FOOD+BEER
1525 4 ST UNIT B, Sarasota FL 34236 · 9419619306
Last inspected Jul 23, 2026 · 9 visits since September 2023
AUG 24
JAN 25
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork sausage stored over raw shell eggs in the walk in cooler. Manager removed the sausage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026011034 | Dec 16, 2025 | Mar 5, 2026 | $200 |
Inspection history
9 visits, newest first
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 2 cans of Marinara sauce and 6 cans of jalapeños dented at the seams. Manager placed the cans aside for a refund.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked rice in the roll top reach in cooler right side of the cook line. Employee removed the rice.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to a box of sugar packets in the wait station area. Manager removed the bottles. Container of pot and pan detergent stored next to clean utensils in the dishwasher area. Manager removed the pot and pan detergent.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on the hose Bibb under the hand wash sink in the back kitchen area.
Show the remaining 5 findings ▾
No soap provided at handwash sink. No soap provided at the hand wash sink on the right side of the bar. Manager placed soap at the hand wash sink.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all the preparation tables in the back kitchen area soiled.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable All cutting boards in the kitchen.
Floor soiled/has accumulation of debris. Floor under all equipment in the kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food containers in the dry storage area soiled.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Walk-in cooler with rust that has pitted the surface.
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of marinara and 1 can of black beans dented at the seams. Manager discarded the cans.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat dressing in the reach in cooler on the cook line. Employee removed the eggs. Raw tuna stored over kimchi in the reach in cooler on the cook line. Employee removed the tuna.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork sausage stored over raw shell eggs in the walk in cooler. Manager removed the sausage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line Hot dogs (55F - Cold Holding); Cut cabbage (54F - Cold Holding); Blue cheese (56F - Cold Holding); Cooked pasta (57F - Cold Holding); Cuban eggs (57F - Cold Holding). Employee stated all the items were stored in the reach 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 reach in cooler on the left side of the cook line Hot dogs (55F - Cold Holding); Cut cabbage (54F - Cold Holding); Blue cheese (56F - Cold Holding); Cooked pasta (57F - Cold Holding); Cuban eggs (57F - Cold Holding). Employee stated all the items were stored in the reach in cooler overnight. Manager discarded the items.
Handwash sink not accessible for employee use at all times. Food containers stored in the hand wash sink on the left side of the cook line. Employee removed the containers.
Accumulation of debris inside warewashing machine.
Cutting board has cut marks and is no longer cleanable All cutting boards in the kitchen.
Floor soiled/has accumulation of debris. Floor under all equipment in the kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food containers in the dry storage area soiled.
Time/temperature control for safety food thawed in an improper manner. Gator thawing in standing water in a preparation sink in the kitchen. Employee placed the gator in the reach in cooler.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Walk-in cooler with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary, pump not working on the sanitizer. Establishment switched to chlorine, new reading 100ppm chlorine.
Aug 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 2 cans of marinara and 2 cans of salsa dented at the seams. Manager placed the items aside for a refund.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in the bar area soiled. Employee cleaned and sanitizer the nozzle.
Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen.
Equipment in poor repair. Shelves in the walk in cooler rusted.
Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All dry storage shelves on the cook line and in the preparation area soiled. Exterior of all food bins in the dry storage area soiled.
Raw fruits/vegetables not washed prior to preparation. Observe employee cutting onions before washing. Employee washed the cut and uncut onions.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on the cook line soiled.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
Toxic substance/chemical improperly stored. Oven cleaner stored next to spices in the back kitchen area. Chef removed the oven cleaner.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher machine.
Accumulation of debris inside warewashing machine.
Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Employee with no beard guard/restraint while engaging in food preparation. Employee was informed and placed a beard restraint on.
Equipment in poor repair. Shelves under the 3 preparation tables in the back kitchen area are rusted.
Floor soiled/has accumulation of debris. Floors soiled under all equipment on the cook line and bar area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area beside the nozzles on the soda machine in the wait station area soiled. Employee clean the soda machine.
Standing water in bottom of reach-in-cooler in the wait station area.
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. The following items were stored in the stand up reach in cooler across from the dishwasher. Cheese sauce dated 8/20 and cooked beef 8/17. Manager discarded the items.
Dented/rusted cans present. See stop sale. 6 cans of salsa Verda and 3 cans of marinara dented at the seams. Chef placed the cans aside for a refund.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored in the stand up reach in cooler across from the dishwasher. Cheese sauce dated 8/20 and cooked beef 8/17. Manager discarded the items.
No soap provided at handwash sink. Hand washing sink in the bar area. Chef placed soap at the hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in the reach in cooler across from the dishwasher with no date mark. Chef stated the pork was cooked on 8/23. Chef placed a date mark on the pork.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above the reach in coolers on the cook line soiled.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitizer new reading 300ppm quaternary.
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. The following items were stored in the stand up reach in cooler across from the dishwasher Cheese (54F - Cooling); Buffalo sauce with butter. (53F - Cooling) Manager stated the items were prepared by heating and placed in the reach in cooler to cool on 2/5. Both items were stored in large covered containers. Manager discarded the items.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken 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
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were stored in the stand up reach in cooler across from the dishwasher Cheese (54F - Cooling); Buffalo sauce with butter. (53F - Cooling) Manager stated the items were prepared by heating and placed in the reach in cooler to cool on 2/5. Both items were stored in large covered containers.
No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drinks stored in the reach in cooler in the wait station area. Employee removed the drinks.
Sep 29, 2023□ 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 ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips for the dishwasher. No quaternary strips for the sanitizer buckets.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over beef steak in the drawer reach in cooler on the cook line. Employee placed the ground beef below the beef steak.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line Blue cheese (59F - Cold Holding); Buffalo sauce with butter (61F - Cold Holding); Bread pudding (60F - Cold Holding); Fig jam (59F - Cold Holding); Bacon jam (61F - Cold Holding); Hot dogs (60F - Cold Holding); Pasta (63F - Cold Holding); Chicken wings (62F - Cold Holding). Manager discarded all the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler on the left side of the cook line Blue cheese (59F - Cold Holding); Buffalo sauce with butter (61F - Cold Holding); Bread pudding (60F - Cold Holding); Fig jam (59F - Cold Holding); Bacon jam (61F - Cold Holding); Hot dogs (60F - Cold Holding); Pasta (63F - Cold Holding); Chicken wings (62F - Cold Holding). Manager discarded all the items.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips for the dishwasher. No quaternary strips for the sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the cook area. Employee placed paper towels at the hand washing sink.
No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment had honey butter on time as a public health control with a time mark stored at room temperature on the cook line. Provided time as a public health control form to the operator, operator filled it out before the end of the inspection.
Spray bottle containing toxic substance not labeled. Several spray bottle containing cleaning fluid not labeled. Manager labeled bottles
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. Thawed Mahi in reduced oxygen packaging stored in the walk-in cooler. Employee removed the fish from the reduced oxygen packaging.
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 scale in the preparation area. Employee shoes stored on a box of un opened gloves in the dry storage area. Manager removed the items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all the preparation tables in the kitchen 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.