DirtyFLRestaurant Inspection Data

THE WESTIN SARASOTA

With 6 inspections documented, THE WESTIN SARASOTA maintains a 2.0/5 food safety rating in SARASOTA. Food safety practices have remained consistent.

1175 N GULFSTREAM AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: Visit ID: 10917413

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the scoop and holder. Corrected On-Site Repeat Violation
  • 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 bisque (57F - Cooling); stored in a 5 gallon container with a date mark of 7/20 in the walk in cooler. Employee stated the bisque was placed in the walk in cooler to cool on 7/20. Employee discarded the bisque.
  • 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 bisque (57F - Cooling); stored in a 5 gallon container with a date mark of 7/20 in the walk in cooler. Employee stated the bisque was placed in the walk in cooler to cool on 7/20. Employee discarded the bisque.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs then touched the handle of the reach in cooler on the cook line without changing gloves and washing their hands. Employee washed their hands changed gloves and sanitized the reach in cooler handle. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at the hand wash sink in the expo area. Employee placed soap at the hand wash sink. Corrected On-Site

Inspection Date: 12/10/2024

Inspection #: Visit ID: 8837660

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the tuna.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Employee replaced the sanitizer, new reading 300ppm quaternary. 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. Cooked bison brisket stored in the walk in cooler with a date mark of 12/2. Manager discarded the item. Repeat Violation
  • 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. Cooked bison brisket stored in the walk in cooler with a date mark of 12/2. Manager discarded the item. Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the tuna.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the dishwasher area blocked by a cart. Employee removed the cart. Corrected On-Site

Inspection Date: 7/23/2024

Inspection #: Visit ID: 8770901

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine next to the cook line.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and holder. 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. Chicken salad stored in the walk in cooler with a date mark of 7/14. Chef discarded the chicken salad. Repeat Violation
  • 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. Chicken salad stored in the walk in cooler with a date mark of 7/14. Chef discarded the chicken salad. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell Eggs ambient (64F - Cold Holding); Cut melon (55F - Cold Holding) stored stacked above the fill line in the top section of the roll top reach in cooler on the cook line. Chef removed half the contents of the pans and placed the pans in the bottom section of the reach in cooler. **Corrective Action Taken**

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8478800

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored on a preparation table next to food in the back preparation area. Employee removed the bottle. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. Corrected On-Site

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8478109

  • N/A:No Violations Were Observed

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8371282

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wet wiping cloth on the cook line no stored in sanitizer solution. Employee placed the towels in a sanitizer solution. 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. The following items were stored and dated in the walk-in cooler. Demi glaze 8/5 Caesar dressing 8/8 and Gazpacho 8/5. Chef discarded the items.
  • 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. Dishmachine chlorine sanitizer reading 00ppm. Employee called the technician and set up a sanitizer bay in the three compartment sink. **Corrective Action Taken** 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 a item up from the floor the handled clean utensils without washing hands. Employee sanitized the utensils and washed their hands. Corrected On-Site
  • 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. The following items were stored and dated in the walk-in cooler. Demi glaze 8/5 Caesar dressing 8/8 and Gazpacho 8/5. Chef discarded the items. **Corrective Action Taken**