DRUNKEN POET CAFE
1572 MAIN STREET, Sarasota FL 34236 · 941.955.8404
Last inspected Aug 13, 2026 · 12 visits since August 2023
AUG 24
DEC 24
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 52F stored stacked above the fill line of a pan in the top section of the make reach in cooler on the cook line. Employee stated the pork had been stored in the reach in cooler for approximately 1 hour. Employee placed half the content of the pan in the bottom section of the reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025086237 | Oct 21, 2025 | Jan 12, 2026 | $160 |
| 7--2022022134 | Mar 31, 2022 | Jun 10, 2022 | $400 |
| 7--2022001418 | Dec 13, 2021 | Feb 16, 2022 | $200 |
| 7--2015006052 | Feb 3, 2015 | Mar 27, 2015 | $440 |
Inspection history
12 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Cooked shrimp and chicken stored in pans lined with non food grade paper towel in the reach in cooler on the cook line. Manager removed the paper towels.
Handwash sink not accessible for employee use at all times. Soiled pans stored in the hand wash sink in the dishwasher area. Manager removed the pans.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time as a public health control for sushi rice, manager not able to locate written procedures. Emailed time as a public health control form to the manager. Manager printed and filled out the form before the end of the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tom yum soap stored in the walk in cooler with no date. Employee stated the soup was prepared on 8/10. Employee placed a date mark on the soup.
Show the remaining 3 findings ▾
Accumulation of debris inside warewashing machine.
Ceiling tile missing. 5 ceiling tiles missing in the storage area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Owner replaced the sanitizer, new reading 100ppm chlorine.
Mar 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. 7 ceiling tiles missing in the dry storage area.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizer reading 00 ppm chlorine, the sanitizer hose was above the level of sanitizer in the container. Chef placed the hose in the sanitizer and the primed the machine, new reading 100ppm chlorine.
Nonfood-grade bags used in direct contact with food. Raw salmon stored in a Togo bag in the reach in freezer next to the walk in cooler. Employee removed the salmon from the bag.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in the reach in cooler. Manager removed the eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper stored in the reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the grouper.
Ceiling tile missing. 7 ceiling tiles missing in the dry storage area.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in soiled drawer in the dishwasher area. Employee removed and sanitized the utensils then cleaned the drawer.
Commercially processed reduced oxygen packaged grouper stored in the reach in cooler on the cook line bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded the grouper.
Oct 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ceiling tile missing. 5 ceiling ties missing in the dry storage/office area.
Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
Aug 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
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 handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed thier hands.
Non-food grade paper/paper towel used as liner for food container. Raw tuna stored on non food grade paper towels in the reach in cooler on the sushi line. Employee removed the paper towels.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken not commercially packaged stored over ice cream in the reach in freezer in the dry storage area. Employee removed the chicken.
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. Sushi rice on time as a public health control stored at room temperature on the sushi line with no time mark. Employee stated the rice was on time for approximately 1 hour. Employee placed a time mark on the rice.
Toxic substance/chemical improperly stored. Gallon of bleach stored next to bottled water in the dry storage area. Employee removed the bleach.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for the dishwasher and sanitizer buckets.
Ceiling tile missing. 5 ceiling ties missing in the dry storage/office area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a plate in the cook line area. Employees removed the plate to be sanitized and removed the phone.
Equipment in poor repair. Metal on the interior of the walk in cooler door peeling off the surface causing the door to close improperly.
Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
Food stored on floor. Containers of flour and soy sauce stored on the floor on the dishwasher area. Employee placed the items on a shelf.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the cook line. Employee removed the drinks.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored above the bag in box soda rack. Manager removed the bottles.
Clean utensils or equipment stored in dirty drawer or rack. Clean utensils stored in a soiled drawer in the back area. Employee removed the utensils to be sanitized and cleaned the drawer.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair the door on the small black reach in cooler on the cook line.
Floor soiled/has accumulation of debris. Floor under all equipment on the cook line soiled.
Food stored on floor. Containers of corn starch, cooking oil and soy sauce stored on the floor in the back kitchen area. Manager placed the items on a shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above the reach in coolers on the cook line soiled.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel for drying hands after washing use in direct contact with crab in the reach in cooler on the cook line. Employee removed the towel.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp stored over ready to eat sauces in the reach in cooler on the cook line. Employee removed the sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 52F stored stacked above the fill line of a pan in the top section of the make reach in cooler on the cook line. Employee stated the pork had been stored in the reach in cooler for approximately 1 hour. Employee placed half the content of the pan in the bottom section of the reach in cooler.
Equipment in poor repair. Metal on the exterior and interior of the door on the walk in cooler torn and broken.
Floor soiled/has accumulation of debris. Floors soiled under all equipment in the kitchen.
Twenty (20) foot-candles of light at least 30 inches from floor not provided in women's bathroom area.
Wet wiping cloth not stored in sanitizing solution between uses. Several wet towels not stored in sanitizer solution on the cook line. Employee placed the towels in a sanitizer solution.
Mar 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing. 5 ceiling tiles missing in the hallway area.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Equipment in poor repair. Metal on the interior and exterior of the walk-in cooler door peeling and broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the back preparation area soiled.
Mar 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer dishmachine reading 00ppm chlorine. Manager stoped using the dishmachine, set up the 3 compartment sink to properly sanitize equipment until the dishmachine is repaired, and called the technician.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over washed, peeled and cut avocados in the reach in cooler on the sushi line. Employee removed the tuna.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer reading +200ppm. Manager replaced the sanitizer new reading 100ppm.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand washing sink in the front counter. Manager removed the bucket.
No soap provided at handwash sink. Hand washing sink in the front counter area. Employee placed soap at the hand washing sink.
Ceiling tile missing. 5 ceiling tiles missing in the hallway area.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Equipment in poor repair. Metal on the interior and exterior of the walk-in cooler door peeling and broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves in the back preparation area soiled.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken then changed their gloves and handled clean utensils without washing their hands. Employee removed the utensil to be sanitized, washed their hands and changed gloves.
Server handled soiled dishes and utensils and then prepared a beverage without washing hands. Employee washed their hand.
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. Rice on time as a public health control stored on the sushi line at room temperature has no time mark. Employee stated the rice started on time at 10:00am. Employee placed a time mark on the item.
No soap provided at handwash sink. Hand washing sink in the dishwasher area. Manager placed soap at the hand washing sink.
Accumulation of black/green mold-like substance in the interior of the ice bin. Interior of the ice bin on the soda machine in the wait station soiled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Approximately 8oz of commercially processed reduced oxygen packaged grouper stored thawed in the reach in cooler on the cook line. Manager voluntarily discarded the fish
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensils to be sanitized.
Aug 28, 2023□ 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 ▾
Equipment in poor repair. Gaskets on two reach in coolers on the cook line torn.
Hole in or other damage to wall. The wall on the exterior and interior of the walk-in cooler has peeling steel.
Aug 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the middle reach in cooler on the cook line. Eel (54F - Cold Holding); Cut lettuce (56F - Cold Holding); Tofu (57F - Cold Holding); cooked vegetables (55F - Cold Holding); Shrimp (53F - Cold Holding); Duck (54F - Cold Holding); Chicken (52F - Cold Holding).Owner stated all the items were stored in the reach in cooler overnight. Owner discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the middle reach in cooler on the cook line. Eel (54F - Cold Holding); Cut lettuce (56F - Cold Holding); Tofu (57F - Cold Holding); cooked vegetables (55F - Cold Holding); Shrimp (53F - Cold Holding); Duck (54F - Cold Holding); Chicken (52F - Cold Holding).Owner stated all the items were stored in the reach in cooler overnight. Owner discarded the items.
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. Rice on time as a public health control stored on the sushi line has no time marks. Employee stated the rice had been at room temperature for approximately 2 hours. Employee placed a time mark on the rice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer solution reading + 200 chlorine. Manager replaced the sanitizer new reading 100ppm.
Equipment in poor repair. Gaskets on two reach in coolers on the cook line torn.
Hole in or other damage to wall. The wall on the exterior and interior of the walk-in cooler has peeling steel.
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.