RUDOLPH'S
1290 BOULEVARD OF THE ARTS, Sarasota FL 34236 · 941-953-2164
Last inspected Jul 30, 2026 · 9 visits since August 2023
SEP 24
JAN 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 20 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 toast with their bare hands wile plating the toast. Employee was informed and discarded the toasted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025069014 | Aug 27, 2025 | Dec 11, 2025 | $400 |
Inspection history
9 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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 toast with their bare hands wile plating the toast. Employee was informed and discarded the toasted.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled toast with their bare hands wile plating the toast. Employee was informed and discarded the toasted.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to single use gloves in the bar area. Employee removed the gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Employee removed the can opener to be sanitized. Slicer blade soiled.
Show the remaining 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks in the dishwasher and bar areas. Employee placed paper towels at the hand wash sinks.
Food stored on floor. Several cases of food stored on the floor in the reach in freezer.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab bisque date marked 2/11 stored in covered deep half pans in the walk in cooler with a temperature of 46F. Operator discarded the bisque.
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. Crab bisque date marked 2/11 stored in covered deep half pans in the walk in cooler with a temperature of 46F. Operator discarded the bisque.
Dented/rusted cans present. See stop sale. 2 cans of pumpkin filling dented at the seams. Operator set the cans aside for a refund.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw packages of tuna stored on top of canned ready to eat crab in the walk in cooler. Employee removed the tuna.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded the tuna.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed the can opener to be sanitized. Slicer blade soiled.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded the tuna.
Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Employee placed the items on a shelf.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Bags of raw tuna stored on a container of olives in the walk in cooler. Employee removed the tuna. Pan of raw salmon stored over ready the eat ham in the reach in cooler on the cook line. Employee removed the salmon.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean bowls in the dishwasher area. Employee removed the bottles. Container of oven cleaner stored over hamburger buns and croissants on a shelf next to the cook line. Employee removed the oven cleaner. Container of oven cleaner stored next clean bowls and single use gloves on a shelf on the cook line. Employee removed the oven cleaner.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked raw salmon served on the menu not identified as a raw item.
No certified food manager for establishment. 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 paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink on the cook line. Employee placed paper towels at the hand wash sink.
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over ready to eat sauces in the reach in cooler left side of the cook line. Chef removed the eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. ROP Cooked meatloaf intended to be removed from the packing within 48 stored in the reach in cooler on the cook line with no date mark. Chef discarded the meatloaf.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to single service cups in the bar area. Employee removed the bottles.
Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the dishwasher area. Chef removed the items.
Ripped/worn tin foil used as shelf cover. Foil covering the shelf under the grill on the cook line ripped and torn. Chef removed the foil.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. ROP Cooked meatloaf intended to be removed from the packing within 48 stored in the reach in cooler on the cook line with no date mark. Chef discarded the meatloaf.
Time/temperature control for safety food thawed in an improper manner. Crab thawing at room temperature. Chef placed crab in the walk in cooler.
Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked peppers (81F - Cold Holding) stored at room temperature on the cook line. Chef stated the pepper were mistakenly stored at room temperature overnight. Chef discarded the peppers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked peppers (81F - Cold Holding) stored at room temperature on the cook line. Chef stated the pepper were mistakenly stored at room temperature overnight. Chef discarded the peppers.
Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the dishwasher area. Employee removed the items.
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. Establishment has 6 food handlers 3 have their food handler training.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles.
Feb 7, 2024Administrative 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 ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked greens in the walk-in cooler. Chef removed the beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in the reach in cooler on the cook line. Chef removed the beef.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta stored in the walk-in cooler with no date mark. Chef stated the pasta was cooked on 2/5 Chef placed a date mark on the pasta.
Floor area(s) covered with standing water. Floor on the left side of the cook line.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment using ROP for fresh fish. Manager discarded the fish. Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP.
Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using ROP for fresh fish with a date mark of 8/1. Manager discarded the fish. Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single use gloves in the bar area. Bartender removed the gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the cook line. Manager placed towels at the hand washing sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using ROP for fresh fish. Manager discarded the fish. Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP.
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.