BRAVO EATERY

Name: BRAVO EATERY
Address: 1995 MAIN ST, SARASOTA, FL, 34236, US
Rating: 48.3

1995 MAIN ST, SARASOTA, FL 34236

License #6804192

🍽️ American ℹ️

48.3 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 14 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

BRAVO EATERY in SARASOTA currently holds an InspectFL Health Score of 48.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 77 total violations — 14 critical, 28 major, 35 minor.

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The latest inspection on January 29, 2026 shows 14 observation rows: 2 critical, 3 major, and 9 minor.

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Inspector notes

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BRAVO EATERY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. 7 ceiling tiles in the kitchen showing water damage.
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen and front counter areas.
[36-73-4] Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen, front counter areas and walk in cooler soiled.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of all microwave ovens in the kitchen soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in cooler in the front counter area soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler on the right side of the front counter has standing water in the bottom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls thought out the kitchen area soiled
[14-31-5] Nonfood-grade bags used in direct contact with food. Unwrapped bread stored in the to go bags in the reach in freezer. Owner removed the bread from the bags. Garbage bags covering in uncooked pizza dough in the kitchen. Owner removed the bags.
[41-10-4] Toxic substance/chemical improperly stored. Container of Degreaser stored next to the ice scoop on top of the ice machine. Owner removed the degreaser.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed the hands in the three compartment sink. Employee was informed and properly washed their hands in a hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Can opener soiled. Mixer head soiled.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Owner labeled the bottles.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floors in the front counter area soiled under all the equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the pizza oven soiled. Shelves in the walk in cooler soiled.
[36-50-4] Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked bread stored in and in direct contact with Togo bags. Manager placed the bread in food grade bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the top section of the reach in cooler on the pizza make line Sausage (51F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Ham (52F - Cold Holding); Cut tomatoes (53F - Cold Holding); Cooked spinach (54F - Cold Holding) . Owner stated the items were stored in the top section of the reach in cooler for approximately 2 hours. Owner placed bags of ice on top of the items.
[11-27-4] 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. Emailed handouts to the operator
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Can opener soiled.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. No soap at the hand washing sink in the back kitchen area. Owner placed soap at the hand washing sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lasagna noodles stored in the walk in cooler with no date mark. Owner stated the noodles were cooked on 12/15. Owner placed a date mark on the noodles.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Floors in the walk-in cooler and under all equipment in the kitchen and front counter soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. All handles on the reach in coolers in the establishment soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all the reach in cooler the establishment soiled.
[36-50-4] Unclean building components, attachments or fixtures. Fan covers in walk-in cooler soiled.
[12A-29-4] 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 a item off the floor then handled clean equipment without washing their hands. Employee washed their hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. No time marks on the pizza on time as a public health control. Operator stated the pizza had been on time as a public health control for approximately 2 hours. Operator placed time marks on the pizza.
[11-27-4] 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. Emailed handouts to the operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer blade soiled. Mixer head soiled.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts to the operator.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand washing sink in the kitchen shut off.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Handles on all the reach in coolers in the establishment soiled.
[22-16-4] Reach-in cooler interior have accumulation of soil residues. Interior of all the reach in coolers in the front counter area soiled.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee was washing pans in the tree compartment sink without then placing the on the clean rack with no sanitizer. Owner set up a sanitizer bay in the three compartment sink, employee sanitizer the pans.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
[11-27-4] 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. Emailed handouts to the operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled. Can opener blade soiled. Mixer head soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for the three compartment sink and sanitizer buckets
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with handouts. Operator fill out one copy before the end of the inspection.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in the kitchen next to the walk-in cooler has no hot water.