Rosemary & Thyme
Last inspected: Mar 23, 2026
43
Score
Going back to 2022, Rosemary & Thyme has 10 inspections in the public record. The latest inspection on file is from Mar 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly four violations before.
The most common issue across all inspections has been “toxic substance/chemical improperly stored”, showing up two times.
The city-wide average sits at 81, which Rosemary & Thyme's 43 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to cans of soda in the bar area. Employee removed the soda. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives (61F - Cold Holding) stored at room temperature in the bar area. Bartender stated the stuffed olives were stored at room temperatures for approximately 30 minutes. Bartender placed the stuffed olives in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has increased their seating from 150 seats to 250 seats with no seating change evaluation. Emailed and reviewed seating change evaluation form with the owner.**Warning** **Warning**
28-12-4
High Priority - 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 the trash can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken** **Warning**
12A-29-4
Intermediate - No soap provided at handwash sink. No soap proved at the hand wash sink in the salad preparation area. Employee placed soap at the hand wash sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked corned beef stored in the reach in cooler in the back kitchen area with no date mark. Chef stated the corned beef had been cooked on 3/21. Chef placed a date mark on the corned beef. **Corrected On-Site** **Warning**
02C-02-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observe employee cutting unwashed celery. Employee washed the cut and uncut celery. **Corrected On-Site** **Repeat Violation** **Warning**
08B-39-4
43
Oct 10, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw beef roast in the stand up reach in cooler in the back hallway area. Employee placed the ground beef below the beef roast. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops removed from the commercial packaging stored over french fried potatoes in the stand up reach in freezer in the hallway area. Employee removed the scollops. **Corrected On-Site**
08A-02-6
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lemon before washing. Employee washed the cut and uncut lemons. **Corrected On-Site**
08B-39-4
Basic - Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled.
36-50-4
Basic - Uncovered food stored near sink exposed to splash. Uncovered spices stored next to the hand wash sink on the cook line. Employee removed the spices. **Corrected On-Site**
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the three compartment sink in the dishwasher area soiled.
36-27-5
61
Mar 24, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to liquor bottles in the bar area. Employee removed the spray bottles. **Corrected On-Site**
41-10-4
High Priority - 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 the garbage can then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
Intermediate - Handwash sink not accessible for employee use at all times. Spatulas stored in the hand washing sink next to the salad make station. Employee removed the spatulas to be sanitized. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vent soiled in the dishwasher area.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage racks in the dishwasher room soiled. Exit door from the kitchen to the dining soiled.
23-03-4
61
Nov 13, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
50
May 29, 2024
Routine - Food
No violations found.
100
Mar 29, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
58
Oct 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Pot and pan rack in the dishwasher area rusted. - From follow-up inspection 2023-10-20: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area. **Repeat Violation** - From follow-up inspection 2023-10-20: **Time Extended**
36-22-4
90
Oct 19, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours. Chicken (58F - Cold Holding); Ossobuco (61F - Cold Holding); Brie cheese (60F - Cold Holding); Cooked carrots (61F - Cold Holding); Red Sauce (63F - Cold Holding); Crab sauce (61F - Cold Holding); Gumbo (63F - Cold Holding); Pork (64F - Cold Holding); Crab cakes (63F - Cold Holding); Cooked peppers (63F - Cold Holding); Blue cheese (65F - Cold Holding). Owner discarded the items. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the stand up reach in cooler in the back preparation area. Owner stated the items were stored in the reach in cooler for more then 4 hours. Chicken (58F - Cold Holding); Ossobuco (61F - Cold Holding); Brie cheese (60F - Cold Holding); Cooked carrots (61F - Cold Holding); Red Sauce (63F - Cold Holding); Crab sauce (61F - Cold Holding); Gumbo (63F - Cold Holding); Pork (64F - Cold Holding); Crab cakes (63F - Cold Holding); Cooked peppers (63F - Cold Holding); Blue cheese (65F - Cold Holding). Owner discarded the items. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over cooked pasta in the reach in cooler on the cook line. Employee removed the tuna. **Corrected On-Site**
08A-05-6
Basic - Equipment in poor repair. Pot and pan rack in the dishwasher area rusted.
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area. **Repeat Violation**
36-22-4
Basic - Ripped/worn tin foil used as shelf cover. Torn foil lining the shelves under 2 preparation tables next to the cook line. Manager replaced the foil. **Corrected On-Site**
14-20-4
55
Mar 31, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Floor area(s) covered with standing water. Floor in the dishwasher area.
36-22-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee backpacks stored on the dry storage rack next to food and single service items in the hallway area. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Manager removed the backpack. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Unclean building components, attachments or fixtures. Kitchen door have chipped and peeling paint. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
36-50-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves next to the cook line soiled. Hood filters soiled.
23-03-4
82
Oct 21, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Rosemary & Thyme last inspected?
The most recent health inspection at Rosemary & Thyme on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Rosemary & Thyme?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Rosemary & Thyme.
How does Rosemary & Thyme compare to other restaurants in Sarasota?
Rosemary & Thyme most recently scored 43 out of 100, which is lower than the Sarasota average of 81.
Has Rosemary & Thyme's inspection record improved over time?
No. Recent inspections at Rosemary & Thyme have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Rosemary & Thyme means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rosemary & Thyme inspected?
Based on the inspection history on file, Rosemary & Thyme is inspected around three times per year on average.
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