Rudolph's
Last inspected: Feb 12, 2026
39
Score
Inspectors have visited Rudolph's 10 times, with records going back to 2022. The most recent visit was on Feb 12, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
By comparison, the average Sarasota facility scores 81, putting Rudolph's on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
5
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded the tuna.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw packages of tuna stored on top of canned ready to eat crab in the walk in cooler. Employee removed the tuna. **Corrected On-Site**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Crab bisque date marked 2/11 stored in covered deep half pans in the walk in cooler with a temperature of 46F. Operator discarded the bisque.
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. Crab bisque date marked 2/11 stored in covered deep half pans in the walk in cooler with a temperature of 46F. Operator discarded the bisque.
01B-36-5
High Priority - Dented/rusted cans present. See stop sale. 2 cans of pumpkin filling dented at the seams. Operator set the cans aside for a refund.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. **Corrective action taken ** Employee removed the can opener to be sanitized. Slicer blade soiled.
22-02-4
Basic - Food stored on floor. Several cases of food stored on the floor in the walk in freezer. Employee placed the items on a shelf. **Corrected On-Site**
08B-38-4
Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator discarded the tuna.
06-09-1
39
Oct 27, 2025
Routine - Food
No violations found.
100
Aug 27, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bags of raw tuna stored on a container of olives in the walk in cooler. Employee removed the tuna. Pan of raw salmon stored over ready the eat ham in the reach in cooler on the cook line. Employee removed the salmon. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean bowls in the dishwasher area. Employee removed the bottles. Container of oven cleaner stored over hamburger buns and croissants on a shelf next to the cook line. Employee removed the oven cleaner. Container of oven cleaner stored next clean bowls and single use gloves on a shelf on the cook line. Employee removed the oven cleaner. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked raw salmon served on the menu not identified as a raw item. **Warning**
02B-01-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand wash sink on the cook line. Employee placed paper towels at the hand wash sink. **Corrected On-Site** **Warning**
31B-02-4
55
Jan 30, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over ready to eat sauces in the reach in cooler left side of the cook line. Chef removed the eggs. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP Cooked meatloaf intended to be removed from the packing within 48 stored in the reach in cooler on the cook line with no date mark. Chef discarded the meatloaf.
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to single service cups in the bar area. Employee removed the bottles. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the dishwasher area. Chef removed the items. **Corrected On-Site**
31A-09-4
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. ROP Cooked meatloaf intended to be removed from the packing within 48 stored in the reach in cooler on the cook line with no date mark. Chef discarded the meatloaf.
03G-54-1
Basic - Ripped/worn tin foil used as shelf cover. Foil covering the shelf under the grill on the cook line ripped and torn. Chef removed the foil. **Corrected On-Site**
14-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Crab thawing at room temperature. Chef placed crab in the walk in cooler. **Corrected On-Site**
06-01-5
Basic - Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled.
36-50-4
47
Sep 6, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked peppers (81F - Cold Holding) stored at room temperature on the cook line. Chef stated the pepper were mistakenly stored at room temperature overnight. Chef discarded the peppers.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked peppers (81F - Cold Holding) stored at room temperature on the cook line. Chef stated the pepper were mistakenly stored at room temperature overnight. Chef discarded the peppers.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in the hand washing sink in the dishwasher area. Employee removed the items. **Corrected On-Site**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment has 6 food handlers 3 have their food handler training.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles. **Corrected On-Site**
41-17-4
55
Feb 7, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked greens in the walk-in cooler. Chef removed the beef. **Corrected On-Site**
08A-05-6
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Admin Complaint**
50-08-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw shrimp in the reach in cooler on the cook line. Chef removed the beef. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta stored in the walk-in cooler with no date mark. Chef stated the pasta was cooked on 2/5 Chef placed a date mark on the pasta. **Corrected On-Site**
02C-02-5
Basic - Floor area(s) covered with standing water. Floor on the left side of the cook line.
36-22-4
55
Oct 2, 2023
Routine - Food
No violations found.
100
Aug 3, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Mar 10, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked beef in the drawer reach in cooler on the cook line. Manager placed the fish below the beef. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Manager cleaned the slicer. **Corrected On-Site**
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.
35B-01-4
67
Sep 8, 2022
Routine - Food
3 critical violations. 2 minor violations.
View 5 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. Sanitizer reading 00ppm at the dishwasher in the bar area. Manager called the technician and switch to plastic cups for the bar. **Corrective Action Taken**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced deli ham date marked 8/23 stored in the walk-in cooler. Manager discarded the ham. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Sliced deli ham date marked 8/23 stored in the walk-in cooler. Manager discarded the ham. **Corrective Action Taken**
01B-13-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer reading 00ppm quaternary for wiping cloth sanitizer buckets in the bar and cook line area. Manager replaced the sanitizer new reading 200ppm. **Corrected On-Site**
21-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees shirt stored on a cutting board on the cook line. Manager removed the shirt and sanitizer the cutting board.
40-06-5
58
Frequently Asked Questions
When was Rudolph's last inspected?
The most recent health inspection at Rudolph's on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rudolph's?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Rudolph's.
How does Rudolph's compare to other restaurants in Sarasota?
Rudolph's most recently scored 39 out of 100, which is lower than the Sarasota average of 81.
Has Rudolph's inspection record improved over time?
Results have been roughly steady. Inspections at Rudolph's have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Rudolph's 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 Rudolph's inspected?
Based on the inspection history on file, Rudolph's is inspected around three times per year on average.
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