1592 WOOD FIRED KITCHEN & COCKTAILS
1592 MAIN ST, Sarasota FL 34236 · 941-365-2234
Last inspected Jul 27, 2026 · 10 visits since September 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026007367 | Dec 11, 2025 | Mar 3, 2026 | $400 |
| 7--2025060133 | Jul 28, 2025 | Sep 4, 2025 | $200 |
| 7--2018047610 | Aug 8, 2018 | Jan 4, 2019 | $720 |
| 7--2018035141 | Jun 8, 2018 | Dec 14, 2018 | $320 |
Inspection history
10 visits, newest first
Jul 27, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority5 Intermediate2 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. No shell tag stored with shucked oysters in the reach in cooler in the preparation area. Employee discarded the oysters. Commercially processed reduced oxygen packaged tuna stored in walk in cooler #2 bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee discarded the tuna.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees engaged in food preparation/handling with no Certified Food Manager on site.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at any hand wash sinks in the kitchen and the bar area. Employee placed paper towels at the all hand wash sinks.
Show the remaining 4 findings ▾
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No shell tag stored with shucked oysters in the reach in cooler in the preparation area. Employee discarded the oysters.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Commercially processed reduced oxygen packaged tuna stored in walk in cooler #2 bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Employee discarded the tuna.
Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water in the three compartment sink. Employee ran water over the lamb.
Dec 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Dec 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in the reach in cooler in the preparation area. Owner removed the salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler between the stack oven and cook line Marinara (51F - Cold Holding); Ricotta cheese (55F - Cold Holding); Yogurt (53F - Cold Holding); Raw bacon (50F - Cold Holding); Cheese curds (55F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Cooked mushrooms (53F - Cold Holding); Ground beef (56F - Cold Holding); Goat cheese (53F - Cold Holding); Spinach and ricotta (54F - Cold Holding); Cooked potatoes (55F - Cold Holding). Owner stated the items were stored in the reach in cooler overnight. Owner discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler between the stack oven and cook line Marinara (51F - Cold Holding); Ricotta cheese (55F - Cold Holding); Yogurt (53F - Cold Holding); Raw bacon (50F - Cold Holding); Cheese curds (55F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Cooked mushrooms (53F - Cold Holding); Ground beef (56F - Cold Holding); Goat cheese (53F - Cold Holding); Spinach and ricotta (54F - Cold Holding); Cooked potatoes (55F - Cold Holding). Owner stated the items were stored in the reach in cooler overnight. Owner discarded the items.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment on a food cart in the kitchen. Owner removed the bottles.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer new reading 100ppm chlorine.
Clam/mussel/oyster tags not marked with last date served.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 10/6/25
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Jul 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed vegetables in the walk in cooler. Employee removed the eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the top section of the roll top reach in cooler next to the stack oven on the cook line Yogart (62F - Cold Holding); Spinach and cheese mix (63F - Cold Holding); Artichoke harts (64F - Cold Holding); Cooked mushrooms (64F - Cold Holding); Mozzarella cheese (65F - Cold Holding); Marinara (62F - Cold Holding); Sour cream (64F - Cold Holding); Cheese curds (65F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the roll top reach in cooler next to the stack oven on the cook line Yogart (62F - Cold Holding); Spinach and cheese mix (63F - Cold Holding); Artichoke harts (64F - Cold Holding); Cooked mushrooms (64F - Cold Holding); Mozzarella cheese (65F - Cold Holding); Marinara (62F - Cold Holding); Sour cream (64F - Cold Holding); Cheese curds (65F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in the cook line. Employee removed and sanitized the utensils.
Silverware/utensils stored upright with the food-contact surface up. Silverware stored with the food contact surface up in holders in the expo area. Employee placed the food contact surface down in the holders
Jan 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. 3 ceiling tiles in the kitchen area missing.
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the top section of the reach in cooler next to the stack oven Cooked potatoes (56F - Cold Holding); Cheddar cheese (58F - Cold Holding); Cooked onions (55F - Cold Holding); Cheese curds (54F - Cold Holding); Yougart (54F - Cold Holding); Cream cheese (53F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Raw bacon (52F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Sausage (53F - Cold Holding); Spinach cheese mix (54F - Cold Holding); Canned tomatoes (53F - Cold Holding); Canned artichokes (53F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler next to the stack oven Cooked potatoes (56F - Cold Holding); Cheddar cheese (58F - Cold Holding); Cooked onions (55F - Cold Holding); Cheese curds (54F - Cold Holding); Yougart (54F - Cold Holding); Cream cheese (53F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Raw bacon (52F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Sausage (53F - Cold Holding); Spinach cheese mix (54F - Cold Holding); Canned tomatoes (53F - Cold Holding); Canned artichokes (53F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean pans in the cook line area. Employee removed the bottles.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side of the cook line. Employee placed paper towel at the hand washing sink
Ceiling tile missing. 3 ceiling tiles in the kitchen area missing.
Food stored outside. Cases of potatoes stored on a rack outside the back exit. No visible contamination was observed. Manager placed the potatoes inside.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the scoop and holder.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face around the mouth area then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut and washed fruit in the reach in cooler on the left side of the cook line. Employee removed the tuna.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer new reading 50ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
Handwash sink not accessible for employee use at all times. Hand washing sink on the left side of the cook line blocked by a stack of wood on the floor. Employee removed the wood.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side on the cook line. Employee placed towels at the hand washing sink.
Cove molding at floor/wall juncture broken/missing. 3 missing ceiling tiles in the kitchen next to the dishwasher area.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. The employee properly washed their hands
Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed processed ahi tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Owner discarded the tuna.
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. Fully thawed processed ahi tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Owner discarded the tuna.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water. Employee place the lamb under running water.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Employee reply the sanitizer solution, new reading 100ppm chlorine.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork.
Raw animal food stored over or with unwashed produce. Raw calamari stored over unwashed tomatoes in walk-in cooler #1. Employee placed the calamari below the tomatoes.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled wood for cooking on the grill then clean utensils without changing gloves and washing their hands. Employee removed the utensils to be sanitized and changed their gloves and washed hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution reading +200ppm chlorine. Employee replaced the solution, new reading 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder next to the ice machine in the kitchen soiled. Employee removed and sanitized the holder and ice scoop.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.