Drift Restaurant & Bar
Last inspected: Dec 10, 2025
100
Score
Drift Restaurant & Bar appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Dec 10, 2025. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
Looking across the full record, “clam/mussel/oyster tags not marked” is the recurring theme, flagged three times.
The city-wide average for Sarasota sits at 81, putting Drift Restaurant & Bar on the better side of that line. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 8, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs the handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked pork in the reach in cooler next to the cook line. Chef removed the ground beef. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice on the cook line Sausage (56F - Cold Holding); Ham (54F - Cold Holding); Beef (58F - Cold Holding); Pooled eggs (49F - Cold Holding). Chef stated the items were stored on ice for approximately 1 hour. Chef placed bags of ice on the items and placed the pooled eggs in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Butter on time as a public health control in the expo area with no time no time mark. Chef stated the butter was on time as a public health control for approximately 1 hour. Chef placed a time mark on the items. **Corrected On-Site** **Warning**
03F-02-5
55
Jul 15, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Floor Mixer head soiled. Employee cleaned the mixer head. Can opener blade soiled. Employee removed and sanitized the can opener. **Corrected On-Site**
22-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed an employee cutting melon before cutting. The employee washed the cut and uncut melon. **Corrected On-Site**
08B-39-4
78
Dec 16, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
67
Jul 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
64
Jan 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2024-01-24: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Stand up reach in cooler on the right side of the cook line. - From follow-up inspection 2024-01-24: **Time Extended**
29-49-6
86
Jan 22, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored on ice in the the cook line area Pooled eggs (55F - Cold Holding); Cooked beef (52F - Cold Holding); Sausage (50F - Cold Holding); Ham (54F - Cold Holding); Salsa (54F - Cold Holding) chef stated the items had been stored on ice for approximately 1 hour. Chef placed bags of ice on top of the items, chef placed the pooled in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing cleaning fluid stored next to food on a shelf on the cook line. Chef removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Food stored on floor. Containers of flour stored on the floor in the dry storage area. Chef placed containers on a rack. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Stand up reach in cooler on the right side of the cook line.
29-49-6
61
Jul 25, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked raw shell eggs then changed their gloves without washing hands. Employee washed their and changed their gloves. Instructed employee and manager on proper hand washing protocol. **Corrected On-Site**
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sandwich press next to the cook line soiled. Can opener blade soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor in the dry storage area soiled.
36-73-4
Basic - Food stored on floor. Bags of rice, bottles of water and cases of cereal stored on the floor in the dry storage room. Manager placed the items on a shelf. **Corrected On-Site**
08B-38-4
67
Feb 9, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing hands. Employee washed their hands. Instructed employee and manager on proper hand washing protocol. **Corrected On-Site**
12A-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb in the dishwasher room.
29-34-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
64
Aug 29, 2022
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw cold smoked salmon then clean utensils without changing gloves and washing hands. Instructed employee and manager on proper hand washing protocol.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw shell mussels stored on the cook line with no tag. Manager discarded the mussels
01B-13-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Raw shell mussels stored on the cook line with no tag. Manager discarded the mussels **Corrective Action Taken**
01C-01-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stored in the walk-in cooler prepared on 8/27 with no date mark. Manager placed a date mark on the chicken. **Corrected On-Site**
02C-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. Reach in cooler in the preparation area next to the cook line.
22-16-4
52
Frequently Asked Questions
When was Drift Restaurant & Bar last inspected?
The most recent health inspection at Drift Restaurant & Bar on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at Drift Restaurant & Bar?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at Drift Restaurant & Bar.
How does Drift Restaurant & Bar compare to other restaurants in Sarasota?
Drift Restaurant & Bar most recently scored 100 out of 100, which is higher than the Sarasota average of 81.
Has Drift Restaurant & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Drift Restaurant & Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Drift Restaurant & Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Drift Restaurant & Bar inspected?
Based on the inspection history on file, Drift Restaurant & Bar is inspected around three times per year on average.
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