CROWS NEST MARINA & RESTAURANT
1968 TARPON CENTER DR, Venice FL 34285 · 941-484-9551
Last inspected May 20, 2026 · 8 visits since October 2023
FEB 24
NOV 24
MAR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen on stairwell. The chef sanitized and cleaned area where live roach was observed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed stand up reach-in cooler on cook line gasket torn.
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp and raw snapper in reach-in cooler under cook line. The cook moved the raw chicken under the raw shrimp and raw snapper.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen on stairwell. The chef sanitized and cleaned area where live roach was observed.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed the chef the Oyster Consumer Advisory.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed stand up reach-in cooler on cook line gasket torn.
Ice scoop handle in contact with ice in bar. The manager removed ice scooper from ice bin.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The manager removed the scooper from flour container.
In-use wet wiping cloth/towel used under cutting board.
Open dumpster lid.
Jan 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Operator corrected above issues to meet inspection standards.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed casino butter at oyster bar area not properly time marked. Operator time marked butter correctly.
Vacuum breaker missing at hose bibb at outside mop sink area.
Ceiling vents soiled with accumulated dust.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed paper towel dispenser for handwashing sink at oyster bar area is over equipment and food making them exposed to splash and dripping from hands.
Food stored on floor. Observed cases of meat on floor under racks in downstairs walk-in-cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed knife stored in unclean able leather sheath.
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 tuna at prep area cooler not removed from reduced oxygen packet. Observed operator correct issue to meet standards for inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at backside cooks line.
In-use wet wiping cloth/towel used under cutting board at back cooks line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on counters at backside cooks line.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate13 Basic
Show 18 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 down stairs bar dishwasher machine at 000 parts per million chlorine sanitizer.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handling raw fish then change gloves without washing hands. Instructed operator and employee to on proper procedures for handwashing.
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 employee touching hair and face. Instructed operator and employee on proper hand washing procedures.
Toxic substance/chemical improperly stored. Observed chemical spray bottle on prep tab next to food. Operator removed bottle.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can open at downstairs kitchen are soiled. Soda nozzle nat down stairs bar has mold-like substance. Observed operator remove and clean both items.
Bowl or other container with no handle used to dispense food. Observed small plastic cup use as scoop in spice mix. Observed operator remove cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent over 3 compartment sink covered dust.
Clams/mussels/oysters removed from original container for long-term storage. Observed tag not keep with oysters at cooks line. Repeat 12-14-23
Clean equipment/utensils not stored at least 6 inches above the floor. Observed bus tubs of clean dishes stored on floor under clean dish rack. Repeat 12-14-23
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and plastic containers at 3 compartment sink stored not inverted below dusty ceiling vent.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at prep table across from dishwasher machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed prep cook wearing watch and bracelet while preparing food.
Equipment and utensils not properly air-dried - wet nesting at clean dish rack.
Food stored on floor. Observed pan of fish on floor in upstairs Walk-in cooler. Observed operator move fish for proper storage. Repeat 12-14-23
Open dumpster lid.
Sanitizer bucket stored with food at prep table across from dishwasher machine.
Utensils stored upright with the food-contact surface up at clean dish rack.
Working containers of food removed from original container not identified by common name. Observed multiple working containers of spices and food in prep kitchen and cooks line.
Dec 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.
Clams/mussels/oysters removed from original container and placed on cooks line without tag information.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean dish-ware stored in bus tubs on floor under clean dish racks
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on counter at cooks line. Repeat 10-16-23
Employee with no hair restraint while engaging in food preparation. Observed employees preparing food without hair restraint. Observed employee put on hair restraint.
Food stored on floor. Observed containers of sauces, and cases of beef on floor in Walk-in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer buckets stored on food prep counters Salad station and raw seafood bar areas. Repeat 10-16-23. Observed operator move buckets for proper storage.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed hollandaise sauce at cooks line not time marked. Observed operator time mark sauce appropriately.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not provide Time as a Control sheet at time of inspection. Email operater new copy of Time as a Control sheet.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on shelf at cooks line. Observed operator remove beverages. Repeat 4-5-23
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cooks preparing food with watches and bracelets on.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on counter at cooks line next to steam well. Observed operator remove bucket.
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.