FLORENCE AND THE SPICE BOYS
4990 South Tamiami Trail
Sarasota, Florida, 34231
Granada
Sarasota County County
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/21/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/25/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-11-25: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Repeat Violation - From follow-up inspection 2024-11-25: **Time Extended**
Food safety inspection conducted on 11/25/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 11/22/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed plastic buckets of tahini stored on the floor in the kitchen.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice flour not stored above the food. An employee properly stored the scoop. Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hummus (49F - Cold Holding); sliced cheese (52F - Cold Holding); cut cabbage (52F - Cold Holding); feta cheese (64F - Cold Holding); cooked egg (50F - Cold Holding); halloumi cheese (51F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been stored in the cooler for more than 4 hours. The operator discarded the above foods. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hummus (49F - Cold Holding); sliced cheese (52F - Cold Holding); cut cabbage (52F - Cold Holding); feta cheese (64F - Cold Holding); cooked egg (50F - Cold Holding); halloumi cheese (51F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been stored in the cooler for more than 4 hours. The operator discarded the above foods. Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available. Repeat Violation
Food safety inspection conducted on 11/22/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 9/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Observed chlorine test kit expired 4/2024. - From follow-up inspection 2024-09-20: Observed chlorine test kit expired 4/2024. **Time Extended**
Food safety inspection conducted on 9/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/22/2024
High Priority
2
Intermediate
3
Basic
8
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of the warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed metal bowls with no handles used as scoops for rice flour and garbanzo beans in the kitchen. The operator removed the metal bowls. Corrected On-Site Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice in the reach in freezer in the kitchen. The operator properly stored the ice scoop. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food in a container near the walk in cooler. The operator properly stored the scoop handle. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 84F standing water on the cook line. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet towel. Corrected On-Site
- 22-20-5:Basic - Observed a slime-like substance on the chute for the ice dispenser in the lobby.
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The operator discarded the solution. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed falafel (58F - Cold Holding) on a food prep table near the fryers. The operator stated the falafel has been held for approximately 30 minutes at room temperature. The operator stored the falafel in the walk in cooler. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution in the kitchen testing over 500ppm. The operator diluted the solution. Repeat Violation Admin Complaint
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. The operator was unable to locate the binder with the food manager's certificates. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available. Observed chlorine test kit expired 4/2024.
- 53B-01-5:Intermediate - 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. The operator was unable to locate the binder with the employee food handler certificates. Warning
Food safety inspection conducted on 7/22/2024 revealed 13 total violations (2 high priority, 3 intermediate, 8 basic).
Inspection on 11/21/2023
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle for flour not stored above the food product in the kitchen . The operator removed the scoop. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 81F standing water on the cook line. The operator removed the utensils for sanitization. **Corrective Action Taken**
- 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. Observed chlorine solution at 0ppm. The operator replaced the empty container of solution. Observed the chlorine solution at 200ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over butter in the walk in cooler. The operator properly stored the raw shell eggs. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed toum-fresh garlic sauce (48F - Cold Holding) in the reach in cooler on the cook line. The operator stated the toum had been held for over 4 hours. The operator discarded the toum. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked egg (52F - Cold Holding) In the reach in cooler on the cook line. The operator stated the egg had been held for approximately 30 minutes and placed in the lower section of the reach in cooler. Observed toum-fresh garlic sauce (48F - Cold Holding) in the reach in cooler on the cook line. The operator stated the toum had been held for over 4 hours. The operator discarded the toum. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary solution at 400ppm. The operator diluted the solution to 200ppm. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary chemical test kit.
Food safety inspection conducted on 11/21/2023 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 9/5/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/5/2023
High Priority
0
Intermediate
3
Basic
6
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. The operator displayed the license in the dining area. Corrected On-Site Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in a reach in cooler near the cook line. The operator properly stored the employee food. Corrected On-Site Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on a food prep table near the cook line. The operator properly stored the cell phone. Corrected On-Site Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoops used for sugar and flour not stored with handles above the top of the food products. The operator properly stored the scoop handles. Corrected On-Site Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage stored in open bottle cooler near the front counter. The operator properly stored the employee beverage. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the three compartment sink blocked by broken down cardboard. Observed the handwashing sink on the cook line blocked by a trash can. The operator removed the items blocking the handwashing sinks. Corrected On-Site Warning
- 53B-01-5:Intermediate - 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. Warning
- 11-26-1:Intermediate - 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. Warning
Food safety inspection conducted on 7/5/2023 revealed 9 total violations (0 high priority, 3 intermediate, 6 basic).