TASTES OF THE PHILIPPINES
1987 RINGLING BLVD, Sarasota FL 34236 · 3167376213
Last inspected Dec 31, 2025 · 9 visits since September 2023
FEB 24
SEP 24
FEB 25
AUG 25
DEC 25
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023033770 | Apr 26, 2023 | Jul 31, 2023 | $160 |
| 7--2021022936 | May 11, 2021 | Jul 8, 2021 | $400 |
Inspection history
9 visits, newest first
Dec 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler interior on cook line.
Dec 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 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. Observed employee handling a ready to eat strawberry and lime with bare hand while cutting. Employee discarded items.
Nonfood-grade bags used in direct contact with food. Observed Bread in to go bag in walk in cooler. Operator removed items from bag.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee handling a ready to eat strawberry and lime with bare hand while cutting. Employee discarded items.
Toxic substance/chemical improperly stored. Observed stainless steel cleaner stored next to food on a shelf in dry storage area. Owner removed the stainless steel cleaner.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer blade soiled on shelf under prep counter.
Handwash sink not accessible for employee use at all times. Observed strainer and meat fork in hand washing sink near 2 compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels and either hand washing sink in establishment. Employee brought a roll of paper towels.
No soap provided at handwash sink. Observed no soap at handwashing sink on cook line. Operator changed out soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at hand washing sink near cook line. Operator turned water back on.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above dish area soiled.
Dead roaches on premises. Observed approximately 25 dead roaches under hand washing sink near cook line. Observed approximately 10 dead roaches behind stand up reach in freezer next to the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep shelf on cook line above reach in cooler.
Floor soiled/has accumulation of debris. Observed floors under all the equipment kitchen throughout kitchen soiled.
Food stored on floor. Observed several containers of food stored on the floor in walk in cooler, walk in freezer and dry storage areas.
Hole in or other damage to wall. Observed four 3in x 3in holes above prep counter next to walk in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave oven above cook lone soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves under prep tables in dish washing area soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler on cook line soiled.
Standing water in bottom of reach-in-cooler. Observed standing water on bottom of reach in cooler interior on cook line.
Aug 7, 2025□ 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 ▾
Water leaking from pipe and/or faucet/handle. Faucet on the hand wash sink next to the cook line leaking.
Aug 6, 2025Warning 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 ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice (86F - Hot Holding) stored in hot holding on the cook line. Owner stated the rice was stored in hot holding for more than 4 hours. Employee discarded the rice. All the following items were stored in the reach in cooler on the left side of the cook line Beef (50F - Cold Holding); Ground beef (54F - Cold Holding); Shrimp (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Bean sprouts (60F - Cold Holding); Cut Cabbage (59F - Cold Holding); Cooked onions (53F - Cold Holding); Cooked noodles (52F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. 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 reach in cooler on the left side of the cook line Beef (50F - Cold Holding); Ground beef (54F - Cold Holding); Shrimp (55F - Cold Holding); Cut tomatoes (54F - Cold Holding); Bean sprouts (60F - Cold Holding); Cut Cabbage (59F - Cold Holding); Cooked onions (53F - Cold Holding); Cooked noodles (52F - Cold Holding). Owner stated the items were stored in the reach in cooler for more than 4 hours. Owner discarded the items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (86F - Hot Holding) stored in hot holding on the cook line. Owner stated the rice was stored in hot holding for more than 4 hours. Employee discarded the rice.
No handwashing sign provided at a hand sink used by food employees. No soap at the hand wash sink next to the cook line. Owner placed soap at the hand wash sink.
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.
Water leaking from pipe and/or faucet/handle. Faucet on the hand wash sink next to the cook line leaking.
Feb 6, 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 ▾
Container of medicine improperly stored. Container of employee medicine stored next to food and clean utensils on the cook line. Employee removed the medicine.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed onions in the reach in cooler on the cook line. Employee removed the onions.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing waster on the cook line. Employee removed the scoop to be sanitized.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Drain line under the hand washing sink on the cook line draining very slow.
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 walk in cooler.
Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked beef in the reach in cooler on the left side of the cook line. Owner removed the eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the walk in cooler. Owner placed the chicken below the beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts (66F - Cold Holding) stored at room temperature next to the cook line. Owner stated the item was stored at room temperature for approximately 1 hour. Owner placed the items in the reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room the temperature on the cook line. Owner placed the beef in the walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 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 handled a small amount of cilantro and green onions that were intended to top a customers ready to eat food with their bare hands. Owner voluntarily discarded the items.
Nonfood-grade bags used in direct contact with food. Shrimp stored in and in direct contact with to go bag in the reach in cooler on the cook line. Owner removed the shrimp from the bag.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw squid stored over Cooked chicken in the reach in cooler on the left side of the cook line. Owner removed the chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts (66F - Cold Holding) stored at room temperature on the cook line. Owner stated the sprouts had been stored at room temperatures for approximately 2 hours. Owner placed the sprouts in the reach in cooler.
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.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on preparation tables on the cook line. Owner removed the drinks.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on the cook line. Owner placed the beef in the reach in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Owner placed the towels in a sanitizer solution.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Container of medicine improperly stored. Container of nasal spray stored on a shelf next to food in the cook line area. Employee removed the spray.
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 dishes then clean dishes with washing their hands. Employee washed their hands and rewashed the dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over washed and cut chives in the walk-in cooler. Employee placed the chicken below the chives.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled a container of nasal spray then clean equipment without changing gloves and washing their hands. Employee washed the hands and changed gloves and sanitized the equipment.
No probe thermometer provided to measure temperature of food products.
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 handout to the operator. Operator filled out one form before the end of the inspection.
Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing at room temperature on a preparation table in the kitchen. Employee placed the items in the walk-in cooler.
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.