Cork & Kale
6231 Lake Osprey Dr, Sarasota, FL 34240 · Permanent Food Service · License 5104462
What drove the grade
Handwash sink does not have running water or enough water pressure to properly wash hands.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 intermediate, 6 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Hand wash sink in the preparation area has very low water pressure.
Basic6
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Interior of the reach in cooler on the right side of the cook line soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of the ice machine in the dry storage area soiled.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Top shelf above the cold and hot holding equipment on the cook line soiled.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from the handles on the three compartment sink and the sprayer hose sink in the dishwasher area.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Gap under the back exit door of the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
All vents in the kitchen preparation area rusted and soiled.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.