SALUTE RISTORANTE
23 N LEMON AVE, Sarasota FL 34236 · 941.365.1020
Last inspected Aug 26, 2026 · 10 visits since September 2023
OCT 24
MAR 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the walk in cooler. Operator placed the chicken below the beef.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025069047 | Aug 28, 2025 | Oct 14, 2025 | $400 |
| 7--2025029619 | Mar 10, 2025 | May 1, 2025 | $200 |
| 7--2021057334 | Nov 9, 2021 | Jan 10, 2022 | $200 |
Inspection history
10 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Container of dish machine chlorine sanitizer stored next to clean cutting boards on a rack in the dishwasher area. Chef removed the sanitizer.
Handwash sink not accessible for employee use at all times. Strainer stored in the hand wash sink next to the cook line. Chef removed the strainer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna stored in the walk in cooler with no date mark. Chef stated the lasagna was cooked on 8/24. Chef placed a date mark on the lasagna.
Exterior door has a gap at the threshold that opens to the outside. Gap under the back exit door of the kitchen.
Show the remaining 1 finding ▾
Floors not maintained smooth and durable. Floors in the walk in cooler not maintained smooth and cleanable.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Marinara sauce stored in a washed commercial 5 gallon dish soap container in the walk in cooler. Chef discarded the marinara.
Stop Sale issued due to food not being in a wholesome, sound condition. Marinara sauce stored in a washed commercial 5 gallon dish soap container in the walk in cooler. Chef discarded the marinara.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink storage on the slicer in the kitchen. Chef removed the drink.
Equipment in poor repair. Facet on the hand wash sink in the bar area rusted and soiled.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave oven in the cook line area soiled.
Unclean building components, attachments or fixtures. Fan guard in the walk in cooler soiled.
Sep 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 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. Dish machine sanitizer reading 00ppm chlorine. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment.
Toxic substance/chemical improperly stored. Container of grill cleaner stored next to containers of lemon juice, vinegar and flour on a shelf on the cook line. Chef removed the grill cleaner.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dish machine.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink. No soap at the hand wash sink in the bar area. Employee placed soap at the hand wash sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the convection oven on the cook line soiled.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature on a speed rack next to the walk in cooler. Chef placed the chicken in the walk in cooler.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 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. Meat sauce (60F - Cooling) stored in two 5 gallon buckets in the walk in cooler. Person in charge stated the meat sauce was cooked and placed in the walk in cooler to cool on 3/9. Person in charge discarded the meat sauce.
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. Meat sauce (60F - Cooling) stored in two 5 gallon buckets in the walk in cooler. Person in charge stated the meat sauce was cooked and placed in the walk in cooler to cool on 3/9. Person in charge discarded the meat sauce.
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. Dish machine sanitizer reading 00ppm chlorine. Sanitizer container was empty. Employee replaced primed the sanitizer, new reading 100ppm chlorine.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket reading +200pom chlorine. Person in charge replaced the sanitizer new reading 100ppm chlorine.
Clam and mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Floor tiles missing and/or in disrepair. 3 floor tiles missing in the kitchen next to the floor mixer.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Employee placed the items on a shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled.
Oct 25, 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan next to the cook line soiled.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mushroom sauce (55F - Cooling); stored in a 5 gallon bucket in the walk in cooler with a date mark of 10/23. Operator stated the sauce was placed in the walk in cooler to cool on 10/23. Operator discarded the sauce.
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. Mushroom sauce (55F - Cooling); stored in a 5 gallon bucket in the walk in cooler with a date mark of 10/23. Operator stated the sauce was placed in the walk in cooler to cool on 10/23. Operator discarded the sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the walk in cooler. Operator placed the chicken below the beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler across from the ice machine in the kitchen Mascarpone (55F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Ricotta cheese (53F - Cold Holding); Blue cheese (54F - Cold Holding); Goat cheese (53F - Cold Holding). Employee stated the items were stored in the reach in cooler overnight. Manager discarded the items
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 across from the ice machine in the kitchen Mascarpone (55F - Cold Holding); Mozzarella cheese (53F - Cold Holding); Ricotta cheese (53F - Cold Holding); Blue cheese (54F - Cold Holding); Goat cheese (53F - Cold Holding). Employee stated the items were stored in the reach in cooler overnight. Manager discarded the items
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan next to the cook line soiled.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee began work and handed clean water pitchers without washing their hands. The employee properly washed their hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal stored over cooked broccoli in the reach in cooler on the cook line. Employee placed the veal below the broccoli. Repeat from 6/13/23.
Toxic substance/chemical improperly stored. Spray can of oven cleaner stored next to clean plates on a preparation table in the preparation area. Employee removed the can.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan next to the cook line soiled.
Standing water in bottom of reach-in-cooler. Reach in cooler in the bar area.
Time/temperature control for safety food thawed in an improper manner. Veal thawing in standing water. Employee placed the veal in the walk-in cooler.
Uncovered food stored near sink exposed to splash. Uncovered pan of chicken stored next to the hand washing sink in the preparation area. Employee removed the chicken.
Sep 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Cove molding at floor/wall juncture broken/missing. Cove molding missing in several places in the kitchen.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the cook line. Employee removed the phone.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing across from the cook line.
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.