CLUB AT VENETIAN BAY
63 N AIRPORT RD, New Smyrna Beach FL 32168 · 386 424 5775
Last inspected Mar 2, 2026 · 8 visits since August 2023
OCT 23
JUL 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. 3 around bread racks outside of walk in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019014161 | Jan 23, 2019 | Apr 3, 2019 | $160 |
Inspection history
8 visits, newest first
Mar 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pancetta 50F, garlic sauce 51F, raw chicken 49F, cream 61F, cream 45F, rice 49F, pasta 46F, raw beef 50F, pasta 48F, 49F, risotto 46F, rice 46F, Demi 47F, raw beef 47F, butter 48F, cooked broccoli 51F, coconut milk 58F, chicken stock 59F, cooked peppers 52F, cooked potatoes 54F. Overnight in double cookline cooler - Bruschetta sitting out on cookline 87F
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing several bracelets
Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority4 Intermediate9 Basic
Show 20 findings ▾
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. Plating tator tots with ungloved hand
Live, small flying insects found. 3 around bread racks outside of walk in cooler
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna labeled thunnus spp. served raw
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over wakami, reach in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hot dogs 1/18 Wakame 2/10 Créme Anglese 2/14 Crab meat 2/11 Garlic butter 1/25 Blueberry butter 1/18 Ghee 12/30
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pancetta 50F, garlic sauce 51F, raw chicken 49F, cream 61F, cream 45F, rice 49F, pasta 46F, raw beef 50F, pasta 48F, 49F, risotto 46F, rice 46F, Demi 47F, raw beef 47F, butter 48F, cooked broccoli 51F, coconut milk 58F, chicken stock 59F, cooked peppers 52F, cooked potatoes 54F. Overnight in double cookline cooler - Bruschetta sitting out on cookline 87F
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to ice machine
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached egg on brunch menu
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Employees with no food handler training
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. Tuna steaks and diced tuna
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink next to cutting board where tomatoes are being cut; Open cans over cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table next to cutting board
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing several bracelets
Food stored on floor. Under the shelving in walk in freezer
Outer openings not protected with self-closing doors.back kitchen door
Raw fruits/vegetables not washed prior to preparation. Tomatoes coming out of box and getting sliced without washing
Water leaking from pipe and/or faucet/handle. Cookline handsink hot water runs constantly
Working containers of food removed from original container not identified by common name. Flour, cookline under steam table
Sep 10, 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 ▾
Food stored on floor. - Walk in freezer, cases in the floor and under shelving - oil jugs in front of air handler
Ice buildup in reach-in freezer and/or walk-in freezer. Outside freezers
Sep 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna. Unable to verify species, no product in house, invoice just states tuna
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar 0 ppm quat. Advised to add additional tablet and re-test
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw bacon over cooked prime rib Raw burgers over dressing
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - Bacon jam with cooked onions. 8/24 - Wakame 8/22 - marinara 8/25 - Béchamel 8/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Clarified butter 66F. Out overnight.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Wings for catering
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Next to ice machine
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham dated 8/9 frozen date in walk in cooler
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. Salmon See stop sale
Current Hotel and Restaurant license not displayed.
Food stored on floor. - Walk in freezer, cases in the floor and under shelving - oil jugs in front of air handler
Gaskets in poor repair. Dessert cooler gaskets stained, ripped.
Ice buildup in reach-in freezer and/or walk-in freezer. Outside freezers
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Taco bar plates
Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm. Operator dumped out
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
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. Server adding lemon to bar drink
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pork 1/8 Rice 1/7
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese 59F, pulled pork 58F, potatoes 52F. Under counter cooler Drawers on top sauerkraut 1/10 50F, sliced cheese 45F, sliced cheese 48F, sliced cheese 46F In unit less than 4 hours per operator. Unit often open due to event
Whole meat roasts not reaching proper time/temperature cooking requirements. 126f in the center to 148F on the edges. Operator returned to oven. Extensive discussion of time/temperature parameters allowed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fish dip opened about 3 days ago
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Brandon
Food-contact surface soiled with food debris, mold-like substance or slime.Immersion mixer
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked frozen thawed shrimp 1/3 Taco beef 1/7
Spray bottle containing toxic substance not labeled. Blue substance in the bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass, interior glass cooler in the bar
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 46F in the middle, dated 7/7, cooked previous day per operator. In tightly wrapped plastic container
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef over gelato. Small freezer in pantry room
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pickles, walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad 6/29, Cole slaw 6/30, cavitappi 6/29, newburg 6/27, bourdelaise 6/20, garlic butter 6/20
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream improperly iced 47-54F. Operator iced more fully
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 109-129 hot holding for approximately 30 minutes after heating. Operator returned to steamer
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Underside of mixer head and guard
Handwash sink not accessible for employee use at all times. Next to ice machine - blocked by cooler filled with ice.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Blackberry jam, turkey, thawed ham dated with frozen date, wings.
Carbon dioxide/helium tanks not adequately secured.
Covered waste receptacle not provided in women's bathroom. Employee restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Pantry area
Oct 25, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup slicer blade guard
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
Accumulation of debris on exterior of warewashing machine. Interior doors and top of machine light debris
Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/23
Employee personal food not properly identified and segregated from food to be served to the public. Employee Togo food in walk in cooler on food containers. Operator discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep table area, keys, bags.
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door
Single-service articles improperly stored. Cases in the closet next to the hot water heater
Stored food not covered. Open bag of breadcrumbs in dry storage
Aug 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate12 Basic
Show 23 findings ▾
Employee handled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Used cell phone with gloved hands and then returned to cutting potatoes. Discussed hand washing requirements with employee who then removed gloves and washed hands
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Frozen snapper
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3
Pesticide-emitting strip present in food prep/storage area. Dichlorvos emitting strip hanging on dry storage shelving
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over hot dogs, Cookline
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef 8/7, collards 8/7, grits 8/4
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Roux made with butter 82F. Employee discarded - Avantco cooler below steamer holding raw chicken 46F, fish 44F and 45F. Items in unit overnight. Advised to move items to another cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Can opener blade Mixer shield
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Bar
Spray bottle containing toxic substance not labeled. - Blue substance in spray bottle, waitstation - clear substance in spray bottle hanging from handsink, bar
Accumulation of debris on exterior of warewashing machine. Top of machine
Carbon dioxide/helium tanks not adequately secured. Dry storage area
Cove molding at floor/wall juncture broken/missing. Kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Fanny pack on prep table - prep table with jacket, alt rounds, first aid kit and other items stored over clean pans
Exterior door has a gap at the threshold that opens to the outside. Back door
Floor soiled/has accumulation of debris. Under equipment/along walls in kitchen
Food stored on floor. - Bags of ice under shelving in walk in freezer - case under shelving walk in cooler
Garbage on the ground and/or pad around dumpster.
Ice scoop handle in contact with ice. Bar
Outer openings not protected with self-closing doors. Back door
Single-service articles improperly stored. Cases on the floor next to water heater closet
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat
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.