SUNCOAST CAFE
400 AIRPORT AVE E, Venice FL 34285 · 941.484.0100
Last inspected May 20, 2026 · 6 visits since September 2023
DEC 23
AUG 24
DEC 24
NOV 25
MAY 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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
6 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance behind nozzles of soda machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat from last inspection 11-20-25
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef, roast pork and gravy in reach-in cooler Employee stated the above items had been prepare onsite more than 24 hours prior.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Following expired: Anselm Tony Duboulay 11-1-25
Show the remaining 4 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed some ceiling tiles in food prep and storage area are not nonabsorbent and easily cleanable. Repeat from last inspection Repeat from last inspection 11-20-25
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board.
Time/temperature control for safety food thawed in an improper manner. Observed assorted food in prep sink defrosting no running water. Operator moved food to reach-in cooler. Repeat from last inspection 11-20-25
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (52F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the sliced cheese had been held for approximately 1 hour. The operator placed the cheese in the lower portion of the reach in cooler. raw shell eggs ambient (52F - Cold Holding); cracked raw shell eggs (44F - Cold Holding) on the cook line. The operator stated the potentially hazardous foods had been held for approximately 2 hours. The operator was printed out a time as public health control form.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked potatoes (89F - Hot Holding) on the cook line. The operator stated the potatoes had been held for approximately 2 hours. The operator was printed a time as public health control form.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack and jackets stored with packaged foods dry storage. The operator properly stored the personal belongings.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloths.
Time/temperature control for safety food thawed in an improper manner. Observed multiple foods thawing at room temperature. The operator placed the potentially hazardous foods in the reach in cooler.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 8-2-24
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.
Current Hotel and Restaurant license not displayed.
No copy of latest inspection report available.
Reach-in cooler shelves with rust that has pitted the surface. Repeat 8-2-24
Aug 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority7 Intermediate2 Basic
Show 9 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.
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 cheese, sausages and deli meats opened more then 24 hours prior as per employee statement, and was not properly date marked. Repeat 12-20-23.
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 12-30-23
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email operator copy of Time Control Sheet.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed corned beef cut fruit, and soups, prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Repeat 12-20-23
Reach-in cooler shelves with rust that has pitted the surface. Repeat 12-20-23
Time/temperature control for safety food thawed in an improper manner. Observed goat meat thawing in sink without running water. Repeat 12-30-23
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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 cheese and deli meats that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 9-21-23
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 9-21-23
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork, rice, tuna salad prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 9-21-23
Clean utensils and equipment stored in dirty bus tub under front counter.
Equipment in poor repair. Torn gasket on reach-in-freezer. Repeat 9-21-23
Reach-in cooler shelves with rust that has pitted the surface. Repeat 9-21-23
Time/temperature control for safety food thawed in an improper manner. Observed pork thawing in sink no running water. Observed operator turn on water.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority8 Intermediate4 Basic
Show 12 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.
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 cheese, ham and sausage that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 1-4-23
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat 1-4-23
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed operator could not provide Time as a Control sheet at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork, goat, beans, rice and beef in reach-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked. Repeat 1-4-23
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in restrooms use by employees and customers. Observed operator turn hot water back on.
Equipment in poor repair. Observed torn gaskets on reach-in cooler and reach-in-freezer.
No conspicuously located ambient air temperature thermometer in holding units throughout kitchen.
Reach-in cooler shelves with rust that has pitted the surface.
Reach-in coolers in storage area and cooks line have interior and shelves have accumulation of soil residues.
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.