BRITISH OPEN PUB
367 JACARANDA BLVD, Venice FL 34292 · 941.232.1905
Last inspected Dec 2, 2025 · 9 visits since July 2023
FEB 24
AUG 24
DEC 24
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ceiling/ceiling tiles/vents soiled with an accumulation of dust above the cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaging in food preparation wearing watches and a bracelet. The employees removed the jewelry.
Food stored on floor. Observed a box of fries stored on the floor in the walk in freezer. The operator properly stored the fries.
Ice buildup in the walk-in freezer.
Show the remaining 3 findings ▾
No Heimlich maneuver/choking sign posted. The operator posted a choking poster in the kitchen.
No handwashing sign provided at a hand sink used by food employees. The operator provided a handwashing sign for the hand sink.
Wet mop not stored in a manner to allow the mop to dry. The operator properly stored the wet mop.
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in the walk-in freezer.
No handwashing sign provided at a hand sink used by food employees on the cook line.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored above whole muscle intact beef in the outside walk in cooler. The operator properly stored the ground beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); cooked sausage (47F); raw sausage (46F - Cold Holding); raw fish (48F - Cold Holding) in the walk in cooler. The operator provided temperature log check of 38F ambient temperature at 10AM. The operator moved all potentially hazardous foods into the outside walk in cooler. Observed Brie cheese (48F - Cold Holding); cooked pasta (49F - Cold Holding); raw sausage (48F - Cold Holding) in the reach in cooler near the walk in freezer. The operator provided temperature log check of 39F ambient temperature at 10AM. The operator moved all potentially hazardous foods to the outside walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored near spices. The operator properly stored the employee beverages.
Ice buildup in the walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed the spoon handle used for cooked lobster not stored above the food at the server station. The operator removed the spoon from the lobster.
Liquor bottles stored below paper towels exposing the items to drips from people's hands behind the bar. The operator properly stored the paper towels.
No handwashing sign provided at a hand sink used by food employees on the cook line.
Old labels stuck to food containers after cleaning. The operator removed the labels.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
8 High priority0 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed French onion soup (46F - Cooling) date marked 12/16 in the walk in cooler. The operator discarded the soup.
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. Observed French onion soup (46F - Cooling) date marked 12/16 in the walk in cooler. The operator discarded the soup.
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs.
Displayed food not properly protected from contamination. Observed iced tea and water pitchers stored unprotected and accessible to the public in the dining room. The operator removed the iced tea and water.
Raw animal food stored over canned/bottled drinks. Observed raw chicken stored over bottled soda in the outside walk in cooler. The operator properly stored the raw chicken.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut lettuce in the walk in cooler. The operator properly stored the raw shell eggs.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked eggs date marked 12/7 and 12/10 in the walk in cooler. The operator discarded the eggs.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sink and surface sanitizer solution at 828ppm. The operator diluted the solution.
Cloth used as a food-contact surface. Observed a wiping cloth used to cover cooked meatloaf in the low boy reach in on the cook line. The operator removed the wiping cloth.
Food stored on floor. Observed plastic bottled water stored in the floor in the outside walk in cooler. The operator properly stored the bottled water.
Ice buildup in the walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 80F standing water on the cook line. Observed in-use utensils stored in 69F standing water behind the bar. The operator removed the utensils from the standing water.
Silverware/utensils stored upright with the food-contact surface up. Observed single-use wooden spoons stored food contact surface up on the server expo line. The operator properly stored the spoons.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Copper or copper alloys in contact with foods with a pH below 6. Observed in-use copper utensils behind the bar. The operator removed the utensils.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over peeled onions in the walk in cooler. The operator properly stored the raw shell eggs.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed steak and ale pie date marked 8/5 in the walk in cooler. The operator discarded the food product.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed steak and ale pie date marked 8/5 in the walk in cooler. The operator discarded the food product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (50F - 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 the contents and stored in the lower section of the reach in cooler. Observed butter (54F - Cold Holding) on top of the reach in cooler at the entrance to the kitchen. The operator stored the butter in the reach in cooler. The operator was emailed a time for public health control form.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed rib eye steaks in reduced oxygen packaging for sous vide without a HACCP plan. The operator removed the steaks from the packaging.
Accumulation of debris on top of the warewashing machine.
Garbage can located outside has no lid or lid open/broken. Observed the dumpster lid broken and cannot completely close.
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Observed multiple food items stored on the floor of the outside walk in cooler and walk in freezer.
Ice buildup in the walk-in freezer.
Open dumpster lid. The operator closed the lid.
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Container of medicine on a shelf above a food preparation table in the kitchen. The operator properly stored the medicine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (47F - Cold Holding); raw cod (47F - Cold Holding); cooked corned beef (46F - Cold Holding); raw shrimp (46F - Cold Holding) in the walk in cooler. The operator stated temperature checks were completed approximately 3 hour prior. The operator placed ice on the items for proper cooling.
Handwash sink used for purposes other than handwashing. Observed discarded ice in the handwashing sink at the entrance to the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored above a food prep table in the kitchen. The operator discarded the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal belongings stored above food preparation surfaces in the kitchen. The operator properly stored the belongings.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Food stored on floor. Observed multiple food items stored on the floor of the outside walk in cooler and walk in freezer.
Ice buildup in the walk-in freezer.
Open dumpster lid. The operator closed the lid.
Wet wiping cloth not stored in sanitizing solution between uses behind the bar.
Oct 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw pork stored over canned soda in the outside walk in cooler. The operator properly stored the canned soda.
Toxic substance/chemical improperly stored. Observed a chemical spray bottle stored near open liquor bottles behind the bar. The operator properly stored the spray bottle.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Observed a whole prime rib hot holding at 116F at 1:45 on the cook line. The operator stated the prime rib has been holding for less than 2 hours. Observed the prime rib hot holding at 134F at 2:15.
Spray bottle containing toxic substance not labeled underneath the handwashing sink near the expo line. The operator labeled the spray bottle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored with clean equipment in the dish area. The operator properly stored the employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on a shelf above a food prep area on the cook line. The operator properly stored the keys.
Food stored on floor. Observed raw chicken stored on the floor in the walk in cooler. Observed sandwich buns, bagged peas, and bagged ice stored on the floor of the outside walk in freezer. The operator properly stored the above food items.
Ice buildup in the inside and outside walk-in freezers.
Walk-in cooler shelves have accumulation a green mold like substance.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed dented #10 can of pasta sauce in the storage area. The operator segregated the dented can for return.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed cooked rice hot holding at 116F at the front counter for approximately 3 hours. The operator placed the rice on the steam table and heated to a temperature of 167F.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed onions in the walk in cooler. The operator properly stored the raw shell eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw fish in the outside walk in cooler. The operator properly stored the raw ground beef.
Handwash sink not accessible for employee use at all times. Observed trash cans blocking access to the handwashing sink on the expo line. The operator moved the trash cans.
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 salmon not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored above a food preparation table in the prep area. The operator properly stored the beverage.
Food stored on floor. Observed boxes of fish stored on the floor of the outside walk in freezer. The operator properly stored the fish.
Ice buildup in the walk-in freezer.
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.