UNIQUE CUISINE
200 N TAMIAMI TR STE D, Venice FL 34285 · 941-961-4654
Last inspected May 28, 2026 · 6 visits since August 2023
DEC 23
JUL 24
NOV 24
FEB 26
MAY 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handling lettuce, sliced tomatoes and rolls bare handed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over vegetable broth in the 2-door stand up cooler in the kitchen. The operator properly stored the raw pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (60F - Cold Holding) at room temperature near the reach in cooler at the entrance to the kitchen. The operator discarded the lettuce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (60F - Cold Holding) at room temperature near the reach in cooler at the entrance to the kitchen. The operator discarded the lettuce.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in the kitchen blocked by miscellaneous equipment. The operator cleared a path to the hand sink.
Show the remaining 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple foods prepared on site in the 2-door stand up cooler in the kitchen without date marks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a slime-like substance on the interior of the ice machine.
Cardboard used to line nonfood-contact shelves in dry storage.
Clean wiping cloth supply not properly stored. Observed bags of clean wiping cloths stored on the floor in dry storage.
Food stored on floor. Observed bags of rice stored on the floor in dry storage.
In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed the rear exit near the restrooms obstructed by furniture.
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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 employee touch hair and head to redo head covering then engage in food preparation without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed box of raw shrimp and raw ground pork in same pan in reach-in cooler.
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. No copies of Employee health agreement available at time of inspection. Printed copies for operator and operator completed forms.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta, sauces meats all Employee stated the above items had been prepare onsite more than 24 hours prior.
Equipment in poor repair. Observed lid cover on floor grease trap under dishwasher area not sealed properly with open gaps visible.
Food stored on floor. Observed case of food including cornstarch, oil and produce store on floor at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between prep table and wall.
In-use tongs stored on equipment door handle between uses.
No copy of latest inspection report available. Repeat from last inspection. 11-22-24
Objectionable odors in bathroom or other areas of the establishment. Observed odor coming from under dishwasher area by grease trap.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over cut and processed vegetables in reach-in-cooler.
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.
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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator correct issue to meet standards for inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in 74F stand water at cooks line. Observed operator correct issue to meet standards for inspection.
No copy of latest inspection report available.
Jul 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed noodles in reach-in-cooler prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked.
Dec 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator handling lettuce, sliced tomatoes and rolls bare handed.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Handwash sink not accessible for employee use at all times. Observed dirty sautee pans in hand wash sink. Observed operator remove pans. Repeat 8-11-23.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee with no hair restraint while engaging in food preparation. Repeat 8-11-23
Soiled dry wiping cloth in use.
Working containers of food removed from original container not identified by common name. Observed working bottles and containers of oil, soy sauce, vinegar water mix, sugar and flour not labeled.
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed operator handling soiled wet wiping cloth then handling ready to eat cut greens without washing hand or putting on gloves in between.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator hand cut greens for salad with washing hands or wearing gloves. Establishment has no approved Alternative Operating Procedure. Informed operator of bare hand contact and observed him voluntarily dispose of salad.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw prepared onsite raw chicken over walnuts in reach-in-freezer.
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 home fried potatoes at cooks line not time marked. Operator stated food had been out for 1.5 hours. Operator marked time on food correctly.
Handwash sink used for purposes other than handwashing. Observed operator use hand wash sink as dump sink for hard boiled egg shells.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator could not produce copy of completed Time as a Control sheet. Email operater new Time as a Control sheet.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed creme caramel custard in reach-in cooler and raw chicken in reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed operator using soiled wet wiping cloth not kept in sanitizer at cooks line.
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.