SETTIMI'S GELATO
367-B ST ARMANDS CIR, Sarasota FL 34236 · 941.388.4485
Last inspected Aug 25, 2025 · 4 visits since November 2023
NOV 23
AUG 24
JAN 25
AUG 25
▼ IMPROVING
4 inspections, climbing. The current grade is the best on record.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at the hand washing sink in the back preparation area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their face then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
No soap provided at handwash sink. No soap at the hand wash sink in the back preparation area. Employee placed soap at the hand wash sink.
Jan 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food on a preparation table in the preparation area. Owner removed the bottle.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kits for the three compartment sink and sanitizer buckets.
Bowl or other container with no handle used to dispense food. Several bowl with no handles used as scoops in containers of non perishable food in the kitchen. Owner removed the bowls.
Aug 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wet wiping cloth sanitizer reading +200ppm chlorine. Employee replaced the sanitizer new reading 100ppm chlorine.
Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in the hand washing sink in the front counter area. Employee removed the bucket.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the sanitizer bucket and the three compartment sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler in the front counter area. Employee removed the drinks.
Wet wiping cloth not stored in sanitizing solution between uses. Employee placed the towel in a sanitizer solution.
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee dried hands on a soiled towel after washing. Employee re-washed their hands.
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 equipment without washing their hands. Employee washed their hands.
Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to single service items in the front counter area. Employee removed the bottle.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for sanitizer buckets and three compartment sink.
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. Provided handouts to the operator. Operator filled out one of the forms before the end of the inspection.
No soap provided at handwash sink. Hand washing sink in the mens bathroom. Employee placed soap at the hand washing sink.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at the hand washing sink in the back preparation area.
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.