GIUSEPPE'S RISTORANTE AND PIZZERIA
103 TRIPLE DIAMOND BLVD UNIT 2, North Venice FL 34275 · 941-837-2000
Last inspected Jun 11, 2026 · 8 visits since July 2023
OCT 23
SEP 24
JAN 25
AUG 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C 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 lasagna date marked 9/4 in the glass door reach in cooler in the kitchen. The operator discarded the lasagna.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed salmon carpaccio on menu board in front of restaurant. Operator provided parasite destruction form.
Nonfood-grade bags used in direct contact with food. Observed cooked bread in direct contact with non food grade to go bag.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed salmon thawed in commercially processed reduced oxygen packaging with instructions to remove before thawing. Operator discarded Salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items above 41F Pasta (57F - Cold Holding);Shredded Cheese (56F - Cold Holding). Operator stated that the items were placed in reach in 2 hours prior to inspection and operator placed items in a different cooler.
Show the remaining 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled. Employee cleaned blade.
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 salmon thawed in commercially processed reduced oxygen packaging with instructions to remove before thawing. Operator discarded Salmon.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand sink in kitchen with slow draining. Operator fixed drain.
Aug 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed a container of medicine stored near a container of seasoning and above food preparation equipment in the kitchen. The operator properly stored the medicine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked sausage (60F - Cold Holding); cooked pasta (58F - Cold Holding); cut tomatoes (49F - Cold Holding); butter (52F - Cold Holding) in the top portion of the reach in cooler on the cook line. The operator stated the potentially hazardous foods have been held overnight. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (60F - Cold Holding); cooked pasta (58F - Cold Holding); cut tomatoes (49F - Cold Holding); butter (52F - Cold Holding) in the top portion of the reach in cooler on the cook line. The operator stated the potentially hazardous foods have been held overnight. The operator discarded the above foods.
Vacuum breaker missing at mop the sink splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink at the entrance to the kitchen. The operator provided paper towels for the hand sink.
Nonfood-grade basting brush used in food. Observed a non-food grade brush used for oil at the front counter. The operator discarded the brush.
Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee package of gum stored on a shelf with food preparation equipment on the cook line. The employee properly stored the package of gum.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored near the slicer in the kitchen. The operator properly stored the cell phone.
Food stored on floor. Observed a bag of unwashed onions on the floor in the kitchen. The operator proctored the bagged onions.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth stored near the handwashing sink at the server station. The operator proctored the wet cloth.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 14 findings ▾
Container of medicine improperly stored. Observed cough syrup stored near boxed pasta in the kitchen. The operator properly stored the medicine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked sausage (48F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the front counter. The operator stated the sausage had been held for approximately 2 hours. The operator emptied half of the contents and stored in the lower portion of the reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine sanitizer solution at the wait station exceeded 200ppm. The operator diluted the solution to 100ppm.
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 milk opened and held for more than 24 hours with no date mark in the glass door cooler at the front counter.
Handwash sink used for purposes other than handwashing. Observed a strainer in the handwashing sink in the kitchen. The operator removed the strainer. Observed a sanitizer bucket stored inside the handwashing sink at the wait station. The operator properly stored the sanitizer bucket.
No soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink.
Probe thermometer not within the intended measuring range of use. Observed the minimum temperature of the probe thermometer at 70F.
Accumulation of black mold-like substance in the interior of the ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottles on food preparation surfaces in the kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch. The employee removed the watch.
In-use wet wiping cloth/towel used under cutting board at the front counter. The operator removed the wet cloth.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a chlorine sanitizer bucket stored near plastic food storage bags in the kitchen. The operator properly stored the sanitizer bucket.
Standing water in bottom of the 2 door reach-in-cooler in the storage area.
Portable fire extinguisher near the wait station gauge in red zone. For reporting purposes only.
Nov 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed a strainer stored in the handwashing sink near the entrance to the kitchen. The operator removed the strainer. Observed sanitizer buckets stored in the handwashing sinks in the server station and behind the front counter. The operator removed the sanitizer buckets.
In-use wet wiping cloth/towel used under cutting board at the front counter.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed an undercharged fire extinguisher near the server station.
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 13 findings ▾
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 lasagna date marked 9/4 in the glass door reach in cooler in the kitchen. The operator discarded the lasagna.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked lasagna date marked 9/4 in the glass door reach in cooler in the kitchen. The operator discarded the lasagna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler. The operator stated the pasta has been held for approximately 1 hours. The operator emptied half of the contents and stored in the lower half of the reach in cooler. Observed garlic and oil (60F - Cold Holding) at the front counter. The operator stated the garlic and oil have been held for approximately 2 hours. The operator placed the mixture in ice.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth chlorine solution exceeding 200ppm at the server station. The operator diluted the solution to 100ppm.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the wiping cloth chlorine solution exceeding 200ppm stored near plastic food wrap in the kitchen. The operator diluted the solution to 100ppm and properly stored the sanitizer bucket.
Handwash sink used for purposes other than handwashing. Observed a strainer stored in the handwashing sink near the entrance to the kitchen. The operator removed the strainer. Observed sanitizer buckets stored in the handwashing sinks in the server station and behind the front counter. The operator removed the sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink in the kitchen and behind the front counter. The operator provided paper towels for the hand sinks.
No probe thermometer provided to measure temperature of food products.
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 soap provided at handwash sink behind the front counter. The operator provided soap for the hand sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings made on site and held for more than 24 hours with no date mark. The operator placed a date mark on the chicken.
In-use wet wiping cloth/towel used under cutting board at the front counter.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed an undercharged fire extinguisher near the server station.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed chick pea soup in the reach in cooler cooling at 86F. The operator stated the soup was made approximately 3 hours prior. The operator placed the soup in the reach in freezer for rapid cooling.
Raw chicken stored over ready marinara sauce in the reach in cooler. The operator properly stored the raw chicken.
Raw ground beef stored over or with unwashed produce in the glass door reach in cooler in the kitchen. The operator properly stored the raw ground beef.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on the top exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored with clean equipment in the kitchen. The operator properly stored the cell phone.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for salt in the storage area not stored with the handle above the food. The operator properly stored the scoop handle.
Old labels stuck to food containers after cleaning. The operator removed the labels.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth not stored in sanitizer solution on the cutting board at the reach in cooler. The operator properly stored the wet cloth.
Jul 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Pesticide/insecticide labeled for household use only present in establishment at the wait station. The operator removed the pesticide from the premises.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes cold holding at 50F at 2:45 in the reach in cooler. The operator stated the tomatoes were placed in the cooler for less than 4 hours. The operator closed the cooler lid to properly cool the tomatoes. Observed cut tomatoes cold holding at 41F at 3:30.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker for the splitter at the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris.
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.
Non-pitting surface rust on food-contact equipment. Observed surface rust on food mixers in the storage area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed the interior of the ice machine soiled with black mold like substance The operator cleaned the machine.
Carbon dioxide tanks not adequately secured at the wait station. The operator secured the tanks.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on a shelf above the reach in cooler in the kitchen. The operator properly stored the employee beverage.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on a shelf with clean equipment. The operator properly stored the cell phone.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Observed in-use tongs stored hanging from the oven door. The operator properly stored the tongs.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the handle for the scoop used for semolina no stored above the food product. The operator properly stored the scoop handle.
Single-service articles improperly stored. Observed pizza boxes stored on the floor in the storage area. The operator properly stored the pizza boxes.
Wet mop not stored in a manner to allow the mop to dry in the storage area near the ice machine.
Wet wiping cloth not stored in sanitizing solution between uses near the dishmachine in the 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.