NORMA JEAN SPORT'S BAR AND GRILL
1635 US 41 BYPASS S, Venice FL 34293 · 941-492-5524
Last inspected May 29, 2026 · 7 visits since October 2023
JUL 24
NOV 24
MAR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in walk-in-cooler. Operator Observed operator correct issue to meet standards for inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 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 their dish machine at 0ppm chlorine. Instructed operator to call their service provider and fill up their triple sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed reduced oxygen packed fish not removed from its packaging before thawing. Operator willingly disposed of the fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the left side standing cooler: Chicken (46F - Cold Holding); Chopped tomatoes (45F - Cold Holding) Operator stated the product had been there for 2hrs. Operator iced everything in the fridge.
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 Sergio G and Dillon W, along with 5 other employees that should have their approved employee training for working for over 60 days but the operator cannot provide proof.
Show the remaining 4 findings ▾
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 reduced oxygen packed fish not removed from its packaging before thawing. Operator willingly disposed of the fish.
Employee with no hair restraint while engaging in food preparation. Observed two cooks on the line working without hair restraints. Operator had them put on hats.
No handwashing sign provided at a hand sink used by food employees. Observed missing signs at the men's bathroom and ware washing hand sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rust buildup on the dry storage shelves.
Sep 29, 2025Inspection 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 ▾
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 open and cut cakes and cheeses in reach-in cooler and walk-in cooler 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.
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/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed the following workers employed for more the 60 days with proof of training: Sergio Garcia, Avery Vance, Dillon Welch.
Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup use a scoop in cheese at cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach-in cooler at cooks line and back of kitchen have accumulation of soil residues in bottoms of them.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed some food prep and warewashing areas of floor in kitchen are worn no longer sealed concrete.
Mar 26, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwashing sink at front kitchen prep area full of soiled tongs and knife. Observed operator correct issue to meet standards for inspection. Observed handwashing sink at dishwasher area with jug of bleach in sink. Observed operator correct issue to meet standards for inspection. Repeat 7-22-24
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 operator correct issue to meet standards for inspection. Repeat 7-22-24
Floor soiled/has accumulation of debris. Observed floors in kitchen and bar are soiled around and under equipment.
Reach-in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use at cooks line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean at bar.
Jul 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over fish in walk-in-cooler. Operator Observed operator correct issue to meet standards for inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed quarterly container of sour cream at wait station on ice. Employee stated it was put out at station at 11:00am the ice was only half way up container, the cold holding temperature was 67F. Operator voluntarily disposed of sour cream.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quarterly container of sour cream at wait station on ice. Employee stated it was put out at station at 11:00am the ice was only half way up container, the cold holding temperature was 67F. Operator voluntarily disposed of sour cream.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles at bars with mold-like-substance.
Handwash sink not accessible for employee use at all times. Observed handwashing sink at dishwasher area blocked with dishes. Observed handwashing sink at front bar area blocked by garbage can. Observed operator correct issue to meet standards for inspection.
No paper towels or mechanical hand drying device provided at handwash sink at back of kitchen.
No soap provided at handwash sinks at cooks line, dishwasher area, back kitchen and bar. Observed operator correct issue to meet standards for inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pasta, cooked sausage, cook, chicken, wings and potato salad all prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.
Spray bottle containing toxic substance not labeled at dishwasher area.
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 five portions of reduce oxygen package salmon at cooks line thawed, but package was not opened. Operator cut packages open.
Employees with no hair restraints while engaging in food preparation at cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. observed open employee beverage and reach in cooler at end of cooks line. employee,remove beverage to correct issue.
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sinks throughout kitchen with rags in them and hand wash sink by cooks line with knife in it.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 10-11-24
Accumulation of mold-like substance in the interior of the ice machine in kitchen.
In-use wet wiping cloth/towel used under cutting board at cooks line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 10-11-23
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate6 Basic
Show 12 findings ▾
Observed: Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Priority: Intermediate
Observed: 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 blue cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 Priority: Intermediate
Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzles and holders throughout bar and wait station with mold-like substance. Observed soiled cutting boards in kitchen prep area. Repeat 1-30-23 **Repeat Violation** Priority: Intermediate
Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Priority: Intermediate
Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roast beef in Walk-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-30-23 Priority: Intermediate
Observed: Accumulation of debris inside warewashing machine. Priority: Basic
Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
Observed: Buildup of food debris/soil residue on equipment door handles. Priority: Basic
Observed: Food storage container/container lid cracked or broken at clean pan rack by dishwasher area. Priority: Basic
Observed: Food stored on floor in Walk-in freezer. Observed employee move items off floor. Priority: Basic
Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface. Priority: Basic
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.