ART OVATION HOTEL
1255 N PALM AVE · SARASOTA · Sarasota County · FL 34236
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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. Sanitizer reading of the dishwasher 00ppm. Manager stoped using the dishwasher, set up the three compartment sink and called the technician. **Repeat Violation** **Warning**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face the clean equipment without washing their hands. The employee properly washed their hands. **Corrected On-Site** **Warning**
08B-01-4High Priority – Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over uncoved cut fruit on the buffet line. Employee removed the fruit. **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. **Warning**
03F-02-5High Priority – Time/temperature control for safety food 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. Establishment using time as a public health control for cut melon on the buffet line with no time marks. Employee stated the item were placed on the buffet for approximately 1 hour. Employee placed a time mark on the item. **Corrected On-Site** **Warning**
Intermediate 3
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. **Warning**
03G-09-5Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Establishment using sous vide cooking for octopus, pork, chicken and leaving the product in the packaging for more than 48 hours. Chef stated the sous vide products were to be removed from the packaging with In 48 hours of cooking. The items were not dated and employee was not sure when the were cooked. Employee discarded the items. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink in the employee bathroom. Employee placed soap in the bathroom. **Corrected On-Site** **Warning**
Basic 3
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Repeat Violation** **Warning**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored in the reach in cooler in the preparation area. Employee removed the drink. **Corrected On-Site** **Repeat Violation** **Warning**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Employee cutting kiwi before washing. Employee washed the cut and uncut kiwi. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on September 30, 2026 1:12 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
2 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.