DISCOVERY VILLAGE AT SARASOTA IL
1408 69 AVE W
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/25/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed on cooks line a an open bottle water. Employee discarded. **Corrective Action Taken**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation on cooks line. Employee put on hair restraint and washed hands. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area by wine cooler reach in cooler gaskets soiled with mold like substance. Observed in front kitchen area by pizza station reach in cooler gaskets soiled with mold like substance. Observed in front bar area reach in cooler gaskets soiled with mold like substance.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed in dry storage room can corn dented on seam. Person in charge discarded.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area floor mixer soiled with dried food particles. Person in charge cleaned mixer. Observed in main kitchen area can opener soiled with mold like substance. Person in charge cleaned can opener.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed in main kitchen area food utensils in handwashing sink. Person in charge removed utensils. **Corrected On-Site**
Food safety inspection conducted on 2/25/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/19/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-19: **Time Extended**
Food safety inspection conducted on 8/19/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/16/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and bar area over grill and fryers hood filter soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed in main kitchen area next to tilt skillet, handwashing sink pipe leaking on floor. **Warning**
- 51-11-4:Basic - helium tanks not adequately secured. Person in charge secured tank. **Corrected On-Site** **Warning**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler ; bean and cabbage soup (55F - Cooling); Cooked vegetables (47F - Cooling). Person in charge stated that they were placed in the walk in cooler on 8/15/24. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded both food items. **Corrective Action Taken** **Warning**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed in back kitchen area Dishwasher (Temperature 155F). Person in charge setup 3 compartment sink . Quaternary sanitizer test 300ppm. Person in charge called for repairs. **Corrective Action Taken** **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen area grill reach in cooler raw chicken over Raw Ground Beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken. **Corrected On-Site** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler ; bean and cabbage soup (55F - Cooling); Cooked vegetables (47F - Cooling). Person in charge stated that they were placed in the walk in cooler on 8/15/24. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded both food items. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front dining area and main kitchen area by grill cream cheese (52F - Cold Holding); butter (55F - Cold Holding); cut tomatoes (54F - Cold Holding); Sausage (55F - Cold Holding); ham (57F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated all products had been out for approximately 2 hours and placed it back in the walk in cooler. Emailed Person in charge a copy of time as a public health and explained how to fill it out. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area slicer soiled with dried food debris. Person in charge stated it was not used today and cleaned and sanitized slicer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
Food safety inspection conducted on 8/16/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).