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
9 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – 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. **Corrective Action Taken** **Warning**
01B-36-5High Priority – 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. **Warning**
50-17-3High Priority – Operating with an expired Division of Hotels and Restaurants license. **Warning**
08A-20-5High Priority – 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. **Corrected On-Site** **Warning**
12A-09-4High Priority – 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. **Corrected On-Site** **Warning**
03B-01-6High Priority – 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. **Corrected On-Site** **Warning**
Intermediate 1
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the crushed ice machine in the kitchen soiled. **Warning**
Basic 2
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen first floor. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher room behind the sprayer hose and machine soiled. **Repeat Violation** **Warning**
Inspector observations synchronized from DBPR on October 16, 2026 12:03 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 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.