SPEAKS CLAM BAR
Boulevard of Presidents
Sarasota, Florida, 34236
Sarasota County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/3/2025
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a cutting board on the cook line. Employee removed the drink. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Bag in box soda stored on the floor in the first floor wait station area. Manager placed the item on a shelf. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on the top of the ice machine. Manager removed the scoops to be sanitized. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher room soiled.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Food safety inspection conducted on 4/3/2025 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knives stored in cracks between pieces of equipment on the cook line. Chef removed the knives to be sanitized. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over ready to eat fish dip in the reach in cooler across from the cook line. Chef removed the grouper. Corrected On-Site
Food safety inspection conducted on 12/18/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/11/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on the light in the dry storage area next to the cook line. Warning - From follow-up inspection 2024-07-11: **Time Extended**
Food safety inspection conducted on 7/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/8/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on the light in the dry storage area next to the cook line. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks on the left side of the cook line and the dishwasher room. Warning
- 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. While setting tables in the dinning room a employee coughed into their hands then handled clean plates without washing their hands. Employee removed the plates to be sanitized and washed their hands. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flying insects in the bar area next to the hand washing sink. Did not observe any flying insects landing on food or food contact areas. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Floor fan and knives stored in the hand washing sink in salad preparation area. Employee removed the items. Corrected On-Site Warning
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Warning
Food safety inspection conducted on 7/8/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 1/5/2024
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 1/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/3/2024
High Priority
6
Intermediate
1
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen first floor. Warning
- 36-27-5:Basic - 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
- 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. 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-36-5:High 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
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 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 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-09-4:High 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-01-6:High 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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the crushed ice machine in the kitchen soiled. Warning
Food safety inspection conducted on 1/3/2024 revealed 9 total violations (6 high priority, 1 intermediate, 2 basic).
Inspection on 9/25/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2023-09-25: **Time Extended**
Food safety inspection conducted on 9/25/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 7/24/2023
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-01-5:Basic - 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
- 21-08-4:Basic - 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
- 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. 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
- 09-01-4:High 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-11-5:High 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-13-4:High 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-02-5:High 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**
- 11-07-5:Intermediate - 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.
- 11-27-4:Intermediate - 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.
- 16-37-1:Intermediate - 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.
- 11-26-1: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. Emailed handouts. Warning
Food safety inspection conducted on 7/24/2023 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).