Cask & Ale
Last inspected: Feb 13, 2026
70
Score
Going back to 2022, Cask & Ale has nine inspections in the public record. The latest inspection on file is from Feb 13, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
Restaurants in Sarasota average 81, so Cask & Ale trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over sliced cheese in the drawer reach in cooler on the cook line. Employee placed the mahi below the cheese. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink next to the dishwasher. Employee placed paper towels at the hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce stored in the walk in cooler with no date mark. Chef stated the meat sauce was prepared on 2/11. Chef placed a date mark on the meat sauce. **Corrected On-Site**
02C-02-5
70
Aug 29, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat ham in the walk in cooler. Manager removed the ham. **Corrected On-Site**
08A-05-6
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. Alfredo sauce stored in the stand up reach in cooler next to the cook line with a date mark of 8/18. Manager discarded the sauce.
01B-28-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Alfredo sauce stored in the stand up reach in cooler next to the cook line with a date mark of 8/18. Manager discarded the sauce.
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sanitizer buckets at the hand wash sink next to the dishwasher. Employee was informed and replaced the water in the sanitizer bucket.
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink in the bar area. Manager placed soap at the hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in the reach in cooler on the right side of the cook line.
29-49-6
45
Dec 6, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
67
Jul 26, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
52
Feb 9, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw mahi in the drawer reach in cooler on the cook line. Manager removed the ground beef. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled 6 ready to eat chicken tacos while assembling with their bare hands. Employee discarded the tacos.
01B-13-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled 6 ready to eat chicken tacos while assembling with their bare hands. Employee discarded the tacos. **Corrective Action Taken**
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the dishwasher. Manager placed paper towels at the hand washing sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed consumer advisory to the operator. Operator printed and posted before the end of the inspection. **Corrected On-Site**
02B-02-5
52
Sep 21, 2023
Routine - Food
No violations found.
100
Jul 21, 2023
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray cans of oven cleaner stored next to packages of brown sugar and containers of olives on a shelf in the dry storage area. Manager removed the oven cleaner. **Corrected On-Site**
41-10-4
High Priority - Bartender handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bartender handled soiled dishes then clean equipment without washing their hands. Employee was informed and washed their hands. **Corrected On-Site**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over ready to eat cheddar cheese in the drawer reach in cooler on the cook line. Employee placed the ground beef over the cheese. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Emailed handouts to the operator. **Repeat Violation**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to the dishwasher. Manager placed towels at the hand washing sink. **Corrected On-Site**
31B-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. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Emailed handouts to the operator. **Repeat Violation** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. 4 spray bottles of quaternary sanitizer not labeled. Manager labeled the bottles. **Corrected On-Site**
41-17-4
43
Feb 10, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottle of wine stored in ice used for drinks. See stop sale. Manager removed the bottle and discarded the ice.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in the reach in cooler on the cook line. Manager placed the ground beef below the fish. **Corrected On-Site**
08A-20-5
High Priority - Bottle of wine stored in ice used for drinks. See stop sale. Manager removed the bottle and discarded the ice. **Corrective Action Taken**
08B-56-4
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
11-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
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.
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-20-5
45
Sep 9, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored hanging over food on a preparation table in the kitchen. Employee removed the bottles **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked bacon in the stand up reach in cooler on the cook line. Employee moved the bacon. **Corrected On-Site**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled the garbage can then clean equipment without changing gloves and washing hands. Instructed employee and manager on proper hand washing protocol.
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks at the bar area and the mens restroom.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Beverage reach in cooler in the bar area.
29-49-6
Basic - Floor area covered with standing water. Floors in the walk-in cooler.
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Employee cleaned the ice machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Wood food-contact surface not properly sealed. Establishment using a unsealed non hard wood as a cutting board. Employee discarded the cutting board. **Corrected On-Site**
14-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Employee placed the fish in the walk in cooler. **Corrected On-Site**
06-01-5
43
Frequently Asked Questions
When was Cask & Ale last inspected?
The most recent health inspection at Cask & Ale on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Cask & Ale?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Cask & Ale.
How does Cask & Ale compare to other restaurants in Sarasota?
Cask & Ale most recently scored 70 out of 100, which is lower than the Sarasota average of 81.
Has Cask & Ale's inspection record improved over time?
Results have been roughly steady. Inspections at Cask & Ale have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Cask & Ale means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cask & Ale inspected?
Based on the inspection history on file, Cask & Ale is inspected around three times per year on average.
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