DirtyFLRestaurant Inspection Data

THE VERANDA

2122 2ND ST

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10747819

  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
  • 10-08-5:Basic - Ice scoop handle in contact with ice in bar.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The manger removed the tongs from oven handle. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 08B-12-5:Basic - Stored food not covered. Observed raw lamb chops uncovered in stand up reach-in cooler on cook line. The manager covered the raw lamb chops with plastic wrap. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area above 3 compartment sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat food cheese compound in stand up reach-in cooler in kitchen. The manager discarded the cheese compound in stand up reach-in cooler. Corrected On-Site

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8770652

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside cook line.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal over raw scallops and raw salmon in reach-in cooler across from cook line. The chef moved the raw veal to bottom shelf in reach-in cooler beside the raw salmon. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in bar.

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8611463

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (spaghetti) in reach-in cooler beside cook line. The operator removed the personal food from reach-in cooler. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under the cutting board. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler beside cook line.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in stand up reach-in cooler in kitchen. The operator placed ice on raw beef. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic plates in handwashing sink near dishwashing machine. The operator removed plates from handwashing sink. Corrected On-Site

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8371199

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The operator removed handle from in container. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed wiping cloth under cutting board. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The cook removed open drink from stand up reach-in cooler. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on cook line. The cook doubled bucketed sanitizer bucket. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.