BREWBURGERS
370 COMMERCIAL CT, Venice FL 34292 · 941-484-2337
Last inspected Dec 15, 2025 · 9 visits since July 2023
NOV 23
AUG 24
JAN 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed 4 live flies on the cook line and in the dining area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025059019 | Jul 22, 2025 | Aug 28, 2025 | $800 |
| 7--2024056363 | Aug 15, 2024 | Dec 5, 2024 | $400 |
| 7--2023041299 | May 30, 2023 | Aug 9, 2023 | $200 |
Inspection history
9 visits, newest first
Dec 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Live, small flying insects found. Observed 4 live flies on the cook line and in the dining area.
Handwash sink used for purposes other than handwashing. Observed an employee fill a sanitizer bucket in the handwashing sink on the cook line.
Accumulation of black mold-like substance in the interior of the ice machine. The operator cleaned the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored with clean food containers across from the dishmachine. The operator properly stored the employee beverage.
Employee with no hair restraint while engaging in food preparation. The employee put on a hat.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed the garage style door open to the patio with no pest protection. Observed 4 live flies on the cook line and the dining area.
Standing water in the bottom of reach-in-coolers on the cook line.
Wet wiping cloth not stored in sanitizing solution between uses on the cutting board of the single-door reach in cooler at the entrance to the cook line. The operator properly stored the wet cloth.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exit at the rear of the kitchen of cannot be properly sealed when not in operation.
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitizing.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked mushrooms date marked 7/12. Observed french onion soup date marked 7/12 in the walk in cooler. The operator discarded the above foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked mushrooms date marked 7/12. Observed french onion soup date marked 7/12 in the walk in cooler. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (48F - Cold Holding); cut tomatoes (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the potentially hazardous food have been stored for approximately 1.5 hours. The operator emptied half of the contents and stored the above foods in the lower portion of the cold holding unit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine or quaternary test kits available.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed the probe thermometer read 20F in ice water. The thermometer was properly calibrated.
Accumulation of black mold-like substance in the interior of the ice machine.
Exit at the rear of the kitchen of cannot be properly sealed when not in operation.
In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator removed the knife for cleaning.
Open dumpster lid.
Single-service articles improperly stored. Observed single-service foam cups stored on the floor near the ice machine.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager on duty Gabriel Jimenez expired 12/4/2024.
Accumulation of black mold-like substance in the interior of the ice machine.
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
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. Observed no chlorine sanitizer available for the dishmachine. Observed no chlorine solution for the glasses dishmachine on the cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed deli corned beef (45F - Cold Holding); deli ham (45F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Vacuum breaker missing at hose bibb near the Bain Marie.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth solution on the cook line exceeding 200ppm. The operator diluted the solution to 100ppm.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager on duty Gabriel Jimenez expired 12/4/2024.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink near the soda machine.
Spray bottle containing toxic substance not labeled near the three compartment sink.
Accumulation of black mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for parmesan cheese in the reach in cooler nearest the office. The operator removed the portion cup.
Coffee/ iced tea filters not stored inverted or protected from contamination.
Employee personal food not properly identified and segregated from food to be served to the public in the dessert reach in cooler. The operator properly stored the employee food.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored between the reach in cooler and the wall nearest the office. The operator removed the knife.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees on the cook line.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry in the mop sink.
Aug 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee touch bare arms the handle a lid for liquid butter without washing hands on the cook line.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed herb cheese sauce date marked 7/29. The operator discarded the cheese sauce.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed herb cheese sauce date marked 7/29. The operator discarded the cheese sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (46F - Cold Holding) stored in a container on top of ice behind the front counter. The operator stored the cheese in a reach in cooler.
Vacuum breaker missing at hose bibb for the hose near the bain marie.
Accumulation of debris on top of the warewashing machine.
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 of water with a cap not preventing hand contact with lip contact area of the drink in the cook line.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from a handle on the front of the fryers. The operator properly stored the tongs.
No handwashing sign provided at a hand sink used by food employees. Observed no employee handwashing signs for the hand sinks on the cook line. Observed no handwashing sign in the far restroom used by employees.
Wet wiping cloth not stored in sanitizing solution between uses at the reach in cooler on the cook line. The operator properly stored the wet cloth.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed the fire extinguisher near the bain marie in the red zone underneath the green zone.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked onions prepared on site date marked 11/21. The operator discarded the onions.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing ink in the public restrooms used by employees at 72F and 78F.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler near the rear exit. The operator properly stored the employee food.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic beverage cups stored before air dried.
Food stored on floor. Observed a container with raw chicken stored on the floor in the dry storage area. The operator placed the chicken in the walk in cooler.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop for the ice machine stored in a soiled container. The operator removed the scoop and container for sanitization.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees in the public restroom at the rear of the building.
Open dumpster lid.
Single-service articles improperly stored. Observed single-service napkins stored on the floor in the dry storage area. The operator properly stored the napkins.
Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. The operator placed the chicken in the walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine wiping cloth solution at 10ppm. The operator refilled the solution to 100ppm.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Raw animal food stored in same container as ready-to-eat food. Observed raw shell eggs stored in same container as cooked bacon. The operator properly stored the raw shell eggs.
Toxic substance/chemical improperly stored. Observed chemical spray bottles stored hanging near clean equipment in the dish area. The operator properly stored the spray bottles.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed container for chlorine test kit with no color comparison chart.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handles used as a scoop for salt and pepper mix on the cook line. The operator removed the plastic ramekins.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in reach in cooler in the dish area not segregated from food for the public. The operator properly stored the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack stored on a shelf with bottled wine. The operator properly stored the backpack.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets while engaging in food preparation on the cook line. The employee removed the bracelets.
Food stored on floor. Observed a box of raw ground beef stored in the floor near the ice machine. The operator properly stored the ground beef.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between the reach in cooler and wall at the entrance to the cook line. The operator removed the knives for cleaning.
No conspicuously located ambient air temperature thermometer in holding units on the cook line.
Open dumpster lid.
Walk-in cooler shelves with rust that has pitted the surface.
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.