VENEZIA
373 ST ARMANDS CIR, Sarasota FL 34236 · 941.223.5437
Last inspected Jul 27, 2026 · 10 visits since September 2023
JUL 24
JAN 25
AUG 25
DEC 25
JUL 26
▲ GETTING WORSE
5 inspections trending down, 15 points off where it started.
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 →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2020009873 | Feb 10, 2020 | Jun 22, 2020 | $400 |
| 7--2018020005 | Mar 9, 2018 | Apr 30, 2018 | $280 |
Inspection history
10 visits, newest first
Jul 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara sauce (54F - Cooling); stored in the walk in cooler in 10, 4 gallon deep containers. Chef started the sauce was placed in the walk in cooler on 7/23 to cool. Chef discarded all the marinara sauce.
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. Marinara sauce (54F - Cooling); stored in the walk in cooler in 10, 4 gallon deep containers. Chef started the sauce was placed in the walk in cooler on 7/23 to cool. Chef discarded all the marinara sauce.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over washed and cut lettuce in the reach in cooler in the preparation area. Chef removed the salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese (52F - Cold Holding); Cooked chicken (53F - Cold Holding); Raw chicken (53F - Cold Holding); Mozzarella cheese (54F - Cold Holding); Rice (53F - Cold Holding Stored stacked above the pan fill line in the top section of the reach in cooler on the cook line. Chef stated the items had been stored in the reach in cooler for approximately 1 hour. Chef removed half of the content of the pans and placed it in the bottom section of the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Employee removed, cleaned and sanitized the can opener.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in cooler #2 has no lighting.
Unprotected ice machine in a customer/nonsecure area. Outdoors ice machine behind the restaurant has no locking device.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handed clean equipment without washing their hands. Employee removed the item to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Can of WD 40 stored next to food on a shelf in the back kitchen area. Chef removed the can.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blades soiled. Chef removed he can openers to be cleaned and sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs stored in the walk in cooler with no date mark.. Chef stated the meatballs were cooked on 12/6. Chef placed a date marked on the meatballs.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at the hand wash sink next to the cook line. Chef turned the hot water on.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of both ice machines in the back area soiled.
Floor area(s) covered with standing water. Standing water on the floor on the left side of the cook line.
Food stored on floor. Several containers of food stored on the floor in the walk in cooler. Chef placed the items on a shelf.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler #2.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 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 an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee at the bar cutting limes intended to be squeezed for lime juice using their bare hands. Employee discarded the lime.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw salmon stored over heavy cream in the reach in cooler, middle section of the cook line. Chef removed the salmon.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum beaker missing at the mop sink next to the back exit.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in the bar area. Manager placed paper towels at the hand wash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine. Interior of all three ice machines in the establishment soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceilings in the dishwasher area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in the dishwasher area soiled.
Duct tape used to repair nonfood-contact surface. Duct tape used on the handle of the mixer paddle on the cook line. Chef removed the tape and sanitized the paddle.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk in cooler #2.
Water leaking from pipe and/or faucet/handle. Water leaking from a pipe under the hand wash sink between the bar and the cook line.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles in the ware wash area.
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. The employee was informed and properly washed their hands..
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw calamari in the reach in cooler on the left side of the cook line. Chef removed the chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All the following items were stored in the reach in cooler, middle section of the cook line Spaghettis (59F - Cold Holding); Penne (60F - Cold Holding); Lasagna (49F - Cold Holding); Risotto (49F - Cold Holding); Grouper (47F - Cold Holding); veal (47F - Cold Holding); Salmon (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All the following items were stored in the reach in cooler, middle section of the cook line Spaghettis (59F - Cold Holding); Penne (60F - Cold Holding); Lasagna (49F - Cold Holding); Risotto (49F - Cold Holding); Grouper (47F - Cold Holding); veal (47F - Cold Holding); Salmon (49F - Cold Holding). Chef stated the items were stored in the reach in cooler overnight. Chef discarded the items.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand washing sinks in the bar area and the multi sex bathroom. Employee placed paper towel at the hand washing sinks.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several ceiling tiles in the ware wash area.
Water leaking from pipe and/or faucet/handle. Water leak from a pipe under the hand washing sink next to the cook line.
Sep 18, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in the dishwasher area.
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked meatballs in the drawer reach in cooler on the cook line. Chef removed the salmon.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna and cooked pasta stored in the walk in cooler with no date marks. Chef stated the items were prepared on 7/16. Chef placed date marks on the pasta.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired on 3-16-24 Florida Restaurant and Lodging.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand washing sink next to the cook line. Chef turned the hot waster on.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in the dishwasher area.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (52F - Cold Holding); Sausage (53F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Manager stated the items had been stored in the reach in cooler for approximately 1 hour. Manager emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb missing on the hose connection outside of the back exit of the kitchen.
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. Emailed handouts to the operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Slicer blade soiled.
No soap provided at handwash sink. Hand washing sink in the bar area. Manager placed soap at the hand washing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna stored in the walk-in cooler with no date mark. Manager stated the lasagna was prepared on 2/5. Manager placed a date mark on the lasagna.
Cove molding at floor/wall juncture broken/missing. Cove molding missing in several places in the dishwasher area.
Hole in or other damage to wall. 1 foot by 6 inch hole in the wall next to the dishwasher right side.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Manager removed the utensil to be sanitized.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked lasagna in the middle reach in cooler on the cook line. Employee placed the chicken below the lasagna.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee walk out side and touched the exit door and the door to the walk-in cooler then handled clean utensils without washing their hands and changing gloves. Employee removed the utensils to be sanitized and washed their hands and changed gloves.
Handwash sink not accessible for employee use at all times. Hand washing sink in the front counter area blocked by a food cart. Employee removed the food cart.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna stored in the walk-in cooler with no date mark. Employee stated the lasagna was prepared on 9/17. Employee placed a date mark on the lasagna.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in the dishwasher area has no hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine. Ice machine on the right side in the back area.
Stored food not covered. Several containers of food stored in the walk-in cooler not covered. Employee covered the containers.
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.