VIENTO KITCHEN & BAR
4711 GULF OF MEXICO DR, Longboat Key FL 34228 · 941-386-2451
Last inspected Aug 25, 2026 · 8 visits since November 2023
AUG 24
MAR 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 black flying insects in bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Clam/mussel/oyster tags not marked with last date served. Observed their oyster tags not marked for their special event raw bar.
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 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 their bar dish machine at 0ppm chlorine. Operator called a serviceman and had the employees take the dishes to the kitchen..
Non-food grade paper/ towel used as liner for food container. Observed non food grade towels used as liner for shrimp. Operator removed the towels.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially reduced oxygen packaged fish partially thawed without removing them from their packaging. Operator willingly disposed of their products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the back server area with ice: Butter chips (68F - Cold Holding); Cream cheese (69F - Cold Holding) Operator stated they were out for approximately 2hrs. Operator placed them in a cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on the cook line: Tomatoes (87F - Hot Holding) Operator stated they were kept out for approximately 1hr and are thrown out after 4hrs. Operator added the tomatoes to their time as a public health control plan.
Clam/mussel/oyster tags not marked with last date served. Observed their oyster tags not marked for their special event raw bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no device used to ensure their high temp dish machine.
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. See stop sale. Observed commercially reduced oxygen packaged fish partially thawed without removing them from their packaging. Operator willingly disposed of their products.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on top of a box of clean fryer oil. Operator removed the items.
Food stored on floor. Observed cases of food stored on their floor of the walk in freezer and the front area. Operator placed them off the ground.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observe their sanitizer buckets at 0ppm quaternary. Operator remade them to 100ppm chlorine.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of soda gun in upstairs bar area. Operator cleaned and sanitized soda gun.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in upstairs bar area. Operator replaced sign.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in restaurant bar area. Operator replaced towels.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents in dishwashing area with condensation and black mold like substances.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw salmon in the reach in cooler on the cook line. Chef placed the chicken below the salmon. Raw ground beef stored over pooled eggs in the walk in cooler. Chef placed the ground beef below the eggs.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment in the dry storage area. Chef removed the bottles.
Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade soiled. Employee cleaned and sanitized the slicer.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.
Floor soiled/has accumulation of debris. Floors under all equipment in the 1st and 2nd floor bar soiled.
Aug 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 3 black flying insects in bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler near cooks line Bolognese Sauce at 50F. Operator stated sauce had been in since day before. Operator voluntarily discarded product. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler near cooks line Bolognese Sauce at 50F. Operator stated sauce had been in since day before. Operator voluntarily discarded product.
Bowl or other container with no handle used to dispense food. Observed cup being used to dispense seasoning on shelf on cook line. Operator removed cup.
Mar 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed on the cook line: Ambient shell eggs (70F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator placed eggs in a bucket of ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the left side make table: Sliced cheese (49F - Cold Holding). Operator stated it had been there for approximately 2hrs. Operator filled in the gaps of the cooler and closed the lid.
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 no time mark for their Hollandaise sauce. Operator stated it had been out for 2hrs. Operator marked it accordingly.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for their heat based dish machine. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written time plan. Presort printed out and filled out the plan.
Ceiling/ceiling tile shows damage or is in disrepair. Observed a ceiling tile in the single use utensil storage area with a 1x1 foot hole in it.
Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle for the women's restroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees cooking and prepping food with watches on. Operator had them remove their watches.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw eggs then handled clean equipment without washing their hands and changing gloves. Employee removed the equipment to be sanitized and washed their hands and changed gloves.
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. Hollandaise sauce stored at room temperature on the the cook line on time as a public health control with no time mark. Chef stated the sauce had been on time for approximately 30 minutes. Chef placed a time mark on the sauce.
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. Emailed handouts to the operator.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine.
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.