HYATT REGENCY SARASOTA
1000 BOULEVARD OF THE ARTS, Sarasota FL 34236
Last inspected Dec 30, 2024 · 5 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
JUL 24
DEC 24
— STEADY
4 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient (60F - Cold Holding); Ham (57F - Cold Holding) Stored on ice on the cook line. Chef stated the eggs were stored on ice for approximately 1 hours. Chef placed the items in the reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023030702 | Apr 11, 2023 | Jul 25, 2023 | $200 |
Inspection history
5 visits, newest first
Dec 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
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. Employee removed the equipment to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs ambient (60F - Cold Holding); Ham (57F - Cold Holding) Stored on ice on the cook line. Chef stated the eggs were stored on ice for approximately 1 hours. Chef placed the items in the reach in cooler.
Accumulation of debris inside warewashing machine.
Show the remaining 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. 12 ceiling tiles in the kitchen area damaged.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored on a cutting board on the cook line. Employee removed the drink.
Hole in or other damage to wall. 3x4 foot hole in the wall in the back preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler on the right side of the cook line soiled.
Aug 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. 12 ceiling tiles in the kitchen area damaged.
Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing on the exhaust hood in the preparation area.
Jul 26, 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 ▾
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over deli meat in the stand up reach in cooler across from the three compartment sink. Chef removed the salmon.
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. Sausage and potatoes on time as a public health control on the cook line with no time marks. Chef stated the items had been on time as a public health control for approximately 1 hour. Chef placed time marks on the Items.
No soap provided at handwash sink. Hand washing sink in the wait station area. Chef placed soap at the hand washing sink.
Ceiling/ceiling tile shows damage or is in disrepair. 12 ceiling tiles in the kitchen area damaged.
Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing on the exhaust hood in the preparation area.
Feb 27, 2024Inspection 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 ▾
Pesticide-emitting strip present in food prep area. Pest strip hanging above the ice bin in the bar area. Employee removed the strip.
Server handled soiled dishes then prepared a beverage without washing hands. The employee properly washed their hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fully thawed tuna stored in the reach in cooler on the right side of the cook line. Manager discarded the tuna.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand washing sink next to the walk-in freezer. Manager stated the technician had been contacted.
Accumulation of debris inside warewashing machine.
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. Commercially processed reduced oxygen packaged fully thawed tuna stored in the reach in cooler on the right side of the cook line. Manager discarded the tuna.
Hood filter missing from automatic fire suppression/exhaust system. 2 hood filters missing on the exhaust hood on the cook line.
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
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. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands.
Employee washed hands with no soap. Employee in the bar area washed their hands with no soap. Employee rewashed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over deli ham in the stand up reach in cooler across from the three compartment sink in the kitchen. Employee removed the salmon.
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. Sausage and potatoes on time as a pubic health control stored on the cook line with no time. Manager stated items had been on time for approximately 1 hour. Employee placed time marks on the items.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from the cook line. Employee placed paper towels at the hand washing sink.
Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles in the kitchen showing water damage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Several utensils on the cook line stored in standing water less than 135 degrees Fahrenheit. Employee removed the utensils to be sanitized.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the stand up reach in cooler on the right side of the cook line soiled.
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.