Opus
Last inspected: Nov 10, 2025
45
Score
Going back to 2022, Opus has eight inspections in the public record. The most recent visit was on Nov 10, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited four times.
By comparison, the average Sarasota facility scores 81, putting Opus on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the chlorine solution for the dishmachine at 0ppm. The operator replaced the empty solution container. The dishmachine chlorine solution is at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (48F - Cold Holding); queso fresco (46F - Cold Holding) in the reach in cooler on the server expo line. The operator stayed the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (48F - Cold Holding); queso fresco (46F - Cold Holding) in the reach in cooler on the server expo line. The operator stayed the potentially hazardous foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site**
03A-02-5
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 multiple thawed time/temperature control for safety foods prepared on site not properly marked with the date when removed from the freezer. **Repeat Violation**
02C-08-5
Basic - Bowl or other container with no handle used to dispense food. Observed plastic containers with no handles used as scoops for multiple foods in the prep area. The operator removed the conform the foods. **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a rice scoop stored in 85F standing water on the server expo line. The operator properly stored the scoop. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in the bar restrooms. **Repeat Violation**
31B-04-4
Basic - Outer openings not protected with self-closing doors. Observed the self-closing device at the rear exit in disrepair.
35B-03-4
Basic - Stored food not covered. Observed cooked beans stored and held for more than 24 hours uncovered in the walk in cooler. The operator covered the cooked beans. **Corrected On-Site** **Repeat Violation**
08B-12-5
45
Jul 7, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the quaternary sanitizer solution at 0ppm. The operator refilled the sink to 200ppm. **Corrected On-Site**
22-43-4
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 rice (46F - Cooling) in the walk in cooler. The operator stated the rice had been cooked the day prior to inspection. The operator discarded the rice. **Corrected On-Site**
03D-02-5
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 rice (46F - Cooling) in the walk in cooler. The operator stated the rice had been cooked the day prior to inspection. **Corrected On-Site**
01B-36-5
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 multiple foods removed and thawed not date marked with the day removed from the freezer. The operator date marked the food items. **Corrected On-Site**
02C-08-5
Basic - Employee beverage container in a cold holding unit with food to be served to customers in a reach in cooler on the cook line. The operator discarded the beverage. **Corrected On-Site**
12B-13-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle used for cooked rice in contact with the food at the Bain Marie on the server expo line. The operator properly stored the scoop. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored in 82F standing water near the cook line. The operator removed the spoons from the water. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees in the restrooms in the bar and behind dining room bar.
31B-04-4
Basic - Stored food not covered. Observed cooked beans date marked 7/5 stored uncovered in the walk in cooler. The operator covered the beans. **Corrected On-Site**
08B-12-5
45
Nov 4, 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 for the bar dishmachine. **Repeat Violation** - From follow-up inspection 2024-11-04: **Time Extended**
16-62-1
90
Nov 1, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed a container of ibuprofen stored on a shelf above clean equipment at the server station. The operator properly stored the medicine. **Corrected On-Site**
41-07-4
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 rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice. **Corrected On-Site**
03D-02-5
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 rice (46F - Cooling) in the single door cooler near the cook line. The rice was cooked and held overnight. The operator discarded the rice. **Corrected On-Site**
01B-36-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked beans (47F - Cold Holding) in the 2-door cooler in the prep area. The beans had been held for more than 4 hours. The operator discarded the beans. Observed cut tomatoes (53F - Cold Holding); queso fresco (54F - Cold Holding); cilantro cream sauce (60F - Cold Holding) on the server expo line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The operator placed the foods in an alternate cooler. The operator was emailed a time for public health contact form. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer for the bar dishmachine. **Repeat Violation**
16-62-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Observed employee training certificates missing the training date.
53B-10-4
Basic - Carbon dioxide tank not adequately secured behind the bar.
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for flour in the prep area. The operator removed the container. **Corrected On-Site**
14-01-5
Basic - Ice scoop handle in contact with ice behind the bar. The operator properly stored the scoop handle. **Corrected On-Site**
10-08-5
33
Jul 8, 2024
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
22
Oct 25, 2023
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 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 cooked beef short rib (45F - Cooling) in the walk in cooler. The operator stated the short rib was cooked yesterday and held overnight. The operator discarded the short rib. **Corrected On-Site**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes. Observed cooked beef short rib (45F - Cooling) in the walk in cooler. The operator stated the short rib was cooked yesterday and held overnight. The operator discarded the short rib. **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (47F - Cold Holding) in the walk in cooler. The operator stated the tomatoes were cut yesterday and held in the walk in overnight. The operator discarded the tomatoes. **Corrected On-Site**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed saturated quaternary test strips that are no longer effective for the three compartment sink and wiping cloths.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine behind the bar.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the handwashing sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked beans in the prep area. The operator discarded the plastic container. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tank not adequately secured behind the bar.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler on the cook line. The operator properly stored 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 an employee bag hanging from shelving near to food for the public in the walk in cooler. The operator properly stored the employee bag. **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 wrist watch. The employee removed the watch. **Corrected On-Site**
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 sugar not stored above the food. The operator removed the scoop for sanitization. **Corrective Action Taken**
10-01-5
Basic - Open dumpster lid. The operator closed the lid. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers in the reach in cooler in the prep area. The operator properly stored the beverages. **Corrected On-Site**
12B-13-4
Basic - Rear exit not protected with self-closing doors.
35B-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed single-service to go boxes not stored inverted in the kitchen. The operator properly stored the to go boxes. **Corrected On-Site**
25-06-4
29
Aug 18, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Dec 7, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 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 tomatoes in reach in cooler. Operator properly stored the raw shell eggs. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All of the items were stored in the walk in cooler: cooked pork (47F - Cold Holding); short rib ragu (52F - Cold Holding); marinara sauce (57F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated all items have been in cooler overnight. Operator discarded all items. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed all of the following items in walk in cooler: cooked pork (47F - Cold Holding); short rib ragu (52F - Cold Holding); marinara sauce (57F - Cold Holding); raw chicken (47F - Cold Holding). Operator stated all the items have been stored overnight. Operator discarded all items. **Corrective Action Taken** **Warning**
01B-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 milk in wait station opened for more than 24 hours with no date mark. Operator placed a date marker on the milk. **Corrected On-Site** **Warning**
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored on shelf next to canned foods. Operator properly stored all items. **Warning**
40-06-5
Basic - Grease on the ground and/or pad around grease receptacle. Observed grease on ground surrounding the dumpster. **Warning**
33-20-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not inverted or protected. Operator inverted the coffee filters. **Corrected On-Site** **Warning**
25-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance on interior of ice machine. **Warning**
22-20-5
43
Frequently Asked Questions
When was Opus last inspected?
The most recent health inspection at Opus on file is from Nov 10, 2025. The public record contains eight inspections in total.
What is the most common violation at Opus?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Opus.
How does Opus compare to other restaurants in Sarasota?
Opus most recently scored 45 out of 100, which is lower than the Sarasota average of 81.
Has Opus' inspection record improved over time?
Yes. Recent inspections at Opus have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Opus 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 Opus inspected?
Based on the inspection history on file, Opus is inspected around three times per year on average.
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