VIENTO KITCHEN & BAR
4711 Gulf of Mexico Drive
Florida, 34228
Manatee County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/27/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor in the dishwasher area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under all equipment in the 1st and 2nd floor bar soiled.
- 08A-20-5:High Priority - 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. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid stored next to clean equipment in the dry storage area. Chef removed the bottles. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sliced blade soiled. Employee cleaned and sanitized the slicer. Corrected On-Site
Food safety inspection conducted on 3/27/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 8/23/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - 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. Corrected On-Site
- 35A-02-6:High Priority - 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.
- 01B-02-5:High Priority - 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.
- 03A-02-5:High Priority - 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. Repeat Violation
Food safety inspection conducted on 8/23/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 3/22/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - 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.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle for the women's restroom.
- 13-07-4:Basic - 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. Corrected On-Site
- 03A-03-5:High Priority - 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. **Corrective Action Taken**
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 03F-02-5:High Priority - 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. Corrected On-Site
- 16-62-1:Intermediate - 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. Repeat Violation
- 03F-10-5:Intermediate - 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. Corrected On-Site
Food safety inspection conducted on 3/22/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation
- 12A-27-4:High Priority - 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. **Corrective Action Taken**
- 03F-02-5:High Priority - 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. Corrected On-Site
- 11-07-5:Intermediate - 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.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 11/8/2023 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).