Speaks Clam Bar
Last inspected: Mar 5, 2026
64
Score
Going back to 2022, Speaks Clam Bar has 14 inspections in the public record. Inspectors last stopped by on Mar 5, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Wall soiled with accumulated grease, food debris, and/or dust” comes up most often, recorded five times in the inspection record.
By comparison, the average Sarasota facility scores 81, putting Speaks Clam Bar on the weaker side. The record is unremarkable in either direction.
14
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to food containers in the 2nd floor bar area. Employee removed the bottle. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sink on the cook line. Employee placed paper towels at the hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap provided at the hand wash sink in the dishwasher area. Employee placed soap at the hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in the bottom of the reach in cooler on the left side of the cook line.
29-49-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a shelf above the preparation table on the cook line. Employee removed the phone. **Corrected On-Site**
40-06-5
64
Dec 5, 2025
Routine - Food
No violations found.
100
Oct 3, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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 pots and pans then clean pots and pans without washing their hands. Employee re-washed the pots and pans and washed their hands. **Corrective Action Taken** **Warning**
12A-13-4
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 picked a item of the floor then handled a container of olive oil without washing their hands. Employee sanitized the container and washed their hands. **Corrective Action Taken** **Warning**
12A-29-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clam juice (76F - Cold Holding) stored at room temperature on the cook line. Chef stated the clam juice had been stored at room temperature for approximately 1 hour. Chef placed the clam juice in the reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts to the operator. **Warning**
11-27-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Chef labeled the bottles. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on the handle of the microwave across from the cook line. Chef removed the tape and cleaned the handle. **Corrected On-Site** **Warning**
14-71-4
45
May 27, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to glasses in the bar area. Manager removed the bottles **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher area behind the sprayer hose soiled. **Repeat Violation**
36-27-5
Basic - Food stored on floor. Box of rice noodles and fry oil stored on the floor in the dry storage area. Chef placed the items on a shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
70
Apr 3, 2025
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a cutting board on the cook line. Employee removed the drink. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Bag in box soda stored on the floor in the first floor wait station area. Manager placed the item on a shelf. **Corrected On-Site**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on the top of the ice machine. Manager removed the scoops to be sanitized. **Corrective Action Taken**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in the bar area.
31B-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher room soiled.
36-27-5
70
Dec 18, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw grouper stored over ready to eat fish dip in the reach in cooler across from the cook line. Chef removed the grouper. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Basic - In-use knives stored in cracks between pieces of equipment on the cook line. Chef removed the knives to be sanitized. **Corrected On-Site**
10-17-4
70
Jul 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Insects, Rodents, and Animals Not Present
FL-38
95
Jul 8, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flying insects in the bar area next to the hand washing sink. Did not observe any flying insects landing on food or food contact areas. **Warning**
35A-02-6
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. While setting tables in the dinning room a employee coughed into their hands then handled clean plates without washing their hands. Employee removed the plates to be sanitized and washed their hands. **Corrected On-Site** **Warning**
12A-14-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. **Warning**
01C-01-4
Intermediate - Handwash sink not accessible for employee use at all times. Floor fan and knives stored in the hand washing sink in salad preparation area. Employee removed the items. **Corrected On-Site** **Warning**
31A-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shields missing on the light in the dry storage area next to the cook line. **Warning**
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks on the left side of the cook line and the dishwasher room. **Warning**
31B-04-4
55
Jan 5, 2024
Routine - Food
No violations found.
100
Jan 3, 2024
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw sausage then clean equipment without changing gloves and washing their hands. Employee washed their hands and changed gloves and sanitizer the equipment. **Corrected On-Site** **Warning**
12A-09-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored over raw shell clams in the drawer reach in cooler on the cook line. Chef removed the sausage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet potatoes (109F - Hot Holding); Mashed potatoes (110F - Hot Holding); stored in the hot holding unit next to the cook line. Chef stated the items were cook today and placed in hot holding for approximately 1 hours. Chef reheated the items to above 165F and placed them in hot holding. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Clam Chowder (57F - Cooling); Seafood bisque (66F - Cooling); date marked 1/2 stored in a 5 gallon covered container the walk-in cooler. Chef stated the items were placed in the walk-in cooler on 1/2 to cool. Chef discarded the items. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam Chowder (57F - Cooling); Seafood bisque (66F - Cooling); date marked 1/2 stored in a 5 gallon covered container the walk-in cooler. Chef stated the items were placed in the walk-in cooler on 1/2 to cool. Chef discarded the items. **Corrective Action Taken** **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute on the crushed ice machine in the kitchen soiled. **Warning**
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen first floor. **Warning**
35B-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher room behind the sprayer hose and machine soiled. **Repeat Violation** **Warning**
36-27-5
33
Sep 25, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts. - From follow-up inspection 2023-09-25: **Time Extended**
11-27-4
90
Jul 24, 2023
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
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. Employees handled their phone then clean utensils without washing hands. Employee washed their hands. Instructed employee and manager on proper hand washing protocol. **Corrected On-Site**
12A-29-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled lemons with their bare hands while cutting. Employee discarded the lemons. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled beer in the walk-in cooler on the first floor. Manager removed the eggs. **Corrected On-Site**
08A-11-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee handled lemons with their bare hands while cutting. Employee discarded the lemons.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (54F - Cold Holding); Cod (52F - Cold Holding) Stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the items had been in the reach in cooler for approximately 2 hours. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts.
11-07-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed handouts.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test kit in the establishment.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed handouts. **Warning**
11-26-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quaternary ammonium compound reading 00ppm in all sanitizer buckets in the kitchen. Chef adjusted the sanitizer and replaced the buckets , new reading 200 ppm. **Corrected On-Site**
21-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster thawing in standing water. Employee placed the lobster under running water. **Corrected On-Site**
06-01-5
29
Oct 27, 2022
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher reading 00ppm chlorine. Sanitizer container was empty. Manager replaced the container of sanitizer, primed the machine new reading 50ppm. **Corrected On-Site**
22-41-4
High Priority - Nonfood-grade bags used in direct contact with food. To go bags filled with ice in direct contact with clams and oysters on the half shell. Manager removed the bags. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clam juice 59F stored on ice on the cook line. Manager stated the juice had been stored on ice for 1 hour. Manager placed the juice in the reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of the hood on a roll top reach in cooler in the salad make line soiled. Employee cleaned the hood. **Corrected On-Site**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in the dishwasher room behind the sprayer hose soiled with a black mold-like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Repeat Violation**
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a cutting board on the salad make line. Employee removed the phone. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on a cutting board on the cook line. Employee removed the drink. **Corrected On-Site**
12B-07-4
47
Jul 28, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. No shell tags for 2 pans of raw in shell clams stored in the reach in cooler on the cook line. Manager discarded the clams.
01B-13-4
High Priority - Dented/rusted cans present. See stop sale. 1 can of white kidney beans and 1 can of tomato paste dented at the seems. Manager placed the items aside for a refund. **Corrective Action Taken**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil (80F - Cold Holding) stored at room temperature on the cook line. Manager stated the garlic in oil had been at room temperature for 2 hours. Manager voluntarily discarded the garlic in oil. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. No shell tags for 2 pans of raw in shell clams stored in the reach in cooler on the cook line. Manager discarded the clams. **Corrective Action Taken**
01C-01-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in the dishwasher area solid with a black mold like substance. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
36-27-5
50
Frequently Asked Questions
When was Speaks Clam Bar last inspected?
The most recent health inspection at Speaks Clam Bar on file is from Mar 5, 2026. The public record contains 14 inspections in total.
What is the most common violation at Speaks Clam Bar?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited five times, more than any other issue at Speaks Clam Bar.
How does Speaks Clam Bar compare to other restaurants in Sarasota?
Speaks Clam Bar most recently scored 64 out of 100, which is lower than the Sarasota average of 81.
Has Speaks Clam Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Speaks Clam Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Speaks Clam Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Speaks Clam Bar inspected?
Based on the inspection history on file, Speaks Clam Bar is inspected around four times per year on average.
Nearby Restaurants