DirtyFLRestaurant Inspection Data

FOOD+BEER

FOOD+BEER has 8 health inspections on file for its SARASOTA location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 8 reports on file

1525 4 ST UNIT B

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13597441

Met Inspection Standards

6 basic

  • 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2025-12-17: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable All cutting boards in the kitchen . Repeat Violation Warning - From follow-up inspection 2025-12-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor under all equipment in the kitchen soiled. Repeat Violation Warning - From follow-up inspection 2025-12-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food containers in the dry storage area soiled. Repeat Violation Warning - From follow-up inspection 2025-12-17: **Time Extended**
  • 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled. Repeat Violation Warning - From follow-up inspection 2025-12-17: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2025-12-17: **Time Extended**

12/16/2025· 2mo ago

Visit ID: 13481809

Follow-up Inspection Required

5 high, 1 int, 8 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable All cutting boards in the kitchen . Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under all equipment in the kitchen soiled. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food containers in the dry storage area soiled. Repeat Violation Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Gator thawing in standing water in a preparation sink in the kitchen. Employee placed the gator in the reach in cooler. Corrected On-Site Warning
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled. Repeat Violation Warning
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary , pump not working on the sanitizer. Establishment switched to chlorine, new reading 100ppm chlorine. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of marinara and 1 can of black beans dented at the seams. Manager discarded the cans. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat dressing in the reach in cooler on the cook line. Employee removed the eggs. Raw tuna stored over kimchi in the reach in cooler on the cook line. Employee removed the tuna. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork sausage stored over raw shell eggs in the walk in cooler. Manager removed the sausage. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line Hot dogs (55F - Cold Holding); Cut cabbage (54F - Cold Holding); Blue cheese (56F - Cold Holding); Cooked pasta (57F - Cold Holding); Cuban eggs (57F - Cold Holding). Employee stated all the items were stored in the reach in cooler overnight. Manager discarded the items. Warning
  • 03A-02-5:High Priority - 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 Hot dogs (55F - Cold Holding); Cut cabbage (54F - Cold Holding); Blue cheese (56F - Cold Holding); Cooked pasta (57F - Cold Holding); Cuban eggs (57F - Cold Holding). Employee stated all the items were stored in the reach in cooler overnight. Manager discarded the items. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Food containers stored in the hand wash sink on the left side of the cook line. Employee removed the containers. Corrected On-Site Warning

8/4/2025· 7mo ago

Visit ID: 10917609

Met Inspection Standards

1 high, 1 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in the kitchen. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Shelves in the walk in cooler rusted. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the kitchen soiled. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All dry storage shelves on the cook line and in the preparation area soiled. Exterior of all food bins in the dry storage area soiled.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observe employee cutting onions before washing. Employee washed the cut and uncut onions. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of all reach in coolers on the cook line soiled.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers in the walk in cooler soiled.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of marinara and 2 cans of salsa dented at the seams. Manager placed the items aside for a refund. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in the bar area soiled. Employee cleaned and sanitizer the nozzle. Corrected On-Site

1/15/2025· 1y 1mo ago

Visit ID: 8873287

Met Inspection Standards

2 high, 1 int, 9 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee was informed and placed a beard restraint on. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Shelves under the 3 preparation tables in the back kitchen area are rusted.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled under all equipment on the cook line and bar area.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the dry storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area beside the nozzles on the soda machine in the wait station area soiled. Employee clean the soda machine. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in the wait station area.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager discarded the salmon.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored next to spices in the back kitchen area. Chef removed the oven cleaner. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishwasher machine.

8/27/2024· 1y 6mo ago

Visit ID: 8775571

Met Inspection Standards

3 high, 3 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above the reach in coolers on the cook line soiled.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer reading 00ppm quaternary. Chef replaced the sanitizer new reading 300ppm quaternary.Corrected On-Site Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. The following items were stored in the stand up reach in cooler across from the dishwasher. Cheese sauce dated 8/20 and cooked beef 8/17. Manager discarded the items.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 6 cans of salsa Verda and 3 cans of marinara dented at the seams. Chef placed the cans aside for a refund. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. The following items were stored in the stand up reach in cooler across from the dishwasher. Cheese sauce dated 8/20 and cooked beef 8/17. Manager discarded the items.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Chef placed soap at the hand washing sink. Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork stored in the reach in cooler across from the dishwasher with no date mark. Chef stated the pork was cooked on 8/23. Chef placed a date mark on the pork. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles. Corrected On-Site Repeat Violation

2/6/2024· 2y 1mo ago

Visit ID: 8511101

Met Inspection Standards

3 high, 1 int, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee drinks stored in the reach in cooler in the wait station area. Employee removed the drinks. Corrected On-Site
  • 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. The following items were stored in the stand up reach in cooler across from the dishwasher Cheese (54F - Cooling); Buffalo sauce with butter. (53F - Cooling) Manager stated the items were prepared by heating and placed in the reach in cooler to cool on 2/5. Both items were stored in large covered containers. Manager discarded the items. **Corrective Action Taken**
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken changed their gloves then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands and changed gloves **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items were stored in the stand up reach in cooler across from the dishwasher Cheese (54F - Cooling); Buffalo sauce with butter. (53F - Cooling) Manager stated the items were prepared by heating and placed in the reach in cooler to cool on 2/5. Both items were stored in large covered containers.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Employee placed soap at the hand washing sink. Corrected On-Site Repeat Violation

9/29/2023· 2y 5mo ago

Visit ID: 8510626

Met Inspection Standards

1 int

  • 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips for the dishwasher. No quaternary strips for the sanitizer buckets. - From follow-up inspection 2023-09-29: **Time Extended**

9/27/2023· 2y 5mo ago

Visit ID: 8374832

Follow-up Inspection Required

3 high, 5 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Mahi in reduced oxygen packaging stored in the walk-in cooler. Employee removed the fish from the reduced oxygen packaging. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a scale in the preparation area. Employee shoes stored on a box of un opened gloves in the dry storage area. Manager removed the items.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all the preparation tables in the kitchen soiled.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over beef steak in the drawer reach in cooler on the cook line. Employee placed the ground beef below the beef steak. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler on the left side of the cook line Blue cheese (59F - Cold Holding); Buffalo sauce with butter (61F - Cold Holding); Bread pudding (60F - Cold Holding); Fig jam (59F - Cold Holding); Bacon jam (61F - Cold Holding); Hot dogs (60F - Cold Holding); Pasta (63F - Cold Holding); Chicken wings (62F - Cold Holding). Manager discarded all the items.
  • 03A-02-5:High Priority - 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 Blue cheese (59F - Cold Holding); Buffalo sauce with butter (61F - Cold Holding); Bread pudding (60F - Cold Holding); Fig jam (59F - Cold Holding); Bacon jam (61F - Cold Holding); Hot dogs (60F - Cold Holding); Pasta (63F - Cold Holding); Chicken wings (62F - Cold Holding). Manager discarded all the items. **Corrective Action Taken**
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test strips for the dishwasher. No quaternary strips for the sanitizer buckets.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the cook area. Employee placed paper towels at the hand washing sink. Corrected On-Site Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment had honey butter on time as a public health control with a time mark stored at room temperature on the cook line. Provided time as a public health control form to the operator, operator filled it out before the end of the inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Several spray bottle containing cleaning fluid not labeled. Manager labeled bottles Corrected On-Site Repeat Violation