JACK DUSTY
1111 RITZ CARLTON DR, Sarasota FL 34236 · 3057892733
Last inspected Jul 24, 2026 · 12 visits since September 2023
NOV 24
APR 25
OCT 25
MAR 26
JUL 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor area(s) covered with standing water. Standing waster on the floor in the dishwasher area.
Jul 15, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 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 the trash can then a clean pan without changing their gloves and washing their hands. Employee removed the pan to be sanitized and washed their hand and changed gloves.
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. Establishments dish machine heat strip failed to turn black, ran my dish thermometer through the machine reading 152F at plate level. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Cutting board has cut marks and is no longer cleanable. All the cutting boards on the cook line.
Floor area(s) covered with standing water. Standing waster on the floor in the dishwasher area.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority2 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. Dish machine heat sanitizer reading 146F at plate level. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over cooked rice in walk in cooler #1. Chef removed the sausage.
Clam/mussel/oyster tags not marked with last date served.
Whole fruit displayed for self-service not wrapped and no utensils provided. Self service apple in the front counter area not wrapped. Employee washed and wrapped the apples.
Hole in or other damage to wall. 1x1 hole in the interior door of walk in cooler #1.
Oct 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine heat sanitizer reading 152F at plate level. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink in the front counter area. Employee placed paper towels at the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of tomato sauce stored in the reach in cooler on the right side of the cook line with no date mark. Employee stated the tomato sauce was prepared on 10/4. Employee placed a date mark on the tomato sauce.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the holder and the scoop.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over guacamole in the stand up reach in cooler on the right side of the cook line. Employee removed the shrimp.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the preparation sink on the cook line. The employee was informed and properly washed their hands in a hand washing sink.
No soap provided at handwash sink. No soap at the hand washing sink in the front counter area. Employee placed soap at the hand washing sink.
Cove molding at floor/wall juncture broken/missing. Cove molding on the cook line next to the grill broken.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitized, new reading 250ppm quaternary.
Nov 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 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. Crab mix stored in walk in cooler #1 with a date mark of 9/11. Chef discarded the crab mix
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Crab mix stored in walk in cooler #1 with a date mark of 9/11. Chef discarded the crab mix.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean bowls in the bar area. Chef removed the bottle.
Cove molding at floor/wall juncture broken/missing. Cove molding broken on the cook line next to the oven and grill.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored a on reach in cooler cutting board on the cook line. Chef removed the drinks.
Floor tiles missing and/or in disrepair. Floor tiles broken in several places on the cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on the cook line. Chef removed the utensils to be sanitized.
Jul 23, 2024□ 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.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority1 Intermediate1 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 picked an item off the floor then handled clean gloves without washing their hands. Employee discarded the gloves then washed their hands.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle.
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 on the left side of the cook line American cheese (55F - Cold Holding); Swiss cheese (55F - Cold Holding); Salmon lox (51F - Cold Holding); Salmon patie (51F - Cold Holding); Pooled eggs (52F - Cold Holding); Feta cheese (53F - Cold Holding); Blue cheese (53F - Cold Holding); Leafy greens (65F - Cold Holding); Turkey (54F - Cold Holding); Chicken (54F - Cold Holding). Chef stated the items had been placed the reach in cooler for approximately 1 hour. Chef place all the items in the walk in cooler.
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Feb 19, 2024Inspection 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 ▾
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 rewashed the dishes.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut melon, oatmeal, sliced cheese and deli meats served on the buffet line with no sneeze guard. Manager placed a sneeze guard over the items.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. All Time/temperature control for safety items on the buffet line marked for a 4 hour time mark, established has no written procedure for time as a public health control. Emailed and reviewed the time as a public health control form with the chef.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the front counter area next to the omelette station.
Walk-in cooler #1 with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm. Chef replaced all sanitizer solutions, new reading 300ppm.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs then change gloves and handed clean equipment without washing their hands. Employee removed equipment to be sanitized then washed their hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the salmon had been stored in the reach in cooler for approximately 2 hours. Chef placed the salmon in the bottom of the reach in cooler.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored stored next to clean equipment in the pastry preparation area. Chef removed the bottle.
Handwash sink used for purposes other than handwashing. Strainer and utensils stored in the hand washing sink at the wait station area. Employee removed the items.
No soap provided at handwash sink in the front counter area. Manager placed soap at the hand washing sink.
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.