Olive Eats
2801 Tamiami Trail N, Sarasota, FL 34234 · Permanent Food Service · License 6802894
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection2 high priority (fixed on the spot, 1 repeat), 5 intermediate (4 fixed on the spot, 1 repeat), 4 basic (1 repeat)-25
- Administrative complaint on Aug 31Counts in full until a follow-up finds the problems fixed-20
- Safety score55
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in reach in cooler raw shell eggs over spinach salad mix. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed raw eggs.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee washed hands with gloves on and touched clean utensil. Educated Person in charge on glove use and handwashing and gave a copy of the handout in Spanish to Person in charge. Employee placed utensil in dishwasher area,removed gloves,washed hands and put on clean gloves.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed in walk-in cooler cooked lamb not date marked. Person in charge stated it was prepared on 8/29/26 and date marked accordingly.
Fixed on the spot
Code 11, Employee health: 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.
Gave a copy to Person in charge . Person in charge had lil employees read and sign currently working.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed in use cutting board with mold like substance on surface. Person in charge voluntarily discarded.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed in main kitchen area Handwashing sink with soiled utensils and metal scrubber in sink. Person in charge removed and washed sink.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Carlos.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.Person in charge put on hat and washed hands.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Fixed on the spotRepeat violation
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed multiple employees wearing bracelets. Employees removed and washed hands.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.Person in charge inverted.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.