DirtyFLRestaurant Inspection Data

KOLUCAN

Health inspection records show KOLUCAN in SARASOTA has 7 inspections with a food safety rating of 1.8/5. Food safety practices have remained consistent.

6630 Gateway Avenue
Florida, 34231
Sarasota County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/10/2025

Inspection #: Visit ID: 13454516

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple foods in the prep area. The operator removed the conform the foods. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 85F standing water on the server expo line. The operator properly stored the scoop. Corrected On-Site Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the bar restrooms. Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed the self-closing device at the rear exit in disrepair.
  • 08B-12-5:Basic - Stored food not covered. Observed cooked beans stored and held for more than 24 hours uncovered in the walk in cooler. The operator covered the cooked beans. Corrected On-Site Repeat Violation
  • 22-41-4:High Priority - 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. Observed the chlorine solution for the dishmachine at 0ppm. The operator replaced the empty solution container. The dishmachine chlorine solution is at 100ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (48F - Cold Holding); queso fresco (46F - Cold Holding) in the reach in cooler on the server expo line. The operator stayed the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (48F - Cold Holding); queso fresco (46F - Cold Holding) in the reach in cooler on the server expo line. The operator stayed the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple thawed time/temperature control for safety foods prepared on site not properly marked with the date when removed from the freezer. Repeat Violation

Inspection Date: 7/7/2025

Inspection #: Visit ID: 10940821

  • 12B-13-4:Basic - Employee beverage container in a cold holding unit with food to be served to customers in a reach in cooler on the cook line. The operator discarded the beverage. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked rice in contact with the food at the Bain Marie on the server expo line. The operator properly stored the scoop. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 82F standing water near the cook line. The operator removed the spoons from the water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the restrooms in the bar and behind dining room bar.
  • 08B-12-5:Basic - Stored food not covered. Observed cooked beans date marked 7/5 stored uncovered in the walk in cooler. The operator covered the beans. Corrected On-Site
  • 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 cooked rice (46F - Cooling) in the walk in cooler. The operator stated the rice had been cooked the day prior to inspection. The operator discarded the rice. Corrected On-Site
  • 01B-36-5:High Priority - 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. Observed cooked rice (46F - Cooling) in the walk in cooler. The operator stated the rice had been cooked the day prior to inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the quaternary sanitizer solution at 0ppm. The operator refilled the sink to 200ppm. Corrected On-Site
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple foods removed and thawed not date marked with the day removed from the freezer. The operator date marked the food items. Corrected On-Site

Inspection Date: 11/4/2024

Inspection #: Visit ID: 10710331

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine. Repeat Violation - From follow-up inspection 2024-11-04: **Time Extended**

Inspection Date: 11/1/2024

Inspection #: Visit ID: 8823079

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour in the prep area. The operator removed the container. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide tank not adequately secured behind the bar.
  • 10-08-5:Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the scoop handle. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a container of ibuprofen stored on a shelf above clean equipment at the server station. The operator properly stored the medicine. Corrected On-Site
  • 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 cooked rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice. Corrected On-Site
  • 01B-36-5:High Priority - 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. Observed cooked rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. Observed cut tomatoes (53F - Cold Holding); queso fresco (54F - Cold Holding); cilantro cream sauce (60F - Cold Holding) on the server expo line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator placed the foods in an alternate cooler. The operator was emailed a time for public health contact form. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine. Repeat Violation
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing the training date.

Inspection Date: 7/8/2024

Inspection #: Visit ID: 8741748

  • 08B-49-4:Basic - Employee personal beverages not properly identified and segregated from food to be served to the public in multiple reach in coolers.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed rock bowls not smooth and easily cleanable in the kitchen. The operator discontinued use of the bowls. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 33-16-4:Basic - Open dumpster lid. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked beef in the reach in cooler near the ice machine. The operator properly stored the raw shell eggs. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked vegetables (56F - Cold Holding); raw shrimp (56F - Cold Holding); cooked beef (57F - Cold Holding); cut tomatoes (56F - Cold Holding) in the reach in cooler nearest the hand sink on the cook line. The operator discarded the above food items. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked vegetables (56F - Cold Holding); raw shrimp (56F - Cold Holding); cooked beef (57F - Cold Holding); cut tomatoes (56F - Cold Holding) in the reach in cooler nearest the hand sink on the cook line. The operator discarded the above food items. Corrected On-Site Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a pitcher of water stored inside the handwashing sink near the three compartment sink. The operator removed the pitcher. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit. Observed no chlorine test kit. Repeat Violation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the Frida bar.
  • 31B-03-4:Intermediate - No soap provided at handwash sink behind the Frida bar.
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed multiple food items removed from the freezer and held in reach in coolers without date marks when removed from the freezer.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 10/25/2023

Inspection #: Visit ID: 8477328

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked beans in the prep area. The operator discarded the plastic container. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide tank not adequately secured behind the bar.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored the employee food. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee bag hanging from shelving near to food for the public in the walk in cooler. The operator properly stored the employee bag. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a wrist watch. The employee removed the watch. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for sugar not stored above the food. The operator removed the scoop for sanitization. **Corrective Action Taken**
  • 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler in the prep area. The operator properly stored the beverages. Corrected On-Site
  • 35B-03-4:Basic - Rear exit not protected with self-closing doors.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single-service to go boxes not stored inverted in the kitchen. The operator properly stored the to go boxes. Corrected On-Site
  • 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 cooked beef short rib (45F - Cooling) in the walk in cooler. The operator stated the short rib was cooked yesterday and held overnight. The operator discarded the short rib. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes. Observed cooked beef short rib (45F - Cooling) in the walk in cooler. The operator stated the short rib was cooked yesterday and held overnight. The operator discarded the short rib. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed saturated quaternary test strips that are no longer effective for the three compartment sink and wiping cloths.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine behind the bar.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the handwashing sink. Corrected On-Site

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8324032

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed the rear exit door with no self-closing device.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb near the rear exit door.