RUDOLPH'S
1290 Boulevard of the Arts
Sarasota, Florida, 34236
Rosemary District
Sarasota County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Foil covering the shelf under the grill on the cook line ripped and torn. Chef removed the foil. Corrected On-Site
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. ROP Cooked meatloaf intended to be removed from the packing within 48 stored in the reach in cooler on the cook line with no date mark. Chef discarded the meatloaf.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Crab thawing at room temperature. Chef placed crab in the walk in cooler. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over ready to eat sauces in the reach in cooler left side of the cook line. Chef removed the eggs. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP Cooked meatloaf intended to be removed from the packing within 48 stored in the reach in cooler on the cook line with no date mark. Chef discarded the meatloaf.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to single service cups in the bar area. Employee removed the bottles. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the dishwasher area. Chef removed the items. Corrected On-Site
Food safety inspection conducted on 1/30/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 9/6/2024
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked peppers (81F - Cold Holding) stored at room temperature on the cook line. Chef stated the pepper were mistakenly stored at room temperature overnight. Chef discarded the peppers.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked peppers (81F - Cold Holding) stored at room temperature on the cook line. Chef stated the pepper were mistakenly stored at room temperature overnight. Chef discarded the peppers.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the dishwasher area. Employee removed the items. Corrected On-Site
- 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. Establishment has 6 food handlers 3 have their food handler training.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles. Corrected On-Site
Food safety inspection conducted on 9/6/2024 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 2/7/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor on the left side of the cook line.
- 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked greens in the walk-in cooler. Chef removed the beef. 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. Raw ground beef stored over raw shrimp in the reach in cooler on the cook line. Chef removed the beef. 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. Cooked pasta stored in the walk-in cooler with no date mark. Chef stated the pasta was cooked on 2/5 Chef placed a date mark on the pasta. Corrected On-Site
Food safety inspection conducted on 2/7/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 10/2/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/3/2023
High Priority
3
Intermediate
3
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment using ROP for fresh fish. Manager discarded the fish. Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP. **Corrective Action Taken** Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using ROP for fresh fish with a date mark of 8/1. Manager discarded the fish. Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single use gloves in the bar area. Bartender removed the gloves. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the cook line. Manager placed towels at the hand washing sink. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using ROP for fresh fish. Manager discarded the fish. Manager was informed that they can not use ROP for fish without the fish being frozen before,during and remove from the packaging before thawing and also needs a Haccp plan before conducting any future ROP. Warning
Food safety inspection conducted on 8/3/2023 revealed 6 total violations (3 high priority, 3 intermediate, 0 basic).