EPICURE
1298 N PALM AVE, Sarasota FL 34236 · 3665648
Last inspected Aug 11, 2026 · 8 visits since September 2023
JUL 24
DEC 24
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatsauce (65F - Cooling) stored in a two closed 5 gallon containers in the walk in cooler. Chef stated the sauce was placed in the walk in cooler to cool on 12/4. Chef discarded the sauce.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025064997 | Aug 7, 2025 | Sep 17, 2025 | $200 |
| 7--2022052658 | Oct 31, 2022 | Nov 17, 2022 | $800 |
| 7--2022019006 | Mar 11, 2022 | May 17, 2022 | $200 |
| 7--2018007758 | Jan 9, 2018 | Mar 14, 2018 | $360 |
Inspection history
8 visits, newest first
Aug 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Hole in or other damage to wall. 2x2 foot hole in the wall next to the hand wash sink in the bar area.
No handwashing sign provided at a hand sink used by food employees. No hand wash signs at the hand wash sinks in the back kitchen area and the front counter area..
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Several areas on the cook line have unsealed concrete floors.
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 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
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 salmon stored over ready to eat sauces in the make table on the cook line. Employee removed the salmon.
Stop Sale issued due to food not being in a wholesome, sound condition. Containers of raw fresh in shell mussels and clams stored in the reach in cooler on the cook line with no shell tags. Employee discarded the items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the walk in cooler Ground beef (63F - Cold Holding); Pancetta (64F - Cold Holding); Anchovies (65F - Cold Holding); Meat sauce (65F - Cold Holding); Marinara (66F - Cold Holding); Salmon (63F - Cold Holding); Butter (64F - Cold Holding); Chicken (63F - Cold Holding); Raw shell Eggs ambient (71F - Cold Holding); Beef roast (65F - Cold Holding); Blue cheese (66F - Cold Holding); Mozzarella cheese (65F - Cold Holding). Operator stated the items were stored in the walk in cooler overnight. Manager 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 walk in cooler Ground beef (63F - Cold Holding); Pancetta (64F - Cold Holding); Anchovies (65F - Cold Holding); Meat sauce (65F - Cold Holding); Marinara (66F - Cold Holding); Salmon (63F - Cold Holding); Butter (64F - Cold Holding); Chicken (63F - Cold Holding); Raw shell Eggs ambient (71F - Cold Holding); Beef roast (65F - Cold Holding); Blue cheese (66F - Cold Holding); Mozzarella cheese (65F - Cold Holding). Operator stated the items were stored in the walk in cooler overnight. Manager discarded the items.
Handwash sink not accessible for employee use at all times. Hand wash sink in the cook line area blocked by a preparation table. Employee removed the table.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No choline test kit available for the dishwasher and wiping cloth sanitizer.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Containers of raw fresh in shell mussels and clams stored in the reach in cooler on the cook line with no shell tags. Employee discarded the items.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of the ice machine in the kitchen soiled.
Hole in or other damage to wall. 2x2 foot hole in the wall next to the hand wash sink in the bar area.
No handwashing sign provided at a hand sink used by food employees. No hand wash signs at the hand wash sinks in the back kitchen area and the front counter area..
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Several areas on the cook line have unsealed concrete floors.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 8 findings ▾
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 a clean glass without washing their hands. Employee removed the glass to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food in the front counter area. Manager removed the bottle.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Employee washed a kitchen in the hand wash sink in the front counter area. Employee was informed and removed the knife to be sanitized.
Hole in or other damage to wall. 2x2 foot hole in the wall below the hand wash sink in the bar area.
Uncovered food stored near sink exposed to splash. Containers of uncovered food stored on a food cart next the the hand wash sink on the cook line. Chef removed the cart.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 propane tanks stored in the bake shop area. Manager placed the tanks outside.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee washed hands with no soap. Employee washed their hands without using soap. Employee was informed and properly washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat ham and cooked mushrooms in the reach in cooler on the cook line. Chef removed the beef. Raw chicken stored over ready to eat tomatoes in the walk in cooler Chef removed the chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat sauce (86F - Hot Holding); Marinara (85F - Hot Holding) stored in hot holding on the cook line. Chef stated the items were in hot holding for approximately 1 hour. Chef reheated the items above 165F and placed them in hot holding.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on a stack of plates on the cook line. Employee removed the plate to be sanitized and removed the phone.
Floors not maintained smooth and durable. Broken concrete floors on the cook line.
Hole in or other damage to wall. 2x2 foot hole in the wall below the hand wash sink in the bar area.
Uncovered food stored near sink exposed to splash. Uncovered pans of food stored on a cart next to the hand wash sink on the left side of the cook line. Employee moved the cart.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm chlorine. Cher replaced the sanitizer, new reading 100ppm chlorine.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatsauce (65F - Cooling) stored in a two closed 5 gallon containers in the walk in cooler. Chef stated the sauce was placed in the walk in cooler to cool on 12/4. Chef discarded the sauce.
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 item off the floor then handled clean utensils with washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in the reach in cooler on the left side of the cook line. Chef removed the eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatsauce (65F - Cooling) stored in a two closed 5 gallon containers in the walk in cooler. Chef stated the sauce was placed in the walk in cooler to cool on 12/4. Chef discarded the sauce.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized.
Hole in or other damage to wall. 2x2 foot hole in the wall under the hand washing sink in the bar area.
Jul 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in the reach in cooler on the cook line. Employee removed the eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon then the handle of the reach in cooler next to the cook line without changing gloves and washing their hands. Employee washed the hand and sanitizer the reach in cooler handle.
Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. The employee properly washed their hands.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand washing sink in the bar area shut off. Manager stated the plumber had been contacted.
Equipment in poor repair. Gasket on 2 of the reach in coolers on the cook line torn.
Hole in or other damage to wall. 2x3 foot hole in the wall under the hand washing sink in the bar area. 1x3 foot hole in the wall next to the hand washing sink in the bake shop.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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 cooked ham in the reach in cooler on the left side of the cook line. Chef removed the shrimp.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed to be cleaned.
Floor soiled/has accumulation of debris. Floors in the bar/pizza make area soiled under all equipment.
Food stored in a location that is exposed to splash/dust. Uncovered containers of sauces stored next to the hand washing sink on the cook line. Chef removed the sauces.
Hole in or other damage to wall. Approximately 2x3 foot hole in the wall under the hand washing sink in the bar area. Approximately 1x3:foot hole in the wall next to the hand washing sink in the bake shop area.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate2 Basic
Show 10 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. Dishmachine chlorine sanitizer reading 00ppm. Manager Stopped using the machine and called the technician. Technician arrived and corrected the sanitizer before the end of the inspection, new reading 100ppm chlorine.
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 cleaned equipment with washing their hands. Employee sanitized the equipment and washed their hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs had been stored at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee ran their gloved hand across a soiled gasket then handled a clean pizza peel without changing their gloves and washing hands. Employee removed the pizza peel to be sanitized and washed their hands and changed gloves.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food on a dry storage rack in the bake shop. Employee removed the bottles.
Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with the last day served.
Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer head in the bake shop soiled.
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Hole in or other damage to wall. 1x3 foot hole in the wall next to the hand washing sink in the bake shop. 2x3 foot hole in the wall under the hand washing sink in the bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the reach in cooler in the pizza make line soiled.
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.