Discovery Village at Sarasota Il
Last inspected: Mar 26, 2026
70
Score
Discovery Village at Sarasota Il has been inspected 10 times since 2022. On Mar 26, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving in the right direction, with the rolling count dropping from around seven violations to closer to five violations per visit.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Restaurants in Bradenton average 83, so Discovery Village at Sarasota Il trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed in walk-in cooler raw seafood over cooked beef.educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout.Person in charge removed seafood. **Corrected On-Site**
08A-05-6
Basic - Accumulation of lime scale on the inside of the dishmachine.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
16-23-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.observed employee engaging in food preparation with watch and wrist bans on wrist. Employee removed and washed hands. **Corrected On-Site**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard and washed hands. **Corrected On-Site**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.employee put on hat and washed hands. **Corrected On-Site**
13-03-4
70
Sep 10, 2025
Complaint Full
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.observed in walk-in cooler raw ground beef over beef steak .Person in charge removed raw ground beef. **Corrected On-Site**
08A-24-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Observed on self service buffet apples no wrapped. Person in charge wrapped apples. **Corrected On-Site**
08B-15-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
74
Feb 25, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
61
Aug 19, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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** **Warning** - From follow-up inspection 2024-08-19: **Time Extended**
16-62-1
90
Aug 16, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler ; bean and cabbage soup (55F - Cooling); Cooked vegetables (47F - Cooling). Person in charge stated that they were placed in the walk in cooler on 8/15/24. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded both food items. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed in back kitchen area Dishwasher (Temperature 155F). Person in charge setup 3 compartment sink . Quaternary sanitizer test 300ppm. Person in charge called for repairs. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in main kitchen area grill reach in cooler raw chicken over Raw Ground Beef. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw chicken. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler ; bean and cabbage soup (55F - Cooling); Cooked vegetables (47F - Cooling). Person in charge stated that they were placed in the walk in cooler on 8/15/24. Educated Person in charge on cooling procedures and emailed Person in charge a copy of the handout. Person in charge voluntarily discarded both food items. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front dining area and main kitchen area by grill cream cheese (52F - Cold Holding); butter (55F - Cold Holding); cut tomatoes (54F - Cold Holding); Sausage (55F - Cold Holding); ham (57F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated all products had been out for approximately 2 hours and placed it back in the walk in cooler. Emailed Person in charge a copy of time as a public health and explained how to fill it out. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area slicer soiled with dried food debris. Person in charge stated it was not used today and cleaned and sanitized slicer. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation** **Warning**
22-02-4
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** **Warning**
16-62-1
Basic - helium tanks not adequately secured. Person in charge secured tank. **Corrected On-Site** **Warning**
51-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in main kitchen area over grill and bar area over grill and fryers hood filter soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed in main kitchen area next to tilt skillet, handwashing sink pipe leaking on floor. **Warning**
29-11-4
33
Feb 20, 2024
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed in pub kitchen employee with gloves on cracked raw Shell Eggs,changed gloves and failed To wash hands before putting on clean gloves and touched serving plate food contact surface for immediate service. Education Person in charge on glove use and handwashing. Employee placed plate into dish washing area, removed soiled gloves,washed hands and put on clean gloves. **Corrected On-Site**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on grill line in main kitchen area in Reach in cooler below grill, Raw Ground Beef over raw Seafood. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed Raw Ground Beef. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Pub kitchen Butter (78F - Cold Holding); Pancake mix (48F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated that both items had been out for approximately 1 hour and placed the items in Reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front Pizza kitchen area Person in charge filled paper towels. **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. Michelle
53B-14-5
Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Observed in main kitchen area partially cooked Chicken in Reach in cooler Educated Person in charge on Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Emailed Person in charge form.
03C-94-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in main kitchen area slicer soiled with dried food particles. Person in charge stated it was not used today. Person in charge cleaned and sanitized slicer. **Corrected On-Site**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in Front kitchen area hood Filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees in main kitchen area across from Grill. Person in charge put sign up. **Corrected On-Site** **Repeat Violation**
31B-04-4
35
Oct 17, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed in back kitchen area next to food warmer hand sink blocked with empty boxes. Person in charge removed boxes. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in Walk in cooler cooked macaroni and cheese and cooked pork not date marked. Person in charge stated they were prepared on 10/14/23 and date marked accordingly. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in front bar area. Person in charge cleaned ice bin. **Corrected On-Site**
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees in front bar area on both sinks. Person in charge put signs up on both sinks. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed above grill in main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
23-03-4
Basic - ceiling tile shows water damage in main kitchen in front of office.
36-32-5
67
Jan 27, 2023
Routine - Food
No violations found.
100
Nov 28, 2022
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats (71F - Cold Holding) Person in charge stated they had been at room temperature since approximately 7 am. Educated Person in charge on time as a public health. Person in charge discarded butter. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Reach in cooler next grill line raw shell eggs over cooked sausage and Cranberry juice. Educated Person in charge on cold holding food. Person in charge removed raw shell eggs. **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. Observed in Reach in cooler across from grill in main kitchen area Sliced Turkey and Coleslaw date marked 11/19/22 and Tomato paste date mark 11/9/22. Educated Person in charge on date marking. Person in charge voluntarily discarded all outdated food items. **Corrected On-Site** **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in Reach in cooler across from grill in main kitchen area Sliced Turkey and Coleslaw date marked 11/19/22 and Tomato paste date mark 11/9/22. Educated Person in charge on date marking. Person in charge voluntarily discarded all outdated food items. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Butter pats (71F - Cold Holding) Person in charge stated they had been at room temperature since approximately 7 am. Educated Person in charge on time as a public health. Person in charge discarded butter. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed in front kitchen area soiled dishes in Handwashing sink. Person in charge removed soiled dishes. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees in back kitchen area and front kitchen area engaged in food preparation with watches and jewelry. Educated Person in charge on jewelry. **Warning**
13-07-4
Basic - Food stored on floor. Observed multiple food items stored on floor in dry storage area next to Walk in cooler. Person in charge stated that they did not receive any delivery today. Person in charge removed all items from floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed above grill in main kitchen area hood filters soiled with grease. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation** **Warning**
23-03-4
33
Jul 11, 2022
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front service line Butter patty's (58F - Cold Holding); Cream Cheese (60F - Cold Holding) Educated Person in charge on proper protocol for cold hold TCS foods. Person in charge stated they were out at room temperature for approximately 1 hour. Person in charge removed from line and put in Reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled with dried food particles in main kitchen area.
22-02-4
Basic - Carbon dioxide tanks not adequately secured. Observed CO2 tank holding door open in dry storage area in main kitchen.
51-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice cream scoop in Standing water. Person in charge turned on water and removed ice cream scoop.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease over grill in front kitchen and main kitchen area .
23-03-4
Basic - Single-service articles improperly stored. Observed 3 cases of single service items stored on floor in dry storage area. Person in charge removed from floor. **Corrected On-Site**
25-05-4
61
Frequently Asked Questions
When was Discovery Village at Sarasota Il last inspected?
The most recent health inspection at Discovery Village at Sarasota Il on file is from Mar 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Discovery Village at Sarasota Il?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Discovery Village at Sarasota Il.
How does Discovery Village at Sarasota Il compare to other restaurants in Bradenton?
Discovery Village at Sarasota Il most recently scored 70 out of 100, which is lower than the Bradenton average of 83.
Has Discovery Village at Sarasota Il's inspection record improved over time?
Yes. Recent inspections at Discovery Village at Sarasota Il have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Discovery Village at Sarasota Il 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 Discovery Village at Sarasota Il inspected?
Based on the inspection history on file, Discovery Village at Sarasota Il is inspected around three times per year on average.
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