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
25 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked tomato sauce (50F – Cooling); cooked sausage (48F – Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior. The operator discarded the above foods. **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 cooked tomato sauce (50F – Cooling); cooked sausage (48F – Cooling) in the walk in cooler. The operator stated the above potentially hazardous foods were prepared the day prior. The operator discarded the above foods. **Corrected On-Site**
41-18-4High Priority – Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the quaternary sanitizer in the three compartment sink at 500ppm. The operator diluted the solution to 200ppm. **Corrected On-Site**
Intermediate 6
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed containers of detergent stored in front of the handwashing sink in the dish area.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed food debris in the handwashing sink in front of the expo line in the kitchen.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available for the three compartment sink. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sinks near the pizza counter, the dish area, and behind the bar. The operator provided paper towels for the hand sink near the pizza station. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink on the cook line nearest the walk in cooler and behind the bar. **Repeat Violation**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 16
16-21-4Basic – Accumulation of debris on the top exterior of warewashing machine. **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed a metal ramekin with no handle used as a scoop for blue cheese crumbles at the salad station. The operator removed the ramekin. **Repeat Violation**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles soiled with food debris behind the cook line.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a ceiling tile above the dry storage area soiled with a black mold like substance. **Repeat Violation**
08B-36-4Basic – Containers of pizza dough stored under a paper towel dispenser near the pizza station.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage store on the cutting board at the center reach in cooler on the cook line. The operator properly stored the beverage. **Corrected On-Site** **Repeat Violation**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee cell phones stored on food preparation areas in the kitchen.
12B-10-4Basic – Employee smoking in a food preparation, storage or warewashing area. Observed the operator with a lit cigarette in the dry storage area.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation behind the front counter pizza station. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed an in-use spatula and knives stored between equipment in the kitchen. The operator removed the utensils and placed in the dish area. **Corrected On-Site** **Repeat Violation**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for bread crumbs not stored above the food in the prep area. The operator properly stored the scoop. **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils 98F standing water at the salad station. **Repeat Violation**
35B-06-4Basic – Insect control device used to electrocute or stun insects not designed to retain insect within the device. Observed fly swatter stored hanging in the kitchen. The operator removed the fly swatters. **Corrected On-Site**
33-38-4Basic – No waste receptacle installed at handwash sink provided with disposable towels at multiple handwashing sinks in the kitchen and the pizza station.
33-16-4Basic – Open dumpster lid. Observed the shared dumpster lid open.
29-49-6Basic – Standing water in bottom of reach-in-cooler on the cook line.
Inspector observations synchronized from DBPR on September 25, 2026 1:03 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
1 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.