1592 Wood Fired Kitchen & Cocktails
Last inspected: Dec 12, 2025
90
Score
The health department has logged 11 inspections at 1592 Wood Fired Kitchen & Cocktails, the earliest from 2022. The most recent report on file is from Dec 12, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Compared to the broader Sarasota restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 12, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-12-12: **Time Extended**
01C-03-4
90
Dec 11, 2025
Routine - Food
5 critical violations. 2 major violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat sauces in the reach in cooler in the preparation area. Owner removed the salmon. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler between the stack oven and cook line Marinara (51F - Cold Holding); Ricotta cheese (55F - Cold Holding); Yogurt (53F - Cold Holding); Raw bacon (50F - Cold Holding); Cheese curds (55F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Cooked mushrooms (53F - Cold Holding); Ground beef (56F - Cold Holding); Goat cheese (53F - Cold Holding); Spinach and ricotta (54F - Cold Holding); Cooked potatoes (55F - Cold Holding). Owner stated the items were stored in the reach in cooler overnight. Owner discarded the items. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler between the stack oven and cook line Marinara (51F - Cold Holding); Ricotta cheese (55F - Cold Holding); Yogurt (53F - Cold Holding); Raw bacon (50F - Cold Holding); Cheese curds (55F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Cooked mushrooms (53F - Cold Holding); Ground beef (56F - Cold Holding); Goat cheese (53F - Cold Holding); Spinach and ricotta (54F - Cold Holding); Cooked potatoes (55F - Cold Holding). Owner stated the items were stored in the reach in cooler overnight. Owner discarded the items. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment on a food cart in the kitchen. Owner removed the bottles. **Corrected On-Site** **Warning**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer new reading 100ppm chlorine. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 10/6/25 **Warning**
53B-05-5
39
Jul 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2025-07-29: **Time Extended**
01C-05-4
90
Jul 28, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the roll top reach in cooler next to the stack oven on the cook line Yogart (62F - Cold Holding); Spinach and cheese mix (63F - Cold Holding); Artichoke harts (64F - Cold Holding); Cooked mushrooms (64F - Cold Holding); Mozzarella cheese (65F - Cold Holding); Marinara (62F - Cold Holding); Sour cream (64F - Cold Holding); Cheese curds (65F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the top section of the roll top reach in cooler next to the stack oven on the cook line Yogart (62F - Cold Holding); Spinach and cheese mix (63F - Cold Holding); Artichoke harts (64F - Cold Holding); Cooked mushrooms (64F - Cold Holding); Mozzarella cheese (65F - Cold Holding); Marinara (62F - Cold Holding); Sour cream (64F - Cold Holding); Cheese curds (65F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut and washed vegetables in the walk in cooler. Employee removed the eggs. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water in the cook line. Employee removed and sanitized the utensils. **Corrected On-Site** **Warning**
10-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored with the food contact surface up in holders in the expo area. Employee placed the food contact surface down in the holders **Corrected On-Site** **Warning**
24-18-4
52
Jan 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling tile missing. 3 ceiling tiles in the kitchen area missing. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-09: **Time Extended**
36-36-4
95
Jan 6, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean pans in the cook line area. Employee removed the bottles. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler next to the stack oven Cooked potatoes (56F - Cold Holding); Cheddar cheese (58F - Cold Holding); Cooked onions (55F - Cold Holding); Cheese curds (54F - Cold Holding); Yougart (54F - Cold Holding); Cream cheese (53F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Raw bacon (52F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Sausage (53F - Cold Holding); Spinach cheese mix (54F - Cold Holding); Canned tomatoes (53F - Cold Holding); Canned artichokes (53F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the top section of the reach in cooler next to the stack oven Cooked potatoes (56F - Cold Holding); Cheddar cheese (58F - Cold Holding); Cooked onions (55F - Cold Holding); Cheese curds (54F - Cold Holding); Yougart (54F - Cold Holding); Cream cheese (53F - Cold Holding); Mozzarella cheese (55F - Cold Holding); Raw bacon (52F - Cold Holding); Cooked mushrooms (54F - Cold Holding); Sausage (53F - Cold Holding); Spinach cheese mix (54F - Cold Holding); Canned tomatoes (53F - Cold Holding); Canned artichokes (53F - Cold Holding). Chef stated the items had been stored in the reach in cooler overnight. Chef discarded the items. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side of the cook line. Employee placed paper towel at the hand washing sink **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Ceiling tile missing. 3 ceiling tiles in the kitchen area missing. **Repeat Violation** **Warning**
36-36-4
Basic - Food stored outside. Cases of potatoes stored on a rack outside the back exit. No visible contamination was observed. Manager placed the potatoes inside. **Corrected On-Site** **Warning**
08B-42-4
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** **Warning**
10-12-5
50
Aug 8, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High 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 around the mouth area then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrected On-Site**
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cut and washed fruit in the reach in cooler on the left side of the cook line. Employee removed the tuna. **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer new reading 50ppm chlorine. **Corrected On-Site** **Repeat Violation**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink on the left side of the cook line blocked by a stack of wood on the floor. Employee removed the wood. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink on the left side on the cook line. Employee placed towels at the hand washing sink. **Corrected On-Site**
31B-02-4
Basic - Cove molding at floor/wall juncture broken/missing. 3 missing ceiling tiles in the kitchen next to the dishwasher area.
36-03-4
45
Feb 26, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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**
12A-29-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed processed ahi tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Owner discarded the tuna.
01B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Employee reply the sanitizer solution, new reading 100ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water. Employee place the lamb under running water. **Corrected On-Site**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on the cook line soiled.
23-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed processed ahi tuna stored in reduced oxygen packaging in the reach in cooler on the cook line. Owner discarded the tuna.
06-09-1
61
Sep 14, 2023
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
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 pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork.
01B-28-5
High Priority - Raw animal food stored over or with unwashed produce. Raw calamari stored over unwashed tomatoes in walk-in cooler #1. Employee placed the calamari below the tomatoes. **Corrected On-Site**
08A-04-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked pulled pork dated marked 9/5 stored in walk-in cooler #2. Manager discarded the pork. **Corrective Action Taken**
02C-01-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled wood for cooking on the grill then clean utensils without changing gloves and washing their hands. Employee removed the utensils to be sanitized and changed their gloves and washed hands. **Corrective Action Taken**
12A-09-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution reading +200ppm chlorine. Employee replaced the solution, new reading 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder next to the ice machine in the kitchen soiled. Employee removed and sanitized the holder and ice scoop. **Corrected On-Site**
22-02-4
43
Mar 14, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-14: **Time Extended**
01C-03-4
90
Oct 31, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. **Warning** - From follow-up inspection 2022-10-31: **Time Extended**
14-09-4
95
Frequently Asked Questions
When was 1592 Wood Fired Kitchen & Cocktails last inspected?
The most recent health inspection at 1592 Wood Fired Kitchen & Cocktails on file is from Dec 12, 2025. The public record contains 11 inspections in total.
What is the most common violation at 1592 Wood Fired Kitchen & Cocktails?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at 1592 Wood Fired Kitchen & Cocktails.
How does 1592 Wood Fired Kitchen & Cocktails compare to other restaurants in Sarasota?
1592 Wood Fired Kitchen & Cocktails most recently scored 90 out of 100, which is higher than the Sarasota average of 81.
Has 1592 Wood Fired Kitchen & Cocktails' inspection record improved over time?
Results have been roughly steady. Inspections at 1592 Wood Fired Kitchen & Cocktails have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at 1592 Wood Fired Kitchen & Cocktails means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 1592 Wood Fired Kitchen & Cocktails inspected?
Based on the inspection history on file, 1592 Wood Fired Kitchen & Cocktails is inspected around four times per year on average.
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