RUFA

Based on 6 health inspections, RUFA in SARASOTA has earned a 3.0/5 food safety rating. Recent inspections show improving food safety practices.

1111 Ritz Carlton Drive

Sarasota, Florida, 34236

Golden Gate Point

Sarasota County County

★★★☆☆ (3.0/5)

Based on 6 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 13554906

08B-38-4:Basic - Food stored on floor. Plastic bottles of juice stored on the floor in the pool bar area. Employee placed the bottles on a shelf. Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of the stand up reach in cooler in the Rufa kitchen.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink in the pool bar area. Employee placed paper towels at the hand wash sink. Corrected On-Site

Inspection #: Visit ID: 10873094

08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observe employee cutting fresh kiwi before washing. Employee washed the cut and uncut kiwi. 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. Tomato basil soup (59F - Cooling); stored in the walk in cooler in covered 18 Qt container with a date mark of 7/27. Employee stated the soup was placed in the walk in cooler to cool on 7/27. Employee discarded the soup.
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. Tomato basil soup (59F - Cooling); stored in the walk in cooler in covered 18 Qt container with a date mark of 7/27. Employee stated the soup was placed in the walk in cooler to cool on 7/27. Employee discarded the soup.
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 the trash can then a clean knife without washing their hands. Employee removed the knife to be sanitized and washed their hands. **Corrective Action Taken**

Inspection #: Visit ID: 8836288

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured the tanks. Corrected On-Site
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting unwashed romaine lettuce. Employee washed the cut and uncut lettuce. Corrected On-Site

Inspection #: Visit ID: 8751576

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sinks in the bar area.
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
27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hot water at the hand washing sink next to the cook line has very low water pressure.

Inspection #: Visit ID: 8458228

12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then discarded their gloves and handed clean equipment without washing their hands. Employee removed the equipment and washed their hands. **Corrective Action Taken**
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over cooked vegetables in the walk-in cooler. Chef placed the sausage below the vegetables. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bacon fat (73F- Cold Holding) stored at room temperature under a preparation table in the kitchen. Chef stated the fat had been stored at room temperatures for approximately 24 hours. Chef discarded the item.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bacon fat (73F- Cold Holding) stored at room temperature under a preparation table in the kitchen. Chef stated the fat had been stored at room temperatures for approximately 24 hours. Chef discarded the item. **Corrective Action Taken**

Inspection #: Visit ID: 8365485

08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed tomatoes. Employee washed the cut and uncut tomatoes. Corrected On-Site
14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.