ART OVATION HOTEL
1255 N PALM AVE, Sarasota FL 34236 · 941-316-0808
Last inspected Aug 11, 2026 · 15 visits since October 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026009824 | Dec 16, 2025 | Mar 11, 2026 | $1,600 |
| 7--2025058551 | Jul 24, 2025 | Sep 16, 2025 | $600 |
| 7--2025010782 | Jan 27, 2025 | Mar 6, 2025 | $400 |
| 7--2024036060 | May 21, 2024 | Dec 16, 2024 | $200 |
Inspection history
15 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Jun 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw beef then removed their gloves and touched the walk in cooler handle without washing there hands. Employee washed their hands and sanitized the handle.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw eggs then handled clean equipment without changing gloves and washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food in the salad make area. Employee removed the bottles.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw cold smoked salmon and pouched eggs offered on the menu not identified as a raw/undercooked items.
No soap provided at handwash sink. No soap provided at the hand wash sink in the back kitchen area. Chef placed soap at the hand wash sink.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replace the sanitizer, new reading 300ppm quaternary.
Dec 17, 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 ▾
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 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. All the following items were stored in the reach in cooler on the cook line, bean mix date mark 11/19,Lamb date mark 12/2, mashed potatoes 12/2 and rice 12/9. Chef discarded the items.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauces in the reach in cooler next to the cook line. Chef removed the beef.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the reach in cooler on the cook line, bean mix date mark 11/19, Lamb date mark 12/2, mashed potatoes 12/2 and rice 12/9. Chef discarded the items.
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 in the salad make area Shrimp (50F - Cold Holding); Hummas (50F - Cold Holding); Baba chanoush (48F - Cold Holding); Cut tomatoes (48F - Cold Holding); Pork (50F - Cold Holding); Blue cheese (51F - Cold Holding); Sour cream (50F - Cold Holding); Egg mix (49F - Cold Holding); Cow milk cheese (49F - Cold Holding). Chef stated the items were 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 reach in cooler in the salad make area Shrimp (50F - Cold Holding); Hummas (50F - Cold Holding); Baba chanoush (48F - Cold Holding); Cut tomatoes (48F - Cold Holding); Pork (50F - Cold Holding); Blue cheese (51F - Cold Holding); Sour cream (50F - Cold Holding); Egg mix (49F - Cold Holding); Cow milk cheese (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired.
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 8 high priority.
8 High priority1 Intermediate2 Basic
Show 12 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. House made Marinara dated 7/11 and salsa 7/11 stored in the walk in cooler. Chef discarded the items
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. Dish machine sanitizer reading 00ppm chlorine. Manager stopped using the dish machine, called the technician and set up the three compartment sink to properly sanitizer. Technician fixed the sanitizer before the end of the inspection, new reading 100ppm chlorine.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then handled clean equipment without washed 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 sausage stored over cut cabbage in the reach in cooler on the cook line. Employee removed the sausage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Marinara dated 7/11 and salsa 7/11 stored in the walk in cooler. Chef discarded the items
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over the cut melon and pastry on the buffet line. Cher removed the items.
Stop Sale issued due to food not being in a wholesome, sound condition. Sous vide reduced oxygen packaged chicken stored in the reach in cooler on the cook line to be removed for the packaging with in 48 hours has no time / date mark. Chef discarded the chicken.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Cut melon on time as a public health control with on the buffet line with no time marks. Chef stated the melon had been on the buffet for approximately 1 hour. Chef placed a time mark on the mello.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Sous vide reduced oxygen packaged chicken stored in the reach in cooler on the cook line to be removed for the packaging with in 48 hours has no time / date mark. Chef discarded the chicken.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the upstairs bar area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Ice buildup in walk-in freezer.
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 6 findings ▾
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. Dish machine sanitizer reading 00ppm chlorine. Sanitizer container was empty, chef replaced and primed the sanitizer, new reading 100ppm chlorine.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender handled their phone then clean equipment with washed their hands. The employee was informed and properly washed their hands.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the hallway and the roof top bar area.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Ice buildup in walk-in freezer.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 5 propane tank stored in the hallway next to the back exit. Manager placed the tanks outside.
Oct 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink and called the technician.
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 the clean equipment without washing their hands. The employee properly washed their hands.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over uncoved cut fruit on the buffet line. Employee removed the fruit.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Establishment using time as a public health control for cut melon on the buffet line with no time marks. Employee stated the item were placed on the buffet for approximately 1 hour. Employee placed a time mark on the item.
Clam/mussel/oyster tags not marked with last date served.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items.
No soap provided at handwash sink in the employee bathroom. Employee placed soap in the bathroom.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the preparation area. Employee removed the drink.
Raw fruits/vegetables not washed prior to preparation. Employee cutting kiwi before washing. Employee washed the cut and uncut kiwi.
May 21, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Mar 21, 2024Warning 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 ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean equipment on a preparation table in the back kitchen area. Employee removed the bottle.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the employee bathroom. Chef placed towels at the hand washing sink.
Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in cooler in the salad make area. Employee removed the drinks.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in the preparation area.
Dec 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Show 1 finding ▾
- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler Certificate expired 134123 6/1/23 134126 6/1/23 134127 6/1/23
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority4 Intermediate1 Basic
Show 14 findings ▾
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. Dishmachine chlorine sanitizer reading 00ppm. Operator called the technician technician arrived before the end of the inspection new reading 50ppm.
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 picked a item of the floor then handled a clean pan without washing their hands. Employee washed their hands.
Employee washed hands with no soap. Employee rewashed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut and washed onions in the walk-in cooler. Chef removed the chicken.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Stop Sale issued due to food not being in a wholesome, sound condition. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean pans in the back preparation area. Chef removed the bottles.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon lox on the menu has no identifier.
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. Provided handouts to the operator. Operator filled out 1 form before the end of the inspection.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Water pressure lacking at fixtures that require the use of water. Hand washing sink in the employee bathroom.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment using ROP for frozen fish and raw and cooked foods.
No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler Certificate expired 134123 6/1/23 134126 6/1/23 134127 6/1/23
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.