JACK DUSTY
1111 Ritz Carlton Drive
Sarasota, Florida, 34236
Golden Gate Point
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding on the cook line next to the grill broken. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitized, new reading 250ppm quaternary. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over guacamole in the stand up reach in cooler on the right side of the cook line. Employee removed the shrimp. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the preparation sink on the cook line. The employee was informed and properly washed their hands in a hand washing sink. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at the hand washing sink in the front counter area. Employee placed soap at the hand washing sink. Corrected On-Site
Food safety inspection conducted on 4/7/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 11/15/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken on the cook line next to the oven and grill.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored a on reach in cooler cutting board on the cook line. Chef removed the drinks. Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles broken in several places on the cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water on the cook line. Chef removed the utensils to be sanitized. Corrected On-Site
- 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. Crab mix stored in walk in cooler #1 with a date mark of 9/11. Chef discarded the crab mix
- 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. Crab mix stored in walk in cooler #1 with a date mark of 9/11. Chef discarded the crab mix.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean bowls in the bar area. Chef removed the bottle. Corrected On-Site
Food safety inspection conducted on 11/15/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-07-23: **Time Extended**
Food safety inspection conducted on 7/23/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
- 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 picked an item off the floor then handled clean gloves without washing their hands. Employee discarded the gloves then washed their hands. Corrected On-Site Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle. 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 reach in cooler on the left side of the cook line American cheese (55F - Cold Holding); Swiss cheese (55F - Cold Holding); Salmon lox (51F - Cold Holding); Salmon patie (51F - Cold Holding); Pooled eggs (52F - Cold Holding); Feta cheese (53F - Cold Holding); Blue cheese (53F - Cold Holding); Leafy greens (65F - Cold Holding); Turkey (54F - Cold Holding); Chicken (54F - Cold Holding). Chef stated the items had been placed the reach in cooler for approximately 1 hour. Chef place all the items in the walk in cooler. **Corrective Action Taken** Repeat Violation Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
Food safety inspection conducted on 7/22/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 2/19/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the front counter area next to the omelette station.
- 14-17-4:Basic - Walk-in cooler #1 with rust that has pitted the surface.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm. Chef replaced all sanitizer solutions, new reading 300ppm. Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands rewashed the dishes. Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut melon, oatmeal, sliced cheese and deli meats served on the buffet line with no sneeze guard. Manager placed a sneeze guard over the items. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. All Time/temperature control for safety items on the buffet line marked for a 4 hour time mark, established has no written procedure for time as a public health control. Emailed and reviewed the time as a public health control form with the chef.
Food safety inspection conducted on 2/19/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/21/2023
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs then change gloves and handed clean equipment without washing their hands. Employee removed equipment to be sanitized then washed their hands and changed gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the salmon had been stored in the reach in cooler for approximately 2 hours. Chef placed the salmon in the bottom of the reach in cooler. **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored stored next to clean equipment in the pastry preparation area. Chef removed the bottle. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer and utensils stored in the hand washing sink at the wait station area. Employee removed the items. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in the front counter area. Manager placed soap at the hand washing sink. Corrected On-Site
Food safety inspection conducted on 9/21/2023 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).