ASARO'S OF VENICE
2454 LAUREL RD E · NORTH VENICE · Sarasota County · FL 34275
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed marinara sauce (64F – Cooling) in the walk I cooler. The operator stated the marinara was prepared over four hours prior to the inspection The operator discarded the marinara sauce. **Corrected On-Site**
01B-36-5High 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 marinara sauce (64F – Cooling) in the walk in cooler. The operator stated the marinara was prepared over four hours prior to the inspection The operator discarded the marinara sauce. **Corrected On-Site**
12A-29-4High 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. Observed an employee handle soiled dishware then handle clean equipment without washing hands. The employee was educated on proper handwashing procedures. **Corrective Action Taken**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw ground beef in the walk in cooler. The operator properly stored the raw foods. **Corrected On-Site**
01B-19-5High Priority – Time/temperature control for safety chicken rolls and spinach rolls identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
03F-02-5High Priority – Time/temperature control for safety chicken rolls and spinach rolls identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. The operator discarded the potentially hazardous foods. Observed sausage and pepper calzone, garlic and butter rolls, and shredded cheese held at time as public health control with no accurate time sheet. Observed the paper used to track time was last updated 1/16.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ham (48F – Cold Holding); ricotta cheese (50F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the pizza station. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator stored half ofd the contents in the lower portion of the cold holding unit. **Corrective Action Taken**
Intermediate 5
53A-05-6Intermediate – 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/ The establishment was unable to provide proof of a certified food manager on site with 4 or more employees at time of inspection.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink on the cook line. The operator provided appear towels for the hand sink. **Corrected On-Site**
31B-03-4Intermediate – No soap provided at handwash sink behind the bar. **Repeat Violation**
02C-08-5Intermediate – 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 thawed meatballs with no date mark in the walk in cooler.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked ground beef prepared on site and held for more than 24 hours with no date mark in the walk in cooler.
Basic 8
16-21-4Basic – Accumulation of debris on the top exterior of warewashing machine. **Repeat Violation**
23-24-4Basic – Buildup of food debris/soil residue on reach in cooler door handles on the cook line. **Repeat Violation**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public at the server station in the auxiliary dining room.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 116F standing water at the salad station. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees on the server expo line and behind the bar. **Repeat Violation**
33-38-4Basic – No waste receptacle installed at handwash sink provided with disposable towels at the handwashing sink at the pizza station.
29-49-6Basic – Standing water in bottom of reach-in-cooler at the entrance to the cook line. **Repeat Violation**
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Inspector observations synchronized from DBPR on September 2, 2026 12:39 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.