JOYS KOUZINE
539 A US HWY 41 BYP N, Venice FL 34285 · 941-837-2158
Last inspected Jun 26, 2026 · 12 visits since August 2023
NOV 24
APR 25
NOV 25
JUN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 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 000 ppm chlorine sanitizer. 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. Operator changed out empty sanitizer bucket and retested at 50ppm
Ripped/worn tin foil used as shelf cover in walk-in cooler.
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Container of medicine improperly stored. Observed cases of medicine improperly stored with dry goods. Operator moved them.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over ready to eat food in the walk in cooler. Operator moved it.
Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Observed shell eggs placed on the floor and not put directly into the walk in cooler. Operator placed them in the walk in.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Sausage gravy (120F - Hot Holding); Cooked potatoes (102F - Hot Holding) Operator stated they have been out for approximately 2hrs. Operator reheated the food to 165F.
Accumulation of debris inside warewashing machine. Observed lime buildup inside the dish machine.
Floor not cleaned when the least amount of food is exposed. Observed their left floor under the cook line with debris buildup.
Food stored on floor. Observed cases of potatoes stored under shelves on the floor. Operator placed them on the shelf.
No handwashing sign provided at a hand sink used by food employees. Observed a missing sign at the server station and the women's restroom.
Dec 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
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. Repeat from last inspection 4-2-25
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.Repeat from last inspection 4-2-25
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. Repeat from last inspection 4-2-25
No copy of latest inspection report available.
Nov 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority7 Intermediate3 Basic
Show 11 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 000 ppm chlorine sanitizer. 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.
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. Repeat from last inspection 4-2-25
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.Repeat from last inspection 4-2-25
Manager or person in charge lacking proof of food manager certification. Repeat from last inspection 4-2-25
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/. Repeat from last inspection 4-2-25
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat from last inspection 4-2-25
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. Repeat from last inspection 4-2-25
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed chemical spray shell eggs on counter time marked by was unable to observe Time control sheet. Repeat from last inspection 4-2-25
Food stored on floor. Observed cases of food in walk-in cooler on floor.
No conspicuously located ambient air temperature thermometer in walk-in cooler or reach-in cooler holding unit. Repeat from last inspection 4-2-25
No copy of latest inspection report available.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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.
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/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handle of reach-in cooler at cooks line.
Food stored on floor. Observed case of potatoes stored on floor in kitchen under shelf.
No conspicuously located ambient air temperature thermometer in walk-in cooler.
Ripped/worn tin foil used as shelf cover in walk-in cooler. Repeat 11-21-24
Apr 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 5 high priority.
5 High priority10 Intermediate7 Basic
Show 22 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed 1/6 pan of raw chicken in walk-in cooler over bread.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed walk-in cooler out temperature and the following cold holding violations: gyro meat (51F - Cold Holding); sliced cheese (50F - Cold Holding); sausage patties (49F - Cold Holding); butter (48F - Cold Holding); cooked sliced potatoes (48F - Cold Holding); corned beef (50F - Cold Holding); heavy cream (47F - Cold Holding); milk (48F - Cold Holding); Half and half (48F - Cold Holding); cream cheese (49F - Cold Holding); almond milk (49F - Cold Holding); chicken (48F - Cold Holding); sliced ham (48F - Cold Holding). Operator does not know when Walk-in cooler lost proper temperature. Operator voluntarily disposed of all above items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed walk-in cooler out temperature and the following cold holding violations: gyro meat (51F - Cold Holding); sliced cheese (50F - Cold Holding); sausage patties (49F - Cold Holding); butter (48F - Cold Holding); cooked sliced potatoes (48F - Cold Holding); corned beef (50F - Cold Holding); heavy cream (47F - Cold Holding); milk (48F - Cold Holding); Half and half (48F - Cold Holding); cream cheese (49F - Cold Holding); almond milk (49F - Cold Holding); chicken (48F - Cold Holding); sliced ham (48F - Cold Holding). Operator does not know when Walk-in cooler lost proper temperature. Operator voluntarily disposed of all above items.
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 raw shell eggs on counter at cooks line not time marked. Employee stated they were removed from reach-in cooler 2.5 hours prior.
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.
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 cooked potatoes packages of sliced cheese and bags of cheese employee stated the commercial items listed above had been opened more than 24 hours prior.
Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Walk-in cooler not holding proper cold holding temperatures and establishment does not have enough coolers to hold all temperature/time control for food safety foods at time of inspection.
Manager or person in charge lacking proof of food manager certification.
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/
No proof of required state approved employee training provided for any employees. 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced cheese and bags of cheese employee stated the commercial items listed above had been opened more than 24 hours prior. Repeat 11-21-24
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handle of reach-in cooler at cooks line.
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 walk-in cooler has not ambient thermometer. Used inspectors thermometer to check ambient cold holding temperature holding at 49F. Operator does not know when Walk-in cooler lost proper temperature.
Food stored on floor. Observed case of potatoes stored on floor in kitchen under shelf.
No conspicuously located ambient air temperature thermometer in walk-in cooler.
Ripped/worn tin foil used as shelf cover in walk-in cooler. Repeat 11-21-24
Dec 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 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 chlorine sanitizer on dishwasher machine at 000 parts per million. Operator replaced chlorine sanitizer bucket and retested at 100 parts per million.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked potatoes and meat prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Dead roaches on premises. Observed 1 dead roach next to handwashing sink in kitchen. Operator cleaned up dead roach.
Floor soiled/has accumulation of debris under kitchen equipment.
Food stored on floor. Observed cooked potatoes, shell eggs and case of gyro meat on floor in walk-in-cooler.
Ripped/worn tin foil used as shelf cover in kitchen and walk-in-cooler.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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 shredded cheese opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 1-11-24
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan at time of inspection.
Walk-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 shell eggs on cooks line not time marked. Observed operator mark time on eggs.
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 corned beef hash and ham that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked.
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Observed Diane Hawkins has been employed more then 60 days and does not have Food Handlers Training.
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.