DISCOVERY VILLAGE AT SARASOTA IL
1408 69 AVE W
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 5 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).
Inspection on 2/20/2024
High Priority
3
Intermediate
5
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in main kitchen area across from Grill. Person in charge put sign up. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in Front kitchen area hood Filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in pub kitchen employee with gloves on cracked raw Shell Eggs,changed gloves and failed To wash hands before putting on clean gloves and touched serving plate food contact surface for immediate service. Education Person in charge on glove use and handwashing. Employee placed plate into dish washing area, removed soiled gloves,washed hands and put on clean gloves. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on grill line in main kitchen area in Reach in cooler below grill, Raw Ground Beef over raw Seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Pub kitchen Butter (78F - Cold Holding); Pancake mix (48F - 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 that both items had been out for approximately 1 hour and placed the items in Reach in cooler. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area slicer soiled with dried food particles. Person in charge stated it was not used today. Person in charge cleaned and sanitized slicer. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front Pizza kitchen area Person in charge filled paper towels. Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michelle
- 03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed in main kitchen area partially cooked Chicken in Reach in cooler Educated Person in charge on Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Emailed Person in charge form.
Food safety inspection conducted on 2/20/2024 revealed 10 total violations (3 high priority, 5 intermediate, 2 basic).
Inspection on 10/17/2023
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front bar area. Person in charge cleaned ice bin. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in front bar area on both sinks. Person in charge put signs up on both sinks. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed above grill in main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation
- 36-32-5:Basic - ceiling tile shows water damage in main kitchen in front of office.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed in back kitchen area next to food warmer hand sink blocked with empty boxes. Person in charge removed boxes. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler cooked macaroni and cheese and cooked pork not date marked. Person in charge stated they were prepared on 10/14/23 and date marked accordingly. Corrected On-Site
Food safety inspection conducted on 10/17/2023 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).