CAFE VENICE
101 W VENICE AVE, Venice FL 34285 · 941-484-1855
Last inspected Jul 24, 2026 · 7 visits since September 2023
DEC 23
OCT 24
FEB 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Operator corrected above issues to meet inspection standards.
★ 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--2025026112 | Feb 24, 2025 | Apr 8, 2025 | $400 |
| 7--2023064458 | Sep 27, 2023 | Dec 11, 2023 | $200 |
Inspection history
7 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwashing area blocked be white container.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on cook line hot water shut off.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board on cook line.
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (48F - Cold Holding); raw hamburgers (49F - Cold Holding) in reach-in cooler. The manager is placing raw products on ice. Observed corn beef (48F - Cold Holding); chicken (51F - Cold Holding); crab salad (53F - Cold Holding) in reach-in cooler across from cook line. The manager is discarding corn beef, chicken and crab salad.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (98F - Hot Holding) in steam table. The cook placed mash potatoes on cook line to reheat.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwashing area blocked be white container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on cook line hot water shut off.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 52F and stand up reach-in cooler on cook line ambient temperature 55F.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board on cook line.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license. Operator corrected above issues to meet inspection standards.
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork loin and sausage over cold cuts in walk-in-cooler. Observed raw lobster tails over sauces and bread in reach-in-cooler at cooks line. Employees moved items for proper storage. Repeat 10-1-24.
Handwash sink at dishwasher area not accessible for employee use at all times, blocked by bucket of water and dirty utensils. Employee moved items out of handwashing sink. Repeat 10-1-24
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Current Hotel and Restaurant license not displayed.
Wiping cloth sanitizing solution stored on the floor. Observed operator correct issue to meet standards for inspection.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
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. Observed employee handling dirty dishes then remove clean cutting board from dishwasher machine. Instructed employee to on proper handling of clean equipment and handwashing.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over grapes and pineapples in walk-in-cooler Observed raw beef skewers over cooked rice in walk-in-cooler. Observed operator correct issue to meet standards for inspection.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at dishwasher area blocked by soiled dishes. Observed operator correct issue to meet standards for inspection. Repeat 12-18-23
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at cooks line Observed operator correct issue to meet standards for inspection.
No soap provided at handwash sink. Observed no soap at handwashing sink at cooks line Observed operator correct issue to meet standards for inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp, chicken and cheese cake in walk-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on clean dish rack above clean dishes at dishwasher area. Observed operator correct issue to meet standards for inspection.
Food stored on floor. Observed case of potatoes and butternut squash in hall by walk-in-cooler on floor.
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter in make table cooler at cooks line at 53F. Employees stated they just cut the butter, employee removed but and place in reach-in cooler.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at dishwasher area blocked by bucket in sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. Observed souffle cup used as scoop in chopped nuts at salad station. Employee removed souffle cup.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed basket of spoons under paper towel dispenser at wait station. Observed employee move spoons.
In-use knife/knives stored in cracks between pieces of equipment. Employees removed knifes from between equipment
In-use tongs stored on equipment door handle between uses. Employee move tongs off oven doors.
Utensils stored upright with the food-contact surface up at dishwasher area. Employees moved utilities for proper storage.
Sep 27, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and pork over slice cold cuts and ham on speed rack in Walk-in cooler. Observed employees move all items for proper storage. Repeat 1-4-23
Toxic substance/chemical improperly stored. Observed cleaning powder on shelf above clean dishes at dishwasher area. Observed employee move cleaning powder.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Handwash sink not accessible for employee use at all times. Observed trash can in front of hand wash sink at end of cooks line.
Carbon dioxide tanks at bar not adequately secured. Observed employee secure tank.
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. Repeat 1-4-23
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Ob employee beverages on slicer at end of cooks line.
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.