VENICE GOLF & COUNTRY CLUB
250 VENICE GOLF CLUB DR, Venice FL 34292 · 941-492-9600
Last inspected Jul 21, 2026 · 9 visits since October 2023
FEB 24
SEP 24
JAN 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
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Inspection history
9 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 1/2 lbs tuna defrosted in vacuum package and 15 lbs chicken dated 5/15 in vacuum package sealed in house.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Observed bakers rack with cooked shrimp and cooked vegetable in walkin cooler and cooked vegetable in reach in cooler on cook line not dated from 5/17.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Chef discarded.
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Observed ice bags and lobster parts on floor in walkin freezer.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 8 high priority.
8 High priority6 Intermediate6 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed minestrone soup (50F - Cooling) in the walk I cooler. The operator stated the soup had been held overnight. The operator discarded the soup.
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 minestrone soup (50F - Cooling) in the walk I cooler. The operator stated the soup had been held overnight. The operator discarded the soup.
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 ready to eat bread handled using bare hand contact. The bread was not heated to the minimum temperature of 145F. The operator discarded the bread.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed halibut packaged using the reduced oxygen method in the walk in cooler. The operator discarded the fish.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw whole muscle beef in the walk in cooler. The operator properly stored the raw foods.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed ready to eat bread handled using bare hand contact. The bread was not heated to the minimum temperature of 145F. The operator discarded the bread. Observed ready to eat bread handled using bare hand contact. The bread was not heated to the minimum temperature of 145F. The operator discarded the bread.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw (48F - Cold Holding); butter (45F - Cold Holding) in the glass door reach in cooler at the server expo line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); butter (45F - Cold Holding) in the glass door reach in cooler at the server expo line. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the above foods. Observed sour cream (46F - Cold Holding); cut tomatoes (47F - Cold Holding); guacamole with tomatoes (48F - Cold Holding) on the server expo line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator moved the foods to another cold holding unit.
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 milk open and held for more than 24 hours with no date marking at the server station.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed Caesar dressing made with raw egg not labeled informing the consumer of the raw ingredient.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken broth and cooked beef brisket made on site and held for more than 24 hours with no date marks.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed multiple foods packaged using the reduced oxygen method with no proper date marking. The operator stated the foods had been held for less than 48 hours.
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.
Spray bottles containing toxic substance not labeled in the dish area.
Food stored on floor. Observed a box of buns stored on the floor of the walk in freezer. Observed plastic bottles of Gatorade sorted on the floor in the golfer quick bite kitchen.
In-use spoons stored upright with the food-contact surface up near the soup well at the server station. The operator removed the spoons.
In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth.
No waste receptacle installed at handwash sink provided with disposable towels near the walk in cooler and in the dish area. The operator provided trash cans for the hand sinks.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles on the cook line. The operator properly stored the sanitizer buckets.
Wet mop not stored in a manner to allow the mop to dry near the mop sink.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee handle soiled equipment then handle clean equipment without washing hands.
Nonfood-grade containers used for food storage - direct contact with food. Observed non-food grade buckets used for flour, beef stock, and chicken stock. The operator stored the above foods in food grade containers.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked potatoes date marked 1/12 in the reach in cooler on the banquet cook line. The operator discarded the potatoes.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked potatoes date marked 1/12 in the reach in cooler on the banquet cook line. The operator discarded the potatoes.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw pork packaged using the reduced oxygen method and held for more than 48 hours date marked 1/21. The operator discarded the pork.
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.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed beef packaged using the reduced oxygen method with no labeling. The operator stated the beef was packaged less than 48 hours prior to inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches. The employees removed the watches.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in contact with drink mixer bottles behind the bar. An employee properly stored the ice scoops.
In-use tongs stored on equipment door handles between uses on the cook line. The operator properly stored the tongs.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed thawed grouper in reduced oxygen packaging done onsite in the walk in cooler. The operator discarded the grouper.
Raw animal food stored over canned/bottled drinks. Observed raw quail eggs stored over bottled orange juice in the walk in cooler. The operator properly stored the quail eggs.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed French onion soup date marked 9/11 in the walk in cooler. The operator discarded the soup
Toxic substance/chemical improperly stored. Observed a chemical spray cleaner stored with bar equipment behind the bar. The operator properly stored the spray chemical.
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 milk held for more than 24 hours with no date mark in the server area.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed raw beef without date of when removed from the freezer. The operator placed a correct date mark on the beef.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packaged beef missing date and time markings. The operator stated the beef was packaged less than 48 hours prior to. The operator removed the beef from the packaging.
Single-service articles improperly stored. Observed single-service plastic cup stored on the floor in the snack bar. The operator properly stored the plastic cups.
Single-service articles stored next to handwash/food preparation sink exposed to splash. Observed single-service plastic lids stored near the handwashing sink in the server area unprotected and exposed to splash. The operator properly stored the lids.
Wet mops not stored in a manner to allow the mop to dry in the mop sink area. The operator properly stored the wet mops.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Nonfood-grade basting brush used in food. The operator discarded the brush.
Accumulation of lime scale on the inside of the high temperature dishmachine.
Dishmachine behind the bar not sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The operator will utilize the dishmachine in the kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. The operator properly stored the employee food.
Ice scoop handle in contact with ice behind the bar. The operator properly stored the ice scoop.
No handwashing sign provided at a hand sinks used by food employees in the prep area. The operator was emailed handwashing signs.
No waste receptacle installed at handwash sink provided with disposable towels in the dish area. The operator provided a trash can at the hand sink.
Wet wiping cloth not stored in sanitizing solution between uses in the prep area. The operator properly stored the wet wiping cloth.
Oct 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in the stand up cooler at the salad station. The operator properly stored the raw tuna.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee place a dirty plate in the dish area then come back to the cook line and handle a clean mixing bowl without changing gloves. Educated the employee on proper handwashing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (54F - Cold Holding); coleslaw (52F - Cold Holding) in the cold holding it on the front line. Observed the unit was unplugged. The operator stated the above items were within a safe temperature approximately 2 hours prior during temperatures checks. The operator moved the items to another cooler for proper cold holding.
Tuna dip marked 9/21 that exceeds 7 days after preparation in the walk in cooler near the three compartment sink. The operator discarded the tuna dip.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink on the cook line blocked with a rolling cart. The operator removed the cart making the sink accessible.
Handwash sink used for purposes other than handwashing. Observed ice dumped into the handwashing sink behind the bar.
Meatloaf prepared onsite and held more than 24 hours not properly date marked. The operator stated the meatloaf has been held for 2 days. The operator date marked the meatloaf.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage stored on a shelf above a reach in cooler on the cook line. The operator discarded the beverage.
Employee eating in a food preparation or other restricted area. Observed an employee eating a french fry on the cook line.
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 on a shelf above a reach in cooler on the cook line. The operator properly stored the cell phone.
Food stored on floor. Observed a container of flour stored on the floor of the dry storage area. The operator properly stored the container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holder for the soda gun at the bar wait station soiled with a slime like substance. The operator removed the holder for cleaning.
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.