Cork & Kale
Last inspected: Oct 30, 2025
61
Score
The health department has logged eight inspections at Cork & Kale, the earliest from 2022. The latest inspection on file is from Oct 30, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around seven violations lately and about 14 violations before that.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited four times.
That's lower than the typical Sarasota restaurant, which scores around 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Oct 30, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole bacon in the walk in cooler. Operator swapped them. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut fruit in the right side reach in cooler. Operator moved the eggs. **Corrected On-Site**
08A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of their dish machine.
16-21-4
Basic - Dead insects on premises. Observed dead pill bugs around the left side storage area and by the back exit door. Operator cleaned some up. **Corrective Action Taken**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employe drink stored over their steam table. Operator removed it. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust build up on their dry storage shelves.
23-03-4
61
Jul 24, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Employee washed hands with cold water. Observed an employee wash their hands with cold water. Operator had them rewash their hands with hot water. **Corrected On-Site**
12A-19-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the prep hand sink with the hot water shut off due to a mechanical drip issue. Operator has an out of order sign placed on it and has ordered the parts for it and has all employees use the other available hand sinks. **Corrective Action Taken**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the bar and back dry storage hand sink. Operator placed more there. **Corrected On-Site**
31B-02-4
Intermediate - 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. Observed three of their employees with their training expired 5/25.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed their cook line cutting boards heavily grooved. Operator has repeatedly attempted to get them replaced but is having trouble getting the company out to replace them at this time. **Corrective Action Taken** **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone and drink stored on the prep table. Operator had them removed. **Corrected On-Site**
40-06-5
58
Nov 7, 2024
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Hands Clean and Properly Washed
FL-08
47
Jul 9, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Nov 16, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the employee bathroom.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap at the employee bathroom.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black build up on the soda gun for the bar.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the dishwashing machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-21-4
Basic - Ceiling tile missing. Observed multiple ceiling tiles missing in the alcohol storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damaged ceiling tiles in the back prep area.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple grooved cutting boards in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
14-09-4
Basic - Garbage on the ground and/or pad around dumpster. Observed garbage build up behind the dumpster.
33-19-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives in between equipment on the cook line. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs on the oven handle. Operator removed tongs. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black build up on the walls of the warewashing area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-27-5
50
Aug 8, 2023
Routine - Food
4 critical violations. 4 major violations. 15 minor violations.
View 23 violations
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Observed a copper mug stored behind bar with no protective lining. Operator discarded mug. **Corrected On-Site**
14-02-4
High Priority - Dented/rusted cans present. See stop sale. Observed 2 cans of Beef stew and 2 cans of Chicken noodle soup with dented/rusted rims and seams. Operator removed from circulation and set aside for disposal. **Corrective Action Taken**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the front kitchen area: Butter chips (80F - Cold Holding) Operator had stated they had been out for approximately 1hr. Operator put butter chips in a reach in cooler. Observed in 2nd walk in cooler: Sliced melons (48F - Cold Holding) Operator disposed of melons. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed : Sanitizer Bucket (Quaternary 400ppm)
41-27-4
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. Emailed operator a copy of the vomit clean up plan. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed large boxes blocking the hand-wash sink in the dry storage area.
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with cleaning fluid stored in bar area.
41-17-4
Basic - Unclean building components, attachments or fixtures. Observed walk in cooler fan covers with black mold like build up.
36-50-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed debris build up on the top of the ware-wash machine.
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles made of non-smooth and not easily cleanable materials used through the ware washing, kitchen, and dry storage areas. Operator is in the process of switching them out.
36-37-5
Basic - Ceiling tile missing. Observed missing ceiling tiles in the standing reach in cooler/freezer area to the left of the cook line.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile water damage in the ware wash and dry storage area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on the cook line with cut marks making them no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs stored on oven door handle. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop with handle stored in bulk flour bin in dry storage across from ice machine. Operator removed scoop. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of salamander above the kitchen line with a soiled black substance and food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand-wash sign at the bar hand wash sink and the restrooms.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood filters on the cook line. Observed food debris build up on reach in cooler gaskets on cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to food containers stored in the back kitchen.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go containers stored not stored inverted. Operator flipped to go containers. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed black mold like build up in the dishwashing area to the right of the dishwashing machine.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in a bucket with water.
42-01-4
17
Apr 10, 2023
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed quaternary bucket at 0 ppm. Employee corrected to 200 ppm. **Corrected On-Site**
22-53-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cold smoked salmon stored over cooked chicken in Walkin Cooler . Employee corrected by relocating. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cold Holding Butter Chips 76F, Cream Cheese 77 a front counter.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding Butter Chips 76F, Cream Cheese 77 observed at front counter. Operator discarded.
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed hamburgers and steaks at cook line Reachin Cooler without date.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle with debris.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strip for quaternary.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no hot water measuring device.
16-62-1
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. Did not observe any employee health reporting agreements. Emailed manager agreements. **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed vent over cook line peeling paint. Observed above food office damaged ceiling tile and rusted grid hanging.
36-32-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Walkin Freezer by compressor.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Employee corrected by removing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters on front line hood.
23-03-4
27
Aug 19, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water not working in Hand wash sink in front of kitchen.
27-16-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Employee removed tongs. **Corrected On-Site**
10-20-4
86
Frequently Asked Questions
When was Cork & Kale last inspected?
The most recent health inspection at Cork & Kale on file is from Oct 30, 2025. The public record contains eight inspections in total.
What is the most common violation at Cork & Kale?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited four times, more than any other issue at Cork & Kale.
How does Cork & Kale compare to other restaurants in Sarasota?
Cork & Kale most recently scored 61 out of 100, which is lower than the Sarasota average of 81.
Has Cork & Kale's inspection record improved over time?
Yes. Recent inspections at Cork & Kale have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cork & Kale 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 Cork & Kale inspected?
Based on the inspection history on file, Cork & Kale is inspected around three times per year on average.
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