ROSEMARY & THYME
511 N ORANGE AVE, Sarasota FL 34236 · 941.955.7600
Last inspected Jun 26, 2026 · 10 visits since October 2023
MAR 24
NOV 24
MAR 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw beef roast in the stand up reach in cooler in the back hallway area. Employee placed the ground beef below the beef roast.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has increased their seating from 150 seats to 250 seats with no seating change evaluation. Emailed and reviewed seating change evaluation form with the owner.
May 26, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has increased their seating from 150 seats to 250 seats with no seating change evaluation. Emailed and reviewed seating change evaluation form with the owner.
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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 the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has increased their seating from 150 seats to 250 seats with no seating change evaluation. Emailed and reviewed seating change evaluation form with the owner.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives (61F - Cold Holding) stored at room temperature in the bar area. Bartender stated the stuffed olives were stored at room temperatures for approximately 30 minutes. Bartender placed the stuffed olives in the reach in cooler.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to cans of soda in the bar area. Employee removed the soda.
No soap provided at handwash sink. No soap proved at the hand wash sink in the salad preparation area. Employee placed soap at the hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corned beef stored in the reach in cooler in the back kitchen area with no date mark. Chef stated the corned beef had been cooked on 3/21. Chef placed a date mark on the corned beef.
Raw fruits/vegetables not washed prior to preparation. Observe employee cutting unwashed celery. Employee washed the cut and uncut celery.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops removed from the commercial packaging stored over french fried potatoes in the stand up reach in freezer in the hallway area. Employee removed the scollops.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw beef roast in the stand up reach in cooler in the back hallway area. Employee placed the ground beef below the beef roast.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lemon before washing. Employee washed the cut and uncut lemons.
Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled.
Uncovered food stored near sink exposed to splash. Uncovered spices stored next to the hand wash sink on the cook line. Employee removed the spices.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the three compartment sink in the dishwasher area soiled.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 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 the garbage can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles in the bar area. Employee removed the spray bottles.
Handwash sink not accessible for employee use at all times. Spatulas stored in the hand washing sink next to the salad make station. Employee removed the spatulas to be sanitized.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent soiled in the dishwasher area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks in the dishwasher room soiled. Exit door from the kitchen to the dining soiled.
Nov 13, 2024Inspection 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 touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling ready to eat lemons with their bare hands while cutting them. Employee discarded the lemons.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat asparagus in the drawer reach in cooler on the cook line. Employee removed the beef.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handling ready to eat lemons with their bare hands while cutting them. Employee discarded the lemons.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at the hand washing sink in the salad preparation area and the dishwasher area. Employee placed paper towels at the hand washing sink.
Food stored on floor. Bags of carrots and potatoes stored on the floor in the dry storage area. Manager placed the bags on a shelf.
Standing water in bottom of reach-in-cooler. 2 stand up reach in coolers in the back preparation area.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on the cook line. Employee placed the beef in the reach in cooler.
May 29, 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. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw beef steak stored over unwashed asparagus in the reach in cooler on the cook line. Employee placed the beef below the asparagus.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
Handwash sink not accessible for employee use at all times. Container stored in the hand washing sink on the cook line. Employee removed the container.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Floor area(s) covered with standing water. Floors in the dishwasher area.
Oct 20, 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. Pot and pan rack in the dishwasher area rusted.
Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.
Oct 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked pasta in the reach in cooler on the cook line. Employee removed the tuna.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours. Chicken (58F - Cold Holding); Ossobuco (61F - Cold Holding); Brie cheese (60F - Cold Holding); Cooked carrots (61F - Cold Holding); Red Sauce (63F - Cold Holding); Crab sauce (61F - Cold Holding); Gumbo (63F - Cold Holding); Pork (64F - Cold Holding); Crab cakes (63F - Cold Holding); Cooked peppers (63F - Cold Holding); Blue cheese (65F - Cold Holding). 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 stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours. Chicken (58F - Cold Holding); Ossobuco (61F - Cold Holding); Brie cheese (60F - Cold Holding); Cooked carrots (61F - Cold Holding); Red Sauce (63F - Cold Holding); Crab sauce (61F - Cold Holding); Gumbo (63F - Cold Holding); Pork (64F - Cold Holding); Crab cakes (63F - Cold Holding); Cooked peppers (63F - Cold Holding); Blue cheese (65F - Cold Holding). Owner discarded the items.
Equipment in poor repair. Pot and pan rack in the dishwasher area rusted.
Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.
Ripped/worn tin foil used as shelf cover. Torn foil lining the shelves under 2 preparation tables next to the cook line. Manager replaced the foil.
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.