SPEAKS CLAM BAR
29 N BLVD OF PRESIDENTS · SARASOTA · Sarasota County · FL 34236
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-29-4High Priority – 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. **Corrected On-Site**
09-01-4High Priority – 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. **Corrective Action Taken**
08A-11-5High Priority – 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. **Corrected On-Site**
01B-13-4High Priority – 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.
03A-02-5High Priority – 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. **Corrective Action Taken**
Intermediate 4
11-07-5Intermediate – 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.
11-27-4Intermediate – 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.
16-37-1Intermediate – 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.
11-26-1Intermediate – 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. **Warning**
Basic 2
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water. Employee placed the lobster under running water. **Corrected On-Site**
21-08-4Basic – 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. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 25, 2026 12:39 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.