BOGEY'S RESTAURANT & SPORTS PUB
652 E VENICE AVE, Venice FL 34292 · 941.320.6533
Last inspected Aug 26, 2026 · 8 visits since September 2023
AUG 24
JAN 25
JUL 25
JUN 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flies on fly strips in the dish area. The operator removed the fly strips.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024059626 | Aug 23, 2024 | Nov 20, 2024 | $400 |
| 7--2024011470 | Jan 10, 2024 | Mar 27, 2024 | $200 |
Inspection history
8 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw burger patties over sliced avocados in reach-in cooler at cooks line. Chef move items for proper storage.
Toxic substance/chemical improperly stored. Observed cooked chicken chemical spray bottles on counters at waitstaff station next to clean glasses, utensils and single service items. Observed chemical spray bottles hanging on clean dish rack at dishwasher area over clean dishes and equipment. Employees move chemical spray bottles for prop storage.
Spray bottle containing toxic substance not labeled at dishwasher area and waitstaff stations. Employees labeled bottles correctly at time of inspection.
Floor soiled/has accumulation of debris under pizza oven.
Show the remaining 2 findings ▾
Insect control device installed over food preparation area. Observed insect control devices in dry storage area over food. Repeat from last inspection 6-9-26
Walk-in cooler interior/shelves have accumulation of soil residues. Observed both walk-in coolers with soiled shelves and beer/produce walk-in cooler has mold-like substance buildup on walls and equipment.
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from a water bottle then handle clean utensils without washing their hands or changing their gloves. Operator had them wash their hands and change their gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packaged fish not removed from its packaging before thawed. Operator willingly set it aside for disposal.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line: Beef (46F - Cold Holding); Sliced cheese (45F - Cold Holding) Operator stated it been there for approximately 2hrs. Operator iced down the products.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packaged fish not removed from its packaging before thawed. Operator willingly set it aside for disposal.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple opened water bottles on the cook line. Operator removed them.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a scoop handle buried in the sugar of the dry storage area. Operator removed it.
Insect control device installed over food preparation area. Observed insect control devices stored over food in the dry storage area. Operator moved them.
No handwashing sign provided at a hand sink used by food employees. Observed missing signs on the cook line and employee bathroom sinks. Operator placed more.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee dry their hands on a wiping cloth after washing hands. The employee was educated on proper hand washing procedures.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink in the dish area. Educated the employee on proper handwashing procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled with an accumulation of food debris.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the dish area blocked by employee personal belongings. The personal belongings were cleared from the handwashing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink in the dish area. Observed no paper towels at the handwashing in the prep area. The operator provided paper towels for the hand sinks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee bottle of water stored on the cutting board of the reach in cooler at the entrance to the cook line. The employee properly stored the water.
In-use tongs stored on the pizza oven door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles for salt and sugar not stored above the food product. The operator properly stored the scoops.
Open dumpster lid. The operator closed the lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water in the three compartment sink. The operator placed the raw food in the walk in cooler.
Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed spray bottles of quaternary sanitizer at 0ppm.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. Observed dented cans of artichoke hearts, catsup, and sauerkraut in dry storage. The operator segregated the dented cans for return.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled egg (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the salad station. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line obstructed by a sanitizer bucket stored inside the hand sink. The operator removed the sanitizer bucket.
No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand sink.
No soap provided at handwash sink in the dish area and on the cook line. The operator provided soap for the hand sinks.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for bacon bits at the salad station. The operator removed the portion cup.
Coffee/iced tea filters not stored inverted or protected from contamination. The operator properly stored the filters.
Exposed studs/joists/rafters present in food preparation area on the cook line.
Food stored on floor. Observed a box of shrimp stored on the floor in the walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles used for sugar and salt not stored above the food in dry storage. The operator properly stored the scoop handles.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth.
No handwashing sign provided at a hand sink used by food employees on the cook line.
Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water in the prep sink. The operator turned on running water.
Aug 23, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw comminuted philly meat stored above whole muscle intact beef in the walk in cooler. The operator properly stored the raw meats.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle a wet wiping cloth the handle shredded cheese without changing gloves. The operator discarded the cheese.
Toxic substance/chemical improperly stored. Observed a container of WD-40 stored next to single service portion cups near the salad station. The operator properly stored the portion cups.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink in the dish area. The operator provided paper towels for the hand sink.
No soap provided at handwash sink in the dish area. The operator provided soap for the hand sink.
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle stored inside a container of flour. The operator removed the plastic container.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an uncovered employee beverage stored on the cutting board of the reach in cooler in front of the fryers. The operator removed the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal belongings stored on shelves with foods in the dry storage area. The operator properly stored the employee beverages.
Exposed studs/joists/rafters present in food preparation on the cook line.
Food stored on floor. Observed a plastic container with tortilla chips stored on the floor in the prep area. The operator properly stored the container.
Time/temperature control for safety food thawed under water that was barely running/dripping. Observed raw shrimp and raw grouper thawing under low pressure cold running water in the prep area. The operator increased the water pressure.
Waste line missing at soda gun holster at the bar server station.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line and the salad prep station. The operator properly stored the wet wiping cloths.
Wiping cloth sanitizing solution stored on the floor on the cook line. The operator properly store the sanitizer bucket.
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the soda gun behind the bar soiled with a slime-like substance.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature of 77F at the handwashing sink in the salad prep area.
Accumulation of debris on top of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for salt in the dry storage area. The operator removed the metal bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a black mold like substance on the ceiling vents in the kitchen.
Exposed studs/joists/rafters present in food preparation area on the cook line.
Floors not constructed to be easily cleanable in the kitchen.
No handwashing sign provided at a hand sink used by food employees at the hand sink on the cook line.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet wiping cloth.
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed broccoli in the keg cooler. The operator properly stored the raw shell eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over coleslaw in the walk in cooler. The operator properly stored the raw pork.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the reach in cooler at the entrance to the cook line. The operator properly stored the raw products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee wearing gloves touch their clothing then touch the food contact surface of in-use tongs with changing gloves. The operator replaced the tongs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa (48F - Cold Holding); sour cream (46F - Cold Holding); cut lettuce (52F - Cold Holding); cooked beef (51F - Cold Holding); pizza sauce (50F - Cold Holding); shredded cheese (52F - Cold Holding); cut tomatoes (45F - Cold Holding); cooked chicken (50F - Cold Holding) in the reach in cooler at the end of the cook line. The operator stated the above food products have been held for approximately 3 hours. The operator provided a temperature log stating an ambient temperature of 40F at approximately 8AM. The operator placed ice on the above food products.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris. Observed the soda gun behind the bar soiled with a slime-like substance.
Handwash sink used for purposes other than handwashing. Observed an employee rinsing off tongs in the handwashing sink on the cook line.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing in the dish area. The operator provided paper towels for the hand sink.
No soap provided at handwash sink. Observed no soap for the handwashing sink in the dish area. Observed no soap for the handwashing sink on the cook line. The operator provided soap for the hand sinks.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature of 77F at the handwashing sink in the salad prep area.
Accumulation of debris on top of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for salt in the dry storage area. The operator removed the metal bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a black mold like substance on the ceiling vents in the kitchen.
Coffee filters not stored inverted or protected from contamination at the wait station. The operator properly stored the coffee filters.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone on a food prep table in the kitchen. The operator pro stored the cell phone.
Exposed studs/joists/rafters present in food preparation area on the cook line.
Floors not constructed to be easily cleanable in the kitchen.
Food stored on floor. Observed plastic containers of rice and salt stored on the floor in the dry storage area.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Observed an employee handle raw chicken with tongs then place the tongs on a clean cutting board used for ready to eat foods on the cook line. The operator cleaned and sanitized the cutting board.
In-use knife/knives stored in cracks between reach in coolers on the cook line. The operator placed the knives in the dish area for sanitization.
No handwashing sign provided at a hand sink used by food employees at the hand sink on the cook line.
Open dumpster lid.
Single-service articles improperly stored. Observed single-service to go boxes and lids stored on the floor in the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses on the cook line. The operator properly stored the wet wiping cloth.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 18 findings ▾
Employee failed to wash hands when changing gloves after handling raw chicken then touching clean equipment. Educated the employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat vegetables in the walk in cooler. The operator properly stored the raw shell eggs.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the soda gun nozzle behind the bar soiled with a slime like substance.
Handwash sink used for purposes other than handwashing. Observed a drink pitcher stored in the handwashing sink on the cook line. The operator removed the drink pitcher from the sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit for the spray sanitizer bottles.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink on the cook line. The operator provided paper towels for the sink.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed an accumulation of dead flies on fly strips in the dish area. The operator removed the fly strips.
Accumulation of debris on top of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic ramekin with no handle used as a scoop for wing sauce on the cook line. The operator removed the plastic ramekin.
Carbon dioxide tank not adequately secured near the rear exit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed an accumulation of dust on the vents above the cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee drinking from a bottle with screw top lid on the cook line.
Employee drinking in a food preparation or other restricted area. Observed an employee drinking from a bottle on the cook line. Educated the employee on designated eating/drinking areas.
Exposed studs/joists/rafters present in food preparation or warewashing area. Observed exposed rafters above the cook line.
Floors not constructed to be easily cleanable in the kitchen.
Food stored on floor. Observed a bag of potatoes stored on the floor in the dry storage area. The operator properly stored the potatoes.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the scoop handle for cooked rice not stored above the food. The operator properly stored the scoop handle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an employee store a bottled beverage in the reach in cooler on the cook line. The employee removed the beverage.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.