Kore Steakhouse
Last inspected: Jan 9, 2026
50
Score
Kore Steakhouse appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Jan 9, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly three violations before.
When inspectors have written things up, “single-service articles not stored inverted or protected” has been the most frequent reason, cited three times.
The city-wide average sits at 81, which Kore Steakhouse's 50 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from a unlidded cup with no straw and then grab tongs to use. Operator had the employee what's their hands and get new tongs. **Corrective Action Taken**
12A-05-4
High Priority - Food with mold-like growth. See stop sale. Observed two quarts of strawberries with mold like growth in the walk in cooler. Operator willingly disposed of the product. **Corrected On-Site**
01B-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the server counter: Chopped lettuce (60F - Cold Holding) Operator stated it had been out for approximately 1hr. Operator placed it into a reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash their hands in a prep sink. Operator had them wash their hands in the correct sink. **Corrective Action Taken**
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls left in dry goods. Operator removed them. **Corrected On-Site**
14-01-5
Basic - Ice scoop handle in contact with ice. Observed the bar ice scoop in their ice. Operator removed the handle. **Corrected On-Site**
10-08-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go boxes not inverted. Operator inverted them. **Corrected On-Site** **Repeat Violation**
25-06-4
50
Oct 29, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not flipped over in the kitchen. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
25-06-4
95
Aug 28, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over fresh onions in the walk in cooler. **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready to eat sauces in the cook line reach in cooler. Operator moved these. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen package fish thawed without being removed from their package. Operator disposed of them willingly **Warning**
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the prep hand sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all food employee training expired. **Warning**
53B-05-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not flipped over in the kitchen. **Warning**
25-06-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially reduced oxygen package fish thawed without being removed from their package. Operator disposed of them willingly. **Corrective Action Taken** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored above the cook line and the back storage area. **Repeat Violation** **Warning**
40-06-5
45
Dec 3, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
67
Aug 28, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces in the left side reach in cooler. Operator removed the eggs. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Observed multiple markers stored above and next to food in the upstairs prep area. Operator removed the markers. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the cook line hand wash sink. Operator placed more there. **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed dishes wet nesting in the upstairs prep area.
24-08-4
64
Jan 4, 2024
Routine - Food
No violations found.
100
Dec 28, 2023
Routine - Food
3 critical violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Hands Clean and Properly Washed
FL-08
64
Sep 22, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle continuing chemical cleaner unlabeled in the server station.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black build up on the interior of the ice machine.
22-20-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed vacuum sealed fish not opened to thaw in the kitchen reach in cooler. Operator cut open all packing. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Single-service articles improperly stored. Observed boxes of single service cups and utensils stored on the floor of the Alchohol storage area.
25-05-4
78
Jun 28, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to clean cooking equipment in the kitchen. Owner removed the bottles. **Corrected On-Site**
41-10-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed ROP commercially package fish stored in the drawer reach in cooler on the cook line. Owner stated the fish had been thawed for approximately 24 hours. Owner removed the fish from the packaging. **Corrected On-Site**
06-09-1
Basic - In-use knife/knives stored in cracks between pieces of equipment. Owner removed the knives to be sanitized. **Corrective Action Taken**
10-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Establishment using sous vide cooking for chicken and freezing the product in the packaging for a extended time. Emailed and reviewed handouts
03G-54-1
74
Aug 19, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed plates stored in Hand wash sink in dishwasher area. Employee removed plates. **Corrected On-Site**
31A-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food handler wearing a wrist watch. Employee removed watch. **Corrected On-Site**
13-07-4
86
Frequently Asked Questions
When was Kore Steakhouse last inspected?
The most recent health inspection at Kore Steakhouse on file is from Jan 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kore Steakhouse?
Across the inspection record, “single-service articles not stored inverted or protected” has been cited three times, more than any other issue at Kore Steakhouse.
How does Kore Steakhouse compare to other restaurants in Sarasota?
Kore Steakhouse most recently scored 50 out of 100, which is lower than the Sarasota average of 81.
Has Kore Steakhouse's inspection record improved over time?
No. Recent inspections at Kore Steakhouse have averaged around five violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Kore Steakhouse means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kore Steakhouse inspected?
Based on the inspection history on file, Kore Steakhouse is inspected around three times per year on average.
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