Al Forno De Libano
Last inspected: Apr 3, 2026
95
Score
Across the available record, Al Forno De Libano has 12 inspections on file, the first dated 2022. The most recent report on file is from Apr 3, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Among Sarasota restaurants, the typical score is 81; Al Forno De Libano is comfortably above that bar. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed an employee without a hair restraint. **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
13-03-4
95
Jan 26, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Aug 20, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the cutting board at the front prep table with heavy grooves and not easily cleanable. **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed the floor under the fryers with a grease build up.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters and hoods over the grill area soiled with excessive grease and beginning to drip.
23-03-4
Basic - Food stored on floor. Observed food stored on the floor of the walk in cooler and walk in freezer. Operator moved items. **Corrected On-Site**
08B-38-4
78
Feb 10, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener on prep table. Observed the cutting board at the front prep table with heavy grooves and not easily cleanable. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed the handwashing sink next to the rice without paper towels.
31B-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed a heavy build up of lime scale deposits and a black mold like substance.
16-23-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without a hair restraint.
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on pans across from dishwasher.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hoods over the grill area soiled with excessive grease and beginning to drip. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean Cambro storage containers in dish area. **Repeat Violation**
16-46-4
64
Aug 16, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling soiled equipment, on his phone and vaping and then handling ready to eat food. He did not change his gloves or wash his hands.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a soiled can opener on prep table. Observed the cutting board at the front prep table with heavy grooves and not easily cleanable. **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some illness reporting forms completed but not all. **Corrective Action Taken**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drinks stored over a prep table.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hoods over the grill area soiled with excessive grease and beginning to drip.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean Cambro storage containers in dish area.
16-46-4
61
Mar 28, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
67
Nov 21, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed some but not all illness reporting forms completed but not all. Operator will complete.
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled can opener on prep table.
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch and bracelet while cooking food.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed no beard guard on employee in food preparation area.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on 2 employees upon arrival in kitchen. **Repeat Violation**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed soiled knives in standing water not held at 135 degrees or above.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters over flat top grill.
23-03-4
61
Sep 7, 2023
Routine - Food
No violations found.
100
Sep 5, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-05: Observed no food handler training. 60 days was previously given to attain training completion. **Admin Complaint** - From follow-up inspection 2023-09-05: **Admin Complaint**
53B-01-5
90
Jul 5, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-05: Observed no food handler training. 60 days was previously given to attain training completion. **Admin Complaint**
53B-01-5
90
May 3, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef and chicken holding at 122F in pans on flat grill. **Warning**
03B-01-6
High Priority - Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed cook slice gyro beef of the cone at 126F and move it directly to a hot holding bin. Educated operator on proper procedures. Gyro beef was immediately moved to grill and cooked to 169F. **Corrected On-Site** **Warning**
03C-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat food in walk in refrigerator. **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed hand dicer under prep table soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink to the left of the fryers with cleaning cloths and scrubbing pads inside soiled sink. Oil was stored on floor in front of sink. **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed items in walk in not date marked. Garlic sauce, rice, Tahini dressing. **Warning**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed the exterior of the dish machine soiled. **Warning**
16-21-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tongs stored on oven door under grill. **Warning**
24-07-4
Basic - Cloth used as a food-contact surface. Observed raw Kibe (beef and wheat) covered with wet towels. Held under refrigeration at 38F. **Corrected On-Site** **Warning**
21-05-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed manager (Angel) without hair restraint. **Warning**
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed food stored on the floor in the walk in freezer, walk in cooler and dry storage areas. **Warning**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door handle under grill. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use spatulas stored in standing water at 75F in front of flat grill. **Warning**
10-07-4
Basic - Plumbing system in disrepair. Observed back flow device in disrepair at mop sink. **Warning**
29-08-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. **Warning**
24-01-4
Basic - Single-service articles improperly stored. Observed single serv cups stored on the floor next to soda fountain. **Warning**
25-05-4
26
Oct 5, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Al Forno De Libano last inspected?
The most recent health inspection at Al Forno De Libano on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Al Forno De Libano?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Al Forno De Libano.
How does Al Forno De Libano compare to other restaurants in Sarasota?
Al Forno De Libano most recently scored 95 out of 100, which is higher than the Sarasota average of 81.
Has Al Forno De Libano's inspection record improved over time?
Yes. Recent inspections at Al Forno De Libano have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Al Forno De Libano 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 Al Forno De Libano inspected?
Based on the inspection history on file, Al Forno De Libano is inspected around three times per year on average.
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