EPICURE
1298 North Palm Avenue
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 12/5/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. 2x2 foot hole in the wall under the hand washing sink in the bar area. Repeat Violation
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatsauce (65F - Cooling) stored in a two closed 5 gallon containers in the walk in cooler. Chef stated the sauce was placed in the walk in cooler to cool on 12/4. Chef discarded the sauce.
- 12A-29-4:High 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. Employee picked an item off the floor then handled clean utensils with washing their hands. Employee removed the utensils to be sanitized and washed their hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in the reach in cooler on the left side of the cook line. Chef removed the eggs. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Meatsauce (65F - Cooling) stored in a two closed 5 gallon containers in the walk in cooler. Chef stated the sauce was placed in the walk in cooler to cool on 12/4. Chef discarded the sauce.
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed the can opener to be sanitized. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 12/5/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 7/2/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gasket on 2 of the reach in coolers on the cook line torn.
- 36-24-5:Basic - Hole in or other damage to wall. 2x3 foot hole in the wall under the hand washing sink in the bar area. 1x3 foot hole in the wall next to the hand washing sink in the bake shop. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked pasta in the reach in cooler on the cook line. Employee removed the eggs. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw salmon then the handle of the reach in cooler next to the cook line without changing gloves and washing their hands. Employee washed the hand and sanitizer the reach in cooler handle. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. The employee properly washed their hands. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at the hand washing sink in the bar area shut off. Manager stated the plumber had been contacted.
Food safety inspection conducted on 7/2/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 2/8/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in the bar/pizza make area soiled under all equipment.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Uncovered containers of sauces stored next to the hand washing sink on the cook line. Chef removed the sauces. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Approximately 2x3 foot hole in the wall under the hand washing sink in the bar area. Approximately 1x3:foot hole in the wall next to the hand washing sink in the bake shop area. Repeat Violation
- 08A-13-5:High Priority - 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 shrimp stored over cooked ham in the reach in cooler on the left side of the cook line. Chef removed the shrimp. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Chef removed to be cleaned. **Corrective Action Taken**
Food safety inspection conducted on 2/8/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 9/14/2023
High Priority
5
Intermediate
3
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-24-5:Basic - Hole in or other damage to wall. 1x3 foot hole in the wall next to the hand washing sink in the bake shop. 2x3 foot hole in the wall under the hand washing sink in the bar area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the reach in cooler in the pizza make line soiled.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer reading 00ppm. Manager Stopped using the machine and called the technician. Technician arrived and corrected the sanitizer before the end of the inspection, new reading 100ppm chlorine. Corrected On-Site
- 12A-29-4:High 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. Employee handled their phone then cleaned equipment with washing their hands. Employee sanitized the equipment and washed their hands. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs had been stored at room temperature for approximately 30 minutes. Employee placed the eggs in the reach in cooler. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee ran their gloved hand across a soiled gasket then handled a clean pizza peel without changing their gloves and washing hands. Employee removed the pizza peel to be sanitized and washed their hands and changed gloves. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food on a dry storage rack in the bake shop. Employee removed the bottles. Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussel tags not marked with the last day served. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor mixer head in the bake shop soiled.
- 01C-05-4:Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 9/14/2023 revealed 10 total violations (5 high priority, 3 intermediate, 2 basic).