NCN KOLUCAN
6630 GATEWAY AVE, Sarasota FL 34231 · 9419213133
Last inspected Jul 9, 2026 · 9 visits since August 2023
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NOV 24
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JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024071305 | Nov 1, 2024 | Apr 23, 2025 | $400 |
| 7--2024044630 | Jul 8, 2024 | Oct 31, 2024 | $200 |
Inspection history
9 visits, newest first
Jul 9, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
Missing drain plug at dumpster.
Jul 8, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (49F - Cold Holding); raw shrimp (47F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding) in the reach in cooler nearest the rear exit. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator iced the above foods.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed a sanitizer spray bottle with a quaternary solution exceeding 500ppm. The operator diluted the solution to 200ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked corn not marked with the date when removed from the freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use tongs stored in 86F standing water. The operator properly stored the tongs in a clean, dry container.
Missing drain plug at dumpster.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 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 the chlorine solution for the dishmachine at 0ppm. The operator replaced the empty solution container. The dishmachine chlorine solution is at 100ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (48F - Cold Holding); queso fresco (46F - Cold Holding) in the reach in cooler on the server expo line. The operator stayed the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (48F - Cold Holding); queso fresco (46F - Cold Holding) in the reach in cooler on the server expo line. The operator stayed the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple thawed time/temperature control for safety foods prepared on site not properly marked with the date when removed from the freezer.
Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple foods in the prep area. The operator removed the conform the foods.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 85F standing water on the server expo line. The operator properly stored the scoop.
No handwashing sign provided at a hand sink used by food employees in the bar restrooms.
Outer openings not protected with self-closing doors. Observed the self-closing device at the rear exit in disrepair.
Stored food not covered. Observed cooked beans stored and held for more than 24 hours uncovered in the walk in cooler. The operator covered the cooked beans.
Jul 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the walk in cooler. The operator stated the rice had been cooked the day prior to inspection. The operator discarded the rice.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) in the walk in cooler. The operator stated the rice had been cooked the day prior to inspection.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the quaternary sanitizer solution at 0ppm. The operator refilled the sink to 200ppm.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple foods removed and thawed not date marked with the day removed from the freezer. The operator date marked the food items.
Employee beverage container in a cold holding unit with food to be served to customers in a reach in cooler on the cook line. The operator discarded the beverage.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked rice in contact with the food at the Bain Marie on the server expo line. The operator properly stored the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 82F standing water near the cook line. The operator removed the spoons from the water.
No handwashing sign provided at a hand sink used by food employees in the restrooms in the bar and behind dining room bar.
Stored food not covered. Observed cooked beans date marked 7/5 stored uncovered in the walk in cooler. The operator covered the beans.
Nov 4, 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine.
Nov 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed a container of ibuprofen stored on a shelf above clean equipment at the server station. The operator properly stored the medicine.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. Observed cut tomatoes (53F - Cold Holding); queso fresco (54F - Cold Holding); cilantro cream sauce (60F - Cold Holding) on the server expo line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator placed the foods in an alternate cooler. The operator was emailed a time for public health contact form.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine.
Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing the training date.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour in the prep area. The operator removed the container.
Carbon dioxide tank not adequately secured behind the bar.
Ice scoop handle in contact with ice behind the bar. The operator properly stored the scoop handle.
Jul 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority8 Intermediate5 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef in the reach in cooler near the ice machine. The operator properly stored the raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked vegetables (56F - Cold Holding); raw shrimp (56F - Cold Holding); cooked beef (57F - Cold Holding); cut tomatoes (56F - Cold Holding) in the reach in cooler nearest the hand sink on the cook line. The operator discarded the above food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables (56F - Cold Holding); raw shrimp (56F - Cold Holding); cooked beef (57F - Cold Holding); cut tomatoes (56F - Cold Holding) in the reach in cooler nearest the hand sink on the cook line. The operator discarded the above food items.
Handwash sink not accessible for employee use at all times. Observed a pitcher of water stored inside the handwashing sink near the three compartment sink. The operator removed the pitcher.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. Observed no chlorine test kit.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink behind the Frida bar.
No soap provided at handwash sink behind the Frida bar.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple food items removed from the freezer and held in reach in coolers without date marks when removed from the freezer.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal beverages not properly identified and segregated from food to be served to the public in multiple reach in coolers.
Food-contact surface not smooth and easily cleanable. Observed rock bowls not smooth and easily cleanable in the kitchen. The operator discontinued use of the bowls.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beef short rib (45F - Cooling) in the walk in cooler. The operator stated the short rib was cooked yesterday and held overnight. The operator discarded the short rib.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes. Observed cooked beef short rib (45F - Cooling) in the walk in cooler. The operator stated the short rib was cooked yesterday and held overnight. The operator discarded the short rib.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed saturated quaternary test strips that are no longer effective for the three compartment sink and wiping cloths.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine behind the bar.
No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the handwashing sink.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked beans in the prep area. The operator discarded the plastic container.
Carbon dioxide tank not adequately secured behind the bar.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag hanging from shelving near to food for the public in the walk in cooler. The operator properly stored the employee bag.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the watch.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. The operator removed the scoop for sanitization.
Open dumpster lid. The operator closed the lid.
Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler in the prep area. The operator properly stored the beverages.
Rear exit not protected with self-closing doors.
Single-service articles not stored inverted or protected from contamination. Observed single-service to go boxes not stored inverted in the kitchen. The operator properly stored the to go boxes.
Aug 18, 2023Inspection 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 near the rear exit door.
Outer openings not protected with self-closing doors. Observed the rear exit door with no self-closing device.
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.