DirtyFLRestaurant Inspection Data

1592 WOOD FIRED KITCHEN & COCKTAILS

With 9 inspections documented, 1592 WOOD FIRED KITCHEN & COCKTAILS maintains a 2.2/5 food safety rating in SARASOTA. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 9 reports on file

1592 Main Street
Sarasota, Florida, 34236
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

12/12/2025· 3mo ago

Visit ID: 13593876

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2025-12-12: **Time Extended**

12/11/2025· 3mo ago

Visit ID: 13474708

Follow-up Inspection Required

5 high, 2 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in the reach in cooler in the preparation area. Owner removed the salmon. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - 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 between the stack oven and cook line Marinara (51F - Cold Holding); Ricotta cheese (55F - Cold Holding); Yogurt (53F - Cold Holding); Raw bacon (50F - Cold Holding); Cheese curds (55F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Cooked mushrooms (53F - Cold Holding); Ground beef (56F - Cold Holding); Goat cheese (53F - Cold Holding); Spinach and ricotta (54F - Cold Holding); Cooked potatoes (55F - Cold Holding). Owner stated the items were stored in the reach in cooler overnight. Owner discarded the items. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - 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 between the stack oven and cook line Marinara (51F - Cold Holding); Ricotta cheese (55F - Cold Holding); Yogurt (53F - Cold Holding); Raw bacon (50F - Cold Holding); Cheese curds (55F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Cooked mushrooms (53F - Cold Holding); Ground beef (56F - Cold Holding); Goat cheese (53F - Cold Holding); Spinach and ricotta (54F - Cold Holding); Cooked potatoes (55F - Cold Holding). Owner stated the items were stored in the reach in cooler overnight. Owner discarded the items. Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment on a food cart in the kitchen. Owner removed the bottles. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer new reading 100ppm chlorine. Corrected On-Site Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 10/6/25 Warning

7/29/2025· 7mo ago

Visit ID: 13474262

Met Inspection Standards

1 int

  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2025-07-29: **Time Extended**

7/28/2025· 7mo ago

Visit ID: 10933904

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in the cook line. Employee removed and sanitized the utensils. Corrected On-Site Warning
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored with the food contact surface up in holders in the expo area. Employee placed the food contact surface down in the holders Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed vegetables in the walk in cooler. Employee removed the eggs. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the top section of the roll top reach in cooler next to the stack oven on the cook line Yogart (62F - Cold Holding); Spinach and cheese mix (63F - Cold Holding); Artichoke harts (64F - Cold Holding); Cooked mushrooms (64F - Cold Holding); Mozzarella cheese (65F - Cold Holding); Marinara (62F - Cold Holding); Sour cream (64F - Cold Holding); Cheese curds (65F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the roll top reach in cooler next to the stack oven on the cook line Yogart (62F - Cold Holding); Spinach and cheese mix (63F - Cold Holding); Artichoke harts (64F - Cold Holding); Cooked mushrooms (64F - Cold Holding); Mozzarella cheese (65F - Cold Holding); Marinara (62F - Cold Holding); Sour cream (64F - Cold Holding); Cheese curds (65F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items. Repeat Violation Admin Complaint
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Warning

1/9/2025· 1y 2mo ago

Visit ID: 10753934

Met Inspection Standards

1 basic

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. 3 ceiling tiles in the kitchen area missing. Repeat Violation Warning - From follow-up inspection 2025-01-09: **Time Extended**

1/6/2025· 1y 2mo ago

Visit ID: 8854363

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. 3 ceiling tiles in the kitchen area missing. Repeat Violation Warning
  • 08B-42-4:Basic - Food stored outside. Cases of potatoes stored on a rack outside the back exit. No visible contamination was observed. Manager placed the potatoes inside. Corrected On-Site Warning
  • 10-12-5:Basic - 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. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the top section of the reach in cooler next to the stack oven Cooked potatoes (56F - Cold Holding); Cheddar cheese (58F - Cold Holding); Cooked onions (55F - Cold Holding); Cheese curds (54F - Cold Holding); Yougart (54F - Cold Holding); Cream cheese (53F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Raw bacon (52F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Sausage (53F - Cold Holding); Spinach cheese mix (54F - Cold Holding); Canned tomatoes (53F - Cold Holding); Canned artichokes (53F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler next to the stack oven Cooked potatoes (56F - Cold Holding); Cheddar cheese (58F - Cold Holding); Cooked onions (55F - Cold Holding); Cheese curds (54F - Cold Holding); Yougart (54F - Cold Holding); Cream cheese (53F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Raw bacon (52F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Sausage (53F - Cold Holding); Spinach cheese mix (54F - Cold Holding); Canned tomatoes (53F - Cold Holding); Canned artichokes (53F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean pans in the cook line area. Employee removed the bottles. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side of the cook line. Employee placed paper towel at the hand washing sink Corrected On-Site Repeat Violation Warning

8/8/2024· 1y 7mo ago

Visit ID: 8733786

Met Inspection Standards

3 high, 3 int, 1 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. 3 missing ceiling tiles in the kitchen next to the dishwasher area.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face around the mouth area then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut and washed fruit in the reach in cooler on the left side of the cook line. Employee removed the tuna. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer new reading 50ppm chlorine. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on the left side of the cook line blocked by a stack of wood on the floor. Employee removed the wood. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side on the cook line. Employee placed towels at the hand washing sink. Corrected On-Site

2/26/2024· 2y ago

Visit ID: 8500278

Met Inspection Standards

2 high, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed processed ahi tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Owner discarded the tuna.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water. Employee place the lamb under running water. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Employee reply the sanitizer solution, new reading 100ppm chlorine. Corrected On-Site
  • 12A-29-4:High Priority - 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 handled their phone then clean equipment without washing their hands. The employee properly washed their hands Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed processed ahi tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Owner discarded the tuna.

9/14/2023· 2y 6mo ago

Visit ID: 8355389

Met Inspection Standards

5 high, 1 int

  • 01B-28-5:High Priority - 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 pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw calamari stored over unwashed tomatoes in walk-in cooler #1. Employee placed the calamari below the tomatoes. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork. **Corrective Action Taken**
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled wood for cooking on the grill then clean utensils without changing gloves and washing their hands. Employee removed the utensils to be sanitized and changed their gloves and washed hands. **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution reading +200ppm chlorine. Employee replaced the solution, new reading 100ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder next to the ice machine in the kitchen soiled. Employee removed and sanitized the holder and ice scoop. Corrected On-Site