BLVD CAFE
1580 BLVD OF THE ARTS, Sarasota FL 34236 · 941-203-8102
Last inspected Apr 3, 2026 · 11 visits since November 2023
DEC 24
APR 25
SEP 25
OCT 25
APR 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 57F stored at room temperature on the cook line. Owner stated the potatoes were stored at room temperature for approximately 1 hour. Owner placed the potatoes in the reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
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. Dishwasher handled dirty dishes then clean dishes without washing their hands. Employee re-washed the dishes and washed their hands.
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 an items off the floor then handed clean equipment without washing their hands. Employees removed the equipment to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items were stored on ice on the cook line Pooled eggs (56F - Cold Holding); Pepper jack cheese (55F - Cold Holding); Cheddar cheese (56F - Cold Holding); Swiss cheese (54F - Cold Holding); Processed spinach (56F - Cold Holding); Brie cheese (53F - Cold Holding). Owner stated the items were stored on ice for approximately 3 hours. Owner placed the the items in the reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Packaged In house made Mushroom soup in the display case to be sold to customers with no date mark. Owner stated the soup was prepared on 3/31. Owner placed a date mark on the items. Corrected On-SiteRepeat ViolationWarning**
Uncovered food stored near sink exposed to splash. Uncovered case of unwashed potatoes stored under the hand wash sink in the cook line area. Employee removed the potatoes.
Oct 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw sausage then changed their gloves and handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands and changed gloves. Employee touched raw frozen pooled eggs changed their gloves then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzle on the coffee urn in the front counter area soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Packaged Butternut squash soup in the display case to be sold to customers with no date mark. Owner stated the soup was prepared on 10/1. Owner placed a date mark on the items.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. A pan of maintenance tools stored on the cook line next to food. Owner removed the tools.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over bread in the reach in cooler next to the cook line. Owner removed the eggs.
Toxic substance/chemical improperly stored. Spray bottles containing wood polish stored next to single serve items in the front counter area. Owner removed the bottle.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm chlorine. Owner replaced the sanitizer, new reading 100ppm chlorine.
Apr 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw sausage stored over unwashed tomatoes in the reach in cooler on the cook line. Owner removed the sausage.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server handled dirty dishes then prepared a beverage without washing their hands. Server discarded the beverage, removed the glass to be sanitized and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice on the cook line Pooled eggs (52F - Cold Holding); Pepper jack cheese (54F - Cold Holding); Cheddar cheese (50F - Cold Holding); Cut tomatoes (51F - Cold Holding); Cooked mushrooms (51F - Cold Holding); Ham (53F - Cold Holding); Cooked spinach (54F - Cold Holding). Chef stated the items had been stored on ice for approximately 1 hours. Chef placed bags of ice on the items.
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed paper towels at the hand washing sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry stored shelves in the in the front counter area soiled.
Uncovered food stored near sink exposed to splash. Bag of lemons and a box of potatoes stored next to the hand washing sink in the front counter area. Owner removed the items.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the left side of the cook line soiled.
Dec 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mushrooms and capers in the reach in cooler on the cook line. Chef removed the eggs. Raw sausage stored over cooked turkey in the reach in cooler on the right side of the cook line. Chef removed the sausage. Chef removed the eggs.
Toxic substance/chemical improperly stored. Bottles of cleaning fluid stored next to packaged bread under the three compartment sink. Chef removed the bread.
Handwash sink not accessible for employee use at all times. Water container stored in the hand washing sink on the cook line. Chef removed the container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon on the menu not identified as a raw/undercooked item.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the front counter area soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on the left side of the cook line soiled.
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled beverages in the stand up glass door reach in cooler. Owner removed the eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice in the cook line area Cooked mushrooms (58F - Cold Holding); Pooled eggs (55F - Cold Holding); Cheddar cheese (56F - Cold Holding); Egg whites (54F - Cold Holding); Cooked squash (55F - Cold Holding). Owner stated the items had been stored on ice for approximately 1 hour. Owner placed the items in the reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers and the reach in freezer on the cook line soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer solution reading 00ppm chlorine. Owner replaced the sanitizer new reading 100ppm.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes 57F stored at room temperature on the cook line. Owner stated the potatoes were stored at room temperature for approximately 1 hour. Owner placed the potatoes in the reach in cooler.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food on a shelf in the front counter area. Owner removed the bottle.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution reading +200ppm chlorine. Owner replaced the sanitizer new reading 100ppm.
Accumulation of black/green mold-like substance in the interior of the ice machine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.