Dutch Valley Restaurant
Last inspected: Dec 19, 2025
90
Score
The health department has logged 13 inspections at Dutch Valley Restaurant, the earliest from 2022. The most recent visit was on Dec 19, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded six times in the inspection record.
Compared to the broader Sarasota restaurant scene, where the average is 81, this is a stronger showing. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 19, 2025
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair on the cook line. - From follow-up inspection 2025-12-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-12-19: **Time Extended**
14-17-4
90
Dec 18, 2025
Complaint Full
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution exceeding 200ppm stored near vinegar used for coleslaw in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket. **Corrected On-Site**
41-15-5
High Priority - Vacuum breaker missing at hose bibb on the outside of the building near the dumpster.
29-34-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings near holiday decorations and canned foods in the outside dry storage shed approximately 15 feet from the kitchen. Observed approximately 30 rodent droppings in an additional outside dry storage shed near equipment and bagged tea approximately 5 feet from the kitchen. **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw cod stored over cut tomatoes in the walk in cooler. Observed raw shell eggs stored over packaged tortillas in the reach in cooler on the cook line. Observed raw shell eggs stored over pasteurized eggs whites in the single-door cooler at the entrance to the cook line. The operator properly stored the raw foods. **Corrected On-Site** **Warning**
08A-05-6
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator discarded the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored near canned foods on a storage rack. Observed employee earbuds stored on a shelf above a reach in cooler at the entrance to the cook line. The operator properly the employee belongings. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch. The employee removed the watch. **Corrected On-Site**
13-07-4
Basic - Floor tiles missing and/or in disrepair on the cook line.
36-17-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
41
Aug 4, 2025
Routine - Food
No violations found.
100
Aug 1, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked sausage (118F - Hot Holding) under a heat lamp on the cook line at 11:00. The operator stated the sausage was cooked approximately 1 hour prior. The operator placed the sausage on the flat top grill for reheating. Checked temperature at 11:55 (202F - Hot Holding)**Repeat Violation** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (58F - Cold Holding) in the reach in cooler stored above the fill line at the entrance to the kitchen. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed butter packets (56F - Cold Holding) in the reach in cooler behind the front counter. The operator stated the butter was left over from a table and placed back in the cooler. The operator discarded the butter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 20 rodent droppings in the outside holiday decoration storage area. **Warning**
35A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee empty a coffee pot in a handwashing sink near the entire the kitchen. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed moussaka not properly date marked when removed from the walk in freezer. The operator correct date marked the moussaka. **Corrected On-Site**
02C-08-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on food preparation surfaces in the prep kitchen and cook line. The operator properly stored the beverages. **Corrected On-Site**
12B-07-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored with the food contact surface up behind the front counter. The operator removed the improperly stored spoons. **Corrected On-Site**
24-18-4
Basic - Stored food not covered. Observed flour and bread crumbs for fish stored uncovered near the exit of the kitchen. The operator properly the flour and breading. **Corrected On-Site**
08B-12-5
45
Feb 13, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
27
Sep 3, 2024
Complaint Full
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over shredded cheese in the reach in cooler at the entrance to the cook line. The operator properly stored the raw ground beef. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked pasta (46F - Cooling) prepared on 9/2 in the walk in cooler. The operator discarded the pasta. **Corrected On-Site**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pasta (46F - Cooling) prepared on 9/2 in the walk in cooler. The operator discarded the pasta. **Corrected On-Site**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chlorine test kit expired 4/2024.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed moussaka not properly date marked with the date removed from the freezer for thawing.
02C-04-5
Basic - Cardboard used to line nonfood-contact shelves of equipment in the prep area.
14-45-4
Basic - Employee with no hair restraint while engaging in food preparation. The employee put on a hair net. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed bagged onions stored on the floor near the ice machine. Observed a box of vegetables stored on the floor in the walk in freezer. The operator properly store the above foods. **Corrected On-Site**
08B-38-4
Basic - Hole in the wall near the urinals in the men's restroom.
36-24-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the front counter. The operator increased the velocity of the dipper well. **Corrected On-Site**
10-03-4
37
Jul 19, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Sanitizer Contact Time and Concentration
FL-33
50
May 2, 2024
Complaint Full
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine wiping cloth solution exceeding 200ppm stored near packaged foods in the prep area. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket. **Corrected On-Site**
41-15-5
High Priority - Time/temperature control for safety food re-served to customers. Observed butter packets removed from table and placed back into a reach on cooler for re-service. The operator discarded the butter.
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packets (68F - Cold Holding). An employee placed the butter back into the cooler from a table for re-service. The employee discarded the butter. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over bagged soft serve ice cream mix in the walk in cooler. The operator properly stored the raw ground beef. **Corrected On-Site**
08A-05-6
High Priority - Food with mold-like growth. See stop sale. Observed black mold like substance on sliced cheese in the 2-door cooler in the prep area. The operator discarded the cheese. **Corrected On-Site**
01B-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse off equipment in the handwashing sink in the prep area. **Repeat Violation**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked lasagna not date marked with correct date when removed from the freezer in the 2-door cooler in the prep area. The operator date marked the lasagna. **Corrected On-Site**
02C-04-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed in-use utensils stored underneath a paper towel dispenser behind the front counter.
24-28-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored hanging from the canned food storage rack in the kitchen. The operator properly stored the employee belongings. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. **Repeat Violation**
13-07-4
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 the scoop handle used for flour not stored above the food. The operator removed the scoop from the flour. **Corrected On-Site**
10-01-5
Basic - Standing water in bottom of reach-in-cooler at the end of the cook line.
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Accumulation of debris on top of the warewashing machine. **Repeat Violation**
16-21-4
26
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef brisket stored over cooked mashed potatoes in the walk in cooler. Observed raw philly meat stored over cut onions in the reach in cooler at the end of the cook line. The operator properly stored the raw foods. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed a spray can of steel polishing stored on a shelf above a reach in cooler at the end of the cook line. The operator properly stored the spray chemical. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water from the handwashing sink near the entrance to the cook line. Observed a plastic container stored in the handwashing at the entrance to the kitchen. **Repeat Violation**
31A-11-4
Intermediate - Nonfood-grade basting brush used in food at the griddle on the cook line. The operator discarded the brush. **Corrected On-Site**
14-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on a shelf near clean dishes at the entrance to the cook line. The operator properly stored the employee keys. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Unclean building components, attachments or fixtures. Observed a ceiling fan soiled with dust in the dish area.
36-50-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed aluminum baking tins not stored inverted on top of the hot box in the prep area. The operator properly stored the baking tins. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away at the front counter. The operator turned on the water for the dipperwell. **Corrected On-Site**
10-03-4
Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. The employees removed the jewelry. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowls with no handles used as scoops for rice, lentils, and corn starch in the dry storage area. The operator removed the bowls from the above food products. **Corrected On-Site**
14-01-5
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. The operator cleaned the ice machine. **Corrected On-Site**
22-20-5
39
Jul 21, 2023
Routine - Food
No violations found.
100
Jul 20, 2023
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese cold holding at 54F stored above the fill line at the reach in cooler on the cook line. The operator stated the cheese has been holding for approximately 3 hours in the reach in cooler. The operator placed the cheese in the bottom half of the reach in cooler **Corrective Action Taken**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 7 rodent droppings in the outside dry storage shed. The operator cleaned up the rodent droppings. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon stored over ready to eat biscuits in the stand up reach in cooler at the entrance to the cook line. The operator proposed stored the raw bacon. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored inside the handwashing sink in the kitchen. The operator properly stored the sanitizer bucket. **Corrected On-Site**
31A-11-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an open employee beverage stored in the reach in cooler in the prep area. The operator properly stored the employee beverage. **Corrected On-Site**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored inside of the handwashing sink in the kitchen. The operator properly stored the sanitizer bucket. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. Observed single-service aluminum baking pans not stored inverted on top of the reach in cooler in the prep area. The operator properly stored the baking pans. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in the preparation area. The operator properly stored the wiping cloths. **Corrected On-Site**
21-12-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the ceiling above the cook line soiled with dust.
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean plates stored next to the handwashing sink at the front counter exposed to splash. The operator properly stored the clean plates. **Corrected On-Site**
24-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse and jacket stored hanging from the can rack in the storage area. The operator properly stored the employee belongings. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spatula used for pie stored in standing water at 76F. The operator removed the spatula for cleaning. **Corrective Action Taken**
10-07-4
37
Jan 18, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
25
Jul 26, 2022
Routine - Food
3 critical violations. 2 major violations. 6 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. Observed cook wiping face then continuing food preparation. Educated on proper hand washing after touching any part of body while engaging in food preparation. **Corrective Action Taken**
12A-25-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (118F - Hot Holding); sausage patties (122F - Hot Holding) under heating lamp across from cook line. The cook placed sausage links and sausage patties on stove top to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat deli meat in reach-in cooler across from cook line. The cook moved raw hamburgers to bottom of reach-in cooler. **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed owner Time Public Health Control Paperwork for sausage links and sausage patties under heating lamp across from cook line. The owner printed out we assisted her in filling out form. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. **Repeat Violation**
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler in reach-in cooler across from cook line.
29-49-6
39
Frequently Asked Questions
When was Dutch Valley Restaurant last inspected?
The most recent health inspection at Dutch Valley Restaurant on file is from Dec 19, 2025. The public record contains 13 inspections in total.
What is the most common violation at Dutch Valley Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Dutch Valley Restaurant.
How does Dutch Valley Restaurant compare to other restaurants in Sarasota?
Dutch Valley Restaurant most recently scored 90 out of 100, which is higher than the Sarasota average of 81.
Has Dutch Valley Restaurant's inspection record improved over time?
Yes. Recent inspections at Dutch Valley Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Dutch Valley Restaurant 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 Dutch Valley Restaurant inspected?
Based on the inspection history on file, Dutch Valley Restaurant is inspected around four times per year on average.
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