WESTIN SARASOTA
1175 N GULFSTREAM AVE, Sarasota FL 34236 · 941-706-1607
Last inspected Jul 23, 2026 · 9 visits since August 2023
JUL 24
DEC 24
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad stored in the walk in cooler with a date mark of 7/14. Chef discarded the chicken salad.
★ 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--2022015664 | Mar 3, 2022 | Jul 12, 2022 | $200 |
Inspection history
9 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw cold smoked salmon then clean equipment with changing, gloves and washing their hands. Employee washed their hands, changed gloves and sanitized the equipment.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink in the bar area removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw cold smoked salmon on the menu not identified as a raw/under cooked item.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon (54F - Cold Holding); Cut tomatoes (52F - Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 1 hour. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and holder.
Jul 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato bisque (57F - Cooling); stored in a 5 gallon container with a date mark of 7/20 in the walk in cooler. Employee stated the bisque was placed in the walk in cooler to cool on 7/20. Employee 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. Tomato bisque (57F - Cooling); stored in a 5 gallon container with a date mark of 7/20 in the walk in cooler. Employee stated the bisque was placed in the walk in cooler to cool on 7/20. Employee discarded the bisque.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs then touched the handle of the reach in cooler on the cook line without changing gloves and washing their hands. Employee washed their hands changed gloves and sanitized the reach in cooler handle.
No soap provided at handwash sink. No soap at the hand wash sink in the expo area. Employee placed soap at the hand wash sink.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the scoop and holder.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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. Cooked bison brisket stored in the walk in cooler with a date mark of 12/2. Manager discarded the item.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked bison brisket stored in the walk in cooler with a date mark of 12/2. Manager discarded the item.
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. Manager discarded the tuna.
Handwash sink not accessible for employee use at all times. Hand washing sink in the dishwasher area blocked by a cart. Employee removed the cart.
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. Manager discarded the tuna.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Employee replaced the sanitizer, new reading 300ppm quaternary.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 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. Chicken salad stored in the walk in cooler with a date mark of 7/14. Chef discarded the chicken salad.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad stored in the walk in cooler with a date mark of 7/14. Chef discarded the chicken salad.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell Eggs ambient (64F - Cold Holding); Cut melon (55F - Cold Holding) stored stacked above the fill line in the top section of the roll top reach in cooler on the cook line. Chef removed half the contents of the pans and placed the pans in the bottom section of the reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine next to the cook line.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and holder.
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored on a preparation table next to food in the back preparation area. Employee removed the bottle.
No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 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. The following items were stored and dated in the walk-in cooler. Demi glaze 8/5 Caesar dressing 8/8 and Gazpacho 8/5. Chef discarded the items.
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 chlorine sanitizer reading 00ppm. Employee called the technician and set up a sanitizer bay in the three compartment sink.
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 a item up from the floor the handled clean utensils without washing hands. Employee sanitized the utensils and washed their hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored and dated in the walk-in cooler. Demi glaze 8/5 Caesar dressing 8/8 and Gazpacho 8/5. Chef discarded the items.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloth on the cook line no stored in sanitizer solution. Employee placed the towels in a sanitizer solution.
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.