Jack Dusty
Last inspected: Mar 11, 2026
100
Score
Jack Dusty appears in inspection records 12 times, starting in 2022. The most recent report on file is from Mar 11, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about five violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
Compared to the broader Sarasota restaurant scene, where the average is 81, this is a stronger showing. There isn't much in the file that would give a customer pause.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Mar 3, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage stored over cooked rice in walk in cooler #1. Chef removed the sausage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine heat sanitizer reading 146F at plate level. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. **Warning**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Self service apple in the front counter area not wrapped. Employee washed and wrapped the apples. **Corrected On-Site** **Warning**
08B-15-4
Basic - Hole in or other damage to wall. 1x1 hole in the interior door of walk in cooler #1. **Warning**
36-24-5
58
Oct 17, 2025
Routine - Food
No violations found.
100
Oct 9, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine heat sanitizer reading 152F at plate level. Establishment stoped using the dish machine called the technician and set up the three component sink to properly sanitizer dishes and equipment. **Warning**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink in the front counter area. Employee placed paper towels at the hand wash sink. **Corrected On-Site** **Repeat Violation** **Warning**
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. Container of tomato sauce stored in the reach in cooler on the right side of the cook line with no date mark. Employee stated the tomato sauce was prepared on 10/4. Employee placed a date mark on the tomato sauce. **Corrected On-Site** **Warning**
02C-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the holder and the scoop. **Corrected On-Site** **Warning**
10-12-5
67
Apr 7, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over guacamole in the stand up reach in cooler on the right side of the cook line. Employee removed the shrimp. **Corrected On-Site**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in the preparation sink on the cook line. The employee was informed and properly washed their hands in a hand washing sink. **Corrective Action Taken**
12A-03-4
Intermediate - No soap provided at handwash sink. No soap at the hand washing sink in the front counter area. Employee placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Cove molding at floor/wall juncture broken/missing. Cove molding on the cook line next to the grill broken. **Repeat Violation**
36-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitized, new reading 250ppm quaternary. **Corrected On-Site**
21-08-4
64
Nov 15, 2024
Complaint Full
3 critical violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
52
Jul 23, 2024
Routine - Food
1 major violation.
View 1 violation
Supervisor/Person in Charge Present
FL-01
90
Jul 22, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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 on the left side of the cook line American cheese (55F - Cold Holding); Swiss cheese (55F - Cold Holding); Salmon lox (51F - Cold Holding); Salmon patie (51F - Cold Holding); Pooled eggs (52F - Cold Holding); Feta cheese (53F - Cold Holding); Blue cheese (53F - Cold Holding); Leafy greens (65F - Cold Holding); Turkey (54F - Cold Holding); Chicken (54F - Cold Holding). Chef stated the items had been placed the reach in cooler for approximately 1 hour. Chef place all the items in the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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 an item off the floor then handled clean gloves without washing their hands. Employee discarded the gloves then washed their hands. **Corrected On-Site** **Warning**
12A-29-4
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 a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle. **Warning**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled a waffle with there bare hands while placing it in a Togo box. Chef discarded the waffle. **Warning**
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
22-20-5
47
Feb 19, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cut melon, oatmeal, sliced cheese and deli meats served on the buffet line with no sneeze guard. Manager placed a sneeze guard over the items. **Corrected On-Site**
08B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands rewashed the dishes. **Corrected On-Site**
12A-13-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. All Time/temperature control for safety items on the buffet line marked for a 4 hour time mark, established has no written procedure for time as a public health control. Emailed and reviewed the time as a public health control form with the chef.
03F-10-5
Basic - Walk-in cooler #1 with rust that has pitted the surface.
14-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the front counter area next to the omelette station.
31B-04-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm. Chef replaced all sanitizer solutions, new reading 300ppm. **Corrected On-Site**
21-08-4
58
Sep 21, 2023
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs then change gloves and handed clean equipment without washing their hands. Employee removed equipment to be sanitized then washed their hands and changed gloves. **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the salmon had been stored in the reach in cooler for approximately 2 hours. Chef placed the salmon in the bottom of the reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored stored next to clean equipment in the pastry preparation area. Chef removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink in the front counter area. Manager placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer and utensils stored in the hand washing sink at the wait station area. Employee removed the items. **Corrected On-Site**
31A-11-4
52
Oct 24, 2022
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
35
Jul 19, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing above the ice machine in the kitchen.
38-07-4
Basic - Stored food not covered. Apple on the front counter area for customers to pick up not wrapped. Employee washed and wrapped the apples. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and beer lines in walk-in cooler #1 soiled with a mold like substance.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the towels in a sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. (Crushed ice machine )
22-20-5
78
Frequently Asked Questions
When was Jack Dusty last inspected?
The most recent health inspection at Jack Dusty on file is from Mar 11, 2026. The public record contains 12 inspections in total.
What is the most common violation at Jack Dusty?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Jack Dusty.
How does Jack Dusty compare to other restaurants in Sarasota?
Jack Dusty most recently scored 100 out of 100, which is higher than the Sarasota average of 81.
Has Jack Dusty's inspection record improved over time?
Yes. Recent inspections at Jack Dusty have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Jack Dusty 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 Jack Dusty inspected?
Based on the inspection history on file, Jack Dusty is inspected around three times per year on average.
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