The Drunken Poet Cafe
1572 Main Street, Sarasota, FL 34236 · Permanent Food Service · License 6803656
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 3 basic (1 repeat)-13
- Safety score87
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 visitAug 13, 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
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Cooked shrimp and chicken stored in pans lined with non food grade paper towel in the reach in cooler on the cook line. Manager removed the paper towels.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Tom yum soap stored in the walk in cooler with no date. Employee stated the soup was prepared on 8/10. Employee placed a date mark on the soup.
Fixed on the spot
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment using time as a public health control for sushi rice, manager not able to locate written procedures. Emailed time as a public health control form to the manager. Manager printed and filled out the form before the end of the inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Soiled pans stored in the hand wash sink in the dishwasher area. Manager removed the pans.
Fixed on the spot
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth sanitizer reading 00ppm chlorine. Owner replaced the sanitizer, new reading 100ppm chlorine.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
5 ceiling tiles missing in the storage 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.