The Westin Sarasota
Last inspected: Nov 19, 2025
82
Score
Inspectors have visited The Westin Sarasota nine times, with records going back to 2022. On Nov 19, 2025, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited two times.
That falls roughly in the middle of the pack for Sarasota restaurants. There isn't much in the file that would give a customer pause.
9
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon (54F - Cold Holding); Cut tomatoes (52F - Cold Holding) Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for approximately 1 hour. Employee removed half of the content of the pans and placed it in the bottom section of the reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Chef removed and sanitized the scoop and holder. **Corrected On-Site**
10-12-5
82
Jul 21, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. Tomato bisque (57F - Cooling); stored in a 5 gallon container with a date mark of 7/20 in the walk in cooler. Employee stated the bisque was placed in the walk in cooler to cool on 7/20. Employee discarded the bisque.
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. Tomato bisque (57F - Cooling); stored in a 5 gallon container with a date mark of 7/20 in the walk in cooler. Employee stated the bisque was placed in the walk in cooler to cool on 7/20. Employee discarded the bisque.
03D-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs then touched the handle of the reach in cooler on the cook line without changing gloves and washing their hands. Employee washed their hands changed gloves and sanitized the reach in cooler handle. **Corrective Action Taken**
12A-09-4
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink in the expo area. Employee placed soap at the hand wash sink. **Corrected On-Site**
31B-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled holder. Employee removed and sanitized the scoop and holder. **Corrected On-Site** **Repeat Violation**
10-12-5
55
Dec 10, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
52
Jul 23, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
58
Jan 9, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored on a preparation table next to food in the back preparation area. Employee removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
74
Sep 1, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
52
Feb 28, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs (56F - Cold Holding) stored in ice on the cook line. Chef stated the eggs had been on ice for 1 hour. Chef placed the eggs in the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked raw shell eggs then handled clean utensils without changing gloves and washing hands. Employee washed their hands and changed gloves. **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Strainer and utensils stored in the hand washing sink next to the cook line. Chef removed the item. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine next to the expo line.
22-20-5
64
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Frequently Asked Questions
When was The Westin Sarasota last inspected?
The most recent health inspection at The Westin Sarasota on file is from Nov 19, 2025. The public record contains nine inspections in total.
What is the most common violation at The Westin Sarasota?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at The Westin Sarasota.
How does The Westin Sarasota compare to other restaurants in Sarasota?
The Westin Sarasota most recently scored 82 out of 100, which is about the same as the Sarasota average of 81.
Has The Westin Sarasota's inspection record improved over time?
Results have been roughly steady. Inspections at The Westin Sarasota have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Westin Sarasota 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 The Westin Sarasota inspected?
Based on the inspection history on file, The Westin Sarasota is inspected around three times per year on average.
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