O'LEARY'S
5 BAYFRONT DR, Sarasota FL 34236 · 941-953-7505
Last inspected Mar 6, 2026 · 9 visits since October 2023
MAR 24
SEP 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portion cups of coleslaw 53F stored in the top section of the roll top reach in cooler on the cook line. Employee stated the coleslaw had been stored in the reach in cooler overnight. Employee discarded the coleslaw
★ 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--2025083845 | Oct 14, 2025 | Dec 10, 2025 | $200 |
Inspection history
9 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked a raw egg then handled clean equipment without washing there hands. Employee removed the equipment to be sanitized and washed their hands.
Handwash sink not accessible for employee use at all times. Food container stored in the hand wash sink across from the cook line. Employee removed the container.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test for the wiping cloth sanitizer.
Oct 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Portion cups of coleslaw 53F stored in the top section of the roll top reach in cooler on the cook line. Employee stated the coleslaw had been stored in the reach in cooler overnight. Employee discarded the coleslaw
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portion cups of coleslaw 53F stored in the top section of the roll top reach in cooler on the cook line. Employee stated the coleslaw had been stored in the reach in cooler overnight. Employee discarded the coleslaw.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken (109F - Hot Holding) stored in hot holding on the grill top on the cook line. Employee stated the chicken had been in hot holding for approximately 1 hour. Employee reheated the chicken to 177f and placed them in hot holding.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the handwashing sink in the bar area. Employee placed paper towels, hand washing.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Ice bucket stored hanging on the handwashing sink across from the cook line. Employee removed the ice bucket.
May 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then changed their gloves and handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned cups of coleslaw 56F stored stacked above the fill line in pans in the top section of the roll top reach in cooler on the cook line. Employee stated the items were stored in the reach in cooler for approximately 2;hours. Employee placed the items stored above the fill line in the bottom section of the reach in cooler
Handwash sink used for purposes other than handwashing. Employee filled a pitcher in the hand washing sink next to the front counter area. Employee discarded the water.
Spray bottle containing toxic substance not labeled. Spray bottle containing cleaning fluid not labeled. Manager labeled the bottle.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Manager removed and sanitized the holder and scoop.
Sep 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen and dry storage area soiled.
Utility lines are unnecessarily exposed. Exposed utility lines in the dishwasher and preparation area
Sep 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 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 chlorine. Manager stoped using the dishwasher, set up the three compartment sink and called the technician. Technician arrived before the end of the inspection and corrected the sanitizer, new reading 100ppm chlorine.
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. Employees used the bathroom, stated they washed their hands in the bathroom but did not washed their hands before handling gloves in the kitchen. Employee discarded the gloves and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed tomatoes and lemons in the reach in cooler on the cook line. Employee removed the eggs.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the kitchen and dry storage area soiled.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Manager removed the scoop and holder to be sanitized.
Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service cup stored outside behind the establishment. Employee placed the cups inside.
Utility lines are unnecessarily exposed. Exposed utility lines in the dishwasher and preparation area
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Utility lines are unnecessarily exposed. Exposed utility lines in the dishwasher and preparation area.
May 8, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a liquor bar and ice cream bar to the establishment with no plan review.
Utility lines are unnecessarily exposed. Exposed utility lines in the dishwasher and preparation area.
Mar 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 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. Dishmachine sanitizer reading 00ppm chlorine. Sanitizer container was empty, Manager replaced the sanitizer and primed the dishmachine, new reading 100ppm.
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment added a liquor bar and ice cream bar to the establishment with no plan review.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a shelf above the preparation/make table on the cook line. Employee removed the drink.
Utility lines are unnecessarily exposed. Exposed utility lines in the dishwasher and preparation area.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the sanitizer buckets.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili stored in the walk-in cooler with no date mark. Manager stated the chili was prepared on 10/7. Operator placed a date mark on the chili.
Ceiling vent missing above the dishwasher.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling vents soiled in the kitchen.
Equipment in poor repair. Dry storage rack in the dishwasher room rusted.
Utility lines are unnecessarily exposed. Exposed utility line though out the dishwasher area and preparation area.
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.