Epicure
1298 N Palm Ave, Sarasota, FL 34236 · Permanent Food Service · License 6804442
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection5 high priority (3 fixed by the Aug 11 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic (1 repeat)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
More time given
Hole in or other damage to wall.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
All the following items were stored in the walk in cooler Ground beef (63°F - Cold Holding); Pancetta (64°F - Cold Holding); Anchovies (65°F - Cold Holding); Meat sauce (65°F - Cold Holding); Marinara (66°F - Cold Holding); Salmon (63°F - Cold Holding); Butter (64°F - Cold Holding); Chicken (63°F - Cold Holding); Raw shell Eggs ambient (71°F - Cold Holding); Beef roast (65°F - Cold Holding); Blue cheese (66°F - Cold Holding); Mozzarella cheese (65°F - Cold Holding). Operator stated the items were stored in the walk in cooler overnight. Manager discarded the items.
Stop Sale issued due to food not being in a wholesome, sound condition.
Containers of raw fresh in shell mussels and clams stored in the reach in cooler on the cook line with no shell tags. Employee discarded the items.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
All the following items were stored in the walk in cooler Ground beef (63°F - Cold Holding); Pancetta (64°F - Cold Holding); Anchovies (65°F - Cold Holding); Meat sauce (65°F - Cold Holding); Marinara (66°F - Cold Holding); Salmon (63°F - Cold Holding); Butter (64°F - Cold Holding); Chicken (63°F - Cold Holding); Raw shell Eggs ambient (71°F - Cold Holding); Beef roast (65°F - Cold Holding); Blue cheese (66°F - Cold Holding); Mozzarella cheese (65°F - Cold Holding). Operator stated the items were stored in the walk in cooler overnight. Manager discarded the items.
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Raw salmon stored over ready to eat sauces in the make table on the cook line. Employee removed the salmon.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee handled their phone then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed thier hands
Fixed on the spot
Intermediate3
Code 01, Approved source; food safe and unadulterated: No tag on/for original container of raw, in-shell clams/mussels/oysters.
See stop sale. Containers of raw fresh in shell mussels and clams stored in the reach in cooler on the cook line with no shell tags. Employee discarded the items.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No choline test kit available for the dishwasher and wiping cloth sanitizer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand wash sink in the cook line area blocked by a preparation table. Employee removed the table.
Fixed on the spot
Basic4
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Interior of the ice machine in the kitchen soiled.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
No hand wash signs at the hand wash sinks in the back kitchen area and the front counter area..
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Several areas on the cook line have unsealed concrete floors.
Hole in or other damage to wall.
2x2 foot hole in the wall next to the hand wash sink in the bar area.
Repeat violation
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
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.