inspections12%
Ordered shut1
Fines$32k
A 84B 30C 31D 9F 15Not rated 33
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb with hose attached without breaker behind kitchen.
High priorityDIVE WINE & SPIRITS / HIVE BAR →Jul 28, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (49F - Cold Holding); raw shrimp (47F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding) in the reach in cooler nearest the rear exit. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator iced the above foods.
High priorityNCN KOLUCAN →Jul 8, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a sanitizer spray bottle with a quaternary solution exceeding 500ppm. The operator diluted the solution to 200ppm.
High priorityNCN KOLUCAN →Jul 8, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee return to work from outside, handle soiled dishes, then handle clean dishware without washing hands. The dishware was rewashed and the employee was educated on proper handwashing procedures.
High priorityDARUMA →Jun 26, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. 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.
High priorityDARUMA →Jun 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tomato bisque soup at 4:49 (122F - Hot Holding) on the server line soup well. Observed the soup well turned off. The sous chef stated the soup was placed in the well less than 1 hour prior to inspection. The chef reheated the tomato bisque at 5:02 (204F - Hot Holding)
High priorityMATTISON'S 41 →Jun 25, 2026
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 dishwasher chlorine at 0ppm.
High priorityTWO CHEFS MARKET & BISTRO →Jun 24, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken 50F, cooked vegetables 49F in reach in cooler top on cook line. Operator discarded.
High priorityTWO CHEFS MARKET & BISTRO →Jun 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken 50F, cooked vegetables 49F in reach in cooler top on cook line. Operator discarded.
High priorityTWO CHEFS MARKET & BISTRO →Jun 24, 2026
Container of medicine improperly stored. Observed a container of medicine stored on a shelf with clean dishware. The operator properly stored the medicine.
High priorityLA DOLCE VITA →Jun 23, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
High priorityBANGKOK RESTAURANT →Jun 22, 2026
Nonfood-grade bags used in direct contact with food. Observed frozen empanadas stored in and in direct contact with a non-food grade plastic bag in the 2-door reach in freezer in the hallway leading to the kitchen. The operator removed and properly stored the empanadas.
High priorityBOHEMIOS WINE & BEER →Jun 15, 2026