FLORENCE AND THE SPICE BOYS

Name: FLORENCE AND THE SPICE BOYS
Address: 4990 S TAMIAMI TRL, SARASOTA, FL, 34231, US
Rating: 60.4

4990 S TAMIAMI TRL, SARASOTA, FL 34231

License #6805855

60.4 Grade F / 100

Failing Health Score

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Latest inspection

September 14, 2026 · 4 findings · 0 critical

Routine - Food

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Quick take

FLORENCE AND THE SPICE BOYS in SARASOTA currently holds an InspectFL Health Score of 60.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 14, 2026. Across those visits, inspectors documented 58 total violations — 19 critical, 16 major, 23 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 21, 2025

The latest inspection on September 14, 2026 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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FLORENCE AND THE SPICE BOYS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-01-5] 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 touching bulk sugar on cook line next to fryer. Operator removed handle from sugar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above hand washing sink in kitchen area with buildup of dust and debris.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed license and displayed during inspection.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed three compartment sink was removed and replaced with a dishwasher. No three compartment sink in place. Explained Operator must contact plan review to make/notify Plan Review of revisions made. Verified through historical plan in OnBase.

Disposition: Warning Issued
[10-01-5] 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. The operator properly stored the scoop handle.
[24-17-4] Silverware/utensils dried with a towel/cloth. Observed dishware dried with a wiping cloth in the dish area. Observed glassware dried with a wiping cloth at the front counter.
[25-23-4] Single-service articles stored below soap or paper towel dispenser exposing the items to drips from peoples hands. Observed single-service foil sheets stored underneath the paper towel dispenser on the cook line. The operator properly stored the foil sheets.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the mop sink.
[08B-02-4] Displayed food not properly protected from contamination. Observed an unprotected water pitcher stored near the ice/water dispenser in the dining area. The operator removed the water pitcher.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over glass bottled water in the walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw clams in the walk in cooler. The operator properly stored the raw ground beef.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding); feta cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous foods have been held for approximately 2.5 hours. The operator emptied half of the contents and store in the lower portion of the reach in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth sanitizer solution at 500 on the cook line. The operator diluted the solution to 200ppm.
[01C-03-4] Clam tags not marked with last date served.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The establishment offers ground beef burgers cooked to customers temperature request without a consumer advisory. The operator was printed and posted a consumer advisory.

Disposition: Met Inspection Standards
[36-34-5] Ceiling vents soiled with an accumulation of dust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on the silverware polishing station. The beverage was properly stored.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the sink on the cook line.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw mussels stored over bottled beverages in the walk in cooler. The mussels were discarded due to no shell stock tag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored over cooked octopus in the walk in cooler. The operator properly stored the cooked octopus.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked octopus prepared on site date marked 6/29. The operator discarded the octopus.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. No tag on/for original container of raw, in-shell mussels. The operator discarded the mussels.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution at 500ppm. The operator discarded and replaced the solution to 200ppm.
[28-07-4] Employee dumping mop water in the 2-compartment sink near the dishmachine.
[31A-10-4] Equipment drain line draining into handwash sink. Observed a drain line for the soiled glass racks inside the handwashing sink in the dish area.
[01C-01-4] No tag on/for original container of raw, in-shell mussels. See stop sale. The operator discarded the mussels.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked octopus prepared on site date marked 6/29. The operator discarded the octopus.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of the warewashing machine.
[14-01-5] 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.
[10-08-5] Ice scoop handle in contact with ice in the reach in freezer in the kitchen. The operator properly stored the ice scoop.
[10-01-5] 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.
[10-07-4] 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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet towel.
[22-20-5] Observed a slime-like substance on the chute for the ice dispenser in the lobby.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together on the cook line. The operator discarded the solution.
[03A-02-5] 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.
[41-27-4] 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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. The operator was unable to locate the binder with the food managers certificates.
[16-37-1] 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] 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.

Disposition: Met Inspection Standards
[10-01-5] 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.
[10-07-4] 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.
[22-41-4] 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.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth quaternary solution at 400ppm. The operator diluted the solution to 200ppm.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary chemical test kit.