QMUNITY
775 US 41 BYPASS S, Venice FL 34285
Last inspected Sep 18, 2025 · 5 visits since August 2023
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Show the remaining 3 findings ▾
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.
Equipment in poor repair. Observed walk-in cooler door on inside walk-in cooler is in disrepair and hangers are loose causing the door to drag and be hard to open and close.
Worn, torn and/or soiled floors/carpeting. Observed painted sealed floor has large areas were the paint has worn off.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit available for choline sanitizer at dishwasher machine.
No paper towels or mechanical hand drying device provided at handwash sink by dishwasher area.
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.
Spray bottle containing toxic substance not labeled at bus cart at end of bar.
Carbon dioxide tank at bar not adequately secured.
Employee with no hair restraint while engaging in food preparation.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food stored on floor in Walk-in freezer
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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 parts per chlorine sanitizer. Observed employee adjust machine and recheck sanitizer 100 parts per million ch sanitizer.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled wiping cloth then hand prepare ready to eat cut lemons with out washing hand or put on gloves prior to touching sliced lemon.
Accumulation of debris on exterior of warewashing machine. Rep 12-12-22
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 75F standing water at fry station. Observed employee remove utensils. Repeat 12-12-22.
Walk-in cooler shelves with rust that has pitted the surface. Repeat 12-12-22
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.