VENISE CARIBEAN CUISINE
Southwest 7th Street
Florida, 33068
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/24/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Observed over three compartment sink. Warning - From follow-up inspection 2025-03-24: Still observed. **Time Extended**
Food safety inspection conducted on 3/24/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/21/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed no handle cup used to portion pickle in cooler at front counter. PIC removed cups. Warning
- 36-36-4:Basic - Ceiling tile missing. Observed over three compartment sink. Warning
- 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. Observed knife and tong handle not stored above pot of boiled banana in kitchen. PIC removed utensils. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table across from cook line. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach-in cooler cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding). Observed in low boy cooler low boy; cooked chicken (46F - Cold Holding); cooked goat (45F - Cold Holding), Per operator, items have been out of temperature for approximately 2 hours. Items placed in walk-in cooler to rapid cool. Observed in walk-in cooler turkey (47F - Cold Holding); cooked pork (47F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. Observed at front counter, cooler; pickle (52F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in kitchen, hard boiled eggs (79F - Hot Holding); beans (110F - Hot Holding). Per operator, items have been out of temperature for approximately 1.5 hours. Beans placed in cooler to rapid cool. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 3/21/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
5
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food dried pinto beans
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cold tech reach in cooler
- 36-36-4:Basic - Ceiling tile missing. Rear of kitchen
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable Observed white cutting boards has cut marks and is no longer cleanable
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses on shelves next to the containers of dried pinto beans and black beans operator removed Corrected On-Site
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed.
- 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. The scoop handle inn contact with dried black beans.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. 3 door glass low boy at front counter.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cold tech reach in cooler
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 02D-01-5:Basic - Working containers of flour removed from original container not identified by common name.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed macaroni and cheese (126F - Hot Holding) per operator held less than 2 hours. Operator increased temperature. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris, mold-like substance or slime. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse a wiping cloth at hand washing sink at front counter.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips. Repeat Violation
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ operator arrived during inspection.
- 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator had ph test strips not chlorine test strips. Repeat Violation
Food safety inspection conducted on 7/17/2024 revealed 17 total violations (1 high priority, 5 intermediate, 11 basic).
Inspection on 2/28/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Observed 2 single door glass reach in cooler with an ambient temperature 51F. Operator called technician at time of inspection. **Corrective Action Taken**
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler soiled with grease, food debris, dirt, slime or dust.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust that has pitted the surface.
- 02D-01-5:Basic - Working containers of food flour and sugar removed from original container not identified by common name.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked pork (47F - Cold Holding) in single door glass reach in cooler. Per operator held less than 2 hours. Ambient temperature 51F. Operator moved to walk-in cooler. Advised operator not to store anything in unit until fixed.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizer 200 Ppm. Operator diluted rechecked 100 Ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener surface soiled with food debris, mold-like substance or slime.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Repeat Violation
- 16-43-4:Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Operator has quaternary test strips being used for chlorine sanitizer.
Food safety inspection conducted on 2/28/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table.
- 08B-38-4:Basic - Food stored on floor. Observed box of avocados on floor at front counter. Operator elevated Observed plastic frying oil on storeroom floor. Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop nesting in mop bucket. Repeat Violation
- 02D-01-5:Basic - Working containers of food flour ,sugar salt removed from original container not identified by common name.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over okra . Operator placed eggs on lower shelf. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution chlorine 200+ Ppm. Operator discarded solution made new solution rechecked 100 Ppm Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips
Food safety inspection conducted on 11/1/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).