FLORENCE AND THE SPICE BOYS
4990 S TAMIAMI TRL, Sarasota FL 34231 · 941-928-1147
Last inspected Nov 13, 2025 · 10 visits since July 2023
NOV 23
JUL 24
NOV 24
JUL 25
NOV 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked octopus prepared on site date marked 6/29. The operator discarded the octopus.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025091992 | Nov 13, 2025 | Mar 4, 2026 | $800 |
| 7--2024049033 | Jul 22, 2024 | Sep 16, 2024 | $200 |
Inspection history
10 visits, newest first
Nov 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Displayed food not properly protected from contamination. Observed an unprotected water pitcher stored near the ice/water dispenser in the dining area. The operator removed the water pitcher.
Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over glass bottled water in the walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw clams in the walk in cooler. The operator properly stored the raw ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding); feta cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods have been held for approximately 2.5 hours. The operator emptied half of the contents and store in the lower portion of the reach in cooler.
Show the remaining 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth sanitizer solution at 500 on the cook line. The operator diluted the solution to 200ppm.
Clam tags not marked with last date served.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The establishment offers ground beef burgers cooked to customers temperature request without a consumer advisory. The operator was printed and posted a consumer advisory.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle.
Silverware/utensils dried with a towel/cloth. Observed dishware dried with a wiping cloth in the dish area. Observed glassware dried with a wiping cloth at the front counter.
Single-service articles stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed single-service foil sheets stored underneath the paper towel dispenser on the cook line. The operator properly stored the foil sheets.
Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw mussels stored over bottled beverages in the walk in cooler. The mussels were discarded due to no shell stock tag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked octopus in the walk in cooler. The operator properly stored the cooked octopus.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked octopus prepared on site date marked 6/29. The operator discarded the octopus.
Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell mussels. The operator discarded the mussels.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution at 500ppm. The operator discarded and replaced the solution to 200ppm.
Employee dumping mop water in the 2-compartment sink near the dishmachine.
Equipment drain line draining into handwash sink. Observed a drain line for the soiled glass racks inside the handwashing sink in the dish area.
No tag on/for original container of raw, in-shell mussels. See stop sale. The operator discarded the mussels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus prepared on site date marked 6/29. The operator discarded the octopus.
Ceiling vents soiled with an accumulation of dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on the silverware polishing station. The beverage was properly stored.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line.
No handwashing sign provided at a hand sink used by food employees at the sink on the cook line.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Nov 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hummus (49F - Cold Holding); sliced cheese (52F - Cold Holding); cut cabbage (52F - Cold Holding); feta cheese (64F - Cold Holding); cooked egg (50F - Cold Holding); halloumi cheese (51F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been stored in the cooler for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (49F - Cold Holding); sliced cheese (52F - Cold Holding); cut cabbage (52F - Cold Holding); feta cheese (64F - Cold Holding); cooked egg (50F - Cold Holding); halloumi cheese (51F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been stored in the cooler for more than 4 hours. The operator discarded the above foods.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available.
Food stored on floor. Observed plastic buckets of tahini stored on the floor in the kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice flour not stored above the food. An employee properly stored the scoop.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Observed chlorine test kit expired 4/2024.
Jul 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed falafel (58F - Cold Holding) on a food prep table near the fryers. The operator stated the falafel has been held for approximately 30 minutes at room temperature. The operator stored the falafel in the walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution in the kitchen testing over 500ppm. The operator diluted the solution.
Manager or person in charge lacking proof of food manager certification. The operator was unable to locate the binder with the food manager's certificates.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Observed chlorine test kit expired 4/2024.
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. The operator was unable to locate the binder with the employee food handler certificates.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed metal bowls with no handles used as scoops for rice flour and garbanzo beans in the kitchen. The operator removed the metal bowls.
Ice scoop handle in contact with ice in the reach in freezer in the kitchen. The operator properly stored the ice scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food in a container near the walk in cooler. The operator properly stored the scoop handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 84F standing water on the cook line.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet towel.
Observed a slime-like substance on the chute for the ice dispenser in the lobby.
Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The operator discarded the solution.
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 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. Observed chlorine solution at 0ppm. The operator replaced the empty container of solution. Observed the chlorine solution at 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter in the walk in cooler. The operator properly stored the raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed toum-fresh garlic sauce (48F - Cold Holding) in the reach in cooler on the cook line. The operator stated the toum had been held for over 4 hours. The operator discarded the toum.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked egg (52F - Cold Holding) In the reach in cooler on the cook line. The operator stated the egg had been held for approximately 30 minutes and placed in the lower section of the reach in cooler. Observed toum-fresh garlic sauce (48F - Cold Holding) in the reach in cooler on the cook line. The operator stated the toum had been held for over 4 hours. The operator discarded the toum.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary solution at 400ppm. The operator diluted the solution to 200ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary chemical test kit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle for flour not stored above the food product in the kitchen. The operator removed the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line. The operator removed the utensils for sanitization.
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by broken down cardboard. Observed the handwashing sink on the cook line blocked by a trash can. The operator removed the items blocking the handwashing sinks.
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.
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.
Current Hotel and Restaurant license not displayed. The operator displayed the license in the dining area.
Employee personal food not properly identified and segregated from food to be served to the public in a reach in cooler near the cook line. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on a food prep table near the cook line. The operator properly stored the cell phone.
Employee with no hair restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops used for sugar and flour not stored with handles above the top of the food products. The operator properly stored the scoop handles.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage stored in open bottle cooler near the front counter. The operator properly stored the employee beverage.
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.