DAIQUIRI DECK OF VENICE
300 W VENICE AVE, Venice FL 34285 · 941-488-0649
Last inspected Jul 20, 2026 · 10 visits since October 2023
JUL 24
DEC 24
NOV 25
JUN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter at cooks line by flattop grill 105F. Cook moved butter to double boiler on grill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024051208 | Jul 24, 2024 | Sep 25, 2024 | $200 |
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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 dishwasher machine at 000 parts per million chlorine sanitizer. Operator primed, and re-ran machine 3 time to correct situation retest it at 100 ppm chlorine sanitizer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pulled pork at cooks line 119F hot holding Observed melted butter at cooks line 121F hot holding Employee stated items had been placed on line 1 hour prior. Employee reheated items to 165F in microwave and placed back on cooks line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Cajun spice at cook line with scoop handle in spice. Operator corrected above issues to meet inspection standards.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 74°F water at cooks line.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Observed working, squeeze bottles of oil and honey not labeled. Operator corrected above issues to meet inspection standards.
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed their right side cook line hand sink with a water jug inside. Operator removed it.
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing paper towels at the bar hand sink. Operator placed more.
No soap provided at handwash sink. Observed no soap at the left side cook line sink. Operator placed more.
Insect control device installed over food preparation area. Observed insect control devices stored over their server soda machine and their alcohol storage.
No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the bar hand sink. Operator put a temporary one there.
Time/temperature control for safety food thawed in an improper manner. Observed them thawing pork in standing water. Operator put it under running cold water.
Nov 18, 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 ▾
Reach-in cooler shelves with rust that has pitted the surface in walk-in cooler at end of cooks line.
Nov 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 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 dishwasher machine at 25ppm chlorine sanitizer after 3 attempts. Instructed operator they may use the machine to wash dishware and utensils, but must use three compartment sink to sanitize items once they come out of the dish machine and then allow items to properly air dry. Repeat 12-19-24
Stop Sale issued due to food not being in a wholesome, sound condition. Observed case of 2 dozen raw shell oysters in walk-in cooler missing tag. Operator voluntarily disposed of all above items.
Toxic substance/chemical improperly stored. Observed chemical spray at bar area over plastic food picks. Operator corrected above issues to meet inspection standards.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not marked with last date of item served.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cold cuts and sliced cheese employee stated the commercial items listed above had been opened more than 24 hours prior, then proceeded to date items properly to meet standards of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed floor build soda gun nozzle at bar with mold-like substance. Operator corrected above issues to meet inspection standards.
No paper towels or mechanical hand drying device provided at handwash sink by fry station. Rep 12-19-24
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed case of 2 dozen raw shell oysters in walk-in cooler missing tag. Operator voluntarily disposed of all above items.
Bowl or other container with no handle used to dispense food. Observed soufflé cups used as scoops in spice mix at cooks line. Operator corrected above issues to meet inspection standards.
Ceiling vents over ice machine soiled with accumulated dust. Operator corrected above issues to meet inspection standards.
Cleaned and sanitized equipment or utensils not properly stored. Observed pans hanging at 3 compartment sink under hand soap dispenser. Operator corrected above issues to meet inspection standards.
Current Hotel and Restaurant license not displayed. Operator corrected above issues to meet inspection standards.
Old labels stuck to food containers after cleaning.
Reach-in cooler shelves with rust that has pitted the surface in walk-in cooler at end of cooks line.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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 dishwasher machine chlorine sanitizer at 000 parts per million. Employee fixed hose on machine and retested at 50 parts per million.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed melted butter at cooks line by flattop grill 105F. Cook moved butter to double boiler on grill.
No paper towels or mechanical hand drying device provided at handwash sink at end of bar. Repeat 7-24-24
Nonfood-grade basting brush used in food in liquid margarine by panini grill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat 7-24-24
Current Hotel and Restaurant license not displayed.
Jul 25, 2024□ 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 ▾
Walk-in cooler shelves with rust that has pitted the surface.
Jul 24, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of egg and milk batter over box of bread rolls in walk-in-cooler. Observed operator correct issue to meet standards for inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items at wait staff side of cooks line out of temperature butter 51F, sour cream 45F, coleslaw 51F, cut melon 50F. Employee stated item had been out of walk-in-cooler for 3.5. The employee returned items to walk-in-cooler. repeat 2-12-24
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce for kids Mac and cheese at 127F and taco meat at 119F on steam well at cooks line. Employee reheated items.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dumpster area.
No paper towels or mechanical hand drying device provided at handwash sink at end of cooks line by fry station.
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. Email operator copy of oyster consumer advisory and observed operator print and post sign.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Cuban sandwiches in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection. Repeat 2-12-24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Obs vent over ice machine and end of cooks line with buildup of dust.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container and ice buckets cracked or broken. Observed removed items from use.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 105F. Observed operator correct issue to meet standards for inspection.
No handwashing sign provided at a hand sink used by food employees at end of cooks line by fry station.
Old food stuck to clean on plastic containers at dishwasher area.
Old labels stuck to food containers after cleaning at dishwasher area.
Walk-in cooler shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe the following items at wait station service counter at cook line. coleslaw (54F - Cold Holding); sour cream (51F - Cold Holding). Countertop cooling unit containing items was not turned on. Employee stated items have been removed from walking cooler one hour prior. Operator and return them to cooler.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pan of cooked chicken in cooler draws at cooks line and cut fish in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Observed operator on all items appropriately.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on wait staff side of cook line on shelf above food and equipment. Repeat 10-20- 2023. Observe operator remove beverages.
Employee personal items at dry storage room and wait station by office, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Repeat 10-20-23. Observed operator remove personal items from areas.
Dec 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Observed establishment is salt curing raw salmon for use in salmon poke bowl
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment is salt curing raw salmon for use in salmon poke bowl which is not identified on menu as a raw product.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage at wait station by soda in kitchen. Observed operator remove beverage. Repeat 5-15-23
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags over assorted condiments at wait station in back kitchen.
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.