Art Ovation Hotel
Last inspected: Dec 17, 2025
95
Score
Going back to 2022, Art Ovation Hotel has 15 inspections in the public record. Art Ovation Hotel was last inspected on Dec 17, 2025. 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.
“Stop sale issued due to food not being in a wholesome” accounts for the largest share of issues, appearing six times across the record.
Among Sarasota restaurants, the typical score is 81; Art Ovation Hotel is comfortably above that bar. The record reflects steady performance over time.
15
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-12-17: **Time Extended**
14-09-4
95
Dec 16, 2025
Routine - Food
5 critical violations. 2 minor violations.
View 7 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. All the following items were stored in the reach in cooler on the cook line, bean mix date mark 11/19 ,Lamb date mark 12/2 , mashed potatoes 12/2 and rice 12/9. Chef discarded the items. **Repeat Violation** **Admin Complaint**
01B-28-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauces in the reach in cooler next to the cook line. Chef removed the beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. All the following items were stored in the reach in cooler on the cook line, bean mix date mark 11/19, Lamb date mark 12/2, mashed potatoes 12/2 and rice 12/9. Chef discarded the items. **Repeat Violation** **Admin Complaint**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler in the salad make area Shrimp (50F - Cold Holding); Hummas (50F - Cold Holding); Baba chanoush (48F - Cold Holding); Cut tomatoes (48F - Cold Holding); Pork (50F - Cold Holding); Blue cheese (51F - Cold Holding); Sour cream (50F - Cold Holding); Egg mix (49F - Cold Holding); Cow milk cheese (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
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 in the salad make area Shrimp (50F - Cold Holding); Hummas (50F - Cold Holding); Baba chanoush (48F - Cold Holding); Cut tomatoes (48F - Cold Holding); Pork (50F - Cold Holding); Blue cheese (51F - Cold Holding); Sour cream (50F - Cold Holding); Egg mix (49F - Cold Holding); Cow milk cheese (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items. **Warning**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line. **Repeat Violation** **Warning**
14-09-4
43
Aug 1, 2025
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. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-01: **Time Extended**
14-09-4
95
Jul 24, 2025
Routine - Food
8 critical violations. 1 major violation. 2 minor violations.
View 11 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then handled clean equipment without washed their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-27-4
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. House made Marinara dated 7/11 and salsa 7/11 stored in the walk in cooler. Chef discarded the items **Warning**
01B-28-5
High 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. Dish machine sanitizer reading 00ppm chlorine. Manager stopped using the dish machine, called the technician and set up the three compartment sink to properly sanitizer. Technician fixed the sanitizer before the end of the inspection, new reading 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over cut cabbage in the reach in cooler on the cook line. Employee removed the sausage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. House made Marinara dated 7/11 and salsa 7/11 stored in the walk in cooler. Chef discarded the items **Warning**
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard over the cut melon and pastry on the buffet line. Cher removed the items. **Corrected On-Site** **Warning**
08B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sous vide reduced oxygen packaged chicken stored in the reach in cooler on the cook line to be removed for the packaging with in 48 hours has no time / date mark. Chef discarded the chicken. **Warning**
01B-13-4
High 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. Cut melon on time as a public health control with on the buffet line with no time marks. Chef stated the melon had been on the buffet for approximately 1 hour. Chef placed a time mark on the mello. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Sous vide reduced oxygen packaged chicken stored in the reach in cooler on the cook line to be removed for the packaging with in 48 hours has no time / date mark. Chef discarded the chicken. **Repeat Violation** **Warning**
03G-09-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the upstairs bar area. **Repeat Violation** **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. **Repeat Violation** **Warning**
14-09-4
25
Feb 6, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2025-02-06: **Time Extended**
14-69-4
90
Jan 27, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 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. Bartender handled their phone then clean equipment with washed their hands. The employee was informed and properly washed their hands. **Corrected On-Site** **Warning**
12A-29-4
High 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. Dish machine sanitizer reading 00ppm chlorine. Sanitizer container was empty, chef replaced and primed the sanitizer, new reading 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on the cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine in the hallway and the roof top bar area. **Warning**
22-20-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
64
Oct 16, 2024
Routine - Food
No violations found.
100
Aug 22, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High 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** - From follow-up inspection 2024-08-22: **Time Extended**
01B-13-4
Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2024-08-22: **Time Extended**
03G-09-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
14-09-4
74
Aug 14, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 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 the clean equipment without washing their hands. The employee properly washed their hands. **Corrected On-Site** **Warning**
12A-25-4
High 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**
08B-01-4
High 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**
01B-13-4
High 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**
03F-02-5
High 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**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - 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**
03G-09-5
Intermediate - No soap provided at handwash sink in the employee bathroom. Employee placed soap in the bathroom. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Repeat Violation** **Warning**
14-09-4
Basic - 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**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting kiwi before washing. Employee washed the cut and uncut kiwi. **Corrected On-Site** **Warning**
08B-39-4
30
May 21, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items. **Warning** - From follow-up inspection 2024-05-21: Reduced oxygen package Tuna and snapper observed at the time of the inspection. Not frozen before during and after Operator discarded the items. **Admin Complaint**
03G-04-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Establishment packaged onsite using a reduced oxygen packaging for raw thawed grouper, tuna and snapper. Chef discarded the items. **Warning** - From follow-up inspection 2024-05-21: Reduced oxygen package Tuna and snapper observed at the time of the inspection. Not frozen before during and after being packaged Operator discarded the items **Admin Complaint**
01B-13-4
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 2024-05-21: **Time Extended**
14-09-4
70
Mar 21, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Dec 6, 2023
Routine - Food
No violations found.
100
Oct 11, 2023
Routine - Food
8 critical violations. 4 major violations. 1 minor violation.
View 13 violations
High 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. Dishmachine chlorine sanitizer reading 00ppm. Operator called the technician technician arrived before the end of the inspection new reading 50ppm. **Corrected On-Site**
22-41-4
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 picked a item of the floor then handled a clean pan without washing their hands. Employee washed their hands. **Corrective Action Taken**
12A-29-4
High Priority - Employee washed hands with no soap. Employee rewashed their hands. **Corrected On-Site**
12A-20-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut and washed onions in the walk-in cooler. Chef removed the chicken.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items. **Corrective Action Taken**
02C-01-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Lamb broth stored in the walk-in cooler dated 9/23. Chef discarded the items.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean pans in the back preparation area. Chef removed the bottles. **Corrected On-Site**
41-10-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Hand washing sink in the employee bathroom.
27-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon lox on the menu has no identifier. **Warning**
02B-01-5
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. Provided handouts to the operator. Operator filled out 1 form before the end of the inspection. **Corrective Action Taken**
11-26-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment using ROP for frozen fish and raw and cooked foods. **Repeat Violation** **Warning**
03G-54-1
19
Feb 24, 2023
Routine - Food
5 critical violations. 3 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna and grouper in ROP packaging date marked 2/21 stored in the walk-in cooler. Chef stated the fish had never been frozen. Chef discarded the fish.
01B-13-4
High Priority - Employee dried hands on a soiled towel after washing. Employee re-washed their hands. **Corrected On-Site**
12A-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs then put on gloves without washing hands. Employee washed their hands and replaced the gloves. **Corrected On-Site**
12A-07-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Tuna and grouper in ROP packaging date marked 2/21 stored in the walk-in cooler. Chef stated the fish had never been frozen. Chef discarded the fish. **Corrective Action Taken**
03G-04-5
High Priority - Raw animal food stored over or with unwashed produce. Raw ground beef stored over unwashed produce in the walk-in cooler. Manager removed the beef. **Corrected On-Site**
08A-04-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on cutting boards on the cook line. Employee removed the drinks. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the salad make line. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
03G-54-1
41
Sep 9, 2022
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High 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. Dish machine reading 00ppm chlorine. Manager called technician and set up a sanitizer bay in the three compartment sink. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked rice in the walk-in cooler. Manager placed the rice below the salmon. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 90F and potatoes 92F stored at room temperature on on the cook line. Manager stated the items were cooked 1 hour prior and held for service at room temperature. Manager reheated the items to a temperature above 165F and stored them in hot holding on the grill. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean dishes in the dish room. Manager retype bottles. **Corrected On-Site**
41-10-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bracelet while preparing food. Employee removed the items. **Corrected On-Site**
13-07-4
52
Frequently Asked Questions
When was Art Ovation Hotel last inspected?
The most recent health inspection at Art Ovation Hotel on file is from Dec 17, 2025. The public record contains 15 inspections in total.
What is the most common violation at Art Ovation Hotel?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited six times, more than any other issue at Art Ovation Hotel.
How does Art Ovation Hotel compare to other restaurants in Sarasota?
Art Ovation Hotel most recently scored 95 out of 100, which is higher than the Sarasota average of 81.
Has Art Ovation Hotel's inspection record improved over time?
Yes. Recent inspections at Art Ovation Hotel 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 Art Ovation Hotel 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 Art Ovation Hotel inspected?
Based on the inspection history on file, Art Ovation Hotel is inspected around five times per year on average.
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