BAR ITALIA
6568 UNIVERSITY PKY, Sarasota FL 34240 · 863-354-1479
Last inspected Apr 22, 2026 · 9 visits since July 2024
JUL 24
FEB 25
JUL 25
NOV 25
APR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit clean up plan or kit. Emailed the operator a plan.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 22, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 14, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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. Observed their dish machine at 0ppm chlorine. Instructed them to use their triple sink for sanitizing.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked vegetables dated more than 7 days in the walk in cooler. Operator willingly disposed of the product.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked vegetables dated more than 7 days in the walk in cooler. Operator willingly disposed of the product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef not labeled in the walk in cooler. Operator stated it was either made yesterday or the day before. Operator labeled it as the day before.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed their can opener holder soiled.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed a power tool battery charger stored on the back prep table. Operator removed it.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer buckets at 0ppm quaternary. Operator remade them to 200ppm.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee wipe their nose and then handle a utensil without washing their hands. Operator had them wash their hands and put on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed stored above the fill line on the cook line and observed standing on top of ice instead of surrounded by it: Mozzarella (56F - Cold Holding); Prosciutto (58F - Cold Holding). Operator stated they had been out for approximately 3hrs. Operator took half of the mozzarella and placed it into the reach in cooler and operator surrounded the prosciutto with ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food debris build up on their can opener.
Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee lunch box stored above wines in a reach in cooler. Operator removed them.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer buckets at 100ppm quaternary. Operator remade them to 200ppm.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 8 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed an employee leave the restroom and then handle utensils without washing their hands a second time. Reviewed proper procedures with the operator.
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. Observed their dish machine at 115F. Operator called a provider and set up their triple sink to 200ppm quaternary.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over ready to eat prosciutto in the walk in cooler. Operator removed them.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wipe his pants with his gloves and handle utensils without changing them. Operator had him change his gloves.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored next to bottles of olive oil in the kitchen. Operator removed them.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips for their quaternary triple sink.
Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not inverted in the kitchen.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed their server station extinguisher in the red.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over ready to eat garlic in the walk in cooler. Operator moved the garlic.
Toxic substance/chemical improperly stored. Observed a spray bottle of chemical cleaner stored above their meat slicer. Operator removed the bottle.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed their just finished triple sink at 600ppm quaternary. Operator remade it to 200ppm.
Handwash sink used for purposes other than handwashing. Observed the server hand sink used to clean a bottle., and observed the bar hand sink used to dump ice. Instructed the employees on proper usage.
Missing drain plug at dumpster. Observed them missing a drain plug for their dumpster.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters stored unprotected in the server area and to-go containers stored in-inverted at the bar. Operator placed the filters in a container and inverted the to-go containers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed their sanitizer bucket at 0ppm quaternary. Operator remade it to 200ppm.
Aug 1, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Observed the cook line hand wash sink used to fill a container. Instructed the operator on the sinks proper use.
Jul 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on the cook line,front server line, and bar: Ricotta cheese (52F - Cold Holding); Chicken (47F - Cold Holding); Tuna (47F - Cold Holding); Fish (47F - Cold Holding); Milk (45F - Cold Holding); Chopped tomatoes (50F - Cold Holding), Cheese olives (50F - Cold Holding). Operator stated that the tuna and fish have been out for more than 4hrs while all other products had been out for approximately 2hrs. Operator placed what product they could into the walk in cooler, closed the lids of the make line, and willingly disposed of the tuna and fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line,front server line, and bar: Ricotta cheese (52F - Cold Holding); Chicken (47F - Cold Holding); Tuna (47F - Cold Holding); Fish (47F - Cold Holding); Milk (45F - Cold Holding); Chopped tomatoes (50F - Cold Holding), Cheese olives (50F - Cold Holding). Operator stated that the tuna and fish have been out for more than 4hrs while all other products had been out for approximately 2hrs. Operator placed what product they could into the walk in cooler, closed the lids of the make line, and willingly disposed of the tuna and fish.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the triple sink at 300ppm quaternary. Operator emptied some out and filled it with water to retest at 200ppm.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no vomit clean up plan or kit. Emailed the operator a plan.
Handwash sink not accessible for employee use at all times. Observed the bar hand wash sink blocked by paper products.
Handwash sink used for purposes other than handwashing. Observed the cook line hand wash sink used to fill a container. Instructed the operator on the sinks proper use.
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. Observed no singed agreements. Had the operator sign one and emailed them more copies.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed drinks stored on prep areas throughout the kitchen. Operator removed some.
Employee with no hair restraint while engaging in food preparation. Observed an employee cooking on the line with no hair restraint. Operator had them put on a hair net.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the back hood filters.
Jul 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a missing vacuum breaker on a splitter.
Missing drain plug at dumpster. Observed a missing drain plug.
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.