SPEAKS CLAM BAR
29 N BLVD OF PRESIDENTS, Sarasota FL 34236
Last inspected Mar 5, 2026 · 12 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 24
APR 25
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flying insects in the bar area next to the hand washing sink. Did not observe any flying insects landing on food or food contact areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food containers in the 2nd floor bar area. Employee removed the bottle.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink on the cook line. Employee placed paper towels at the hand wash sink.
No soap provided at handwash sink. No soap provided at the hand wash sink in the dishwasher area. Employee placed soap at the hand wash sink.
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 shelf above the preparation table on the cook line. Employee removed the phone.
Show the remaining 1 finding ▾
Standing water in bottom of reach-in-cooler. Standing water in the bottom of the reach in cooler on the left side of the cook line.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty pots and pans then clean pots and pans without washing their hands. Employee re-washed the pots and pans and 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 picked a item of the floor then handled a container of olive oil without washing their hands. Employee sanitized the container and washed their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clam juice (76F - Cold Holding) stored at room temperature on the cook line. Chef stated the clam juice had been stored at room temperature for approximately 1 hour. Chef placed the clam juice in the reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator.
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.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles.
Duct tape used to repair nonfood-contact surface. Duct tape used on the handle of the microwave across from the cook line. Chef removed the tape and cleaned the handle.
May 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to glasses in the bar area. Manager removed the bottles
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Food stored on floor. Box of rice noodles and fry oil stored on the floor in the dry storage area. Chef placed the items on a shelf.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose soiled.
Apr 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a cutting board on the cook line. Employee removed the drink.
Food stored on floor. Bag in box soda stored on the floor in the first floor wait station area. Manager placed the item on a shelf.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on the top of the ice machine. Manager removed the scoops to be sanitized.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher room soiled.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over ready to eat fish dip in the reach in cooler across from the cook line. Chef removed the grouper.
In-use knives stored in cracks between pieces of equipment on the cook line. Chef removed the knives to be sanitized.
Jul 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on the light in the dry storage area next to the cook line.
Jul 8, 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 ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. While setting tables in the dinning room a employee coughed into their hands then handled clean plates without washing their hands. Employee removed the plates to be sanitized and washed their hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flying insects in the bar area next to the hand washing sink. Did not observe any flying insects landing on food or food contact areas.
Handwash sink not accessible for employee use at all times. Floor fan and knives stored in the hand washing sink in salad preparation area. Employee removed the items.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on the light in the dry storage area next to the cook line.
No handwashing sign provided at a hand sink used by food employees. Hand washing sinks on the left side of the cook line and the dishwasher room.
Jan 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam Chowder (57F - Cooling); Seafood bisque (66F - Cooling); date marked 1/2 stored in a 5 gallon covered container the walk-in cooler. Chef stated the items were placed in the walk-in cooler on 1/2 to cool. Chef discarded the items.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Clam Chowder (57F - Cooling); Seafood bisque (66F - Cooling); date marked 1/2 stored in a 5 gallon covered container the walk-in cooler. Chef stated the items were placed in the walk-in cooler on 1/2 to cool. Chef discarded the items.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored over raw shell clams in the drawer reach in cooler on the cook line. Chef removed the sausage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw sausage then clean equipment without changing gloves and washing their hands. Employee washed their hands and changed gloves and sanitizer the equipment.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet potatoes (109F - Hot Holding); Mashed potatoes (110F - Hot Holding); stored in the hot holding unit next to the cook line. Chef stated the items were cook today and placed in hot holding for approximately 1 hours. Chef reheated the items to above 165F and placed them in hot holding.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the crushed ice machine in the kitchen soiled.
Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen first floor.
Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher room behind the sprayer hose and machine soiled.
Sep 25, 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 ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts.
Jul 24, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority4 Intermediate2 Basic
Show 11 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. Employees handled their phone then clean utensils without washing hands. Employee washed their hands. Instructed employee and manager on proper hand washing protocol.
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 handled lemons with their bare hands while cutting. Employee discarded the lemons.
Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled beer in the walk-in cooler on the first floor. Manager removed the eggs.
Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled lemons with their bare hands while cutting. Employee discarded the lemons.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (54F - Cold Holding); Cod (52F - Cold Holding) Stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the items had been in the reach in cooler for approximately 2 hours. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit in the establishment.
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. Emailed handouts.
Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water. Employee placed the lobster under running water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound reading 00ppm in all sanitizer buckets in the kitchen. Chef adjusted the sanitizer and replaced the buckets, new reading 200 ppm.
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.