THE ORIGINAL WOLFIE'S

Name: THE ORIGINAL WOLFIE'S
Address: 1420 BLVD OF THE ARTS, SARASOTA, FL, 34236, US
Rating: 70.6

1420 BLVD OF THE ARTS, SARASOTA, FL 34236

License #6805765

70.6 Grade C / 100

Mixed Health Record

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Latest inspection

January 28, 2026 · 7 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE ORIGINAL WOLFIE'S in SARASOTA currently holds an InspectFL Health Score of 70.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 37 total violations — 19 critical, 16 major, 2 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 21, 2024

The latest inspection on January 28, 2026 shows 7 observation rows: 3 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THE ORIGINAL WOLFIE'S has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Co2 tanks next to the bag in box soda rack not secured. Manager secured the tanks.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked brisket stored in the front counter display reach in cooler with a date mark of 1/21. Manager discarded the brisket.
[41-24-4] Pesticide-emitting strip present in food prep area. Pesticide emitting strip stored next to clean equipment in the front counter area. Manager removed the pest strip.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked brisket stored in the front counter display reach in cooler with a date mark of 1/21. Manager discarded the brisket.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer in the front counter area soiled. Employee disassembled, cleaned and sanitized the slicer.
[31A-09-4] Handwash sink not accessible for employee use at all times. Food container stored in the hand wash sink next to the hot line. Manager removed the container.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid stored in the dishwasher area with no labels. Manager placed labels on the bottles.

Disposition: Met Inspection Standards
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cabbage soup date marked 8/10 and Cooked vegetables date marked 8/8 stored in the walk in cooler. Manager discarded the items.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cabbage soup date marked 8/10 and Cooked vegetables date marked 8/8 stored in the walk in cooler. Manager discarded the items.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees touched the garbage can and soiled towels then clean equipment with changing their gloves and washing their hands. Employees washed their hands and change gloves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chopped liver (57F - Cold Holding) stored stacked above the fill rim in the top part of the reach in cooler on the cook line. Manager stated the item was stored in reach in cooler for more then 4 hours. Manager discarded the liver.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chopped liver (57F - Cold Holding) stored stacked above the fill rim in the top part of the reach in cooler on the cook line. Manager stated the item was stored in reach in cooler for more then 4 hours. Manager discarded the liver. Cooked pasta 56F stored in the front counter area on ice. Manager stated the pasta was stored on ice for approximately 3 hours. Manager placed the pasta in the reach in cooler.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the front counter next to the hot holding unit. Manager placed towels at the hand washing sink.

Disposition: Warning Issued
[41-07-4] Container of medicine improperly stored. Employee medicine stored on a shelf in the front counter area next to food. Manager removed the medicine.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then cleaned a meat slicer, and placed back in the kitchen to be used without washing their hands. Employee washed their hands and sanitized the meat sliced.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked beef (61F - Cold Holding) stored at room temperature next to the slicer in the kitchen. Employee stated the beef had been at room temperature for approximately 1 hour. Employee placed the beef in the reach in cooler. Half and half (51F - Cold Holding) stored on ice in the front counter area. Manager stated the half and half was stored on ice for approximately 2 hours. Manager placed the item in the reach in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles and single service cups in the bar area. Manager removed the bottles.
[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.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked raw salmon and Lox offered not identified on the menu as raw or under cooked.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator the consumer advisory, operator printed and postered the advisory before the end of the inspection.
[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 beef stored in the walk-in cooler with no date mark. Employee stated the beef was cook on 12/17. Employee placed a date mark on the beef.