PERKINS RESTAURANT
1331 S 41 BYPASS, Venice FL 34292 · 941-497-1154
Last inspected May 14, 2026 · 9 visits since September 2023
FEB 24
SEP 24
FEB 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage gravy (46F - Cooling) in the walk on cooler. The sausage gravy was prepared and date marked 10/20. The operator discarded the gravy.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025086165 | Oct 21, 2025 | Dec 29, 2025 | $400 |
| 7--2025012448 | Feb 5, 2025 | Mar 17, 2025 | $200 |
Inspection history
9 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling tile missing.Observed ceiling tiles missing in hot water heater closet.
Floor not cleaned when the least amount of food is exposed. Observed food debris, and soiled floor under equipment next to hand sink on cook line.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed ice and food debris in bottom of pull out drawer on cook line.
Show the remaining 1 finding ▾
Plumbing system in disrepair. Observed drain under hand sink on cook line not connected to trap.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage gravy (46F - Cooling) in the walk on cooler. The sausage gravy was prepared and date marked 10/20. The operator discarded the gravy.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed sausage gravy (46F - Cooling) in the walk on cooler. The sausage gravy was prepared and date marked 10/20. The operator discarded the gravy.
Dented/rusted cans present. See stop sale. Observed a dented #10 can of green beans. The operator segregated the green beans for return.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed an employee not properly wash hands before putting in gloves before working with food. Educated the employee on proper handwashing procedures.
Employee washed hands with no soap. Observed an employee wash hands with no soap in the three compartment sink. Educated the employee on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked ham in the walk in cooler. The operator properly the raw beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed whipped cream (52F - Cold Holding); cut melon (51F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the potentially hazardous foods have been held for approximately 2 hours. The above foods were stored in the lower portion of the reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Observed an employee rinse hands in the three compartment sink before putting in gloves. Educated the employee on proper handwashing procedures.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in the men's employee restroom.
Bowl or other container with no handle used to dispense food. Observed a styrofoam cup with no handle used as a scoop for sugar in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee vaping device on a food preparation surface on the cook line. The employee properly stored the personal item.
Floor soiled/has accumulation of debris underneath the doors leading to the hot water heater.
Food stored on floor. Observed boxes of pumpkin pie stored on the floor in the walk on freezer.
Wet wiping cloth not stored in sanitizing solution between uses in a drawer at the server station.
Working containers of food removed from original container not identified by common name. Observed a container of sugar removed from the original container not labeled.
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (52F - Cold Holding) in the top portion of the reach in cooler on the server expo line. The operator stated the melon had been held for less than 3 hours. The operator transferred the melon to a deeper pan for proper cold holding. Observed cooked sausage (47F - Cold Holding); sliced cheese (47F - Cold Holding); raw ground beef (51F - Cold Holding); raw chicken (50F - Cold Holding); raw pork (50F - Cold Holding); cooked green beans (46F - Cold Holding); cooked potatoes (50F - Cold Holding); cooked beef (50F - Cold Holding) in the lower portion of the reach in cooler on the cook line. The operator stated all food products were stocked from the walk in cooler. The operator stated temperature checks of the cold holding unit is conducted daily. The operator was unable to provide a daily temperature log. Upon further investigation the operator noticed the breaker for the reach in tripped. The operator transferred the above foods to another cold holding unit on the cook line.
No paper towels or mechanical hand drying device provided at handwash sink on the cook line.
No soap provided at handwash sink on the cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water turned off at the handwashing sink in the server area.
Accumulation of debris on the top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed cups with no handles used as scoops for multiple foods in the prep area and the server expo line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on shelves above food preparation surfaces in the prep area and on the cook line. The operator properly stored the beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee backpack and jacket stored on shelving with coffee in dry storage. The operator properly stored the employee belongings.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch on the cook line. The employee removed the watch.
In-use knives stored in cracks between pieces of equipment at the reach in cooler on the cook line. The operator properly stored the knives.
In-use tongs stored on equipment fryer door handle between uses on the cook line. The operator properly stored the tongs.
Open dumpster lid.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed a container of medicine stored with foods in the prep area. The operator properly stored the medicine.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw philly meat stored above ready to eat soup on the walk in cooler. The operator properly stored the philly meat.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (47F - Cold Holding) in the reach in cooler on the server expo line. The butter has been held for less than 1 hour. The operator portioned the butter in a smaller pan for proper cold holding.
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.
Accumulation of debris on the top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed plastic portion cups stored in multiple food items in the kitchen and storage area. The operator removed the portion cups.
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 prep area. The operator discarded the beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food not segregated from food for the public in the walk in cooler. Observed employee food stored on a shelf with seasonings in the prep area. The employee foods were discarded/properly stored.
Missing drain plug at dumpster.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onions stored above cooked sausage in the walk in cooler. The operator properly stored the onions.
Feb 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Establishment offers undercooked comminuted meat on the child menu. Observed an asterisk on the menu for the kids cheeseburger directing the consumer to the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink on the cook line. Observed no paper towels at the hand sink on the expo line. The operator provided paper towels for the hand sinks.
Accumulation of debris on top of the warewashing machine.
In-use tongs stored on the oven door handle between uses on the cook line. The operator properly stored the tongs.
Open dumpster lid.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority4 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (44F - Cold Holding); cooked sausage (47F - Cold Holding); cooked ham (45F - Cold Holding); cut lettuce (47F - Cold Holding). The operator stated the above products have been held for approximately 3 hours. The operator covered the containers. Observed cut tomatoes (43F - Cold Holding); cooked sausage (42F - Cold Holding); cooked ham (43F - Cold Holding); cut lettuce (43F - Cold Holding).
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed the operator was unaware of thermometer calibration.
Establishment offers undercooked comminuted meat on the child menu. Observed an asterisk on the menu for the kids cheeseburger directing the consumer to the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink on the cook line. Observed no paper towels at the hand sink on the expo line. The operator provided paper towels for the hand sinks.
Accumulation of debris on top of the warewashing machine.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed plastic wrap stored underneath paper towels in the prep area. The operator properly stored the plastic wrap.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dishmachine not dispensing chlorine sanitizer. The operator set up the three compartment sink for sanitization.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored near to go boxes on the front line. The operator discarded the beverage.
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 above a food preparation area in the prep area. The operator properly stored the cell phone.
In-use knife/knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knives.
In-use tongs stored on the oven door handle between uses on the cook line. The operator properly stored the tongs.
Open dumpster lid.
Plastic portion cup with no handle used to dispense multiple food items on the expo line. The operator removed the portion cups.
Unwashed fruits/vegetables stored above ready-to-eat mashed potatoes in the walk in cooler. The operator properly stored the mashed potatoes.
Wiping cloth sanitizing solution stored on the floor on the cook line.
Marked exit/path to marked exit blocked in the back storage area. For reporting purposes only.
Sep 26, 2023□ 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 ▾
Accumulation of debris on exterior of warewashing machine. Observed the top of the dishmachine soiled with an accumulation of debris.
Sep 25, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 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 dishmachine chlorine sanitizer at 0ppm. The operator set up the three compartment sink for proper sanitization.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon (51F - Cold Holding); sour cream (59F - Cold Holding); whipped cream (52F - Cold Holding); salsa (49F - Cold Holding); milk (54F - Cold Holding) at the reach in cooler on the cook line. The operator stated the above foods have been held less than 3 hours. The operator moved the above foods to another cooler.
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 a carton of egg whites held for more than 24 hours with no date mark. The operator stated the egg whites were opened 2 days ago. The operator date marked the egg whites.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line blocked with trays of bread. The operator removed the trays of bread.
Spray bottle containing toxic substance not labeled in the kitchen.
Accumulation of debris on exterior of warewashing machine. Observed the top of the dishmachine soiled with an accumulation of debris.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above clean dishes in the dish area. The operator discarded the beverage.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverages stored with food for customers in the walk in cooler and the cooler in the wait station. The operator properly stored the employee beverages.
Wet mop not stored in a manner to allow the mop to dry at the mop sink. The operator properly stored the wet mop.
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.