DirtyFLRestaurant Inspection Data

LA VIOLETTA MARKET & KITCHEN

Health inspection records show LA VIOLETTA MARKET & KITCHEN in SARASOTA has 6 inspections with a food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 5 months ago · 6 reports on file

4837 SWIFT RD

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

9/23/2025· 5mo ago

Visit ID: 10876207

Met Inspection Standards

1 high, 3 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed the reach in freezer door falls off the hinges when opened.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with the food contact surface up at the server station. The operator properly stored the spoons. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over bottles of sauce in the reach in cooler on the cook line. The raw bacon was properly stored. 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 the chlorine sanitizer test kit expired 9/2024.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near the three compartment sink. The operator provided paper towels for the hand sink. 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 multiple foods prepared on site and held for more than 24 hours with no date marking.

2/11/2025· 1y ago

Visit ID: 8988800

Met Inspection Standards

1 high, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a proper hair restraint. Corrected On-Site
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed in-use cracked plastic food containers.
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed multiple foods packaged using the reduced oxygen method with no date markings or production times. The operator stated the foods had been packaged within the last 48 hours. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container with fresh mozzarella (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler in the cold prep station. The operator stated the mozzarella had been held for approximately 1 hours. The operator placed the container of mozzarella in the lower portion of the reach in cooler. Corrected On-Site

9/24/2024· 1y 5mo ago

Visit ID: 8721324

Met Inspection Standards

2 high, 2 int, 2 basic

  • 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 cell phone stored near clean dishware on the cook line. The employee properly stored the cell phone. Corrected On-Site
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw beef stored using reduced oxygen packaging not properly labeled. The operator stated the raw beef was packaged earlier in the day for evening service.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw dover sole stored over cheese in the glass door reach in cooler in the kitchen. The operator properly stored the raw fish. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch a trash can then handle a clean scoop for salt.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. Observed the handwashing sink behind the bar blocked by a blender. The operator moved the obstructions. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottles containing toxic substance not labeled in the dish area.

6/25/2024· 1y 8mo ago

Visit ID: 8660244

Met Inspection Standards

1 int, 2 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on top of the warewashing machine. - From follow-up inspection 2024-06-25: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees behind the bar. Repeat Violation - From follow-up inspection 2024-06-25: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. Observed the handwashing sink behind the bar blocked by a blender. - From follow-up inspection 2024-06-25: **Time Extended**

4/23/2024· 1y 10mo ago

Visit ID: 8567844

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoops stored in 75F standing water. The operator removed the scoops from the water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees behind the bar. Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed brown paper bags used to stored bread in the reach in freezer.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee touch soiled microwave buttons then handle clean dishware without changing gloves and washing hands.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by a trash can. Observed the handwashing sink behind the bar blocked by a blender.
  • 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. Repeat Violation Warning

12/5/2023· 2y 3mo ago

Visit ID: 8343405

Met Inspection Standards

2 high, 1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in stand up reach-in freezer in the storage area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign for the sink behind the bar. Observed no handwashing sign for the sink at the coffee station.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna.. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ricotta cheese in the reach in cooler on the cook line. The operator properly stored the raw beef. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese stuffed olives (52F - Cold Holding) at the bar. The operator stated the stuffed olives have been out for approximately 1 hour. The operator placed the olives in the reach in cooler. **Corrective Action Taken**
  • 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.