PEACH'S RESTAURANT
1230 JACARANDA BLVD, Venice FL 34292 · 941.739.8879
Last inspected Apr 28, 2026 · 8 visits since July 2023
NOV 23
AUG 24
JAN 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B 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 beef brisket dated 6/27 in the walk in cooler. The operator discarded the product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025069923 | Sep 4, 2025 | Nov 17, 2025 | $400 |
| 7--2024055063 | Aug 13, 2024 | Oct 23, 2024 | $400 |
Inspection history
8 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed multiple employees crack raw shell eggs then handle utensils without changing gloves. Operator had them change gloves and reviewed with the employees.
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 an employee scratch their beard then grab a knife to cut bread. I had the employee wash their hands and change their gloves.
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 listed on their 4hr plan but not time marked. Operator stated they have been out for approximately 2hrs and marked them accordingly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in the kitchen steam table: Chili (115F - Hot Holding) Operator stated it had been out for approximately 2hrs. Operator had it placed on the flattop to be reheated.
Show the remaining 4 findings ▾
Incomplete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed their time as a public health control plan not fully filled out as the procedures and times are not completed on the form.
Cutting board has cut marks and is no longer cleanable. Observed two of their make table cutting boards heavily grooved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee personal items stored on the cook line and above clean dishes. Reviewed with the operator.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths left on counters. Reviewed with the operator.
Sep 5, 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 ▾
Cove molding at floor/wall juncture broken/missing in the dish area.
Sep 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee washed hands with no soap. Observed an employee in the dish area wash hands without using soap. The employee removed-washed hands with soap.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw shell eggs in the walk in cooler. The operator properly stored the raw ground beef.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken salad (52F - Cold Holding); coleslaw (50- Cold Holding); cooked ham (51F - Cold Holding); coooked sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) in the reach in cooler nearest the service window. The operator was unable to determine the length of time the potentially hazardous foods had been held. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (52F - Cold Holding); coleslaw (50- Cold Holding); cooked ham (51F - Cold Holding); coooked sausage (48F - Cold Holding); sliced cheese (50F - Cold Holding) in the reach in cooler nearest the service window. The operator was unable to determine the length of time the potentially hazardous foods had been held. The operator discarded the above foods.
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 butter held at time as public health control with no time mark. The operator stated the butter had been held for more than 4 hours. The operator discarded the butter.
Handwash sink used for purposes other than handwashing. Observed an employee empty a sanitizer bucket in the hand sink near the dish area.
Accumulation of debris on the top exterior of warewashing machine.
Cove molding at floor/wall juncture broken/missing in the dish area.
Covered waste receptacle not provided in the unisex employee bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation are at the prep are. Observed an employee beverage next to clean dish ware in the warewaahing area. The operator discarded the beverages.
Food stored on floor. Observed a bag of unwashed onions stored on the floor of the walk in cooler The operator properly stored the onions
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled dishware then handle clean dishware without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken salad (46F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler nearest the service window. The operator emptied half of the contents and stored in the lower section of the reach in cooler.
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.
Cove molding at floor/wall juncture broken/missing in the dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a food preparation table in the kitchen. Observed multiple employee beverages stored near clean utensils at the front counter server area. The beverages were properly stored.
Wet wiping cloth not stored in sanitizing solution between uses on a food preparation table in the kitchen. The operator properly stored the wiping cloth.
Aug 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cove molding at floor/wall juncture broken/missing in the dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on food prep tables in the kitchen. The operator discarded the beverages.
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed a dented can of peaches in the dry storage area. The operator discarded the can of peaches.
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 the chlorine sanitizer solution at 0ppm. The operator set up the three compartment sink for warewashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (59F - Cold Holding) on top of the containers in the upper portion of the reach in cooler near the service window. The operator stated the cheese has been held for approximately 2 hours. The operator placed the cheese in the lower section of the reach in cooler.
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. Observed butter at the server expo line and raw shell eggs on the cook line with no time marking. The operator placed a time mark on the above food products.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine sanitizer.
Cove molding at floor/wall juncture broken/missing in the dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on food prep tables in the kitchen. The operator discarded the beverages.
Open dumpster lid.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons stored with the food contact surface up at the server station.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 28 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate18 Basic
Show 29 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 solution at 0ppm. The operator changed the solution bucket to 100ppm.
Employee dried hands on clothes/apron/soiled towel after washing. Observed an employee dry hands with a soiled wiping cloth. The employee rewashed hands and used single use paper towel to dry.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat avocados in the reach in cooler near the expo window. The operator properly stored the raw shell eggs.
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. Observed butter held at room temperature on the reach in cooler at the front counter with no time mark. The operator stated the butter has been out for approximately 30 minutes. The operator placed the butter inside the reach in cooler.
Toxic substance/chemical improperly stored. Observed bottle popper fireworks stored on a shelf above a food prep table in the kitchen. The operator discarded the fireworks.
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 chocolate milk in the cooler in the server station with no date mark. The employees were unsure of the date the milk was opened. The operator discarded the milk.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed employee unaware of the minimum cooking temperature of raw pork. Educated the employee on minimum cooking temperatures.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Non-pitting surface rust on food-contact equipment. Observed surface rust on the interior of the ice machine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer at 42F in ice water.
Accumulation of debris on top of warewashing machine.
Accumulation of lime scale on the out of the dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the employee bathroom door not self-closing.
Ceiling tile missing. Observed a hole in the ceiling above the bag in box sodas in the kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in the kitchen soiled with dust.
Cove molding at floor/wall juncture broken/missing in the dish area.
Dumpster overflowing garbage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils near the slicer. The operator properly stored the employee beverage.
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 shelving near clean cups in the dish area. Observed employee keys stored on a food prep table in the kitchen. The operator properly stored the employee items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a bracelet. The employee removed the bracelet.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris in the back storage area.
Food stored on floor. Observed boxes of potatoes stored on the floor in the walk in freezer.
Garbage can located outside has no lid.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed the scoop used for granola stored on top of the container lid near the expo window. The operator replaced and properly stored the scoop.
Missing drain plug at dumpster.
Sanitizing solution for wiping cloths not free of food debris and visible soil underneath the toaster in the kitchen. The operator discarded the solution.
Silverware/utensils stored upright with the food-contact surface up. Observed plastic spoons at the wait station stored with the food contact surface up. The operator properly stored the spoons.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the fire exit at the front of the dining room blocked by a walker.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed dented #10 can of tomato sauce in the dry storage area. Observed dented #10 can of mandarin oranges in the dry storage area. The operator segregated the above products for return.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beef brisket dated 6/27 in the walk in cooler. The operator discarded the product.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the unisex employee restroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored near equipment and food prep areas in the kitchen. The operator properly stored the employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys stored on food prep table in the kitchen. Observed employee cell phone stored near clean equipment in the dish area. The operator properly stored the employee belongings.
In-use ice scoop stored on soiled surface between uses. Observed scoop for the ice machine stored unprotected on top of the ice machine. Observed beverage ice scoop stored in a soiled holder on the side of the ice machine.
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.