ARTS & CENTRAL
611 CENTRAL AVE, Sarasota FL 34236 · 203-300-2663
Last inspected Jul 22, 2026 · 8 visits since February 2024
JUL 24
FEB 25
JUL 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Kimchi stored in the walk in cooler with a date mark of 6/27. Chef discarded the kimchi.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate0 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 Kimchi stored in the walk in cooler with a date mark of 6/27. Chef discarded the kimchi.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw shrimp then changed their gloves and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized, washed their hands and put on new gloves.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Kimchi stored in the walk in cooler with a date mark of 6/27. Chef discarded the kimchi.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fresh garlic in honey (70F - Cold Holding) stored in the preparation area at room temperature. Chef stated the garlic in honey had been stored at room temperature for more than 4 hours. Chef discarded the garlic in honey.
Show the remaining 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in honey (70F - Cold Holding) stored in the preparation area at room temperature. Chef stated the garlic in honey had been stored at room temperature for more than 4 hours. Chef discarded the garlic in honey.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 10, 2025Warning 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 ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel lining pans of herbs in the walk in cooler. Manager removed the herbs.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles in the bar area. Employee removed the bottle.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw cold smoked salmon not identified as a raw item on the menu.
No soap provided at handwash sink. No soap provided at the hand wash sink in the cook line area. Manager placed soap at the hand wash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on preparation tables in the kitchen. Employees removed the drinks.
Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting unwashed kale in the salad preparation area. Employee washed the cut and uncut kale.
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temperature heat Sanitizer reading of 144F at plate level.. Manager stoped using the dishwasher, set up the three compartment sink to properly sanitize and called the technician.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over vanilla pudding and cut watermelon in the reach in cooler in the pantry area. Employee removed the salmon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in the reach in cooler on the cook line. Employee removed the chicken.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles.
In-use utensil stored in sanitizer between uses. Knife stored in sanitizer on the cook line. Employee removed the knife to be washed and sanitized.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw cold smoked salmon stored over unwashed lettuce in the reach in cooler in the pantry area. Chef removed the salmon.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning stored next to bottles of liquor in the bar area. Bartender removed the bottle.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the cook line area. Manager placed paper towels at the hand washing sink.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean mixing bowl and cheese boards stored next to the hand washing sink in the dishwasher area. Chef removed the items.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a preparation table on the cook line. Employee removed the drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a shelf next to food above the reach in cooler in the kitchen. Manager removed the phone.
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut and washed zucchini in the drawer reach in cooler on the cook line. Chef placed the beef below the zucchini.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean pans in the cook line area. Chef removed the bottles.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Feb 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.